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Tamarillo
Selection Information
Usage: Can be stewed, baked or frozen.
Selection: Also called tree tomato, 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
The tamarillo is an extremely nutritious fruit, containing good quantities of several important vitamins - A, B6, C and E, and is rich in iron
and potassium. The fruit is low in sodium. An average tamarillo contains less than 40 calories (approximately 160 kilojoules). In the USA, where
nutrient claims and labelling requirements are very specific, tamarillos qualify for the following nutrient content claims:
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.
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