Yes — safe from 6 months
Choking risk: low
Not a common allergen
Fresh tomatillo is safe for baby-led weaning from 6 months.
Remove husk. Roast at 400F for 20 minutes until skin blisters and flesh softens completely. Mash with a fork — the tart flavor mellows with cooking. Mix into bean mash or rice for a flavor boost.
Roasted and diced into small pieces. Cooked tomatillo is very soft. Mix into scrambled eggs, quesadilla filling, or rice.
Homemade salsa verde (roasted tomatillo, garlic, lime). Stir into soups, braises, or use as a dipping sauce.
Remove husks, roast until soft, cool, and freeze in bags. Thaw and use directly in salsas and sauces — roasted tomatillos freeze beautifully.
Must plant 2 plants for pollination — tomatillos are not self-fertile. The papery husk bursts open when the fruit is ripe and fills the wrapper. Sticky and sour raw — always cook for babies under 12 months. Hugely productive: two plants can yield 20+ pounds per season. Related to ground cherry.
Ready in ~75-100 days from planting.
Per AAP and WHO guidelines, most fruits, vegetables, and herbs can be introduced from 6 months as part of complementary feeding. Always consult your pediatrician before introducing new foods, especially allergens.
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