Morelle de Balbis Fruit Seeds

Morelle de Balbis (Solanum sisymbriifolium) has fruit about the size of a cherry tomato, enclosed in a spiky, protective calyx. The skin is bright red when ripe, and it resembles a small tomato.

Has a unique flavour that’s often described as a mix between a cherry tomato and a sweet, tangy fruit like a cherry or a cranberry. Also has been described as having a creamy, mild cherry flavour. Some also note a slightly spicy or peppery undertone.

This plant is native to South America, particularly in regions of Brazil and Peru. It has been cultivated for centuries in these areas.

The plant itself is spiky, with sharp thorns on both the stems and leaves. This serves as a natural defense against herbivores.

Morelle de Balbis is a member of the Solanaceae family, which also includes tomatoes, potatoes, and eggplants. It’s an annual plant that thrives in warm climates. Like many fruits in the nightshade family, it is rich in vitamins A and C, and also contains antioxidants.

In addition to being eaten fresh, Morelle de Balbis can be used in sauces, jams, and preserves. It’s often cooked down with sugar to balance its tartness.

Caution: The unripe fruits and other parts of the plant can be toxic, as they contain solanine, a compound common in the nightshade family. Only the fully ripe fruits are safe to eat.

This plant is sometimes grown as a trap crop or as a companion to protect potatoes from nematodes. This is because it makes it impossible to migrate nematodes into the roots, causing their death and thus greatly reducing populations.

Planting and Growing Instructions
Starting Seeds:

Timing: Start Morelle de Balbis seeds indoors 6-8 weeks before the last expected frost. The seeds need warm temperatures (around 70-75°F or 21-24°C) to germinate.
Sowing: Sow seeds in seed trays or small pots filled with a good quality seed-starting mix. Lightly cover the seeds with soil and keep the soil moist but not waterlogged.
Germination: Seeds typically germinate in 7-14 days. Ensure they receive plenty of light, either from a sunny window or under grow lights, to prevent leggy seedlings.
Transplanting:

Hardening Off: Once the seedlings have grown several sets of true leaves and all danger of frost has passed, begin the process of hardening them off. Gradually expose them to outdoor conditions over a week to toughen them up.
Location: Choose a sunny spot with well-draining soil. Morelle de Balbis thrives in full sun and needs at least 6-8 hours of direct sunlight per day.
Spacing: Space plants about 2-3 feet (60-90 cm) apart. These plants can become bushy and spread out, so give them room to grow.
Pollination Needs:

Plant Multiple: Morelle de Balbis plants are self-fertile, meaning they can produce fruit with their own pollen. However, growing more than one plant is beneficial to ensure good pollination and higher fruit yields. Pollinators like bees and wind will help transfer pollen between flowers, so having multiple plants increases the chances of successful fruit set.
Encouraging Pollination: Encourage pollinators by planting nearby flowers or placing the plants in a location where bees and other insects are active. You can also gently shake the plants to help distribute the pollen.
Care and Maintenance:

Watering: Keep the soil consistently moist, especially during flowering and fruiting. However, avoid waterlogging, as it can lead to root rot. Mulching around the plants can help retain soil moisture.
Fertilizing: Apply a balanced fertilizer once a month during the growing season. Compost or organic matter can also be worked into the soil at planting time to provide additional nutrients.
Pruning: Prune the plants to remove any damaged or diseased branches and to maintain shape and air circulation. Watch out for the sharp thorns on the stems and leaves while pruning.
Harvesting:

Timing: The fruits are ready to harvest when they turn bright red and are easily pulled from the plant. Harvest regularly to encourage more fruit production.
Handling: Be careful when harvesting, as the plants have sharp thorns. Wearing gloves is advisable.
Pest and Disease Management:

Common Pests: Morelle de Balbis is generally resistant to many pests due to its thorny nature, but aphids and spider mites can occasionally be an issue. Regularly inspect plants and use insecticidal soap if needed.
Disease: The plant is susceptible to fungal diseases in humid conditions. Ensure good air circulation and avoid overhead watering to minimize the risk.

