{"id":90427,"date":"2025-08-18T14:24:48","date_gmt":"2025-08-18T19:24:48","guid":{"rendered":"https:\/\/semencecanada.com\/product\/cannibal-tomato-solanum-uporo\/"},"modified":"2025-08-18T14:24:48","modified_gmt":"2025-08-18T19:24:48","slug":"cannibal-tomato-solanum-uporo","status":"publish","type":"product","link":"https:\/\/semencecanada.com\/en\/product\/cannibal-tomato-solanum-uporo\/","title":{"rendered":"Cannibal Tomato \u2014 Solanum uporo"},"content":{"rendered":"<p>\ud83c\udf45 <strong>Cannibal Tomato \u2014 <em>Solanum uporo<\/em><\/strong><\/p>\n<p><strong>Scientific name:<\/strong> <em>Solanum uporo<\/em><br \/>\n<strong>Common names:<\/strong> Cannibal tomato, Island wild eggplant, <strong>Uporo<\/strong> (traditional name)<\/p>\n<hr \/>\n<h2>\ud83c\udf0d A Rare Plant from the Pacific<\/h2>\n<p>The <strong>Cannibal Tomato<\/strong> is a tropical plant from the <strong>Solanaceae<\/strong> family, native to the <strong>South Pacific islands<\/strong>, including <strong>New Caledonia, Vanuatu, and other Melanesian islands<\/strong>. Known locally as <strong>uporo<\/strong>, it is surrounded by rich folklore. In some cultures, it was grown near ancient ritual sites\u2014hence its provocative nickname <em>\u201ccannibal tomato,\u201d<\/em> which has <strong>no connection to cannibalism or inherent edibility risks when properly prepared<\/strong>.<\/p>\n<hr \/>\n<h2>\ud83c\udf3f Plant Characteristics<\/h2>\n<p>This variety produces <strong>small spherical to oval fruits<\/strong>, about <strong>3\u20136 cm (1\u20132.5 in)<\/strong>, ripening from <strong>light green to deep purple<\/strong>. The flesh is firm, with an <strong>intense, woody flavor<\/strong> featuring notes of <strong>smoked eggplant, raw cacao, and sometimes bitter coffee<\/strong>. Plants reach <strong>1\u20131.5 m (3\u20135 ft)<\/strong> tall, with dense, velvety foliage.<\/p>\n<hr \/>\n<h2>\u2705 Edibility &amp; Precautions<\/h2>\n<ul>\n<li><strong>Ripe fruits, well cooked, are edible and flavorful.<\/strong><\/li>\n<li>As with many solanaceous plants, <strong>green parts (stems, leaves) and unripe fruits contain glycoalkaloids<\/strong>, natural compounds that can be toxic in large amounts.<br \/>\n\u26a0\ufe0f <strong>Never consume raw. Always cook thoroughly.<\/strong><\/li>\n<\/ul>\n<hr \/>\n<h2>\ud83c\udf31 Germination &amp; Cultivation<\/h2>\n<p><em>(Special considerations for Quebec \/ Canada)<\/em><\/p>\n<h3>Germination<\/h3>\n<ul>\n<li><strong>Optimal temperature:<\/strong> 25\u201330 \u00b0C (77\u201386 \u00b0F)<\/li>\n<li><strong>Emergence:<\/strong> 7\u201315 days<\/li>\n<li><strong>Method:<\/strong> Start indoors <strong>8\u201310 weeks before the last frost<\/strong>. Use a heat mat or heated mini-greenhouse to ensure good germination.<\/li>\n<\/ul>\n<h3>Care<\/h3>\n<ul>\n<li><strong>Transplanting:<\/strong> After all frost risk has passed; grow in a <strong>greenhouse, deep container, or outdoors in very warm climates<\/strong><\/li>\n<li><strong>Exposure:<\/strong> Full sun, minimum <strong>6 h\/day<\/strong><\/li>\n<li><strong>Soil:<\/strong> Well-drained, rich in compost or well-aged manure<\/li>\n<li><strong>Watering:<\/strong> Regular, without waterlogging<\/li>\n<\/ul>\n<p>\ud83d\udc49 <strong>Canada \/ Quebec tip:<\/strong><br \/>\nPrefer <strong>greenhouse cultivation or mobile containers<\/strong> to ensure full ripening. A <strong>hot summer<\/strong> is required for fruits to reach maturity.<\/p>\n<hr \/>\n<h2>\ud83d\udcd6 History &amp; Origin<\/h2>\n<p>Cultivated for centuries by <strong>Melanesian peoples<\/strong>, <em>uporo<\/em> was a traditional food-garden plant with <strong>culinary and medicinal uses<\/strong>. Elders valued it for <strong>tonic and digestive properties<\/strong>. Its association with rites of passage contributed to its mysterious reputation. Today, it is still used in some villages to enrich <strong>rustic, nourishing dishes<\/strong>.