Tomatillo

Yes, raw or undercooked tomatillos are round, slippery, and firm in texture, qualities which increase the possibility of choking. Some tomatillos can also be small in size, which adds to choking risk. To minimize the risk, cook tomatillo until soft before serving. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. For more information on choking, visit our sections on gagging and choking and familiarize yourself with the list of common choking hazards.

No. Allergies to tomatillo are rare, but have been reported. What is much more common is a harmless rash around the mouth while baby eats or diaper rash due to the acid in the food. Rashes after contact with acidic foods are typically just skin irritation reaction to the acidity in the food and are rarely an actual allergic reaction. Talk to baby’s doctor about applying a thin layer of barrier cream or ointment—such as pure petroleum jelly or a plant-based oil/wax balm—to baby’s face before meals and to the diaper area, which can help prevent contact rashes.

As you would when introducing any new food, start by offering a small quantity for the first few servings. If there is no adverse reaction, gradually increase the quantity over future meals.

Yes. Tomatillos are a rich source of fiber, as well as vitamins B6 and K, which work to support baby’s gut microbiome and digestive health, as well as metabolic processes and healthy blood clotting. Tomatillos also contain vitamin C, which helps our bodies absorb iron, so consider pairing them with iron-rich foods such as beans, nuts, and seeds.

Canned tomatillos are fine too, just look for products marked “no salt added” or “low sodium,” as many canned products have sodium in excess of baby’s needs. Opt for cans marked “BPA-free” when they are available. Bisphenol A (BPA) is used to line the interior of some food containers, and studies show that frequent exposure can affect baby’s neurological development.

★Tip: Tomatillos are ripe when the fruit underneath the husk is firm to the touch and bright green in color. The fruits may be stored at room temperature for a day or so, or can be refrigerated or frozen to extend the shelf life.

Yes. Tomatillos are rich in fiber and fluid to support gut bacteria, bulk up poop, and hydrate the intestines to support healthy bowel movements. Tomatillos also contain seeds that may be visible in baby’s poop, which is normal and not a sign to stop serving tomatillo. Many seeds are naturally resistant to digestive breakdown in most individuals, regardless of age. To minimize digestive discomfort, introduce high-fiber foods like tomatillos gradually and regularly in baby’s diet as tolerated, and remember that some gassiness or a few blow-outs are just signs that baby’s digestive system is adjusting. Remember that pooping patterns can vary significantly from baby to baby. If you have concerns about baby’s pooping and digestive function, talk to a pediatric healthcare provider.

The tomatillo still grows wild in regions of Central and North America, where the plant originated, but it has also been cultivated for thousands of years. Along with maize and tomatoes, tomatillos were staples of the diet and economy for Aztec, Incan, and Mayan cultures. The tomatillo is a distant cousin to the tomato, but even more closely related to the goldenberry or uchuva, another fruit that grows inside a papery husk that must be removed before eating. Unlike the tomato, tomatillos remain green and firm, even when ripe, and they lend fresh, tart flavor to salsas, moles, tacos, and much more.