Tzimbalo Fruit
Estimated Inventory, lb : 0
Description/Taste
Tzimbalo are typically small in size, averaging 2 to 4 centimeters in length, and have a round to ovoid shape with blunt, curved ends. The fruit’s skin is semi-thin, taut, and smooth and has a tough, slightly chewy consistency. The surface also ripens from green to pale yellow-green, and the longitudinal, variegated striping typically darkens to purple-brown hues. Tzimbalo is firm when young and softens with time, showcasing a slight give when ripe. Underneath the surface, the yellow-green flesh encases a central chamber filled with tiny, yellow-brown seeds. The flesh, combined with the seeds, is aqueous, succulent, crisp, and crunchy with a slippery, viscous consistency. Tzimbalo emits a subtly fruity and floral scent when ripe. The fruits are edible raw and have a tart, tangy, musky, and refreshing taste with melon, cucumber, and pineapple-like nuances. If the fruits are underripe, they will taste more sour, bitter, and vegetal.
Seasons/Availability
Tzimbalo may be found throughout the year in tropical climates, with a peak season from September through October.
Current Facts
Tzimbalo, botanically classified as Solanum caripense, is a South American species belonging to the Solanaceae or nightshade family. The small fruits grow on herbaceous climbing vines reaching up to 1.2 meters in length and are native to the Andean region, a geographic area spreading throughout several countries in western South America within the Andes Mountains. Tzimbalo is primarily a wild species, and the fruits are picked from plants when they have dropped to the ground. The species has not been selected for commercial cultivation, but it is sometimes seen in gardens throughout South America. Historically, Tzimbalo is considered a possible ancestor of the pepino melon and belongs to the same botanical family. The species is also known as Samboshuyo, Simbailo, and Chinpalu. Some consumers in South America call the fruits Pepino Lloron or Llorones, but this may also refer to a separate species that is similar in appearance. Tzimbalo plants begin bearing fruits 1 to 2 years after sowing, and the species produces consistent yields of small fruits. In the modern day, Tzimbalo is still mostly found in Central and South America, but the species has spread worldwide in small quantities as a novelty. The fruits are eaten fresh or incorporated into an array of savory preparations.
Nutritional Value
Tzimbalo is a source of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, calcium to protect bones and teeth, and vitamin A to maintain healthy organ functioning. The fruits also provide copper to develop connective tissues, phosphorus to assist in producing RNA and DNA, iron to develop the protein hemoglobin, fiber to regulate the digestive tract, and other nutrients, including zinc, manganese, and B vitamins.
Applications
Tzimbalo has a tangy, melon, and cucumber-like flavor suited for fresh or cooked preparations. The petite fruits are typically washed and consumed out of hand as a tart snack. Tzimbalo can be eaten in its entirety, but the skin often has a bitter, chewy nature. Some consumers choose to peel or slice the fruits in half and only scoop out the interior contents to reduce this bitter taste. Tzimbalo can be sliced and added to salads, mixed into fruit bowls, or dipped into spreads such as hummus. The fruits can also be cooked into chutneys, pickled as a tangy topping, or simmered into jams and sauces. Tzimbalo is mostly consumed when ripe, but slightly underripe fruits can be incorporated into curries or sprinkled with salt and eaten as a snack. The fruits can also be cooked into a filling for desserts, used as a topping for ice cream, or combined with other flavorings in glazes and sauces for roasted meats. Beyond culinary preparations, Tzimbalo can be blended and strained into juices. Tzimbalo pairs well with herbs such as mint, cilantro, and parsley, fruits including melons, bananas, mangoes, and apples, and cheeses such as feta, gorgonzola, and pecorino. Whole, unwashed Tzimbalo fruits will keep for 4 to 5 days at room temperature and for 2 to 3 weeks when stored in the refrigerator.
Ethnic/Cultural Info
In South America, Tzimbalo is sometimes used in folkloric practices to remove negative energy. The small fruits are strung into necklaces and worn around the neck. The fruits have tough skin, allowing them to hang like beads on the necklace, and there are two main uses for the natural jewelry. The first use is for children. It is said the necklace helps prevent children from being afraid. Adults also wear the necklaces. The necklace is believed to absorb bad or negative energy, and if the fruits darken quickly, it is a visual sign that the negative energy has been removed from the body.
Geography/History
Tzimbalo is native to South America and is believed to have originated in the Andean region, spanning Colombia, Peru, Chile, Ecuador, and Bolivia. The species has been growing wild since ancient times and typically thrives in warm and humid climates between 800 and 3,900 meters in elevation. Throughout history, Tzimbalo has mostly remained a wild species, but some plants have been domesticated in home gardens in South America. Tzimbalo was eventually introduced to regions in Central America and later spread to select countries worldwide as a rare species, including parts of Africa. Today, Tzimbalo is gathered from wild plants or grown in home gardens and sold through local markets in South America. Outside of South America, the species is sold through online seed catalogs worldwide and has been noted in the Netherlands, Africa, the United States, and Costa Rica. The Tzimbalo in the photograph above was sourced through a market in Colombia. Tzimbalo is found throughout Colombia in the departments of Valle, Tolima, Magdalena, Cauca, Cesar, Santander, Huila, Antioquia, Cundinamarca, Nariño, and Quindío.
