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The Tamarillo (Solanum betaceum) is a vibrant, egg-shaped fruit often referred to as a "tree tomato"
Originating from the Andes of South America, these nutrient-dense fruits are known for their sweet-tangy flavor and versatility in both savory and sweet dishes.
Alternative Names: Tree tomato, tomate de árbol, tomate andino, blood fruit, and terong Belanda.
Flavor Profile: A complex mix of tangy, tart, and mildly sweet, often described as a blend of passion fruit, kiwi, and tomato.
Nutritional Value: High in vitamin A, B6, C, and E, potassium, and antioxidants.
While they look like tomatoes on the inside, they are not true tomatoes, though they belong to the same Solanaceae family.
Tamarillo trees are incredibly fast-growing and can produce fruit within 1.5 to 2 years from seed.
How to Eat Tamarillos
Raw: Slice them in half and scoop out the flesh with a spoon.
Peeling: To easily remove the skin, dip the whole fruit into boiling water for about 20 seconds, similar to blanching a tomato.
Uses: They are excellent for chutneys, smoothies, savory hot sauces (specifically in Ecuador), desserts, or simply sprinkled with sugar.
