Tamarillo

What Is Tamarillo?

Tamarillo (Solanum betaceum) is a fruit native to the Andes of South America and distantly related to the tomato; it belongs to the nightshade family and is also known as the tree tomato. It is oval-shaped and may have red, purple, or yellow skin.

Beneath the skin is tart-sweet flesh, similar to tomato but more intense, with small edible seeds inside. Because the skin is tough and somewhat bitter, it is usually peeled or the flesh is scooped out with a spoon.

Nutritional Values of Tamarillo

There is no direct tamarillo entry in USDA FoodData Central; according to secondary sources, 100 g provides about 31 kcal of energy and 3.3 g of fiber. These values are approximate; tamarillo is also reported to be a moderate source of vitamin C and potassium.

What Are the Benefits of Tamarillo?

With its low calorie and fiber content, tamarillo is one of the fruits that can be part of a balanced diet. Because of its tart flavor, it is generally balanced with sugar or used in dessert recipes.

This is general information; tamarillo is a food, not a medical treatment.

How to Choose Tamarillo

A ripe tamarillo has shiny, smooth skin and yields slightly to the touch; wrinkled or very hard fruit is not yet ripe.

• The skin should be shiny and smooth, without large spots or rotten areas.
• It should yield slightly to gentle pressure, not feel rock-hard.
• The stem should be fresh and greenish.

How to Store Tamarillo

Tamarillo stays fresh for about 3 weeks in the refrigerator. Unripe fruit can be left at room temperature for a few days to ripen.

Using Tamarillo in the Kitchen

Tamarillo is most often cut into 2 halves and eaten raw by scooping out the flesh with a spoon; the tough, slightly bitter skin is generally not eaten. It is also used in sauces, compotes, and desserts.

How to Peel Tamarillo

If the fruit is dipped in boiling water for a few seconds and then placed in cold water, its skin can be peeled easily by hand, like a tomato.

How to Make Tamarillo Sauce

Cook peeled tamarillo with onion and spices over low heat to make a tart-sweet sauce; it pairs well with grilled meats and cheese.

What Recipes Use Tamarillo?

Tamarillo is used in sweet-and-sour sauces, compote, fruit salads, and smoothies. In New Zealand and South American cuisines, it is also eaten as breakfast jam.

Frequently Asked Questions

How do you eat tamarillo?

Cut the fruit into 2 halves and scoop out the flesh with a spoon; the skin is generally not eaten because it is tough and somewhat bitter. It can also be boiled and peeled if desired.

Can you eat tamarillo skin?

It is generally not eaten; the skin is tough and noticeably bitter. Peel it before eating or scoop out only the flesh.

What does tamarillo taste like?

It tastes like tomato but is more intense, tart-sweet, and mildly spicy; the tartness varies with ripeness.

Where does tamarillo grow?

Native to the Andes, tamarillo is now widely grown in countries such as New Zealand, Colombia, Ecuador, and Peru. It is available in Türkiye as an imported fruit.

How should tamarillo be stored?

It stays fresh for about 3 weeks in the refrigerator. Unripe fruit can be left at room temperature to ripen.