#tomatillo

Just some life update photos 🩷 my girls are all officially paying Rent! lol

Meet two delicious members of the plant genus Physalis, namely Tomatillo and Aguaymanto! Learn with me, Dr. Katia Hougaard, about these two scrumptious fruits from Central and South America.

Tomatillo or "husk tomato" (Physalis philadelphica and P. ixocarpa) is an indispensable component of Mexican cuisine. This species' wild ancestors are found in the region spanning Mexico and Costa Rica. The Tomatillo was domesticated by indigenous people in Mexico and it was part of both Aztec and Maya food traditions. The Tomatillos shown here are grown as annuals in the southern UK, but they have the potential to be perennial plants in ideal conditions.

The Aguaymanto or "Cape Gooseberry" (P. peruviana) is the sweeter relative of Tomatillo hailing from Andes Mountains. The name "Cape Gooseberry" led to many people assuming it was native to South Africa, but it got this name because it was widely cultivated in the Cape of Good Hope region starting in the early 19th century. This plant was domesticated by indigenous Andean people and is still a popular fruit in the Andean countries, often featuring in smoothies and desserts.

Have you tried growing and eating either, or both, of these delicious Physalis species? If so, please share your experiences in the comments.

Harvests from last week!

- Queen of Malinalco tomatillo! These are weird elongated tomatillos that ripen to a bright yellow and are sweeter than your typical tomatillo cultivar. I also notice that they’re less likely to have the gross sweaty musky smell a lot of tomatillos have when they get too ripe. They also come in fun shapes! The first one looked like soft serve ice cream.