Maesil cherry tomatoes are made by lightly scoring the tomatoes with a shallow cross, blanching them in boiling water for about 10 seconds, peeling off the skins, and then refrigerating them completely submerged in maesil syrup (Korean green plum syrup).
As soon as the tomato skins begin to split, remove them from the boiling water and cool them immediately in cold water. This prevents the flesh from becoming too soft and helps the tomatoes keep their firm, juicy texture. Once peeled, let the cherry tomatoes soak in maesil syrup in the refrigerator for about a day so the sweet-and-tart plum flavor naturally infuses the fruit.
With no complicated seasoning or lengthy cooking, this recipe takes only about 15 minutes to prepare. Serve the chilled tomatoes as a refreshing dessert or use them as a topping for salads.
⏱️ Prep Time: About 15 minutes
🍳 Difficulty: ★☆☆☆☆
✓ Ingredients
🥣 Main Ingredient
- Cherry tomatoes, as needed
🧂 Syrup
- Maesil syrup (Korean green plum syrup), enough to completely cover the cherry tomatoes
(Measurement guide: 1 tbsp = 15 ml, 1 tsp = 5 ml, 1 Korean paper cup = 180 ml)
✓ How to Make Maesil Cherry Tomatoes
- Remove the stems and wash: Remove all the stems from the cherry tomatoes and rinse them thoroughly under running water.
- Score the tomatoes: Make a shallow cross-shaped cut (+) on the bottom of each cherry tomato, taking care not to cut too deeply into the flesh.
- Blanch briefly: Add the prepared cherry tomatoes to boiling water and blanch for about 10 seconds, just until the skins begin to split slightly.
- Cool and peel: Immediately transfer the blanched tomatoes to cold water to stop the cooking. Once cooled, gently peel away the loosened skins.
- Add the maesil syrup: Place the peeled cherry tomatoes in an airtight container and pour in enough maesil syrup to completely submerge them.
- Chill and marinate: Cover the container and refrigerate for about a day, allowing the maesil syrup to soak into the cherry tomatoes.
✓ Key Tip for Success
- Do not over-blanch the tomatoes: If cherry tomatoes stay in boiling water too long, the flesh can become soft and the juices may begin to leak out. Remove them within about 10–20 seconds, as soon as the skins start to split, and immediately cool them in cold water to help preserve their firm, juicy texture.
✓ Serving Tips
- Serve the chilled cherry tomatoes over ricotta or burrata with fresh basil leaves for a simple salad-style appetizer or finger food.
- Do not discard the leftover maesil syrup. Mix it with sparkling water or ice water for a refreshing plum drink.
✓ How to Choose Good Cherry Tomatoes
- Appearance and shine: Choose cherry tomatoes with smooth, glossy skins, an even red color, and firm flesh.
- Stem condition: Look for tomatoes with stems that are fresh, bright green, and firmly attached rather than wilted.
✓ Cherry Tomato Nutrition per 100 g (3.5 oz)
| Nutrient | Amount per 100 g (3.5 oz) |
|---|---|
| Calories | 25.00 kcal |
| Carbohydrates | 5.87 g |
| Protein | 1.00 g |
| Fat | 0.18 g |
| Sodium | 5.00 mg |
Based on 100 g of raw cherry tomatoes. Actual nutrition values may vary depending on the variety, product, and preparation method.
Source: Ministry of Food and Drug Safety Food Nutrition Database
✓ Frequently Asked Questions (FAQ)
Q1. Do I have to peel the cherry tomatoes before soaking them?
Peeling the tomatoes allows the maesil syrup to soak into the flesh more quickly. It also removes the slightly tough texture of the skin, making each bite softer and juicier.
Q2. Why do my cherry tomatoes become soft and mushy so quickly?
This can happen if they are blanched too long and the heat penetrates deeply into the flesh, or if they are not cooled quickly in cold water after blanching.
Q3. Can I use store-bought green maesil syrup or ripe maesil syrup?
Yes. Both commercially available green maesil syrup and syrup made from riper maesil plums can be used. The sweetness and acidity of each product will naturally infuse the cherry tomatoes.
When the cherry tomatoes are blanched only briefly, peeled, and chilled in maesil syrup as directed, the tough skin is removed while the flesh stays moist, juicy, and pleasantly firm. The sweet-and-tart plum flavor blends naturally with the fresh taste of the tomatoes.
A quick 10-second blanch helps keep the tomatoes from becoming too soft while preserving their plump texture. Served straight from the refrigerator, they make an especially refreshing dessert after a meal.
If you are looking for an easy maesil cherry tomato recipe, try briefly blanching and peeling the tomatoes, then letting them soak in maesil syrup for at least half a day. They work well as a chilled snack and also make a fresh topping for salads with ricotta or burrata.
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