The Land

Tomate is the native name of a fruit also known as Mexican husk tomato or simply tomatillo. This fruit grows from the plant species: Physalis ixocarpa, which thrives in subtropical conditions, with well-drained soil and relatively low humidity.

This highly adaptable plant found a home in the Gympie region, a notable agricultural area in southeast Queensland known for its subtropical and tropical climates, fertile soils with good drainage and low frost risk.

Tomatillo season in this region generally aligns with the warmer months running approximately from spring to early autumn. 

The Process

The tomatillo sowing and transplanting usually happens after the last frost of the year, when the soil is sufficiently warm.

When the fruit is ready, it is hand pricked mostly from September to March. Right after its harvesting, the fruit is stored in its husk, inside a paper bag in a refrigerated room, where it can be kept for between one and three  weeks.

In order to manage fruit production peaks, the following conservation methods could be considered: 

Freezing: this method requires removing husks and washing off sticky residue. Tomatillo can be frozen whole, sliced, or chopped in airtight freezer bags. The shelf life with this method ranges from 3 to 12 months.

Canning: this method requires removing husks, cooking briefly, draining, acidifying with lemon or lime juice, and processing in boiling water canners. The shelf life with this method ranges from  months to years.

Freeze-drying: this method requires removing husks and washing off the sticky residue. Tomatillo is then subjected to a freeze-drying process, which freezes the fruit and creates a vacuum to sublimate the ice directly into vapor, removing moisture. When kept in airtight containers away from moisture, heat, and direct sunlight, the shelf life with this method can last up to 25 years.

The Product

Currently the tomatillo is sold enclosed on its natural papery husk by kilogram. The fruit size varies from 2 to 5 cm diameter. Tomatillo production in the South Burnett region shows its characteristic tart, citrus-like flavors which are highly appreciated for fresh or cooked Mexican sauces recipes.

In Australia, tomatillo cultivation is considered a specialized crop, and its production depends on both the availability of local labor and the climatic conditions: mild, warm winters and hot summers, with average daytime temperatures of around 20°C in September and relative humidity ranging between 70% and 90% during spring and summer.

Conservation methods could be implemented for regular supply in long term agreements.