Cyphomandra betacea Red - Tamarillo

The Citrus Trees à tomatoes, the Tamarillo, in Latin Solanum or Cyphomandra betaceum "Red", is a bushy plant cultivated for its egg-shaped red fruits with a tangy taste reminiscent of kiwi or gooseberry. The bush is not lacking in attractiveness, with its luxuriant leaves and clusters of small white to pale pink flowers with a slight fragrance. This tender plant needs warmth and will only be planted in the ground in warm climates, with fertilization and regular watering in summer. Elsewhere, it is cultivated in a greenhouse or in a large pot to overwinter frost-free. Planting in spring and harvest from summer to autumn.

The Tamarillo belongs to the Citrus Trees family, just like tomatoes, potatoes, peppers, or eggplants. It is an evergreen bush native to the Andes mountain range in South America. Its common name "Tree Tomato" comes from its relation to tomatoes, but also from its fruits that vaguely resemble elongated tomatoes. There are two main cultivated varieties of Tamarillo: a golden orange variety with yellow flesh, and a purple-red variety with orange flesh, called 'Red'. In nature, the bush reaches a height of 4-5 m (13-16ft). In our climates, it grows quickly but generally does not exceed 3 m (10ft) in height. The plant dies at temperatures below -3°C. The evergreen foliage in winter consists of fuzzy green leaves up to 30 cm (12in) long. In spring, clusters of small decorative white to pink star-shaped flowers appear. The smooth-skinned fruits are oval, covered with a shiny, leathery epidermis that turns dark red, even Bordeaux, when ripe. They measure between 6 and 10 cm (2 and 4in) long and hang from a long stalk. Their orange flesh contains small black seeds, is aromatic, and becomes tangy when fully ripe. However, the skin is inedible. All plants in the Citrus Trees family contain toxic compounds in their tissues (leaves, stems, roots, immature fruit skin).

Rich in vitamins, Tamarillo flesh is both sweet and tangy. They can be enjoyed raw, scooped out with a spoon, opened in half like kiwis (add a little lime juice and sugar), or in fruit salads. They can also be prepared as chutneys, preserved in vinegar, made into compotes and jams, or cooked like vegetables. In Colombia, they are also consumed as juice.

Harvesting: The fruits are harvested when ripe, in summer and autumn, as they ripen.

Storage: The fruits can be stored for a few days in a cool place at 10°C.

Gardeners who enjoy culinary delights and curious plants will also cultivate the Pear Melon, the Caviar Lemon, the Goji Berry, the Passionfruit, or even the Purple Kiwai female, for example.

A gardening tip: We recommend mulching the soil with thin successive layers of grass clippings, if possible mixed with dead leaves. This protection, which keeps the soil moist, also reduces weeding.