Tomatillo
Usually introduced around 6 months
Prep warning
Remove the papery husk and rinse off the sticky film on the skin before serving. The raw flesh is tart and firm; roasting or cooking softens it and mellows the flavor.
Choking notes
A tomatillo is small, round, and firm, the same choking shape as a cherry tomato or grape. Quarter it lengthwise so no round or rounded-half piece remains. Never serve it whole or cut only in half before about age 4.
How to serve by age
6-9 months
Remove the husk, rinse, and roast or cook until soft. Serve as a smooth purée, or quartered lengthwise into small soft pieces.
Smooth purée, or quartered lengthwise into small soft pieces, never whole or round-halved.
9-12 months
Keep cooking it soft and quarter it lengthwise. The pieces can be slightly larger as the pincer grasp develops, but keep them non-round.
Quartered lengthwise into small soft pieces; round or round-halved pieces still prohibited.
12-18 months
Continue serving it soft and quartered lengthwise. Cooked tomatillo stirred into a sauce or stew works well.
Quartered lengthwise (4 pieces); still no whole or round-halved pieces.
2 years and up
Keep quartering tomatillos through the preschool years until your child chews reliably. Cooked, they can be mixed into family dishes.
Keep quartering until your child chews reliably (around age 4); whole or round-halved only after about age 4.
Key nutrients
Common questions
When can my baby eat Tomatillo?
Most babies can try Tomatillo from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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