Here are some recipes that feature Morelle de Balbis:

Morelle de Balbis Jam:

Ingredients: Morelle de Balbis fruits, sugar, lemon juice, water.
Instructions: Remove the spiky calyx from the ripe fruits and wash them thoroughly. Cook the fruits with sugar and lemon juice until the mixture thickens to a jam-like consistency. This jam has a unique sweet-tart flavour, perfect for spreading on toast or using as a dessert topping.
Morelle de Balbis Chutney:

Ingredients: Morelle de Balbis fruits, onions, garlic, ginger, vinegar, sugar, spices (such as cumin, coriander, and chili flakes).
Instructions: Cook the fruits with chopped onions, garlic, ginger, vinegar, sugar, and spices until the mixture thickens. This chutney pairs well with curries, grilled meats, or as a condiment for cheese platters.
Morelle de Balbis Sauce:

Ingredients: Morelle de Balbis fruits, tomatoes, onions, garlic, olive oil, herbs (such as basil and oregano), salt, and pepper.
Instructions: Sauté onions and garlic in olive oil, then add chopped tomatoes and Morelle de Balbis fruits. Cook until the fruits break down and the sauce thickens. Season with herbs, salt, and pepper. Use this sauce for pasta, pizza, or as a base for other dishes.
Morelle de Balbis Tart:

Ingredients: Tart crust, Morelle de Balbis fruits, sugar, lemon zest, cornstarch, vanilla extract.
Instructions: Prepare a tart crust and pre-bake it. Cook the fruits with sugar, lemon zest, cornstarch, and vanilla until thickened. Pour the mixture into the crust and bake until set. This tart offers a tangy twist on traditional fruit desserts.
Morelle de Balbis Salsa:

Ingredients: Morelle de Balbis fruits, tomatoes, onions, cilantro, lime juice, salt, and chili peppers.
Instructions: Dice the fruits, tomatoes, onions, and chili peppers. Mix with chopped cilantro, lime juice, and salt. This salsa is great with tortilla chips or as a topping for tacos and grilled dishes.
Morelle de Balbis Pickles:

Ingredients: Morelle de Balbis fruits, vinegar, water, salt, sugar, spices (such as mustard seeds, dill, and peppercorns).
Instructions: Prepare a pickling brine with vinegar, water, salt, sugar, and spices. Remove the spiky calyx from the fruits and place them in a jar. Pour the hot brine over the fruits, seal the jar, and let it sit for a few weeks. The pickled fruits make a tangy addition to salads and sandwiches.
These recipes highlight the unique flavour of Morelle de Balbis and can be adapted to suit your taste preferences.

The history of Morelle de Balbis, also known as Litchi Tomato or Sticky Nightshade (Solanum sisymbriifolium), is rooted in South America, particularly in regions of Brazil, Peru, and Argentina. Here’s an overview of its history:

Origins and Traditional Use
Native Range: Morelle de Balbis is indigenous to South America, where it has been known and utilized for centuries. The plant is naturally found in the Andean regions and other parts of South America, thriving in warm, tropical climates.

Cultural Significance: In its native regions, the plant has been used both for its edible fruits and for its medicinal properties. The indigenous people of these areas traditionally used the fruit in cooking, often incorporating it into sauces, jams, and other dishes.

Introduction to Europe and Beyond
European Discovery: The plant was introduced to Europe during the age of exploration, likely in the 18th or early 19th century, when explorers and botanists brought back seeds and plants from South America. The unusual appearance and unique taste of the fruit caught the interest of European gardeners and botanists.

Gardening in Europe: In Europe, Morelle de Balbis became somewhat popular as an ornamental plant due to its spiky appearance and striking red fruits. It was often grown in botanical gardens and by plant enthusiasts who were fascinated by its exotic origins and distinctive characteristics.

Modern Interest
Renewed Popularity: In recent years, there has been a renewed interest in Morelle de Balbis among gardeners and food enthusiasts, particularly those interested in heirloom and exotic plants. Its unique flavour, along with its ornamental value, has made it a curiosity for those looking to diversify their gardens and kitchens.

Cultivation: Today, Morelle de Balbis is grown in various parts of the world, including the United States and Europe, primarily by those interested in unusual and rare fruits. It remains relatively unknown compared to other nightshade family members, like tomatoes and potatoes, but is gaining attention for its versatility in culinary uses.

Challenges and Preservation
Toxicity and Caution: As with many members of the nightshade family, Morelle de Balbis contains solanine, a toxic compound found in unripe fruits and other parts of the plant. This has likely limited its widespread adoption as a food source. However, with proper knowledge and handling, the ripe fruits are safe and nutritious.

Heirloom Status: Morelle de Balbis is often considered an heirloom plant, passed down through generations of gardeners. Its cultivation helps preserve biodiversity and the rich agricultural heritage of South America.