10 lb. carton, 40 lb. wire-bou
Truck or Airfreight
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 8 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.