Tamarillo

The tamarillo, also called tree tomato, is a small egg-shaped fruit with glossy red, orange, or yellow skin and tangy, slightly sweet pulp dotted with tiny edible seeds.

History & Origins

Cultivated in the Andean highlands since pre-Columbian times, the fruit was long known regionally as tomate de árbol or granadilla before gaining international attention. It was commercially developed in New Zealand, where growers coined the marketing name "tamarillo" in 1967 to distinguish it from the common tomato, and is now grown in subtropical highlands from Colombia and Ecuador to Kenya, Indonesia, and northern New Zealand.

Nutrition Facts

Per 100 g, edible portion (estimated)

• 31 kcalCalories
• 1.0 gProtein
• 0.1 gFat
• 6.7 gCarbs
• 3.3 gFiber
• 3.7 gSugars
• 321 mgPotassium
• 29.8 mgVitamin C
• 330 mcg RAEVitamin A

Culinary Uses

• Halved and eaten fresh, often sprinkled with sugar or a pinch of salt
• Blended into smoothies, juices, and fruit salads
• Cooked into jams, chutneys, and savory sauces served with meat or seafood
• Pureed into sorbets, ice creams, and dessert glazes

Known Benefits

• Very high in vitamin C, supporting immune function and collagen synthesis
• Rich in dietary fiber that aids digestion and satiety
• Low in calories and virtually fat free
• Provides anthocyanins and carotenoids with antioxidant activity

Hidden Benefits

• Good source of iron and magnesium for red blood cell and muscle function
• Contains vitamin B6 and folate that support nervous system and methylation
• Provides vitamin E and polyphenols often overlooked compared with vitamin C
• Contains small amounts of pectin useful in low-sugar preserves

Cautions & Considerations

• Unripe fruit and the skin contain higher levels of glycoalkaloids and should be avoided
• People sensitive to nightshade alkaloids should introduce tamarillo cautiously
• Very tart varieties may aggravate acid reflux in sensitive individuals
• Seeds are edible but slightly bitter and may be strained for children's preparations