© Denzil Green
Tamarillos fruit is native to parts of South America such as Peru, Ecuador, Chile and Bolivia. It grows on evergreen trees (called Tamarillo trees) that reach up to 10 feet (3 metres) tall.
The fruit will be two to four inches (5 to 10 cm) long, have an oval shape like an egg, and have skins that are either red, purple, yellow, green or orangish. The yellow or orangish ones are orange-coloured inside and taste sweet; the red and purple ones have darkish flesh inside and are more tart-tasting; green ones are even tarter, and so are generally used as a vegetable.
For both types of Tamarillos, the seeds are edible but the skin is not.
– © Denzil Green
The tart Tamarillos can be used as you would tomatoes: in sandwiches, salads, or in dishes you are cooking. The sweeter ones can be used in fruit salads, desserts, etc. If you are having a problem peeling them, blanch them first.
For Green Tamarillos, green tomatoes or tomatillos.
If the fruit is still unripe (hard to the touch), let it ripen outside the refrigerator until it is soft. Then refrigerate for up to 10 days.
Literature & Lore
The plural is Tamarillos.