From the Tropics: Tree Tomato Salsa - Salsa de Tomate de Arbol 
The Tamarillo, Tree Tomato, or Tomate de árbol (Cyphomandra betacea) belongs to the flowering plantSolanaceae. It grows as a small tree or shrub, bearing edible egg-shaped fruit with a thin skin and a soft flesh (when ripe), with dark-colored seeds occupying about one third of the interior. The fruit closely resembles a tomato, hence its name. The tamarillo and tomato are in the same family, Solanaceae, but the tamarillo is in the genus Cyphomandra while the tomato is in the genus Solanum. (From Wikipedia)
I was first introduced to this unique and colorful fruit in one of my trips to Ecuador a few years back. 
There, this fruit is very well loved, consumed almost in a daily basis when it's in season. In Quito I tried it as a very refreshing fruit juice offered by friends or at restaurants and in a very intriguing looking hot sauce at a seafood restaurant. I say intriguing just because it was a sassy sauce!
All About The Sassy Fruit
It was LOVE at first sight. My senses indentifyed a delicate ripe mango aroma packed in a tomato skin with the soul of a passion fruit and the sexy red of pomegranate juice dancing around the seeds. Far from trying to confuse you, I am reinventing this fruit which I suspect is unknown or underestimated by many. When was the last time you had a Tree Tomato? Hmm, right...That is exactly what I thought! LOL. You haven't had the pleassure of trying it at least once, YET! :D
I was so involved in the sauce-production process that I forgot to save the seeds to plant them so as to have my own Tree Tomato trees. Well, that's not all bad...now I have an excuse to visit the market and get more, always more---I know, It sounded selfish! Sometimes fruits bring up some very unusual feelings.
Chef Jeremy from Stir The Pots, send me a recipe to prepare "Poached Tamarillos in Red Wine and Chile Syrup" Now, THAT sounds exciting...I would have to explore that idea, maybe with the next batch I get. I'll keep you posted.
How to Prepare the Sauce
First, go to the market; it would be a great opportunity to enjoy some fresh air outside of your computer room and kitchen. Get the freshest fruit available. Enjoy its exotic beauty and aroma. Back in the kitchen, lightly score a cross through the skin at the pointed end of the fruit. Bring water to a boil and add the tree tomatoes for 10 seconds. Remove from the stove and drain the water carefully. Let them cool for a few minutes before peeling the skin off. Put them in the blender with a little water and make a puree. Pass it through a sieve to collect the little seeds. Add some olive oil and lime juice to taste. Combine the puree with chopped onion, sweet peppers and hot peppers. Season the mixture with salt and pepper...Then, time to enjoy!
TIP: This sauce keeps well for 3 days stored in the fridge in an air tight container. Use it as a salad dressing, or serve it with rice, chips and grilled chicken, fish or seafood.
Have a delicious week!
Chef Melissa
- by Chef Melissa
- June 19, 2007
- 1:57 pm
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Comments
06.19.07 at 08:55 PM |
Melissa!
Thanks for the shout out, but give credit to Peter Gordon, chef extraordinaire!
J :O
——-
06.21.07 at 08:12 AM |
You are welcome Jeremy! Will keep you posted on the recipe preparation. Have a great day :D
M
06.23.07 at 11:44 AM |
This is very new to me. Awesome!
Paz
06.30.07 at 02:45 PM |
Hey Melissa!
Fun and yum! Does anyone know where to buy these beauties in NYC?
07.03.07 at 11:51 AM |
hola melissa, gracias por tu visita en mi blog, sabes estoy saliendo hoy a panama y quisiera tu recomendacion de algun sitio para conocer la gastronomia tipica de tu pais, si puedes me dejas alguna sugerencia en mi correo
saludos y gracias
07.03.07 at 12:08 PM |
Hola Francisco! gracias por la visita—-te envio la info a tu email. Saludos,
melissa
07.03.07 at 12:21 PM |
gracias de antemano, te envie un correo con unos comentarios pero no se si llegara en todo caso luego te vuelvo a escribir
07.03.07 at 12:25 PM |
Hola francisco—-mira que no me ha llegado el mail—-farvor reenviarlo! un saludo,
melissa
07.04.07 at 03:01 PM |
So interesting—wish I could find some here in Arizona.
07.06.07 at 12:21 PM |
Hi Melissa,
Thank you for taking the time to look at my blog - a rather amateur one in comparison to yours! I’m just starting out!
This is great - what an original and interesting blog. I don’t know much about Panama cuisine so I shall enjoy reading more about it!
Thank you!
09.05.07 at 07:18 AM |
Is this the type of tomato where the skin is incredibly bitter?
We had some in Ecuador this summer, the middle flesh part was lovely but the skin was, well, disgusting!
09.12.07 at 02:40 PM |
Hola Matt!!! yes, yes…it is the same fruit. The skin is oh-so bitter, yikes. That’s why I always recommend peeling them before doing anything :D
01.31.08 at 07:02 PM |
Great article…no wonder everyone loves it!
Please visit http://www.bigchefonline.com you will love it!
07.24.08 at 11:44 AM |
primero que nada gracias por todas tus recetas!!!! son fabulosas!!!
podrias ayudarme en la preparacion del queso crema que lleva por encima una salsa que va preparada con vinagre azucar y pimientos???
07.24.08 at 04:47 PM |
Quedarà deliciosa preparada de esta forma: http://panamagourmet.blogs.com/cookingdiva/2005/10/huevo_montao_a_.html
Saludos,
M
12.31.10 at 08:05 PM |
Thank you Chef Melissa! I will have a delicious week as always. Can I purchase these locally? I love the presentation of the sauce. It’s always makes a recipe more enticing when you present it beautifully. I hope to travel and try new exciting foods as well.
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