Colombian tree tomato dessert is a traditional homemade preserve enjoyed especially in Andean areas, where tree tomatoes are widely used in juices, desserts, and sweet preserves. The fruit’s natural tanginess balances beautifully with a fragrant sugar syrup.
It is often served as a dessert or afternoon snack with fresh cheese, bread, or crackers. Making it at home is also a practical and traditional way to enjoy ripe tree tomatoes when they are abundant.
Ingredients
- 1 kg ripe tree tomatoes, about 10 to 12 fruits
- 500 g granulated sugar (2 ½ cups)
- 500 ml water (2 cups)
- 1 cinnamon stick
- 2 whole cloves
- 30 ml fresh lemon juice (2 tablespoons)
Preparation
- Peel the tree tomatoes, wash them, make a shallow cut in each peel, and blanch them in boiling water for 1 minute. Transfer them to cold water and carefully remove the skins while keeping the fruit as whole as possible.
- Make the syrup, add the water, sugar, cinnamon stick, and cloves to a wide saucepan. Cook over medium heat for 8 to 10 minutes, until the sugar dissolves completely and the syrup becomes fragrant.
- Cook the fruit, add the peeled tree tomatoes to the syrup and cook over low heat for 25 to 30 minutes. Gently move the pan occasionally so the fruit does not break apart.
- Balance the flavor, add the lemon juice during the final 5 minutes of cooking. Remove the cinnamon and cloves once the syrup is lightly thickened and the tomatoes look tender and glossy.
- Cool and store, let the dessert cool to room temperature, then transfer the fruit and syrup to a clean jar. Refrigerate and serve chilled or at room temperature.
Chef’s Tips
- Choose ripe but firm tree tomatoes so they hold their shape while cooking.
- Keep the heat low to prevent the syrup from thickening before the fruit becomes tender.
- Lemon juice balances the sweetness and helps preserve the fruit’s bright flavor.
Traditional Variations
In some Colombian homes, the dessert is made with tree tomato pulp cooked with sugar until it becomes a thicker compote. Another common variation uses cinnamon alone, without cloves.
How to Serve
Serve the tree tomatoes in small dessert bowls with some of their syrup. In Colombia, they are especially delicious with fresh cheese or farmer’s cheese, which balances the fruit’s sweet and tangy flavor.
Enjoy this dessert with Colombian coffee, hot chocolate, or a warm herbal infusion.
Recommended Accompaniments
- Fresh cheese or Colombian farmer’s cheese
- White bread or cheese bread
- Saltine crackers
- Colombian coffee or hot chocolate
Did You Know?
Tree tomato, also known as tamarillo, is closely connected to Andean cooking in Colombia. While it is often blended into refreshing drinks, its bright acidity also makes it especially suitable for preserves, where sugar softens the tartness without masking its distinctive fruit flavor.
Frequently Asked Questions
It is better to remove the peel. Tree tomato skin can be firm and slightly bitter, which affects the dessert’s final texture and flavor. Blanching the fruit briefly makes peeling easier and gives the finished preserve a softer, cleaner result.
When stored in a clean, tightly sealed jar in the refrigerator, it usually keeps well for 7 to 10 days. Keep the fruit covered with syrup and always use clean utensils when serving to help preserve its quality.
The syrup should be lightly thickened, not as dense as jam. It will become slightly thicker as it cools. The ideal result is tender, intact fruit surrounded by a glossy syrup that coats the spoon without becoming sticky or overly heavy.
