Tamarillo

Solanum betaceum

fruit

An oval fruit 5 to 10 cm long, red or orange, of a small Andean tree of the tomato family; sweet-sour flesh and dark seeds, eaten with a spoon, as juice or, in Colombia, with milk.

Origin

Andes

Season (United States)

all year round

Preparation

The bitter skin is not eaten: it is peeled after a dip in boiling water, or scooped out with a spoon.

Molecules

In small amounts, not counted Pectins · Beta-carotene (vitamin A) · Insoluble fibers

Did you know?

In 1966, New Zealand growers sought a new name for the “tree tomato”, which was holding back its exports: it became tamarillo.