Eat Tasty Tamarillo

The Tamarillo (also known as a tree tomato or Dutch eggplant) is native to the Andes region of Peru, Chile, Ecuador and Bolivia. the Tamarillo is a relative of the Potato, Tomato, Eggplant and Capsicum.


Although originally bred in a yellow colour, the Red Tamarillo was developed in the 1920's by an Auckland nurseryman based on a seed from South America.

The Tamarillo is egg shaped with a thin, deep red or yellow skin, and a soft flesh (when ripe) with dark coloured seeds occupying up to 1/3 of the interior.

The fruit is 2-8 cm in length and held on the tree in clusters - similar to cherries.

The Tamarillo taste has been described as similar to passion fruit or piquant. (Hmm that was what the pamphlet said.. but I don't think so. The skin is bitter which is known. The flesh looks like passion fruit but maybe I did not choose a sweet one cos it tasted a bit sour too.)

Yellow Tamarillos are considered best for preserving because of their superior flavour. Tamarillo halves may be seasoned and char grilled or baked and served as a vegetable. Other uses include jams, spread and jellies as well as the base of a cordial type drink.

Tamarillos are delicious when added to stew's, hollandaise, chutney & curry. It can also be used as a topping for pancakes, ice cream and Pavlova. Peeled fruit can be substituted for tomatoes in pasta and chilli sauces. Cheeses, lime juice, coconut milk, curry and mixed fruits are also good accompaniments.