Tomatillos

What is a Tomatillo?

The tomatillo (Physalis philadelphica), also known as husk tomato, is a staple ingredient in Mexican cuisine. It’s an edible green fruit which grows inside a paper-like husk and is usually added to recipes for its tart, citrusy flavor. The tomatillo is native to Central America and is believed to have been brought to Europe by the Spanish in the 16th century. As it has since spread around the world, the dynamism of new cultures have resulted in various interpretations of the fruit, leading to a variety of extraordinary dishes.

From Creation to Consumption: A Detailed Look at the Tomatillo

Before we can appreciate the weird and wonderful flavors that the tomatillo can bring to a dish, let’s take a look at the factory-to-dinner plate journey that the tomatillo goes through, from beginning to end. We’ll delve into the arduous processes that this small, yet mighty fruit has to endure in order to make it to a diner’s plate.

Planting

The first stage in this process is planting. The tomatillo should ideally be planted during springtime, either in outdoor soil or in a sheltered spot away from gusts of wind. It doesn’t require much maintenance and is easy to grow compared to other types of vegetable. It requires light but regular fertilization and plenty of sun. If possible, it’s advised to plant the tomatillo in 3-4 inch spacing, as this gives them room to grow, and in turn, become larger.

Harvesting, Washing and Packaging

The next step is to harvest, wash and package the tomatillos. The fruit can typically ripen within a 3-4 week period and when they do, they need to be picked from the plant as soon as possible, as any longer and they will become too soft and hard to handle. After harvesting, the fruits are then put through a pressurized water flow to remove any dirt stains. Following this, tomatillos that appear lower in nutritional value or aesthetically unsuitable will be removed, whilst the others will be packaged into crates and sent to their respective processing facilities.

Packaging Production

Packaging the tomatillos is an essential part in the production process. It’s important that the protective layer of paper husk is preserved, as this ensures the integrity of the fruit until it reaches the shelves of the grocery store. Furthermore, crates used to package the fruits need to provide adequate support, as well as prevent them from becoming battered and bruised in transit.

Processing

The next stage involves processing the tomatillos. This begins with inspection, to ensure that only healthy tomatillos are put through the factory line. Following this, the fruits will go through a process of slicing, weighing and sorting. After this, each slice needs to be finely diced and rinsed in a pressurized water flow to disinfect them from any potential bacteria.

The dried slices are then sent to a packing machine where they are sorted into different grades based on quality and size. The individual fruits are then given a thin plastic coating to lock in their freshness, before they are sealed and rendered ready to be shipped across the world.

Shipping

The tomatillos are now ready to be shipped to their final destination. To ensure that the tomatillos arrive in the same pristine condition as when they left the processing facility, manufacturers need to ensure that boxes are able to withstand temperature changes, which can potentially damage the delicate tomatillo fruits. It’s then vital that the correct labeling is used to give the intended destination and state the special needs if any, of the specific vegetables.

Arrival at Grocery Store

When the tomatillos arrive in the grocery store, they are unloaded from the truck and put in cold storage. This ensures that the tomatillos remain at their freshest, maintaining the quality of the produce. The fruits then stay refrigerated until they’re sold to the consumer. The labels are also checked to ensure that the right fruits are taken to the shelves, which include an expiration date as an added safety measure.

Arrival at Home

Now that the consumer has bought the tomatillos, they can start preparing them for the meal. Depending on the dish, the tomatillos can be boiled, fried or roasted. The versatility of the fruit is a massive plus point, as it gives room to incorporate multiple flavors into any recipe.

The Final Product

After much effort, the tomatillo has now made it to the diners plate. The tart, tangy flavor of this underrated fruit will contribute to the overall flavor of the meal and is sure to be a talking point amongst guests. Its paper-like husk adds an extra layer of enjoyment too and gives the diner a truly unique eating experience.

Conclusion

From the factory to the dinner plate, the journey of the tomatillo is nothing short of incredible. The resourcefulness and dedication that goes into the production and transportation of this fruit is commendable and gives us an appreciation of just how many hands are involved in getting us our favorite foods. The tomatillo is a culinary master and its tangy, citrusy flavor is something that everyone should experience.