The peak season for tamarillos in New Zealand is June to August, however, they are available March to December.
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.
2 tamarillos = 120 g
|Average Quantity per serving||% Daily Intake per serve||Average Quantity per 100 g|
|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|
|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|
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