Tomato

Green tomato, also known as tomatillo in many regions of Latin America, is a small, round fruit covered by a light green, papery husk that is removed before using it in cooking. It belongs to the nightshade family, similar to the common tomato, but its flavor is more acidic and slightly citrusy, making it ideal for sauces, stews, and traditional dishes from Mexico and other Latin American countries.

The green tomato is native to Mexico and has been a fundamental ingredient in Mexican cuisine since pre-Columbian times. Its cultivation has spread to various regions of Latin America, where it is used in recipes such as green salsa, enchiladas, and soups, providing a characteristic fresh and acidic touch.

Regarding its properties, the green tomato is rich in vitamin C, antioxidants, and dietary fiber, which helps strengthen the immune system and improve digestion. Furthermore, it is low in calories, making it a healthy option to add flavor and nutrients to various culinary preparations.

Among the synonyms used in different Spanish-speaking countries are: tomatillo (Mexico, Guatemala), tomate de cáscara (Colombia), and simply green tomato in other regions.