About The Tree Tomato
The tree tomato is a tropical plant with shallow roots and soft stems. It belongs to the Solanaceae family and has several names, including tamarillo, Cyphomandra betacea, and Solanum betacum. It is commonly grown in East Africa, New Zealand, and other suitable regions. However, the tree has shallow roots, making it vulnerable to toppling over during heavy rains or when heavily laden with fruits. Unfortunately, many have lost their tree tomato during droughts, making it challenging to grow in subtropical regions.
Propagating Tree Tomato
The yellow tamarillo can be challenging to grow. Local seeds have a higher germination rate than imported ones due to the short period between seed collection and planting. The seedlings still require extra care when transplanting during the dry season. However, the yellow tamarillo fruit is sweeter than the red variety. Air layering is a valuable technique that creates a more robust root system, reducing uprooting and death during extreme weather. The tamarillo tree may be static in cold winters but has continuously produced fruit for the past two years due to warmer winters.
Growing Tree Tomato
The tree produces abundant flowers and fruit. The yellow fruits turn purple, then red, and finally, develop an orange-yellow colour when ripe. The yellow variety is more hardy than the red; it withstands extreme temperatures and water scarcity without losing fruit. It also yields more. Stake the tree when young to prevent tipping, especially when it bears fruit. Prune or support the branches if they break under heavy fruit load—plant in partial shade, mulch well-drained and organic-rich soil. The stems grow weak in full shade and may topple during rain or wind. Grown trees require less maintenance and can survive droughts. The trees grow equally well in pots or polybags.
Tree Tomato Uses
Yellow tree tomatoes are sweeter than red ones. They can be eaten fresh by cutting them in half and adding sugar or salt. They can also be used to make wines, drinks, desserts, jams, jellies, and savoury dishes. They contain antioxidants, pectin, flavonoids, calcium, phosphorus, potassium, and iron.
