Can You Eat Tomatillo Raw?

Tomatillos, which mean “little tomatoes,” are scientifically known as Physalis philadelphica, previously Physalis ixocarpa.

Like all species in the genus Physalis, they have a wrinkled outer layer. The husk of the tomatillo can range in color from brown, purple, yellow, and green, depending on the variety.

The tomato and the tomatillos are in the Solanaceae family, also known as the nightshade family. Other Solanaceae plants include eggplants and potatoes.

The tomatillo has a paper-like husk that covers the edible parts of the fruit, which is green and tart-tasting and provides protection from animals.

Underneath the husk is a sticky substance that acts as an additional barrier, making the fruit challenging to handle.

The tomatillo has been a part of traditional Mesoamerican cuisine for centuries, playing a vital role in developing their culture.

It was a main staple of the Aztec and Maya civilizations, along with maize and tomatoes, centuries before the arrival of Europeans on the continent.

The tomatillo is called miltomate, tomates verdes, tomates de cascara, or tomates de fresadillas in Mexico and Guatemala.

Despite the protective layers of the tomatillo, it is relatively easy to prepare and can be eaten raw, cooked, roasted, or ground into salsa.

Additionally, the tomatillo is used in chilaquiles, enchiladas, salads, and soups.

Can You Eat Tomatillos Raw?

Raw tomatillos can be eaten raw or cooked. They have a tangy flavor similar to a sour green apple, which can be enjoyed in dishes such as salsa verde and guacamole.

It may take some getting used to the distinctive flavor of raw tomatillos. Tomatillos are sour when they are raw, but when they are cooked, they taste like lemons.

Raw tomatillos have a tart flavor that pairs well with chili peppers, onions, cilantro, lime juice, garlic, and avocado.

This tartness of raw tomatillos makes them an ideal ingredient for spicy dishes, as the sourness can help balance out the heat.

As a result, raw tomatillos can be found in many dishes from Latin America, such as salsa verde and guacamole.

To prepare tomatillos for raw consumption, they should be washed and peeled to remove the papery outer layer.

Once washed and peeled, tomatillos can be diced or blended into sauces and salsas.

They can also be eaten raw with jalapenos to create a sweet, spicy flavor combination. In addition to being cooked, tomatillos can be eaten raw in salads or as part of a crudité plate.

While buying tomatillos at the store, look for firm, bright green with a slightly dry outer husk.

Avoid tomatillos that are soft, shriveled, or have black spots, as this indicates the tomatillos are overripe.

Once you get the tomatillos home, store them in the refrigerator, unwashed, in a paper bag. While tomatillos may last for up to two weeks in the fridge, they will begin to soften after a few days.

To ensure the best flavor and texture, it is best to use tomatillos within a few days of purchase.

Benefits of Eating Tomatillos Raw

Eating tomatillos raw can provide several nutritional benefits.

Tomatillos are a low-calorie food, yet they are packed with essential vitamins and minerals such as vitamin C, iron, magnesium, and potassium.

Additionally, raw tomatillos contain dietary fiber, which aids in digestion and promotes healthy gut bacteria.

Some health benefits of eating raw tomatillos are mentioned below:

Antioxidant Profile

Tomatillos contain phytonutrients and antioxidants, such as chlorogenic acid, quercetin, and catechins.

These antioxidants play a crucial role in helping to prevent chronic diseases, such as heart disease and cancer, by preventing oxidative damage from free radicals.

Additionally, tomatillos are a great source of vitamins A and C, which have antioxidant properties.

Anti-inflammatory Properties

Tomatillos also contain several anti-inflammatory compounds, such as carotenoids, flavonols, and lycopene.

These compounds have reduced the risk of several chronic inflammatory diseases, including diabetes, arthritis, and cancer.

Moreover, research has shown that the antioxidant and anti-inflammatory properties of tomatillos can be beneficial in reducing the risk of cardiovascular disease.

Anticancer Properties

Studies have demonstrated that tomatillos contain compounds with anticancer properties.

The active compounds found in tomatillos, including flavonoids, carotenoids, phenols, and terpenes, are thought to be the source of their antioxidant, anti-inflammatory, and anticancer effects.

Furthermore, the presence of these compounds has been associated with a reduction in certain types of cancer, including colon cancer, prostate cancer, and breast cancer.

Cardioprotective Properties

Tomatillos have also been found to possess cardioprotective properties.

Studies have demonstrated that consuming tomatillos may help reduce the risk of cardiovascular diseases, including atherosclerosis, hypertension, and coronary artery disease.

The protective properties of tomatillos are due to their high levels of antioxidants, such as vitamins A and C, flavonoids, and lycopene.

Side Effects of Eating Tomatillos Raw

Consuming tomatillos raw can cause some adverse side effects, such as gastrointestinal discomfort or allergic reactions.

This is attributed to the presence of compounds like tannins, saponins, and alkaloids that can be found in the fruit’s husk. The presence of these compounds can cause indigestion, vomiting, and diarrhea.

To reduce the chances of experiencing these side effects, people who are sensitive to tomatillos should cook them before eating.

Conclusion

Tomatillos are fruits from the Physalis family. They are also called “little tomatoes.” A papery husk protects the edible pulp and seeds.

Depending on the type, the husk can be brown, yellow, or green.

Tomatillos are low in calories and contain essential vitamins and minerals like vitamin C, iron, magnesium, and potassium.

For the best flavor and texture, use tomatillos within a few days of buying them.

Researchers have found that tomatillos have anticancer, antioxidant, and cardioprotective properties.

Raw tomatillo consumption might result in unpleasant side effects, such as gastrointestinal distress or allergic responses.

The presence of tannins, saponins, and alkaloids can lead to nausea and vomiting.

Therefore, it is advisable to cook the tomatillos before consuming them, as cooking can reduce the presence of such compounds.