tomate de árbol

After an accidental three-week vacation, Seth and I are finally back in Bogotá! We decided the best way to celebrate our triumphant return was to buy, prepare, and photograph another tropical fruit for our series.

Also known as the tamarillo or, in English, the tree tomato, the tomate de árbol is an edible, egg-shaped fruit. Unlike the vegetable-labeled tomatoes of the United States, the tomate de árbol is very tart and begs to be eaten with sugar. In Colombia, the preferred method of preparation is to blend it with water, milk, and panela. Sweet but not too sweet, savory but not too savory, this fruit juice is perfect for a quick, drinkable breakfast.

Ingredients (serves 4)

  • 4 tomates de árbol
  • 1 cup water, plus more for boiling
  • 1 cup milk
  • 2-4 tablespoons sugar, to taste


  • Remove the stems from the tomates de árbol.
  • Bring a pot of water to a rolling boil. Place the fruit in the water, and boil for two minutes. Drain.
  • Remove the skin from the tomates de árbol.
  • Place the skinless tomates de árbol and 1 cup of water in a blender. Puree until smooth.
  • Strain the juice.
  • Add the milk and sugar. Blend again.
  • Chill until ready to drink. Enjoy!

6 thoughts on “tomate de árbol

  1. Pingback: dissection of a pitahaya amarilla « a clear glimmer

  2. Pingback: the kitchen chronicles | a clear glimmer

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