Products

Tamarillo

Uses:

(tam-uh-RILL-oh; tam-uh-REE-oh)

Popular in South and Central America, the Caribbean, parts of Asia, Australia and New Zealand, where most of the fruit in the United States is imported from. The tangy taste of New Zealand Tamarillos is habit-forming. These tart, flavorful "tree-tomatoes" (as they are sometimes called) can be eaten fresh or cooked, once the smooth yet bitter skin has been removed. They are best when combined with sugar to reduce their natural tartness. The smooth crimson red or golden yellow egg-shaped fruit is pointed at both ends with a green stem. The skin is tough and the outer layer of the flesh is slightly firm. Inside are dark red to purple edible seeds that are slightly harder than those of a tomato. The surprising apricot-colored flesh and soft succulent pulp is remarkably juicy. Their meaty flesh provides a quick, low-calorie snack (approximately 19 calories each) and is an excellent source of Vitamin C.

Selection, Storage & Handling:

Choose fragrant, heavy fruit that will yield to slight pressure when ripe. The glossy skin of the Tamarillo is often found in various shades of red, purple, amber and yellow but should be free of blemishes. Once ripened at room temperature, refrigerate for up to 10 days, tightly wrapped in plastic.

Display next to other popular tropical items from Melissa’s, including: Feijoa, Kiwano Melon, Passion Fruit, and Cherimoya.

Please specify red or gold Tamarillos in the "Comments" section of the order form.

This item is perishable and ships 2nd Day. Product pricing includes 2nd Day shipping upgrade (Standard shipping rates still apply).