Espina Colorada (Litchi Tomato)

This is a spiny tomato relative with bright red cherry tomato-like fruits encased in thorny husks. Native to South America, and especially parts of Paraguay, southern Brazil, Argentina, Bolivia, and Uruguay, this plant has been used by Indigenous people medicinally for a long time. The Guaraní people consider it a medicinal treasure and use the roots, leaves, and fruit. Unlike with most spiny Solanums, the fruit of this species can be eaten in many ways including fresh off the plant and in jams and tarts. The fruits taste like something between a cherry tomato or tomatillo and cherries, and are pretty seedy. 

We received the seed originally from Dr. William Woys Weaver, who wrote this description, including more of the European history and uses of the plant. 

It's been described as a trap crop for various Solanum pests including nematodes, tomato hornworms, and potato beetles, as well as a deterrent for munching mammals if grown as a protective hedge (super spiny!) We harvested these seeds by hand, and it's a bit treacherous!

Also known as Vila-Vila, Morelle de Balbis, Wild Tomato. In Northeastern Argentina it is called "tutiá". The Guaraní-speaking people call it "ñuatí pytá", which means: "red thorn". In the Araucanian-Pampa language: "mamuel mapú lawuén". In Qom or Toba: "neiák laaité".

Days to maturity: 75-90

Seeds per pack: 25-30

Germination rate: 92% on 02/18/2025

Planting / harvesting notes

Treat like a tomato! Start seeds 6-8 weeks before the last frost and transplant into garden well after the danger of frost. Water at the soil level, keeping the leaves dry.

Seed keeping notes

Seeds are ripe when the fruits are red, tender, and ready to eat! Cut the fruit at the equator and squeeze or scrape out seeds from each of the cavities. In a cup or bucket, add a little water (1/2" is probably plenty) to your seeds and pulp to keep them from drying out, and allow them to ferment away from direct sunlight. Ideally, you will stir the concoction every day for 3-5 days. In the end, add more water to fill the vessel, stir one final time, and allow to settle. Pour off the floating material and then strain the seeds through a strainer. Sometimes, you will need to add more water and pour off the floating material several times until the water is clear and you can see the seeds sunken at the bottom. Squeeze dry the strained seeds in a towel, and then lay out to dry on a labeled screen or paper product in a ventilated place away from direct sunlight for a week or two.

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