Tomatillo Production in California

Abstract

Tomatillo or husk tomato (Physalis ixocarpa Broy. Ex Hornem.) is a member of the Solanaceae family. The spherical fruit are green or purple and are surrounded by an enlarged calyx or "husk." As a fruit matures, it fills the husk and can split it open at harvest. Tomatillos are the key ingredients used in making fresh and cooked green salsas in a wide variety of Latin American dishes. PRODUCTION AREAS AND SEASONS Tomatillos are produced in small acreage plots in many parts of the state. Production areas include southern California (San Bernardino County), the central coast (Monterey, San Benito, Santa Cruz, and San Luis Obispo Counties), and the Central Valley (Fresno, San Joaquin, and Tulare Counties). Nearly all fields in the southern parts of the state receive transplants in January or February for harvest from late April through June. In the central coast, planting runs from March to June and harvest runs from July to November. Planting in the Central Valley begins in Fresno County in February (under plastic tunnels) and proceeds northward over the next four months for harvest from late May to November.

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“…As the fruit matures, it fills the husk and can splite it open by time of harvest. Tomatillos are available year round, produced in the U.S. mainlyon smallacreoges in California, with large volumes imported from Mexico (Smith et al, 1999).…”