Also know as the tree-tomato the tamarillo is an egg-shaped fruit that has a wide acceptance throughout Central and South America as well as Asia, the Caribbean and New Zealand. Primarily available from March to November from New Zealand and October to January from California, the tamarillo comes in three varieties. Red is tart and has a reddish-golden flesh, while the gold and amber are mildly tart with a golden flesh.
Tamarillos are not meant to be eaten out of hand and are best when cooked. The skin should be peeled prior to consumption and sugar needs to be added to reduce the fruits natural tartness and enhance its flavor. Slice or bake to accompany meat, simmer in sugar syrup to become part of fruit compote, combine with other fruits in a salad or use in salsas, relishes and sweet and savory sauces.
Tamarillos are a good source of fiber, beta-carotene, and vitamins A and C.