Mauve Tomatillo (Physalis ixocarpa) – Offered by Ferme Tourne-Sol
The purple tomatillo is a stunning and colorful plant , perfect for adding a touch of exoticism to the vegetable garden. Its round, purple fruits , wrapped in a thin paper lantern , reveal a firm and juicy flesh with a tangy and slightly sweet taste. A must-have in Mexican cuisine , it is the key ingredient in authentic salsas verdes , but it also lends itself to a multitude of original recipes. Richer in flavor than its green cousin, the purple tomatillo develops fruity notes when it is fully ripe.
Type : Purple fruited tomatillo
Plant habit : Bushy
Spread : 80 cm to 1 m
Plant height : 90 cm to 1.2 m
Quantity per pack : 50 seeds
Maturity : 75 to 90 days
Companion plants : Basil, coriander, tomato, pepper, chili pepper
Enemy plants : Fennel, potato
Cultivation method
Sowing : Sow indoors 6 to 8 weeks before the last frost , then transplant into the ground once night temperatures remain above 10°C .
Soil and Location : Prefers rich, well-drained, slightly acidic soil , with full sun for optimum production.
Spacing and care : Plant 80 cm to 1 m apart. This vigorous plant requires staking or good support , as its branches spread widely.
Watering : Keep soil moist but not soggy . Mulching is recommended to preserve moisture and limit weed growth.
Harvest : Ready to harvest in 75 to 90 days . The fruit is ripe when its shell splits slightly and its skin takes on an intense purple hue.
Use and benefits
Purple tomatillo is a great ingredient for salsas, sauces and Mexican dishes . Its tangy flavor enhances tacos, enchiladas and guacamoles . It can also be roasted, grilled or added to stews for a fruity and original touch.
Original recipe: Purple tomatillo and blueberry salsa
This bold salsa blends the acidity of tomatillo with the sweetness of blueberries for the perfect balance of sweet and tangy.
Ingredients :
- 6 purple tomatillos, halved
- ½ cup fresh blueberries
- 1 jalapeño pepper, minced
- 1 clove of garlic, chopped
- ¼ cup chopped fresh cilantro
- 1 tbsp lime juice
- 1 tbsp honey
- Salt and pepper to taste
Preparation :
- Roast the tomatillos and jalapeño in a 400°F (200°C) oven for 10 to 15 minutes, until they begin to caramelize.
- Let cool slightly, then blend with remaining ingredients until smooth or slightly chunky.
- Let stand 30 minutes before serving to allow flavors to develop.
This surprising salsa goes well with tacos, cheeses or grilled meats.
Growing purple tomatillos means discovering a productive and undemanding plant that offers unique flavors and a touch of color in the vegetable garden and in the kitchen.
