Region of Origin

Commodity:

Tamarillo

Description & Origin

Tamarillo are small tree fruits in the nightshade plant family, along with tomatoes, potatoes, tomatillo, and peppers. They are egg-shaped with smooth, glossy skin that can range in color from purple-red to deep orange. Inside, the flesh looks tomato-like and can be anywhere on the spectrum from deep red to light yellow. The soft flesh is studded with small hard, but edible, bitter seeds. Their fl...

Other Names

Tree Tomato, Sachatomate, Buah Cinta (Malaysia)

Health Benefits & Nutrition

Tamarillo are an excellent source of vitamin C and also contain dietary fiber; antioxidant polyphenols and carotenoids; vitamins A, B, and E; and minerals including potassium and iron.

Commercial Availability (Grown for the US Market)

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Ecuador
Fair
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Foodservice Tips

Traditional Culinary Uses

Tamarillo are often eaten on their own as a snack by scooping the flesh out of the skin or parboiling and peeling. The thin skin has a bitter aftertaste and is usually discarded. They can be used in jams, jellies, chutneys, salsas, and other sauces for both sweet and savory applications. Peeled and sliced, they can be added to tarts or other baked goods. Tamarillo are used in a classic Peruvian hot sauce along with rocoto pepper. They can be broiled or grilled with a sprinkle of sugar to bring out their sweetness, or used in savory applications in much the same way as a tomato.

Flavor Pairings

Ginger, Pear, Lime, Coconut, Onion, Chile Pepper, Garlic, Vanilla Bean, Honey, Cinnamon, Allspice

How to Prepare

Tamarillo skin is not eaten. They can be cut and the flesh scooped out, or they can be briefly parboiled and peeled, which allows the fruit to be sliced, if desired for a particular application.

How to Store in the Kitchen

Tamarillo should be refrigerated.

Fight Food Waste Tips for root to stem cooking

Freeze leftover tamarillo pulp for later use.

Warehouse Storage & Handling

Maintain these conditions for optimal short-term storage shelf life.*

IDEAL STORAGE TEMP:

38-40°F

TEMP STORAGE ZONE:

32-39°F (Cold Storage)

SUBJECT TO CHILLING INJURY:

Yes – If stored below 38°F tamarillo can display symptoms including pitting and decay.

RELATIVE HUMIDITY:

85-95%

PRODUCES ETHYLENE:

Yes-Low

SENSITIVE TO ETHYLENE:

Yes-Medium

ETHYLENE RECOMMENDATIONS:

Ethylene exposure can cause increased susceptibility to decay in tamarillo. It is recommended they be stored away from ethylene-producing items.

RIPENS AFTER HARVEST:

No

PROFESSIONAL RIPENING RECOMMENDED:

No

Quality Assessment

Tamarillo should be firm, but not hard. They should have full color (red or orange, depending on the variety). They should have uniformity of size and shape in the case and be free from decay.

Important Handling

Tamarillo has very particular temperature storage needs – it can display chilling injury is stored below 38°F but can be more susceptible to decay if stored above 40°F.

Optimum Shelf Life

Depending on variety, conditions at harvest, and handling tamarillo may last up to 6 weeks.