Tree Tomatoes Gain Popularity

New Zealand Listener, Volume 37, Issue 932, 21 June 1957, Page 22

Tree Tomatoes Gain

Popularity

IKE other sub-tropical fruit such as feijoas, the tree tomato has steadily grown in favour until it is now in almost universal demand as a_ winter fruit, It is a native of South America and grows well and freely in our "winterless north." As a matter of fact, New Zealand is practically the only country where it is grown commercially on a large scale, and visitors on overseas ships calling here are always very interested when they see this attractive fruit displayed in our shops. Tree tomatoes grow in drooping clusters on smallish trees and, with their rich red, shiny, oval shape against the green foliage, make a quite charming sight. They are firm in texture and pleasant to handle; and their vitamin C content is high, Two tree tomatoes equal one orange in this respect. It is a good idea to buy them by the case for they keep well, retaining their fresh flavour for eating raw as breakfast fruit and dessert, besides being in really great demand for making jam and chutney. Like ordinary tomatoes, they need skinning (put in boiling water for a few minutes first). For Breakfast 1. Skin the tomatoes and put them either whole, halved or sliced into a casserole. Sprinkle with sugar and lemon ‘juice, barely cover with water and bake with the lid on slowly till soft. Eat hot or cold. Alternatively, cook some diced rhubarb with the tree tomatoes. 2. Cut them in halves lengthwise and place in pretty bowl. Pour over them a syrup made by boiling together equal parts of water and honey and a dash of golden syrup for about 5 or 6 minutes. Leave overnight and serve. Makes also. a good dessert-with cream. Notice that in this case the fruit is not cooked. 3. Cut into fairly thin slices and fry with the breakfast bacon-very . good. In Sandwiches Either savoury or sweet sandwiches may be made. For the savoury ones season with pepper and salt and a tiny sprinkle of sugar. For a sweet sandwich use honey, or even brown sugar. Savoury Accompaniment Slice thickly the skinned tree tomatoes and cook slowly in a small saucepan with a little chopped onion in a little butter. Add a seasoning of sugar, salt and pepper and, when soft, a few spoonfuls of stock or gravy. Thicken with soft breadcrumbs and serve with fried kidneys and bacon, liver and bacon, sausages, or fried bread. Chutney (Wellington) This recipe came to me from a very expert housewife who loves preserving. She says it is the only chutney which is better with onions than garlic. About 3 lb. of tree tomatoes skinned and cut up, 1 Ib, onions, 11% Ib. apples, 1 pint vinegar, 212 lb. brown sugar, 2 packet of mixed spice, 1 tablespoon of salt and a scant ¥% teaspoon of cayenne. This should not need more than an hour’s boiling, and makes 51% lb. of chutney. Chutney (Kerikeri Central) | Two dozen tree tomatoes, 1 Ib. of onions, 1 Ib. of apples, 1 Ib. brown sugar, 1 pint vinegar, 1 teaspoon mixed

spice, 1 teaspoon curry powder, half a teaspoon salt, Peel apples and onions and put through a mincer or chop fine.

Scald tomatoes, peel and slice, Put all the ingredients into a saucepan and boil until pulped and thick. Bottle and seal when cold. Another Chutney This is very nice with bread and butter or plain biscuits for those who do not like the sweetness of jam. Scald, skin and chop up 2 dozen tree tomatoes, add 1 lb. apples, 42 oz. of mixed spice, 1 ‘tablespoon salt, 2 lb. brown sugar, 1 lb. onions, 1 pint vinegar, and 1 teaspoon cayenne pepper. Boil; for about 2 hours. Tree Tomato Sauce Eight pounds tree tomatoes, 2 large onions, 2 lb. brown sugar, 2 Ib. apples, 1% |b. salt, 2 oz, black pepper, 1 oz. allspice, 42 oz. cayenne, 2 quarts vinegar, 1 oz. cloves. Boil for 3 or 4 hours and strain, Yellow Tree Tomato Jam This is made with piemelon and is a favourite.,Three pounds yellow tree tomatoes, 10 Ib. cut-up piemelon, 3 lemons if liked (juice and grated rind), 1 Ib. sugar to each, 1 lb. fruit. Pour

boiling water over tree tomatoes, skin and cut up. Add the cut-up melon, Put all in pan and bring to the boil, adding about half the sugar. Boil till will set when tested, Four More Jams 1. From a Wellington lady: Skin and cut up 3 Ib. tree tomatoes, peel and mince 1 Ib. of green apples. Put these on to boil with 2 teacups of water. When boiling, add 4 lb. sugar, stir continually till properly dissolved, then boil fast for an hour, or until it will set when tested. Add the juice of 1 or 2 lemons when nearly done. This adds piquancy to the flavour as well as helping it to set, Put in hot jars and seal at once. 2. Take 4 Ib. of fruit and 4 1b. sugar. Peel the fruit, cut into small pieces and let it stand overnight, sprinkled with half the sugar, Next morning boil for 20 minutes and then add rest of the sugar. Boil till it will set when tested. 3. Take 3 Ib. of fruit, 6 lb. sugar, 12 cups of water. Peel and cut up the fruit and boil for % hour, Add sugar and boil fast for another 4% hour. Add 1 teaspoon of glycerine-this is most important, 4. With lemon: This is sometimes called mock black currant jam, Four pounds tree tomatoes, 3 Ib. sugar, 1 lemon. Skin tomatoes and cut them up. Peel the lemon and finely cut up the pulp. Put lemon with the tomatoes and boil with a little water until tender (about 1% hour), Add the sugar and boil gently until it jells when tested, Dried Apricot and Tree Tomato Jam Wash 2 Ib. of dried apricots in hot water with a little baking soda. Rinse

in clear water. Soak in 5 pints of water for 2 or 3 days. Then skin 2 Ib. tree tomatoes and boil together till all are soft. Add 72 lb. sugar and stir till it is dissolved. Then boil 3% hour or until it will set when tested. Watch this jam as it burns easily. Jellied Dessert (Kaikoho) Stew 6 to 8 tree tomatoes gently. Drain and put into a_ serving dish. Make 1 pint of lemon jelly, using the fruit juice in place of some of the water. Pour over the fruit, leave to set and serve with junket or custard. Red Tree Tomato Jam Two pounds of tree tomatoes, 4 Ib. melon, 6 Ib. sugar, 1 level teaspoon citric or tartaric acid, 2 pints boiling water. Peel and dice up melon. . Pour the 2 pitits of boiling water over the clean tomatoes, Stand in hot place for

15 minutes, then skin them and cut them up. Pour the water they have soaked in over the melon and cut up tomatoes. Bring to the boil and boil 5 minutes. Add warmed sugar, stir till dissolved, and boil till it jells slightly. Add. acid. Pot hot; seal cold.

NEXT WEEK: New Ways with Honey