TREE TOMATO

TREE TOMATO

The tree tomato, Cyphomandra betacea Sendt. (C. hartwegi Sendt.; Solanum betaceum Cav.) is the best-known of about 30 species of Cyphomandra (family Solanaceae). Among its various regional names are:tomate, tomate extranjero, tomate de arbol, tomate granadilla, granadilla, pix, and caxlan pix (Guatemala); tomate de palo (Honduras); arvore do tomate, tomate de arvore (Brazil); lima tomate, tomate de monte, sima (Bolivia); pepino de arbol (Colombia); tomate dulce (Ecuador); tomate cimarron (Costa Rica); and tomate francés (Venezuela, Brazil). In 1970, or shortly before, the construed name "tamarillo" was adopted in New Zealand and has become the standard commercial designation for the fruit.

The plant is a small, half-woody, attractive, fast-growing, brittle tree; shallow-rooted; reaching 10 to 18 ft (3-5.5 m) in height; rarely as much as 25 ft (7.5 m). The leaves are muskily odorous, evergreen, alternate, more or less heart-shaped at the base, ovate, pointed at the apex, 4 to 13 1/2 in (10-35 cm) long and 1 1/2 to 4 3/4 in (4-12 cm) broad, thin, softly hairy, with conspicuous coarse veins. Borne in small, loose clusters near the branch tips, the fragrant flowers, 1/2 to 3/4 in (1.25-2 cm) wide, have 5 pale-pink or lavender, pointed lobes, 5 prominent yellow stamens, and green-purple calyx. The long-stalked, pendent fruit, borne singly, or in clusters of 3 to 12, is smooth, egg-shaped but pointed at both ends and capped with the persistent conical calyx. In size it ranges from 2 to 4 in (5-10 cm) long and l 1/2 to 2 in (4-5 cm) in width. Skin color may be solid deep-purple, blood-red, orange or yellow, or red-and-yellow, and may have faint dark, longitudinal stripes. Flesh color varies accordingly from orange-red or orange to yellow or cream-yellow. While the skin is somewhat tough and unpleasant in flavor, the outer layer of flesh is slightly firm, succulent and bland, and the pulp surrounding the seeds in the two lengthwise compartments is soft, juicy, subacid to sweet; it is black in dark-purple and red fruits, yellow in yellow and orange fruits. The seeds are thin, nearly flat, circular, larger and harder than those of the true tomato and distinctly bitter. The fruit has a slightly resinous aroma and the flavor suggests a mild or underripe tomato with a faintly resinous aftertaste.

Origin and Distribution

Although its place of origin is not certain, the tree tomato is generally believed to be native to the Andes of Peru and probably also Chile, Ecuador and Bolivia where it is extensively grown, as it is also in Argentina, Brazil and Colombia. It is cultivated and naturalized in Venezuela and grown in the highlands of Costa Rica, Guatemala, Jamaica, Puerto Rico and Haiti.

It must have been carried at an early date to East Africa, Asia and the East Indies, as it is well established in the Nilgiri heights and the hills of Assam in southern India, and in the mountains of Malaya, and was popular in Ceylon and the Dutch East Indies before 1903. It has been grown in Queensland, Australia, in home gardens, for many years and is a practical crop in the highlands of the Australian part of New Guinea.

D. Hay & Sons, nurserymen, introduced the tree tomato into New Zealand in 1891 and commercial growing on a small scale began about 1920. Shortages of tropical fruits in World War II justified an increased level of production. A promotional campaign was launched in 1961; window banners and 100,000 recipe leaflets were distributed. This small industry prospered until 1967 when annual production reached a peak of 2,000 tons. There was a heavy loss of trees at Kerikeri in 1968. Replanting took place there and at the Bay of Plenty and cultivation of this crop continues to expand. In 1970, there were 209,110 trees on 476 acres (130 ha) in New Zealand. Shipment of the fresh fruits to Australia has not been very successful and the surplus crop is being delivered to processors for the making of preserves.

The United States Department of Agriculture received seeds from Argentina in 1913; from Sumatra and Ceylon in 1926. The plant was fruiting at the United States Department of Agriculture's Plant Introduction Station at Chico, California, in 1915. It is still grown casually in California and occasionally in Florida. It is frequently advertised and sold throughout the United States for growing indoors in pots as a curiosity. It fruits satisfactorily in northern greenhousesThere are apparently no named cultivars, but there are local preferences according to fruit color. Red fruits are chosen for the fresh fruit markets because of their appealing color. The dark-red strain (called "black") now leading in commercial plantings in New Zealand was obtained by selection around 1920 as a variation from the yellow and purple types grown up to that time. It was propagated and reselection thereafter resulted in this large, higher quality, red variety.Yellow fruits are considered best for preserving because of their superior flavor.

Prof. John Kurakar