Tomatillos, also known as Mexican husk tomatoes, are a staple in many Latin American cuisines. Their tangy, slightly acidic flavor makes them a versatile ingredient for salsas, sauces, and stews. However, many first-time tomatillo users are surprised to find a sticky, almost varnish-like coating on the fruit. This article will delve into the nature of this sticky substance, its purpose, how to remove it, and other interesting facts about tomatillos.
Understanding the Sticky Coating
The sticky substance on tomatillos is a naturally occurring coating. It’s not dirt, pesticide residue (though it’s always good practice to wash produce), or a sign of the fruit going bad. Instead, it’s a waxy film designed to protect the tomatillo as it develops inside its papery husk.
The Science Behind the Stickiness
This coating is primarily composed of natural waxes and resins. These substances are secreted by the plant itself, specifically by the cells on the surface of the tomatillo fruit. Think of it like the bloom on grapes or plums – a powdery, protective layer. The exact composition can vary slightly depending on the variety of tomatillo and the growing conditions.
The stickiness comes from the combination of the waxy compounds and the resins. The waxes provide a barrier against moisture loss, helping to keep the tomatillo hydrated and prevent it from drying out prematurely. The resins, on the other hand, contribute to the tackiness, making it more difficult for insects and pathogens to adhere to the fruit’s surface.
The Purpose of the Coating
The sticky coating serves several important purposes in the tomatillo’s life cycle. Primarily, it acts as a defense mechanism.
Protection from Pests and Diseases
The coating creates a physical barrier that deters many insects from laying their eggs on the fruit or feeding on it. The stickiness can trap smaller insects, preventing them from causing damage. Furthermore, the waxy layer helps to prevent fungal spores and bacteria from penetrating the fruit’s skin, reducing the risk of infection.
Preventing Moisture Loss
The waxy component of the coating is particularly effective at preventing moisture loss. Tomatillos grow in warm climates where water conservation is crucial. The coating helps to retain moisture within the fruit, keeping it plump and juicy until it is ready to be harvested.
Shielding from UV Radiation
While not the primary function, the coating also offers some protection from the sun’s harmful ultraviolet (UV) rays. UV radiation can damage the skin of the fruit, leading to sunburn and premature spoilage. The coating helps to filter out some of the UV radiation, protecting the fruit from damage.
Removing the Sticky Coating
While the sticky coating is perfectly safe to eat, most people prefer to remove it before using tomatillos in their recipes. The coating can sometimes impart a slightly bitter or soapy taste, and it can also affect the texture of the final dish.
Simple Washing Techniques
The easiest way to remove the sticky coating is to simply wash the tomatillos under warm running water. Use your fingers to gently rub the surface of the fruit, loosening the coating. You may need to use a bit of scrubbing power, especially if the coating is particularly thick or sticky.
For particularly stubborn coatings, you can use a vegetable brush to scrub the tomatillos. Be careful not to scrub too hard, as you don’t want to damage the fruit’s skin.
Soaking for Easier Removal
If washing alone isn’t enough, you can try soaking the tomatillos in warm water for a few minutes before washing them. This will help to loosen the coating and make it easier to remove.
You can also add a small amount of vinegar or lemon juice to the soaking water. The acidity will help to break down the waxy coating. However, be careful not to soak the tomatillos for too long in acidic water, as it can affect their flavor.
Peeling (When Necessary)
In rare cases, the sticky coating may be so thick and stubborn that washing and soaking are not enough to remove it. In these instances, you can peel the tomatillos.
To peel a tomatillo, make a small X-shaped cut at the bottom of the fruit. Then, blanch the tomatillos in boiling water for 30-60 seconds. Immediately transfer them to an ice bath to stop the cooking process. The skin should now be easy to peel off. However, this method can somewhat alter the texture of the tomatillos, making them softer.
Tomatillo Varieties and Coating Variation
It’s important to note that the amount and consistency of the sticky coating can vary depending on the variety of tomatillo. Some varieties have a very thin coating that is barely noticeable, while others have a thick, sticky coating that is more difficult to remove.
