Tree tomato is another treat to discover on my list of Colombian exotic fruits. Here it seems to be an acquired taste, people either love it or hate it.
Just as luck would have it, it hits the discount aisle for an infamous whooping $.40. So without thinking twice I grab a pack and take it home.
Tree tomato is native to the Andean region and grows at subtropical climates. You can get really creative with tree tomato and turn it into jam, make it the base of your hot sauce, throw it in stews, desserts, etc. But here in Colombia it’s most commonly consumed in the form of…you guessed it, juice! Usually mixed with milk and sugar, it tastes like a tangier, sweeter and creamier tomato juice. Not bad huh?
But as always, I forgo the sugar and my lactose intolerance makes me give up on the idea of milk. The result is plain old tree tomato juice.
I’m curious to know on which end I stand of the love-hate relationship with tree tomato, so I go about juicing to quickly find out. After blending and straining I pour myself a glass and the new tastes makes fury on my tongue. At first sip you expect it to be plain tomato juice, but then you get a kick of a sweeter and stronger nectar. I think it’s safe to say I stand on the PRO tree tomato juice side.
INSTRUCTIONS | Yields 2 Liters | 6 Tree Tomatoes
STEP 1: Peel tree tomatoes, cut in four and place in blender.
STEP 2: Add enough water to surpass the meat of the tree tomato by 1 inch. You can add more water later according to taste.
STEP 3: Blend until smooth.
STEP 4: Strain into a container and enjoy. Adjust water and sugar according to taste.
