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Peak season for tamarillos in New Zealand is July and August.


Storage and Handling

Store at room temperature. Handle all fresh produce with care and wash before eating.



Tamarillos are native to the Andean region of Bolivia and Argentina.  Wild tamarillos have all but disappeared from their native habitat.  Yellow and purple varieties were introduced to New Zealand in the 1800s, and the red variety was developed here around 1920.



  • Tamarillos are relatives of the potato, tomato and eggplant
  • Tamarillos are sometimes called “tree tomatoes”


Growing Facts

  • Tamarillos grow on trees, and prefer sheltered, frost-free areas
  • Tamarillos are grown commercially in New Zealand  
  • Other countries that grow them commercially include Ecuador and Columbia

Nutrition Information

Serving size: 1 red tamarillo - 60g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 99/24 165/39
Protein (g) 1.2 2.0
Fat, total (g) 0.2 0.4
- saturated (g) 0.06 0.1
Carbohydrate (g) 2.3 3.8
- sugars (g) 2.1 3.5
Dietary Fibre (g) 2.0 3.3
Sodium (mg) 1 1
Vitamin C (mg) 18 30
Vitamin A Equiv. (µg) 114 190
Vitamin E (mg) 1.1 1.9
Vitamin B6 (mg) 0.12 0.2
Iron (mg) 0.4 0.6
Potassium (mg) 190 320

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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