Big Purple Tamarillo - Purple Tree Tomato (Cyphomandra betacea)

Purple Tamarillo - Tomato Tree (Cyphomandra betacea): maybe as a gift to Silvia, maybe because I love this fruit, it is one of the first exotics that I have cultivated, I have looked for other varieties other than the classic one, as the cultivation goes on and we define the characteristics we will release others. However, this is really exceptional, it comes from the South of Colombia, from Putumayo in the borders with Ecuador. The cultivation does not differ from the most common variety, but the fruits are larger, about 30% and hold a beautiful striped purple color until ripening, really beautiful to see. This variety is particularly vigorous, as soon as the temperature rises it grows lightning-fast and gets filled with numerous fruits. Cultivation is not very easy, however, the plant has excellent vigor and once any eventual problem is overcome, it quickly recovers with new shoots. First of all, it loves the heat, vegetative growth happens above 16°C, it survives up to 5°C, but does not tolerate frosts. If the plant is well developed, exposed to a slight frost, it will lose its leaves, but if taken care of promptly, it will recover when temperatures return to its liking. By light, we mean freezing just below zero and for no more than one night. Take care to keep the plants safeguarded for at least the first two years. A good practice is to prune the aerial part often, so that the trunk lignifies well and is more tolerant of the cold. For a correct development of the root system we recommend large-volume pots, a three-year-old plant should be in a vessel of at least 40 cm in diameter. Planting in the open ground is possible in orangery, or in the South where frosts do not persist, but we repeat, it is necessary to keep the plant in the pot for at least a couple of years. Another problem we have found is the love that ants and therefore aphids have for this species: among the least invasive remedies we have found effective is nettle macerate, it is simple to do but loses effectiveness if the maceration exceeds 12 hours. In the kitchen it is mainly used for juice: the taste is acidulous, fragrant, and of creamy consistency. The recipe is simple: the fruits should be put in cold water and brought to a boil, after which they are allowed to cool. Once cold, remove the peel, add sugar to taste and a little cooking water to get the desired consistency, at which point everything is blended and you will have an extraordinary drink.