Tamarillo
Cyphomandra betacea
Also
known as Tree Tomato, Tamarillos have an extensive culinary use.
Native
to the Andes of Peru, Colombia, Chile and Brazil. They are widely
grown in New Zealand as a commercial crop.
Tamarillos
are subtropical and grown between 1,600 and 2,500 meters altitude
and are available year-round.
The
outer layer of the Tamarillos is slightly firm and quite tart,
but the pulp surrounding the flesh is soft, juicy and sweet. The
fruit has a light aroma and the flavor suggests a mild unripe
tomato
Tamarillos
are best when eaten fresh. Cut in half and scoop out the flesh
with a spoon. They can also be sliced and added to sandwiches,
especially with cold meats.
Sauces, jams and chutneys are stunning when made with this fruit.
They
are a good source of Vitamin A, B6, C and E and rich in iron and
potassium. Also low in calories and high in dietary fiber.
