In season mid-spring: Tamarillos


Also known as tree tomatoes, tamarillos can be red or golden and are available from May to September.


To select a ripe fruit, choose one which is slightly softened with a yellowish, not green, stalk.


Store in the fridge for up to two weeks, keeping them away from apples which will make them soften faster.


These exotic-looking fruit are a good source of fibre and vitamins A, B6, C and E.

Using tamarillos

  • Tamarillos add interest to meat casseroles. Add the scooped-out flesh of 3 or 4 tamarillos or peeled slices to a beef or lamb stew.
  • Add tamarillo to stewed apples and serve with low-fat ice cream.
  • Replace apple or banana in cake or muffin recipes with tamarillo flesh. The fruit is particularly nice with vanilla flavours.
  • Poach whole, peeled tamarillos until soft in red wine with a little sugar added; serve with yoghurt.
  • Tamarillo flesh can be successfully frozen. Freeze in bags and use in smoothies, juices and salsas.
  • Serve wedges of tamarillo with a cheese board.
  • Try sliced tamarillo with a sprinkle of salt on a cracker or toast.
  • Mix diced tamarillo with avocado, a little chopped chilli and onion for a salsa with an edge.
  • Tamarillos also make great preserves, jams, chutneys, relishes and sauces.

Fun fact: The tamarillo is native to Central and South America.

First published: Oct 2009

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