June 6, 2014
These fruits/vegetables bleed a thin, beet-red juice when sliced exposing a brillant yellow-orange flesh. Softer and more transparent tissue supports the many seeds of the tomate de arbol each with a jewel-like pocket of a dark red casing over the seed–very reminiscent of pomegranate seeds, though on a much smaller scale.
When eaten raw, it is best to discard the bitter skin. Their taste is a combination of tomato and kiwi.
This tomate de arbol in particular came from a finca near Choachi in Colombia with an orchard of tomate de arbol trees.
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