Bella and I tasted tree tomatoes in a delicious jam a few months back. On a trip to the supermarket soon after I was really pleased to find that tree tomatoes were being promoted by way of a large banner and leaflets with ideas for recipes.
I learn from the organisation that created the leaflet, PROINPA, that tree tomatoes are rich in vitamins A, B6, C and E and in the minerals iron, calcium and phosphorus. They are also rich in anti-oxidants and low in calories. The fruit is native to the tropical parts of the Andes.Ingredients
(to serve four people)
10 tree tomatoes, with stems on
One cup of sugar (don’t be tempted to use less, I have done and it wasn’t sweet enough)
3 cups of water
10cm stick of cinnamon and 6 cloves, or to taste.Method
Put a slit in the skin of each tree tomato and plunge into very hot water for 5 minutes. Peel carefully as the flesh inside will be very hot.
Make syrup by dissolving the sugar in the water and then add the spices and fruit. Bring to the boil then reduce the heat for 5 minutes and then turn off completely and leave to cool with the pan covered.
Delicious served alone or with vanilla ice cream.