Tree Tomato Fruit: What It Really Is (Not What You Think)

Tree tomatoes are real, but they're not what most people expect. The "tree tomato" refers to tamarillo (Solanum betaceum), a distinct fruit from regular garden tomatoes that grows on small trees rather than vines. This South American native produces egg-shaped fruits with vibrant red, orange, or yellow skin and tangy-sweet flesh.

Confusion about tree tomatoes is common. When you search for "tree tomato fruit," you're likely wondering if tomatoes can actually grow on trees or if this is some special variety. Let's clarify this botanical mystery once and for all.

What Exactly Is a Tree Tomato?

The term "tree tomato" specifically refers to Solanum betaceum, now more commonly called tamarillo. Despite the name, this isn't a regular tomato (Solanum lycopersicum) that somehow grows on trees. It's a completely different species within the nightshade family (Solanaceae) that naturally grows as a small tree or large shrub, reaching 2-4 meters in height.

Native to the Andean regions of South America, tamarillos have been cultivated for centuries by indigenous communities. Spanish and Dutch explorers later introduced them to other tropical and subtropical regions worldwide. Unlike regular tomatoes that grow on sprawling vines requiring support, tamarillo plants develop woody stems that support the fruit directly.

Characteristic	Tree Tomato (Tamarillo)	Regular Garden Tomato
Botanical Name	Solanum betaceum	Solanum lycopersicum
Growth Habit	Small tree or woody shrub (2-4m)	Herbaceous vine
Fruit Shape	Egg-shaped, pointed at blossom end	Rounded to oval
Flavor Profile	Tangy, citrus-like, sometimes sweet	Sweet-acidic, varies by variety
Internal Structure	Firm, divided into compartments	Soft, gel-filled seed cavities
Common Uses	Raw in salads, cooked in sauces, chutneys	Fresh consumption, sauces, canning

Tree Tomato Evolution: From Andes to Global Gardens

The journey of tree tomatoes spans centuries and continents. Indigenous communities in modern-day Peru, Ecuador, and Chile first cultivated tamarillos long before European contact. Spanish explorers documented the fruit in the 16th century, calling it "tomate de árbol" (tree tomato) to distinguish it from regular tomatoes.

By the 19th century, missionaries and explorers had introduced tamarillos to Australia, New Zealand, and parts of Africa. New Zealand growers later developed the modern commercial varieties and trademarked the name "tamarillo" in the 1960s to improve marketability. Despite the rebranding effort, the "tree tomato" name persists in many regions, causing ongoing confusion with regular tomatoes.

Nutritional Value and Health Benefits

Tamarillos offer impressive nutritional benefits that differ from regular tomatoes. According to USDA agricultural research, 100g of tamarillo contains:

• 31 calories
• 2g dietary fiber (8% of daily value)
• 23mg vitamin C (25% of daily value)
• 198mg potassium
• Significant amounts of vitamin A and iron

Unlike regular tomatoes, tamarillos contain higher levels of certain antioxidants, particularly anthocyanins in the red varieties. Research from the University of California's agricultural extension notes that the fruit's high fiber content supports digestive health, while its vitamin profile contributes to immune function and skin health.

Growing Tree Tomatoes: What Gardeners Need to Know

If you're considering growing tree tomatoes, understand their specific requirements. Tamarillo plants thrive in subtropical climates (USDA zones 9-11) but can survive brief frosts. They prefer well-drained soil with pH between 5.7-6.5 and require full sun for optimal fruit production.

Unlike regular tomatoes that complete their life cycle in one season, tamarillo trees are perennials that can produce fruit for 6-12 years. They grow quickly, often bearing fruit within 18-24 months of planting. Gardeners in cooler climates can grow them in containers that can be moved indoors during winter.

One important consideration: tamarillo trees have shallow root systems and brittle branches. Stake young trees for support, and protect them from strong winds that could break branches heavy with fruit.

Culinary Applications: Beyond the Confusion

The culinary uses of tree tomatoes differ significantly from regular tomatoes. Their more acidic profile makes them excellent for:

• Salsas and chutneys (their firm texture holds up better than regular tomatoes)
• Breakfast toppings (sliced raw over toast with honey)
• Baking (as a substitute for tomatoes in savory pies)
• Jams and preserves (their high pectin content helps set)

Chefs in South America often use unripe green tamarillos to make spicy sauces similar to how green tomatoes are used in other cuisines. The skin is edible but can be bitter, so many recipes recommend peeling the fruit before use.

Finding Tree Tomatoes in Today's Market

While not as common as regular tomatoes, tamarillos appear seasonally in specialty grocery stores, particularly in regions with significant Latin American populations. Farmers' markets in California, Florida, and Hawaii often carry them during summer and fall months.

When selecting tree tomatoes, look for firm fruits with smooth, unblemished skin. They should yield slightly to gentle pressure when ripe. Store them at room temperature until fully ripe, then refrigerate for up to two weeks. Unlike regular tomatoes, refrigeration doesn't significantly affect their texture.

Common Misconceptions About Tree Tomatoes

Several myths persist about tree tomatoes that deserve clarification:

• Myth: Tree tomatoes are genetically modified versions of regular tomatoes.
  Fact: They're naturally occurring species with no genetic modification involved.
• Myth: All parts of the tree tomato plant are edible like regular tomato plants.
  Fact: While the fruit is safe, leaves and stems contain solanine like other nightshades and shouldn't be consumed.
• Myth: Tree tomatoes can cross-pollinate with regular tomatoes.
  Fact: They're different species and cannot produce viable hybrids.

Practical Tips for First-Time Tamarillo Users

If you've never tried tree tomatoes, here's how to get the most from your experience:

1. Start with yellow or orange varieties if you prefer milder flavor
2. Peel the skin for raw applications to avoid bitterness
3. Balance their natural acidity with sweeteners like honey or sugar
4. Use them in cooked applications where their firm texture shines
5. Try them sliced with a sprinkle of salt and chili powder for a traditional South American snack

Are tree tomatoes actually tomatoes that grow on trees?

No, tree tomatoes (tamarillos) are not regular tomatoes that grow on trees. They belong to a different species (Solanum betaceum) within the same nightshade family as regular tomatoes (Solanum lycopersicum). Tamarillos naturally grow on small woody trees, while regular tomatoes are vine plants.

Can I grow tree tomatoes in my garden if I live in a temperate climate?

Tree tomatoes (tamarillos) thrive in subtropical climates (USDA zones 9-11). In temperate climates, you can grow them in containers that can be moved indoors during winter. They need protection from frost and strong winds, as they have shallow roots and brittle branches.

How do tree tomatoes differ nutritionally from regular tomatoes?

Tree tomatoes contain higher fiber content and different antioxidant profiles compared to regular tomatoes. They're particularly rich in anthocyanins (in red varieties), vitamin C, and potassium. While regular tomatoes are famous for lycopene, tamarillos offer different phytonutrients with their own health benefits.

Why are they called tree tomatoes if they're not regular tomatoes?

Spanish explorers in South America named them 'tomate de árbol' (tree tomato) because the fruit resembled tomatoes but grew on trees rather than vines. The name stuck despite botanical clarification that they're a distinct species. The name 'tamarillo' was later created as a marketing term in New Zealand.

Can tree tomatoes be used interchangeably with regular tomatoes in recipes?

Not always. Tree tomatoes have a more acidic, tangy flavor and firmer texture. They work well in cooked applications like sauces and chutneys where their texture holds up, but their stronger flavor may not suit all fresh applications where regular tomatoes are used.