Grow tons of large, 2-3 oz. fruits, rich and purple with clear, delicate flesh.
Tangy when green, then sweet in the ripe stage, the papery husks open as the tomatillos ripen in late summer.
The green as well as the mature purple fruits are staples in Mexican and Southwestern cuisines, and are often the secret of certain salsas and sauces. Good in ratatouille, too. Stores very well.
Tomatillo plants are self-sterile, so plant at least two.