Tamarillo

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The tamarillo originates in the Andes of Peru. The plant grows in tropical heights in the region between Chile and Venezuela, but it is also cultivated in Columbia, Ecuador, Brazil, New Zealand, California, Haiti, Kenya, Sri Lanka and India.

Description:

The tamarillo belongs to the nightshade family and is related to tomato and potato. This berry fruit grows on an evergreen fast-growing woody shrub of 2-5m height, which will bear fruit 1-2 years after planting and then for 5-7 years. The tamarillos are held in clusters of 2-3 fruits each on long thin stems and are easily harvested. They may be up to 9cm long, are oblong-ovoid and tipped on both ends. They weigh 60-80g. The thin and smooth skin is dark red when fully ripe, however, some varieties are yellow orange, yellow red or even striped. The pulp is also yellow or red, firm at the outside and soft towards the centre; it contains a jelly-like core structure with many edible dark and soft seed kernels, and it tastes pleasingly piquant sweet, somewhat severe aromatic and loosely like a tomato. The high content of vitamin C (25-30 mg%), E, group B and provitamin A (0,17 mg%), potassium, calcium, magnesium, iron and phosphor make this a very desirable fruit.

Marketing :

The fruit is available year round. The fruits ripen sequentially, and are harvested nearly fully ripe, but yet firm and on the stalk, and are packaged carefully in padded or divided cardboard pallets. They are suitable for transport and storage. At 3-4°C and 85-95% relative humidity, they can be kept for 3-4 weeks and wrapped in plastic for approx. 1 week in the crisper of the refrigerator. Peeled and sugared fruits freeze well.

Use:

Only fully ripe fruits that react to slight finger pressure have their full aroma, unripe fruit tastes very bitter and is astringent. A section of the fruit looks similar to the tomato and is used in a similar manner. To eat raw, they are washed, cut lengthwise or crosswise, sprinkled with sugar or salt, depending on taste, and spooned out, or they me be peeled and sliced. By quick blanching in hot water the bitter skin can be removed easily. Tamarillos may be added to fruit, meat, fish and chicken salads, or served barbequed to meat dishes, raw as side dish to cold dishes, to cheese or simple buttered bread. The addition of sugar softens the bitter taste and underlines the aroma. The fruit may be processed to juice, syrup, puree, sorbet, ice parfait and in gateaux, or it may be cooked to prepare soups, sauces, compotes, chutney, marmalade and jelly. Lastly, it may be marinated with vinegar and spices.