Solanum betaceum (syn. Cyphomandra betacea)
April, May, June, July, August, September, October
Tamarilloes were previously called Tree Tomatoes, until the Kiwis re-named them in 1967 to avoid confusion with tomatoes. ‘Tama’ implies leadership in Maori and rillo may have come from the Spanish word for yellow, amarillo. Tamarilloes are available in red, orange and yellow varieties.
Tamarillos are tangy and sweet, with the yellow fruit being the most sweet of all the varieties. In WA, they start in April and finish in October.
Look for full, uniform colour, and when the fruit is fully ripe, the stem starts to yellow slightly.
Tamarillos can be kept at room temperature for about a week and in the fridge for up to two weeks.
The easiest way to eat a tamarillo is to cut in half and scoop the flesh out with a spoon (similar to eating a kiwifruit). The skin has a sharp unpleasant taste and should be removed before cooking or serving.
The taste of tamarillos can add something special to almost any dish, they are a versatile fruit that can be used equally in savouries and desserts. Try adding thin slices to your next pizza and red and gold sliced tamarillo on a cheese board looks amazing.
|Nutrient||Value per 100 g|
|Energy, including dietary fibre||150||kJ|
|Available carbohydrate, without sugar alcohols||3.4||g|
|Available carbohydrate, with sugar alcohols||3.4||g|
|Beta carotene equivalents||930||ug|
Source: NUTTAB 2010(Food Standards Australia New Zealand) Wills, R.B.H., Lim, J.S.K. and Greenfield, H. (1986) Composition of Australian foods. 31. Tropical and sub-tropical fruit. Food Technology in Australia 38(3):118-123.