The tree tomato (Solanum betaceum) is an edible crop in the nightshade family (Solanaceae). It is native to South America in the Andean region. There, the fruits are popularly consumed pureed as a refreshing drink. The fruits contain hard seeds that are sieved off. In terms of taste, the tamarillo tastes fruity sweet-tart and contains many vitamins and trace elements. The flesh of the fruit is red in color.
Scientific name
Solanum betaceum Cav.
Synonyms
- Cyphomandra betacea (Cav.) Sendtn.
- Cyphomandra crassicaulis (Ortega) Kuntze
Common names
Tree tomato (German), Tamarillo (German), tomate de árbol (Spanish), palo de tomate (Spanish), tomarillo (Spanish), tomate chileno (Spanish), lima tomate, berenjena, gallinazo panga, sacha tomate, pimiento, tomate, tomate de campo, tomate de La Paz, tree tomato (English), treetomato (English), cyphomandre betace (French), tomate en arbre (French), pomodoro arboreo Italian, Boom-tomatie (Dutch), Struiktomaat (Dutch), tomate-frances (Portuguese)
Family
Solanaceae (nightshades)
Natural distribution
Colombia, Venezuela, Ecuador, Peru, Bolivien, Chile, Argentina
Properties
The leaves of the plant have a spicy scent, but are not used.
Photos of the tree tomato (Cyphomandra betacea)
The plants are sensitive to frost and should be grown well protected.
Cultivation and culture of the tree tomato
The tree tomato, just like chili or tomatoes, can be sown early in the year in a warm place. Further culture is also best done in a protected location such as a foil tunnel or greenhouse. It should be noted that the plants can grow several meters high.
Medical use
The fruit is not only a culinary delicacy, but is also valued in the traditional medicine of some South American countries. The fruit contains antioxidants that can help protect cells from free radicals. Some studies suggest anti-inflammatory and antimicrobial properties of the extract of the fruit. In folk medicine, tamarillo is used for digestive problems and as a diuretic.
References
Vasco, C.; Avila, J.; Ruales, J.; Svanberg, U.; Kamal-Eldin, A. (2009): Physical and chemical characteristics of golden-yellow and purple-red varieties of tamarillo fruit (Solanum betaceum Cav.). Int J Food Sci Nutr; 60 Suppl 7:278-88.
Acosta-Quezada, P. G.; Raigon, M. D.; Riofrio-Cuenca, T.; Garcia-Martinez, M. D.; Plazas, M.; Burneo, J. I.; Figueroa, J. G.; Vilanova, S.; Prohens, J. (2015): Diversity for chemical composition in a collection of different varietal types of tree tomato (Solanum betaceum Cav.), an Andean exotic fruit. Food Chem; 169:327-35.
Orqueda, M. E.; Rivas, M.; Zampini, I. C.; Alberto, M. R.; Torres, S.; Cuello, S.; Sayago, J.; Thomas-Valdes, S.; Jimenez-Aspee, F.; Schmeda-Hirschmann, G.; Isla, M. I. (2017): Chemical and functional characterization of seed, pulp and skin powder from chilto (Solanum betaceum), an Argentine native fruit. Phenolic fractions affect key enzymes involved in metabolic syndrome and oxidative stress. Food Chem; 216:70-9.
