Healthy Food Database
The tamarillo is thought to be a favoured fruit of the Incas and native to the Andes of Peru. The fruit is related to the tomato, potato, eggplant and capsicum. It is egg-shaped with pointed ends, approximately 8cm long and 5cm wide. Their colour depends on the variety and can be deep purple, blood red, orange or yellow. The edible flesh also varies from orange-red or orange to yellow or cream-yellow. Unlike a tomato, the tamarillo must be peeled as the skin is unpleasantly bitter. Within the fruit are two compartments encasing an edible seed. The outer flesh of these compartments are succulent and bland-tasting while the inner pulp is juicy, with a bittersweet astringent flavour.
In Season: Autumn
Look for well-coloured fruit that gives just slightly to finger pressure. The fruit will ripen at room temperature.
Store ripe tamarillos out of the fridge at room temperature and eat within 2 days. Ripe fruits can be stored in the fridge for longer but some of the flavour may be lost. Serve at room temperature.
Tips & Tricks:
Tamarillos must be peeled before using. Immerse them in boiling water for up to 5 minutes. If the skin doesn't crack, gently cut it with a knife to break it and peel it away from the flesh.
Tamarillos can be sweetened for desserts or served in savoury dishes.
Nutrition per 1 Unit:
Monosaturated Fat , g:
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.