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Tamarillos

Availability

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.

 

History

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.

 

Facts

  • 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

2 tamarillos = 120 g

  Average Quantity per serving % Daily Intake per serve Average Quantity per 100 g
Energy (kJ/Cal) 198/47 2% 165/39
Protein (g) 2.4 5% 2.0
Fat, total (g) 0.4 1% 0.4
- saturated (g) 0.07 0% 0.06
Available carbohydrate (g) 4.6 1% 3.8
- sugars (g) 4.2 5% 3.5
Dietary Fibre (g) 4.0 13% 3.3
Sodium (mg) 2 0% 1
Vitamin A Equiv. (µg) 228 30% RDI* 190
Vitamin C (mg) 36 89% RDI* 30
Vitamin B6 (mg) 0.24 15% RDI* 0.20
Vitamin E (mg) 2.3 23% RDI* 1.9
Potassium (mg) 385   321

Percentage Daily Intakes are based on an average adult diet of 8700 kJ

Your daily Intakes may be higher or lower depending on your energy needs

*Recommended Dietary Intake (Average Adult)

 

 

Source: FOODfiles 2016