Since I've been working to pin down these genes, I've had to grow out more tomatillos than I would likely do so otherwise. Consequently, at the end of each summer, I am rich in sweet, deep purple marble-fruit. In the past couple years, I've been making big batches of salsa morada that I freeze to use for dinners during the winter. When I'm busy, I defrost a quart and make rolled cheese enchiladas in salsa morada. When I'm really busy, the enchiladas are stacked rather than rolled.
Quite unlike the large grocery-store green tomatillos, the fruit of this variety is near black on the exterior with purple flesh among the very ripe and mottled purple flesh among the near-ripe. It is much sweeter than the standard green tomatillo.
This year, I saved seed from my largest-fruited plant to grow out next year in an attempt to gradually increase fruit size, but if I lose flavor, color, or quality in this venture to produce larger fruit, I'll ease off on that goal. What I've got is already quite special.
A friendly acquaintance recommended I name this tomatillo "Wenger Ink." Any other suggestions?