Tamarillo

Description

Egg-shaped fruit also known as "Tree Tomato". Flesh is tangy and tart, often eaten with a spoon or used in chutneys.

Benefits

Good source of Vitamins A, C, E, and iron. Supports vision and immune health.

History and Origins

Native to the Andes of Peru, Chile, Ecuador, and Bolivia. It was listed among the lost crops of the Incas. Today, it is commercially grown in New Zealand, which gave it the name "Tamarillo" to distinguish it from the common tomato.

Fun Facts

The skin is bitter and usually not eaten! The flavor is often described as a mix between tomato and passion fruit. It grows on a small tree that reaches peak production in just 4 years.

What are the varieties of Tamarillo?

Varieties: Red (most common, tart), Amber/Yellow (sweeter), and Gold (large and fleshy).

Nutritional Values per 100g of Tamarillo

Harvest Months