The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
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The Milpero tomatillos are available year round.
The word “milpero” comes from the Spanish word for corn. Milpero tomatillos, or 'tomatillos from the field', got their name because they are often found growing among the fields of corn. Tomatillos are in the nightshade family and are related to the Cape gooseberry. The Milpero tomatillo is a varietal of the larger Tomatillo, but still may belong to the genus Physalis philadelphica.
The Milpero tomatillo (pronounced meel-pare-oh tohm-ah-TEE-oh) looks like a small tomato, once you peel back its paper-thin husk. The Milpero is a miniaturized, berry-like version of the tomatillo; around one to 1 ½ inches in diameter. It is firm with small pale seeds. There is another variety of Milpero tomatillo with a purple hue, much like the larger Purple tomatillo. The flavor of this fruit is considered to be sweeter and more flavorful than its larger counterpart. Once the husk is removed, there is a sappy substance underneath which needs to be removed.
Milpero tomatillos are used primarily in recipes for salsas and sauces or as compliments to Latin and Mexican dishes. Milpero can be used raw or roasted in salsas and dishes to accentuate the flavor. The fruit is ripe when it is firm and bright green or with a purple hue, depending on the variety. Milpero tomatillos will keep in the refrigerator for two weeks and will keep longer if the husk is removed. Freeze whole or sliced tomatillos or puree and freeze for salsa. The Milpero tomatillo can last up to a year if they aren't removed from their husk.
The Milpero tomatillo is native to Central America and Mexico. This member of the Physalis family was well developed as a crop by the Aztecs. Excavations in the Mexican state of Puebla have shown tomatillos being used as far back as 900 BCE. Tomatillos are a staple in the cuisine of Central America, as well as Mexico and the Southwestern US. They can be found growing in warmer climates, particularly where corn fields are abundant.
Recipes that include Milpero Tomatillos. One is easiest, three is harder.