Common Tomatillo Varieties
There are many different varieties of tomatillos, each with its own unique characteristics. Some of the most common varieties include:
- Verde: This is the most common type of tomatillo, with a bright green color and a tangy flavor.
- Morado: This variety has a purple or reddish hue and a slightly sweeter flavor.
- Rio Grande Verde: Known for its large size and robust flavor.
- Tamayo: This variety is smaller and has a slightly milder flavor.
Impact of Growing Conditions
The growing conditions can also affect the amount and consistency of the sticky coating. Tomatillos grown in hot, dry climates tend to have a thicker coating to protect them from moisture loss. Similarly, plants grown in areas with a high insect population may produce a thicker coating to deter pests. The amount of sunlight the plants receive and the soil composition also play a role.
Tomatillo Uses and Culinary Applications
Once the sticky coating is removed, tomatillos can be used in a wide variety of dishes. Their tangy, slightly acidic flavor makes them a perfect complement to rich, savory flavors.
Salsas and Sauces
Tomatillos are a key ingredient in many Mexican salsas and sauces. They are often roasted or boiled before being blended with other ingredients, such as chili peppers, onions, garlic, and cilantro. Salsa verde, a green salsa made with tomatillos, is a classic example.
Stews and Soups
Tomatillos can also be added to stews and soups for a boost of flavor. They pair well with meats like chicken, pork, and beef, as well as beans and vegetables. They can add a bright, acidic note that balances out the richness of the other ingredients.
Other Creative Uses
Beyond salsas and stews, tomatillos can be used in a variety of other creative ways. They can be grilled or roasted and served as a side dish. They can be pickled or fermented for a tangy condiment. They can even be used in desserts, such as pies and tarts, for a unique sweet-and-sour flavor.
Storing Tomatillos Properly
Proper storage is essential for keeping tomatillos fresh and flavorful. If stored correctly, tomatillos can last for several weeks.
Storage Tips
- Leave them in their husks: The husk helps to protect the tomatillo and prevent it from drying out.
- Store them in a paper bag: A paper bag will help to absorb excess moisture and prevent mold growth.
- Keep them in the refrigerator: The refrigerator will help to slow down the ripening process and keep the tomatillos fresh for longer.
Signs of Spoilage
- Mold growth: If you see any mold growing on the tomatillo or its husk, discard it immediately.
- Soft or mushy texture: Tomatillos should be firm to the touch. If they are soft or mushy, they are likely spoiled.
- Unpleasant odor: A sour or rotten smell is a sign that the tomatillo is no longer fresh.
Nutritional Value of Tomatillos
Tomatillos are not only delicious but also packed with nutrients. They are a good source of vitamins, minerals, and antioxidants.
Key Nutrients
- Vitamin C: An important antioxidant that helps to boost the immune system.
- Vitamin K: Essential for blood clotting and bone health.
- Potassium: An electrolyte that helps to regulate blood pressure and muscle function.
- Fiber: Important for digestive health and helps to lower cholesterol levels.
Health Benefits
- Antioxidant properties: The antioxidants in tomatillos help to protect the body against damage from free radicals.
- May help lower blood pressure: The potassium in tomatillos may help to lower blood pressure.
- Good for digestive health: The fiber in tomatillos helps to promote healthy digestion.
In conclusion, the sticky stuff on tomatillos is a natural and beneficial coating that protects the fruit during its development. While it is safe to eat, most people prefer to remove it before cooking. With a little washing and scrubbing, you can easily remove the coating and enjoy the delicious, tangy flavor of tomatillos in your favorite dishes. Remember to store your tomatillos properly to keep them fresh and flavorful for as long as possible. Enjoy experimenting with this versatile ingredient and discovering new ways to incorporate it into your cooking!
What is the sticky stuff found on tomatillos?
The sticky or waxy substance found on tomatillos is a naturally occurring layer designed to protect the fruit. It’s primarily composed of natural waxes and resins produced by the tomatillo plant itself. This coating acts as a barrier against moisture loss, helping the fruit retain its freshness and preventing it from drying out prematurely. It also offers some protection against pests and diseases, acting as a first line of defense against potential threats.
