Native to high altitude tropical Colombia, Chile, Ecuador and Peru ... Found in Utah.
The fruit is surrounded by a paper-like husk formed from the calyx. As the fruit matures, it fills the husk and can split it open by harvest. The husk turns brown, and the fruit can be any of a number of colors when ripe, including yellow, red, green, or even purple. The fruit is a small round berry about the size of a marble with numerous small yellow seeds. It is bright yellow and sweet when ripe, making it ideal for snacks, pies or jams. It is popular in fruit salads, sometimes combined with avocado.
As a member of the plant family Solanaceae, it is related to a large number of edible plants, including tomato, eggplant and potato, and other members of the nightshades. If the fruit is left inside the husks, its shelf life at room temperature is over 30-45 days. anti-inflammatory and antioxidant properties used as a medicinal herb for cancer, malaria, asthma, hepatitis, dermatitis and rheumatism AKA: Aguaymanto, cape gooseberry, husk cherry, poha berry, ground-cherry, Peruvian cherry, harankash, golden berry, uchuva, Inca berry, uvilla, capuli or sfivalis, and gu niao ---------------------------------------------------------
Similar to Tomatillo, Physalis philadelphica
Other parts of the tomatillo plant contain toxins, and should not be eaten. Tomatillo plants are highly self-incompatible (two or more plants are needed for proper pollination; thus isolated tomatillo plants rarely set fruit).
Fresh ripe tomatillos will keep in the refrigerator for about two weeks. They will keep even longer if the husks are removed and the fruits are placed in sealed plastic bags stored in the refrigerator. They may also be frozen whole or sliced. The tomatillo is also known as the Husk Tomato, Jamberry, Husk Cherry, Mexican Tomato, or Ground Cherry.