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 grown
commercially in New Zealand.
Tamarillos can be used in sweet or savory dishes as either a fruit or a
vegetable. The orange-yellow flesh, studded with a swirl of edible dark
red 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 in
perfect condition in markets. Ripe fruit has dark purple-red or orange-yellow
skin 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 salt
and pepper, and use in salads or sandwiches as you would tomatoes. To serve
as 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 serve
tamarillos as a cooked vegetable, try sauteing them. Peel tamarillos and
cut in halves lengthwise. Saute until hot and tender when pierced (about
5 minutes).
March through October; most plentiful from May through August.
Deamer 5/97