Dulce de Tomate de Árbol: Colombian Poached Tree Tomatoes
If you are looking for a visually stunning and incredibly unique Andean dessert, this traditional Dulce de Tomate de Árbol (Colombian Poached Tree Tomato Sweet) is an absolute showstopper. The tree tomato, known internationally as the Tamarillo, is a beautiful, egg-shaped fruit native to the Andes mountains. While it is commonly blended into savory sauces or morning juices in Colombia, gently poaching the ripe, whole fruits in a rich cinnamon syrup transforms them into an elegant, jewel-toned delicacy.
Highly popular in the Andean department of Cundinamarca, this dessert is a beloved staple during Semana Santa (Holy Week). The secret to its beautiful presentation lies in a delicate peeling technique that leaves the natural stem intact—earning this treat the playful local nickname “Dulce de colitas de ratón” (Mouse-tail sweet). Served warm or chilled, and bathed in its own spiced syrup, it is traditionally paired with a slice of fresh, unsalted white cheese to perfectly balance the sweetness.
Dulce de Tomate de Árbol (Tree Tomato Sweet)
Ingredients
- 8 Ripe tree tomatoes (Tomates de árbol or Tamarillos)
- 2 cups Water
- 1 lb White sugar (approx. 2 cups)
- 1 Cinnamon stick
Instructions
- Score the fruit: Wash the tree tomatoes thoroughly. Using a sharp paring knife, make a shallow, cross-shaped cut at the pointed tip (the bottom) of each fruit. Crucial step: Do not remove the stem/tail at the top of the tomato!
- Blanch to peel: Bring a pot of water to a rolling boil. Carefully drop the scored tomatoes into the boiling water and let them blanch for just 3 to 4 minutes.
- Ice bath and peel: Remove the tomatoes from the boiling water and immediately plunge them into a bowl of cold water to stop the cooking process. Using your fingers, gently peel the skin back starting from the cross-cut. The skin should slip right off. Remember to keep the little stems intact, then set the peeled fruit aside.
- Build the syrup: In a wide pot, combine the 2 cups of water, the sugar, and the cinnamon stick. Stir over medium heat until the sugar is completely dissolved, creating a light syrup.
- Poach the tomatoes: Gently place the peeled tree tomatoes into the bubbling syrup. Let them cook over medium-low heat for about 10 minutes. You will know they are perfectly done when you can easily pierce the fruit all the way through with a fork.
- Serve: Remove the pot from the heat. Serve the tomatoes warm or chilled, generously drizzled with the cinnamon cooking syrup.
Video
Notes
- “Mouse Tails”: In Colombia, this dessert is famously nicknamed Dulce de colitas de ratón (Mouse-tail sweet) because the preserved stems look like little tails sticking out of the syrup. Traditionally, you hold the fruit by this little stem to eat it!
- The Perfect Pairing: To cut through the intense sweetness of the syrup, Colombians almost always serve this dessert alongside a generous slice of Queso Fresco or Cuajada (fresh, unsalted white farmer’s cheese).
- A Lenten Tradition: Like many heavily syruped fruits, this dessert takes center stage during Holy Week, where making large batches to share with friends and family is a deeply rooted tradition.
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