Tamarillo

Scientific Binomial Name: Solanum betaceum

Selection Information

Other Names:

Tree Tomato

Usage:

Can be stewed, baked or frozen.

Selection:

Also called tree tomato in New Zealand, good-quality Tamarillo will be smooth-skinned, free of blemishes and can be either red, gold or amber in color. Ripen at room temperature until slightly soft.

Tamarillo should be cooked and not eaten raw. The red variety is very tart, while the gold and amber varieties are mildly tart. Be sure to peel before using and do not use a wood cutting board - the juice stains.

Avoid:

Avoid product that is too soft or is leaking juice, is blemished or has spots of mold.

Seasonal Information

Tamarillo is available March to November from New Zealand, and October through January from California.

Tamarillo Nutritional Information

Low in calories. Good source of fibre. Fat free (reds) or low fat (goldens). Cholesterol free. Sodium free. Excellent source of vitamins C and E.