FoodFood InformationFruitTropical
The subtropical tamarillo (tama-ree-o), or tree tomato, is a smooth,egg-shaped fruit with purplish red or, less frequently, orange-yellow skin.Originally from the Peruvian Andes, the 2 1/2 to 3-inch fruit is now growncommercially in New Zealand.
Tamarillos can be used in sweet or savory dishes as either a fruit or avegetable. The orange-yellow flesh, studded with a swirl of edible darkred seeds, has the texture of a plum. The curious tart (almost astringent)flavor benefits from cooking and a sprinkling of sugar.
Tamarillos are low in calories and a good source of vitamin A
Tamarillos ship and store so well that you'll almost always find them inperfect condition in markets. Ripe fruit has dark purple-red or orange-yellowskin and gives to pressure like a firm-ripe tomato.
Ripen at room temperature, uncovered, out of direct sun; turn occasionally.Refrigerate ripe fruit in a plastic bag for up to 1 month. To peel tamarillos,plunge into boiling water for 30 to 60 seconds; then cool in ice water.Slip off skins. Cut crosswise into slices. One pound tamarillos (4 or 5)yields about 2 cups sliced fruit.
To serve tamarillos as a savory vegetable, peel and slice, season with saltand pepper, and use in salads or sandwiches as you would tomatoes. To serveas a sweet fruit, peel and slice, sprinkle generously with brown sugar,and serve plain or over ice cream.
Cooking this fruit with sugar mellows its usually tart flavor. To servetamarillos as a cooked vegetable, try sauteing them. Peel tamarillos andcut in halves lengthwise. Saute until hot and tender when pierced (about5 minutes).
March through October; most plentiful from May through August.
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