Tamarillo Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Cyphomandra betacea
Tamarillo can be stewed, baked or frozen.
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.
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 product that is too soft or is leaking juice, is blemished or has spots of mold.
Ripen Tropical fruit at room temperature and then refrigerate until ready for use.
Ripen at room temperature until slightly soft.
Tamarillo is Low in calories and a good source of fibre. Fat free (reds) or low fat (goldens). Cholesterol free. Sodium free. Excellent source of vitamins C and E.
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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