Tamarillos

Tamarillo/Tamariro

Availability

The peak season for tamarillos in New Zealand is June to August, however, they are available March to December.

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