
Physalis philadelphica 'Purple'
vegetablePurple Tomatillo is the small purple-fleshed husk tomato (Physalis philadelphica) with a sweet-tart flavor more fruit-like than the standard green tomatillo. The 1 to 2 inch deep purple fruits hide inside papery tan husks; the slight sweetness and lower acidity make Purple Tomatillo perfect for jams, preserves, and salsas where a balanced flavor matters.
Sun
full sun
Water
Every 3 days
Harvest
~75 days
Difficulty
easy
Lifecycle
annual
One season, then done
Spacing
24-36 in in row, 36-48 in between rows
Planting Depth
Set transplants slightly deeper than nursery soil line
Soil pH
6.0-7.0
Soil Type
Rich, well-draining
Hardiness Zones
Zones 3 – 10
Grown as an annual — this range is its winter hardiness, but you can grow it for a single season in any zone.
When to Fertilize
Pre-plant; side-dress at first flower
Fertilizer
10-10-10 or compost; tomatillos are moderate feeders
Start seeds indoors 6 to 8 weeks before the last frost. Transplant after frost danger passes, 24 to 36 in apart in full sun. Tomatillos are not strongly self-pollinating, so plant at least 2 (ideally 3+) plants to ensure fruit set. The vines reach 3 to 4 ft tall and wide and benefit from light caging. Tomatillos are forgiving heat-lovers but need consistent water for clean fruit production.
Start seeds indoors
Mar 4
Transplant outdoors
Apr 29
Projected first harvest
Jul 13
Good neighbors that attract beneficial insects or deter pests
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Hand-pick yellow-and-black-striped adults and crush larvae
Blast with water, encourage ladybugs, avoid heavy nitrogen
Wrap stems with cardboard collars at transplant
Wash hands and tools before handling plants; never smoke around tomatillos; remove infected plants
Purple Tomatillo is ready 70 to 90 days from transplant. Harvest when the husks turn light brown and start to split and the fruit inside turns deep purple; do not wait until the fruit splits the husk on its own. Peel off the papery husk and rinse the slightly sticky coating before use. The flavor is sweeter and less acidic than green tomatillos, so it works beautifully in jams, preserves, and chunky salsas.
About 32 calories per 100 g raw with 1.9 g fiber, 11.7 mg vitamin C, and 268 mg potassium. The purple skin adds anthocyanin pigments not found in green tomatillos, and the tart flavor balances the natural fruit sugars beautifully in cooked applications.
Eat the ripe fruit only, with the husk removed. The leaves and very underripe fruit contain solanine-type compounds and should not be eaten.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.