Raw Tomatillo Toxicity: A Comprehensive Guide

Tomatillos, often referred to as “husk tomatoes” or “Mexican ground cherries,” are a staple ingredient in Mexican cuisine, known for their tangy and slightly acidic flavor. While tomatillos are generally safe to consume, there has been some concern regarding the potential toxicity of unripe or raw tomatillos. This article aims to provide a comprehensive overview of tomatillo toxicity, exploring the scientific evidence, symptoms, and preventive measures.

Understanding Tomatillo Toxicity

Tomatillos, like other members of the nightshade family (Solanaceae), contain a toxic substance called solanine. Solanine is a glycoalkaloid compound found in the leaves, stems, and unripe fruits of nightshade plants, including tomatoes, potatoes, and eggplants.

In high concentrations, solanine can cause various adverse effects, including gastrointestinal distress, neurological symptoms, and even respiratory failure. However, it is important to note that the solanine content in ripe tomatillos is significantly lower than in unripe or raw tomatillos.

Symptoms of Tomatillo Toxicity

Consuming unripe or raw tomatillos can lead to solanine poisoning, which can manifest in a range of symptoms, including:

Gastrointestinal issues: nausea, vomiting, diarrhea, abdominal pain
Neurological effects: headache, dizziness, confusion, hallucinations
Respiratory problems: shortness of breath, wheezing, respiratory failure (in severe cases)

Risk Factors and Susceptibility

The risk of solanine poisoning from tomatillos is generally low, but certain individuals may be more susceptible, including:

Children: Children have a lower tolerance for solanine due to their smaller body size and immature digestive systems.
Individuals with compromised immune systems: People with weakened immune systems may be more vulnerable to the effects of solanine.
Individuals with allergies: Some people may have an allergic reaction to solanine, which can exacerbate the symptoms of poisoning.

Preventive Measures

To minimize the risk of tomatillo toxicity, it is essential to follow these preventive measures:

Consume only ripe tomatillos: Ripe tomatillos have a lower solanine content and are generally safe to eat. Avoid consuming unripe or raw tomatillos.
Remove the husks: The husks of tomatillos contain higher levels of solanine. Always remove the husks before consuming the tomatillos.
Cook tomatillos thoroughly: Cooking tomatillos can help reduce the solanine content. Boiling, roasting, or frying tomatillos can effectively break down the solanine.
Avoid consuming large quantities: Even ripe tomatillos contain some solanine. Consuming large quantities of tomatillos, even if they are cooked, can increase the risk of solanine poisoning.

Treatment for Tomatillo Toxicity

If you suspect that you have consumed unripe or raw tomatillos and are experiencing symptoms of solanine poisoning, it is crucial to seek medical attention immediately. Treatment for solanine poisoning typically involves:

Activated charcoal: Activated charcoal can help absorb and neutralize the solanine in the digestive tract.
Intravenous fluids: Intravenous fluids can help flush out the solanine from the body and prevent dehydration.
Symptomatic treatment: Treatment may also focus on managing specific symptoms, such as pain relievers for headaches or anti-nausea medication for vomiting.

Tomatillos are a versatile and flavorful ingredient, but it is essential to be aware of the potential toxicity associated with unripe or raw tomatillos. By following the preventive measures outlined above, you can minimize the risk of solanine poisoning and enjoy the culinary delights of tomatillos safely. If you experience any symptoms of solanine poisoning after consuming tomatillos, seek medical attention promptly.

The health benefits of tomatillos

We mentioned that tomatillo is fun to say. The double ls should be pronounced like the y in yo: toe-mah-tee-yo. Beyond the euphony of the word as it rolls off your tongue, tomatillos also offer a wealth of health benefits. Per Organic Facts, they are low in sugar, fat, and carbohydrates, and rich in vitamins and minerals.

But when it comes to health, the most intriguing thing about tomatoes is that they might help lower the risk of cancer. Withanolides, antioxidant phytochemicals, are thought to be the cause of this (via Biomedical) If the aforementioned benefits weren’t enough to convince you to grab some enchiladas with salsa verde right away, tomatillos are also said to strengthen your immune system, enhance digestion, improve eyesight, lower blood pressure, enhance heart health, and increase vitality.

However, be aware that tomatillos’ husk, leaves, and stem are poisonous. According to Taste of Home, some people also think that unripe fruit is poisonous. While this is debatable, it’s best to avoid eating anything but mature fruit.

How do tomatillos differ from related fruits like tomatoes?

Given how many other fruits tomatillos are compared to in terms of name, its only fair to wonder how they compare in size, texture, and color. Per Small Kitchen Guide, tomatillos are both smaller and softer than green tomatoes. Theyre also smaller than most other varieties of tomatoes. According to MasterClass, tomatillos at their largest are about the size of a golf ball, while larger forms of tomatoes can grow as big as a softball. The one exception is cherry tomatoes. A mature tomatillo is about the same size, or slightly larger than a cherry tomato, per Harvest to Table.

Tomatoes also differ in texture from tomatillos, as MasterClass notes. While ripe tomatillos stay extremely firm and dense, ripe tomatoes are juicy, tender, and easily bruised. Though tomatillos are smaller than ground cherries, both have a papery husk. What about the ground cherry, also known as the cape gooseberry? Tomatillos are usually green, but ground cherries are usually an orangish-yellow color.

Why tomatillos aren’t just little green tomatoes (and why they’re awesome)

FAQ

Is it OK to eat raw tomatillos?

Yes, raw tomatillos can be eaten. They have a tart and slightly sweet flavor and are often used in Mexican cuisine for making salsa verde. Raw tomatillos can be sliced or diced and added to salads, tacos, or used as a condiment. Some people also like to eat them whole, like a cherry tomato.

Can you eat an unripe tomatillo?

While we can’t say for certain whether that’s true or not, we can say with absolute certainty that unripe tomatillos taste terrible. They’re extremely sour and bitter! Either way, we’ll always err on the side of caution and recommend only consuming ripe tomatillos.

Can you eat tomatillos by themselves?

Firstly, you can simply chop up tomatillos and eat them raw. Though less common this can be a tasty, acidic addition to lots of dishes. You can dice some up with some onions, fresh cilantro and cover with lime juice and oil to make a verde pico de gallo that is a refreshing spin on the original.

What happens if you don’t wash tomatillos?

Sticky Fingers: Once you peel off that outer layer, tomatillos are sticky with sap. While you don’t need to wash that off until you plan to use your tomatillos — it helps protect them while being stored in the refrigerator — it should be washed off before you start cooking.