Fruit of the nightshade, aka the love apple

July 9, 8:27 AMLA Farmers Market ExaminerVera Lewis

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Vine fresh tomatoes, photo by Randy Lewis

Few fruits have a better or worse reputation than the deadly nightshade known as tomato. Native to South America it made its way to our shores like so many rebels in the hulls of ships where it landed in Mexico and then was trekked further north to become the enigma of American cuisine. We fry it, grill it, consume it raw and even puree it into a healthful beverage. Americans love their tomatoes. This oft-misunderstood fruit was even reclassified as a vegetable in 1893 to aid in its trade, which has lead to no end in debate as to its classification, but makes no mistake it really is a fruit.

Farmers’ Markets offer tomatoes year round, as do grocers, so it is helpful to know what to look for. The fruit should be of an even shape, well balanced and have a slight heft. Light fruits are near spoiling and will taste mealy or off. Check to assure there are no deep bruises, open cracks or insect damage as all of this will affect the outcome of your dish. You will also notice heirloom tomatoes at most farmers’ markets, these semi ugly fruits have become more popular recently because of their density. You will get more fruit and less seed from a good heirloom tomato. The cost may be slightly higher but the taste and density more than make up for it. Store tomatoes as you would apples, on the counter, but not with apples they will over ripen quickly. Chilling will not ruin your tomato but nor will it keep it from ripening and if your vegetable drawer is set too high you will wind up with a frostbitten fruit.

Summer brings barbeques and with barbeques comes the need for refreshing drinks to serve our guests. I recently created this lovely concoction you may want to share as well, it utilizes muddled tomato, rum, ginger and lime – really tasty.

Rummy Mary
1oz white rum, 1 medium-sized juicy tomato, 1 spoon of fresh grated ginger, 1/2 oz fresh lime juice
Preparation:
Mash the tomato in a shaker,Add other ingredients and ice. Give 10 good shakes. Serve on the rocks in a salt rimed glass. Garnish with a sprig of cilantro and a lime twist.

It has been suggested that a dash of Tabasco or Worcestershire sauce, maybe both, would kick this up but since I like neither I leave that to you.