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Pineapple Tomatillo Seeds


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Pineapple Tomatillo

Physalis ixocarpa

1/8 gram (roughly 150 seeds)

This is a relative of the Mexican tomatillo that hails from Eastern Europe. It can be used as other tomatillos in green salsa, where it lends a pineapple flavor and combines well with other fruit ingredients.  When ripe, the delicate tan husks will open, revealing a sweet fruit that can be enjoyed fresh or cooked into jams or pies. The short spreading vines thrive in full sun, and readily reseed in the garden.   An annual in most zones.  65-75 days.  

Seed Planting Depth

Seeds per gram

Germination Temperature

Days to Germination

Row Spacing

Plant Spacing

100' Row Yield


¼" - ½" 250-300 70-85 6-9 60" 18-36" 75 lb. Full

Planting Tips for Heirloom Tomatoes:

Most gardeners want to get the most out of these delicious heirloom tomatoes and therefore give them a head start on the growing season.  Start these vegetable seeds indoors in sterile potting mix, being sure to keep the temperature above 70 degrees.  Some people prefer to use a grow pad, but the top of the fridge has been known to be quite effective as well. 

Once the first true leaves appear on your tomato seedlings, transplant into 4" pots until you have completely hardened them off in the garden.  Hardening is a process of exposing the plants more and more to outside temperature until they are hardy enough to tolerate a complete outdoor move.  Generally speaking, by early summer heirloom tomatoes should be transplated into the garden.

Most heirloom varieties are quite productive and will greatly benefit from sturdy supports.  It may also be advisable to add blood and bone meal to the worked soil to help ensure healthy productive heirloom tomatoes.

Seed Care tips for Heirloom Tomato Seeds:

Heirloom seeds are hardy, but always take care with your garden seeds to give them the appropriate amount of moisture - don't let the vegetable seeds dry out prematurely, and don't overwater and possibly have them rot.


Tomatillo Dip

Makes an excellent dip, serve along with barbecued chicken or fish.

8 Tomatillo's, husked, roasted* and peeled

1 Serrano chile, roasted,* peeled ans seeded

1 small clove garlic

1 to 2 scallions, coarsely chopped

1 tablespoon lime juice

1 tablespoon chopped cilantro salt and pepper to taste

In an blender or food processor, combine all ingredients except cilantro. Chop very coarsely; do not over-process. Add cilantro and salt and pepper to taste.

*To roast the tomatillos and chile, place them on a grill or under the broiler and turn them frequently until the skins char and split. This gives them an extra toasted, nutty flavor.

This recipe is from "Recipes from a Kitchen Garden" by Renee Shepherd & Fran Raboff

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