 |
 |
9/10/2010 1:59:50 AM PST |
|
 | Tomatillos The area from southern Texas to Guatemala is home both to the wild forms of the TOMATILLO and the present-day cultivated forms. These tomato-like relatives of the Cape gooseberry are thin-skinned and encased in a papery husk. When ripe, the fruit may vary in color from green to yellow, or purple. The flesh is pale yellow, crisp or soft; acid, subacid, or sweet; and contains many tiny seeds. Fresh tomatillos have to be cooked for a few minutes to bring out the flavor properly. SUPC: 1008861 (10lb); 1190198 (40lb) | ||
| Freshpoint.com | Home | The Story | |||