A vibrant, heirloom variety prized for its striking deep violet skin and uniquely sweet-tart flavor profile. Unlike standard green tomatillos, which are known for their sharp acidity, the purple variety offers a complex, fruit-forward taste with notes of citrus, plum, and pear.
While it retains a tangy, citrusy brightness, its "tropical finish" makes it versatile enough to be eaten raw right off the vine or used in sweet applications like jams and preserves.
The rich purple color comes from anthocyanins, powerful antioxidants also found in blueberries, which may offer various health benefits including anti-inflammatory properties.
Seed Count: approx. 55-60 seeds .100 mg
Maturity: 65-70 days
Full Sun
Seed Depth: 1/8 inch
Plant Spacing: 18" apart
Not Frost Hardy
Annual
Indeterminate
Instructions:
Start seeds indoors 6-8 weeks before last frost. Cover lightly with soil. Keep soil moist; do not let the soil dry out. Transplant outdoors into well-drained soil once all danger of frost has passed. For a successful harvest, plant at least two purple tomatillos to ensure proper cross-pollination. Harvest when the fruit fully fills the papery husk and the skin has turned a deep violet for the sweetest flavor.
The husks should not be eaten. While they are not typically lethal in small amounts, they are considered inedible and toxic.
As members of the nightshade family, every part of the purple tomatillo plant—including the husks, leaves, and stems—contains solanine. Ingesting these parts can cause symptoms like stomach pain, headaches, or vomiting. The fruit is the only edible part.
