Tree Tomato (Tamarillo)Scientific name: Cyphomandra betacea (Cav.) Sendt. Family: Solanaceae Origin: Peruvian Andes and BoliviaThe tree tomato is a shallow-rooted tree that can reach ronment. In Hawai‘i it is found at 200–4000 feet eleva- a height of 20 feet. The wood is brittle and the trees tion. Trees at lower elevations tend to produce more butare short-lived, usually lasting from 12 to 15 years. The smaller fruits. The plants grow best in a lightly com-almost heart-shaped leaves can reach a foot or more in pacted soil with good drainage. The roots will not toler-length and a width of up to 5 inches. The fragrant flow- ate standing water, which may kill the tree in a matter ofers, up to 1⁄2-inch in diameter, can be pink, light blue, or days. Protection from wind is essential for these shal-white and are usually borne near the tips of the branches. low-rooted trees. Brittle branches are also susceptibleThe red, yellow, orange, or purple fruit is long-stemmed, to winds, especially when laden with fruit. Trees will3 inches long by 11⁄2 inches wide, and generally ovoid produce fruit after 18 months, but it is considered ad-with somewhat pointed ends. The seeds are thin, flat, visable to sacrifice the first year’s crop to strengthen theand hard. The tree is related to poha, tomatillo, and lulo. root system and develop the plant. Trees in NewThe name tamarillo was devised in 1967 in New Zealand Zealand’s large commercial plantings are short-lived,for marketing purposes. lasting only 4–6 years. In Hawai‘i, trees will produce for up to 15 years with proper care and nutrition. On Poha (Physalis peruviana) was observed growing in average, a cluster of 20 flowers will produce only fourHawai‘i by the naturalist Andrew Bloxum in 1825. Shar- or five fruits. Flowers will abort if not pollinated. It takesing a geographic point of origin with tree tomato, there approximately 25 weeks from fruit set to maturity.is some speculation that it might have been introducedto Hawai‘i around the same time, both fruits having been Horticulturereferred to as “lost crops of the Incas,” who cultivated New Zealand’s commercial harvest of tamarillo aver-the trees prior to Columbus finding the New World. aged 1500 metric tons in 2004 with 100 tons being ex- ported and 100 being processed. The remainder was soldCultivars as fresh fruit.The tree tomato does not grow true from seed, resultingin wide variation in fruit color and size. In New Zealand, Seedlings are field-planted when they are 2–5 inches‘Red Beau’(1991) and ‘Kaitaia Yellow’(1981) are popu- tall and are spaced 6–10 feet apart. In windy areas, theylar cultivars. Selections found in California and Florida are often planted closer together. The first year’s flow-include ‘Rothamer’, ‘Oratia Red’, ‘Inca Gold’, and ‘Ec- ers are often removed. Bone meal is commonly useduadorian Orange’. Breeding programs in Brazil have also when planting in New Zealand. Trees are cut back se-produced local selections. verely each year to a height of 3–4 feet to encourage branching. In Hawai‘i, a quarterly application of 1⁄2 poundEnvironment of organic 6-6-6 fertilizer is recommended. In the fifthThe tree tomato is a subtropical plant that is usually found year of growth, additional application (2–3 pounds) ofat from 1000 to 10,000 feet elevation in its native envi- mixed phosphate, nitrate of soda, and sulfate of potash 41 is recommended. Annual pruning should be done to re- Tree tomato flowersmove branches that have previously fruited. Judiciouspruning can also help to extend the fruiting season and Packaging, pricing, and marketingfacilitate harvesting. Irrigation is needed only in peri- In New Zealand the fruit is packed in egg-type cartonsods of drought. Mulching will alleviate tree stress under after being graded to size. Small, medium, and largedrought conditions. The tree grows best in organically fruits are sold direct to wholesalers, stores, and proces-rich, light soils. sors.Pests and diseases In Hawai‘i, imported fruits sold individually retailedThe tree tomato is susceptible to a number of problems, for as much as $10.99 per pound. Locally grown fruitswhich can be controlled with proper care. Fruit flies will sold to groceries in the Kona district are packed