Tamarillo

You are at: Home

Fruits

Specialty Fruit

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.