Extended storage ability after harvest. Very decorative. Purple tomatillos take a long time to become fully purple. TIP: Keep harvested fruits in the light to intensify the purple skin pigment.
Purple tomatillos are similar in shape to a tomato, though rounder with an average diameter of generally only two inches at maturity. The Purple tomatillo is encased in a paper thin heart-shaped husk which is green in coloring when young. The husk will eventually split and become burlap toned as the fruit matures. The fruit itself, when young develops a lime green color that fades and becomes violet purple with white markings at each end as it ages. A mature tomatillo will have filled its husk, have a firm, waxy exterior and a moist, cottony seed-bearing flesh. Though, the fruit resemble the look of a tomato, their flavorings are starkly different. As tomatoes sweeten with maturity, the Purple tomatillo is fruitier and truly sweet-tart with citrus flavors of lemon and lime and sub-acid flavors of plum and pear. Purple tomatillos are less tart than their green counterpart and cooking them will enhance their flavor while also imparting a greater depth of sweetness.
Start seed indoors 3 weeks before transplanting out to the garden. Cover seeds with 1/2 cm (1/4 in) of soil. Firm soil over seed. Keep moist but not waterlogged. To germinate maintain a soil temperature of 24 C (75 F). Seed should germinate in 5 days. Once seeds have sprouted, 14 – 16 hours of light per day is essential. Once plants have reached 12 cm (5 in) transplant to 6 cm (3 in) peat pots. Place the root ball at the bottom of the pot, filling pot with soil will ensure better root development along the stem. Plants will develop better with a growing temperature of 17 C (62 F) until transplanting out. Fertilize weekly with our Rose & Strawberry 10-52-17 and liquid seaweed for strong root development. Do not transplant out till night temperatures are warm. Harvest fruit once paper husks loosen and fruit turns to lemon yellow.