three orattempt to lay eggs in the fruit. The tough skin offers four per plastic container and have wholesaled for $5.00protection, but this makes the fruit unattractive for mar- per pound. Big Island hotel and restaurant chefs haveketing as fresh fruit. Use of strategies recommended by purchased 10–20 pounds of fruit, packed in boxes, at athe Hawai‘i Area-Wide Fruit Fly Pest Management Pro- time.gram (HAW-FLYPM) can be very effective in prevent-ing damage to fruit. The most common problem, pow- Food uses and nutritiondery mildew (Oidium sp.), can be addressed with appli- Tree tomatoes are highly versatile for culinary use. Theycations of commercial insecticidal soaps and neem oil can be used as a substitute for tomatoes, cut fresh insprays. Root-knot nematodes (Meloidogyne sp.), root rot, salads, served sweetened in desserts, or added to spicycrown rot (Phytophthora sp.), and wilt from Pseudomo- sauces. Chutney made with the fruit is highly valued innas solanacearum also affect the plant. Good cultural New Zealand and often found served in place of tomatopractices should help to stave off these problems. ketchup. West Hawai‘i chefs have developed a number of recipes, curries, and chutneys using the fruit.PropagationTree tomatoes can be propagated by cuttings of 1–2- Average degrees Brixyear-old growth and by seed. Tissue culture is practiced 8–10 (California data)in New Zealand. Seeds tend to produce taller trees, bet-ter suited to protected areas, while trees from cuttingstend to be shorter and bushier, making them better forwindy areas.Harvesting and yieldFruit should be picked with the stem on or cut with asmall piece of stem left intact. The tough skin lets pick-ers place the fruit into bags or directly into boxes. Thefruit ripens over a 6–8-week period in Hawai‘i, gener-ally from September through May, depending on loca-tion and elevation. Cultivated fields in New Zealand can produce morethan 6 tons of fruit per acre. In Hawai‘i, a single tree canproduce more than 60 pounds of fruit annually.Postharvest qualityTree tomatoes can be stored for up to 9 weeks if keptbetween 37.4 and 40°F with 90–95% relative humidity.The fruit suffers from chilling injury if kept below37.4°F. Decay occurs if the fruit is stored above 40°F.Peeled fruit can be processed and frozen. It can also beplaced into jars with sugar syrup to preserve it for futureuse; follow the USDA guidelines for preserving.42 Nutritional value per 100 g of edible portion*Moisture 82.7–87.8 Banana-stuffed guava French toast with tree tomato sauceProtein 1.5 gCarbohydrates 10.3 gFat (ether extract) 0.06–1.28 gFiber 1.4–4.2 gAsh 0.61–0.84 gCalcium 3.9–11.3 mgPhosphorus (with seeds) 52.5–65.5 mg 13.1 mg (without seeds) 0.66–0.94 mgIron 0.371–0.653 mgCarotene 540 I.U. 0.038–0.137 mg (calculated as vitamin A) 0.035–0.048 mgThiamine 1.10–1.38 mgRiboflavin 1.011 mgNiacin (with seeds) 23.3–33.9 mg (without seeds)Ascorbic acid*Values compiled from various sources Recipes Tree tomato rice Teri WisdomServing size: 6 to 8 Procedure Cook rice.2 cups sweet rice, washed and drained2 cups white rice, washed and drained Heat oil in large pot, sauté garlic until light brown. Add8 cups water chicken, and brown.3 T vegetable oil3 cloves of garlic, crushed Add onions and tree tomatoes; cook until onions are soft.2 lb chicken, cut into bite-size pieces1 medium onion, diced Add the chicken broth, cover, and simmer for 8–10 minutes3 chopped tree tomatoes or until the chicken is tender.1 cup chicken broth2 medium green bell peppers, sliced into thin strips Remove seeds from water and stir in vegetables for the1 T annatto seeds soaked in 1 cup water for 30 minutes orange color. Be sure to not add the seeds.1 T raisins1 tsp salt Add the cooked rice, raisins, salt, and pepper, and mix1⁄2 tsp pepper well.3 hardboiled eggs Cook 10 minutes more, stirring occasionally to prevent burning.6 oz ginger Tree tomato sauce4 cups white wine Chef Paul Heerlein36 oz passion orange juice1 orange zest Procedure3 quarts pineapple juice In a saucepan, add white wine and ginger and reduce by2 tsp brown cloves half.1 T allspice22 lb tree tomato Add all remaining items except tree tomato and reduce half-way. Add tree tomato and reduce to desired consistency. 43
