Taste of Nepal

Dishes and ingredients,

Tree Tomato - Tyammatar

by Jyoti Pathak

Tyammatar is the Nepali name for "tree tomato" or "tamarillo," an attractive plum shaped fruit with meaty pulp and seeds. It has a tough, bitter skin and is very tart, but flavorful when ripe. Despite its appearance, it is not a true garden tomato although it resembles a medium-size pear tomato. It is generally considered a native to the Andes of Peru, Chile, Ecuador, but also is grown in New Zealand, Australia and Asia.

Images of tree tomato - Botanical name of this fruit is Cyphomamdra betacea (Source: An introduction to Nepalese Food Plants).
Images of tree tomato - Botanical name of this fruit is Cyphomamdra betacea (Source: An introduction to Nepalese Food Plants).
In Nepal, the ripe Tyammatar is used primarily to make chutney, similar to Nepali tomato chutney. To prepare chutney, the fruit is first roasted or boiled, the outer skin is removed and the pulp and seeds are seasoned with herb and spices.
In Nepal, the ripe Tyammatar is used primarily to make chutney, similar to Nepali tomato chutney. To prepare chutney, the fruit is first roasted or boiled, the outer skin is removed and the pulp and seeds are seasoned with herb and spices.
Tree Tomato - Tyammatar

Selecting some ripe and flavorful tyammatar at Nepali vegetable markets. There are many varieties of of tree tomato, comes in different size, shape, and color. Tyammatar is grown in the home garden, mostly in the central hilly regions of Nepal. It is not very common in Tarai regions. Photo taken at the roadside stall near Indra Chok area, the oldest market place in Kathmandu.