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Physalis ixocarpa, commonly called tomatillos, are a necessary ingredient of most Mexican salsas. Fruits are borne inside a paper “husk” (the calyx) and are also known as husk tomatoes. When fully ripe, the yellow to purple sweet fruits will swell and split the husks. However, most culinary uses, such as Mexican salsa verde, call for harvesting when the fruit is still green and tart. Tomatillos are easy to grow and very productive. The fruits will keep through the winter if stored loose in a cool place.