<\/p>\n<hr \/>\n<h2>\ud83c\udf7d\ufe0f Cuisine &amp; Recipes<\/h2>\n<p>When ripe and cooked, the fruit reveals a <strong>firm texture and deep flavor<\/strong>, reminiscent of eggplant with intense smoky undertones.<\/p>\n<h3>Quick ideas<\/h3>\n<ul>\n<li>Roasted uporo with sesame oil, garlic, and soy sauce<\/li>\n<li>Cannibal tomato gratin with smoked cheese and crunchy breadcrumbs<\/li>\n<li>Rustic saut\u00e9 with sweet potatoes, onions, and fresh cilantro<\/li>\n<li>Miso spread: uporo pur\u00e9e, tahini, and lemon<\/li>\n<\/ul>\n<hr \/>\n<h2>\ud83c\udf3a Refined Traditional Recipe<\/h2>\n<h3>Up\u014dro in Coconut Milk &amp; Kaffir Lime<\/h3>\n<p><strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6\u20138 fully ripe fruits<\/li>\n<li>1 garlic clove<\/li>\n<li>1 tbsp freshly grated ginger<\/li>\n<li>1 cup coconut milk<\/li>\n<li>3 kaffir lime leaves<\/li>\n<li>Coconut oil, salt, mild chili (optional)<\/li>\n<\/ul>\n<p><strong>Preparation<\/strong><\/p>\n<ol>\n<li>Halve the fruits and saut\u00e9 in coconut oil.<\/li>\n<li>Add garlic, ginger, and kaffir lime leaves.<\/li>\n<li>Pour in coconut milk and simmer gently <strong>25\u201330 minutes<\/strong> until tender.<\/li>\n<li>Serve with jasmine rice and fresh cilantro.<\/li>\n<\/ol>\n<p>\ud83e\uddd1\u200d\ud83c\udf73 Inspired by culinary traditions of <strong>Vanuatu<\/strong>, this dish is perfect for lovers of <strong>exotic, smoky flavors<\/strong>.<\/p>\n<hr \/>\n<h2>\ud83c\udf79 Cocktail Tip<\/h2>\n<p>Roasted uporo skins can be infused into a sweet syrup to create a unique cocktail base.<\/p>\n<p><strong>Idea:<\/strong><br \/>\nSmoked uporo syrup + dark rum + lime + ginger zest = <strong>Pacific Old Fashioned<\/strong><\/p>\n<hr \/>\n<h2>\u26a0\ufe0f IMPORTANT WARNING<\/h2>\n<ul>\n<li><strong>Do not consume raw.<\/strong><\/li>\n<li><strong>Stems, leaves, unripe fruits:<\/strong> toxic at high doses (glycoalkaloids).<\/li>\n<li><strong>Contraindicated<\/strong> for individuals sensitive to Solanaceae.<\/li>\n<li>Possible interactions with certain cardiovascular medications (digitalis, diuretics). <strong>Consult a healthcare professional if unsure.<\/strong><\/li>\n<\/ul>\n<hr \/>\n<h2>\ud83d\uded2 At a Glance<\/h2>\n<ul>\n<li><strong>Name:<\/strong> Cannibal Tomato (<em>Solanum uporo<\/em>)<\/li>\n<li><strong>Type:<\/strong> Rare tropical fruiting plant<\/li>\n<li><strong>Origin:<\/strong> Oceania (Melanesia)<\/li>\n<li><strong>Cultivation (Canada):<\/strong> Greenhouse or container<\/li>\n<li><strong>Flavor:<\/strong> Smoky, intense, woody<\/li>\n<li><strong>Cuisine:<\/strong> Excellent cooked, in exotic or fusion dishes<\/li>\n<li><strong>Special note:<\/strong> Medicinal &amp; ritual plant in its native culture<\/li>\n<li><strong>Caution:<\/strong> Unripe parts are toxic<\/li>\n<\/ul>\n<p><strong>Available in packets of 10 seeds<\/strong> \u2014 a unique, rare, and captivating variety to explore in your garden.<br \/>\nDiscover a millennia-old island tradition, a forgotten flavor, and a treasure from the far edge of the world.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>10x \/ pack<\/p>\n","protected":false},"featured_media":86697,"template":"","meta":{"_acf_changed":false,"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":""},"product_brand":[],"product_cat":[347,261],"product_tag":[],"class_list":{"0":"post-90427","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-tomato","7":"product_cat-vegetables","9":"first","10":"instock","11":"taxable","12":"shipping-taxable","13":"purchasable","14":"product-type-simple","15":"add-to-wishlist-before_image","16":"entry","17":"content-bg","18":"loop-entry"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - 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