This sticky coating is entirely harmless and safe for consumption. Many people choose to remove it before cooking, but it doesn’t pose any health risk if ingested. The amount of this substance can vary depending on the tomatillo variety, growing conditions, and maturity of the fruit. It’s generally more noticeable on freshly harvested tomatillos.
Why do tomatillos have this sticky coating?
The primary purpose of the sticky coating on tomatillos is protection. The waxy layer acts as a natural sealant, preventing excessive water loss from the fruit’s surface. This is especially important in warmer climates or during periods of drought, helping the tomatillo maintain its internal moisture and remain plump and juicy. Without this protective layer, the tomatillo would likely dry out and shrivel much faster.
Beyond moisture retention, the sticky residue also provides a degree of defense against external threats. It can deter certain insects from feeding on the fruit and may also inhibit the growth of fungi and bacteria on the surface. While not a complete safeguard, it contributes to the overall health and longevity of the tomatillo before it’s harvested.
Is the sticky substance on tomatillos edible?
Yes, the sticky substance on tomatillos is perfectly edible. It’s composed of natural plant waxes and resins that are not harmful to humans. While some people find the texture or taste unappealing, it doesn’t contain any toxins or substances that would cause illness. Consuming it accidentally or intentionally will not result in any adverse health effects.
However, most recipes and cooking instructions recommend removing the sticky coating before preparing tomatillos. This is largely due to aesthetic preferences and to prevent the sauce or dish from having a slightly altered texture. The choice to remove it or not is entirely a matter of personal preference.
How do you remove the sticky coating from tomatillos?
Removing the sticky coating from tomatillos is a simple process. The most common method is to rinse the tomatillos thoroughly under warm running water while gently scrubbing them with your hands or a soft brush. This will usually loosen and wash away the majority of the sticky residue. A clean kitchen towel can then be used to pat them dry.
For particularly stubborn or thick coatings, you can soak the tomatillos in warm water for a few minutes before scrubbing. Another effective technique is to blanch the tomatillos briefly in boiling water (about 30 seconds), which will loosen the waxy layer and make it easier to remove. Ensure to cool them quickly in ice water to stop the cooking process after blanching.
Does the amount of sticky stuff vary between different tomatillo varieties?
Yes, the amount of sticky substance can vary depending on the specific variety of tomatillo. Some cultivars naturally produce a thicker and more noticeable coating than others. Factors such as genetics, growing conditions, and maturity can also influence the amount of wax present on the fruit. You might find some varieties are easier to clean than others.
Furthermore, the stage of ripeness also plays a role. Tomatillos that are fully ripe may have a slightly different consistency or quantity of the sticky coating compared to those that are still developing. Observing the specific variety you are growing or purchasing can help you anticipate the effort required for cleaning.
Can the sticky stuff affect the flavor of tomatillos?
While the sticky substance itself doesn’t have a strong flavor, it can indirectly affect the overall taste experience of tomatillos. Some individuals perceive a slightly bitter or waxy aftertaste when the coating is not removed. This is usually subtle, but can be more noticeable in dishes where the tomatillo flavor is prominent.
However, most culinary applications involve cooking the tomatillos, which tends to neutralize any potential off-flavors contributed by the coating. The flavor difference is often negligible, and many cooks find that leaving the coating on doesn’t significantly impact the final taste. Removing it is more about texture and aesthetics than a fundamental change in flavor profile.
Is there a way to prevent tomatillos from developing the sticky coating?
Unfortunately, there is no practical way to completely prevent tomatillos from developing their natural sticky coating. It’s an inherent characteristic of the plant and its fruit, serving a crucial protective function. Any attempt to inhibit this process could potentially compromise the health and quality of the tomatillos, making them more susceptible to pests, diseases, and dehydration.
Instead of trying to prevent it, it’s best to embrace the natural coating and simply remove it as needed before cooking. Focus on providing optimal growing conditions for your tomatillo plants, such as adequate sunlight, well-drained soil, and proper watering, to ensure healthy and flavorful fruit. Regular harvesting also encourages continued fruit production and can minimize any issues related to the coating.