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Tamarillo, (Tree Tomato), Cyphomandra betacea, Tree Seeds

Fast Growing, Showy Fragrant Flowers, Showy Edible Fruits

Tamarillo is a small, fast growing, attractive, half-woody, evergreen or partially deciduous, shrub or small tree, growing to a height of 10 to 18 feet. The alternate, evergreen leaves are more or less heart-shaped at the base and ovate, pointed at the apex. They are 4 to 13 inches long and 1.5 to 5 inches broad, thin, softly hairy, with conspicuous veins. The fragrant 1/2 to 3/4 inch flowers are borne in small, loose clusters near the branch tips. They have 5 pale pink or lavender, pointed lobes, 5 prominent yellow stamens and green-purple calyx. Tamarillo flowers are normally self-pollinating. Flowers are usually borne in late summer or fall but may appear at any time. The long-stalked, dangling fruit, borne singly or in clusters of 3 to 12, is smooth egg-shaped but pointed at both ends. The fruit ranges in size from 2 to 4 inches long and 1.5 to 2 inches 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 the flesh is slightly firm, succulent and bland and the pulp surrounding the seed in two lengthwise compartments is soft, juicy and sweet/tart. The yellow types are usually a little sweeter. The pulp is black in dark purple and red fruits and yellow in yellow and orange fruits. The edible seeds are thin, nearly flat, circular, larger and harder than those of the true tomato.

Tamarillo is a subtropical plant and flourishes between 5,000 and 10,000 feet. in its Andean homeland. In cooler climates it succeeds at lower elevations but does best where the temperature remains above 50° F. The plant is grown casually in California and occasionally in Florida. Tamarillos have been successfully grown in such Northern California locations as San Rafael and Santa Rosa. Frost at 28° F kills small branches and foliage of mature trees but not the largest branches and main stem. The tree will recover if such frosts are not prolonged or frequent. However, seedlings and cuttings are readily killed by frost during their first year. Protection from wind is necessary as the tree is shallow rooted and easily blown over. It is also brittle and its branches are easily broken by gusts, especially when laden with fruit. Tamarillos have been grown as housesplants for years. They fruit satisfactorily in northern greenhouses. Tamarillos are rapidly growing trees which produce good crops after only 18 months.

Tamarillo is generally believed to be native to the Andes of Peru and probably also, Chile, Ecuador and Bolivia. It is cultivated and naturalized in Argentina, Brazil, Colombia and Venezuela. It is widely grown in New Zealand as a commercial crop.

Food Uses:
Ripe Tamarillos may be merely cut in half lengthwise, sprinkled with sugar and served for eating by scooping out the flesh and pulp. Or the halves may be seasoned and grilled or baked for 15 minutes for service as a vegetable. The fruit should not be cut on a wooden or other permeable surface, as the juice will make an indelible stain. For other purposes, the skin must be removed and this is easily done by pouring boiling water over the fruit and letting it stand for 4 minutes, then peeling is begun at the stem end. The peeled fruit can then be sliced and the slices added to stews or soups, or served with a sprinkling of sugar and perhaps with a scoop of vanilla ice cream. Seasoned with salt and pepper, the slices can serve as sandwich-filling or may be used in salads. Chopped slices are blended with cream cheese and used as sandwich spread.
Peeled, diced fruits, with diced onion, breadcrumbs, butter and appropriate seasonings are employed as stuffing for roast lamb. Tamarillo slices, alone, or combined with sliced apple, are cooked in pies. They may be packed in preserving jars with water or sugar syrup and cooked for 55 minutes or may be put into plastic containers with a 50% syrup and quick-frozen for future use in pies or puddings. The peeled fruits can be pureed in a blender or by cooking, strained to remove the seeds and then packed in plastic containers and frozen. Lemon juice may be added to the puree' to enhance flavor. The peeled, stewed fruits are combined with gelatin, milk, sugar and lemon juice to make a dessert which is then garnished with fresh tree tomato slices. Peeled, sliced and seeded Tamarillos with lemon rind, lemon juice and sugar, are cooked to a jam; or with onions and apples, are made into chutney. Chutney is prepared commercially in a factory in Auckland, New Zealand. Being high in pectin, the fruit is easily made into jelly but the fruit oxidizes and discolors without special treatment during processing. Whole, peeled fruits, with sugar, are cooked to a sauce for use on ice cream. The peeled fruits may be pickled whole, or may be substituted for tomatoes in a hot chili sauce.
Leaf: Large, heart shaped, 4 to 13 inches long and 1.5 to 5 inches broad, thin, softly hairy, with conspicuous veins.
Flower: Fragrant 1/2 to 3/4 inch borne in small, loose clusters near the branch tips.
Fruit: Edible, 2 to 4 inches long and 1.5 to 2 inches in width. Skin color varies.

Other Names: Tamarillo, Tree Tomato, Arbol de Tomate
Zone: 9 to 11 (Hardy to 25F)
Growth Rate: Very Fast
Plant Type: , Evergreen or partially deciduous, shrub or small tree
Family: Solanaceae
Native Range: South America
Height: 100 to 20 feet
Spread: 6 to 8 feet
Bloom Time: Late Summer
Bloom Color: Pink or Lavender
Sun: Full Sun to Part Shade
Fall Color: None
Drought Tolerance: Low. Tamarillos cannot tolerate prolonged drought and must have an ample water supply during extremely dry periods.
Water: Moderate
Site Requirements /Soil Tolerances: Tamarillos require a fertile, light well drained soil that is rich in organic matter.
Culture: Seedling trees are pruned back the first year after planting to a height of 3 or 4 feet to encourage branching.


Sowing Cyphomandra betacea Seeds:
For best results, please follow the instructions in the order provided.
Scarify: Freeze Seeds for 24 hours
Germination: Sow 1/8” Deep. Keep warm and moist (Not wet). Expect 30 Days