Dorothy FarrarTamarillo
The Tamarillo , the fruit that is still relatively unknown in Germany, was already appreciated by the Indians in the Peruvian Andes. The exotic tree tomato is now cultivated in almost all of South America, Asia, India, New Zealand, Africa, Australia and Portugal. Tamarillo, which has various health benefits, is available in small quantities in well-stocked German supermarkets.
Interesting facts about Tamarillo
The tamarillo, the tree tomato, originally comes from northern South America and belongs to the nightshade family. However, there is no botanical relationship to the tomato. The evergreen tree-like plant has very large leaves. The trunk looks lignified and the habit resembles a tree.
A shoot is formed, which after a few years resembles a tree trunk due to its size and colour. The leaves covering it are much larger below than above. Branching does not occur until the plant is a few feet tall. If the drive is broken off, this can be boosted artificially, which is recommended if space is limited.
When planted out in the open, the Tamarillo can reach a height of up to five metres. Even in a bucket, three meters can be reached after a few years. The fruits are egg-shaped and can be eight to ten centimeters long and weigh 75 grams. The fruit’s smooth, inedible skin can be yellow, red, maroon, or orange.
The jelly-like pulp, i.e. the inside of the fruit, is yellow to red. It tastes sweet to slightly bitter and contains many seeds that are edible. The taste is similar to that of tomatoes , sweet and piquant, although the exotic fruit is counted as a fruit. The tamarillo available in Germany is similar in shape and color to the Roma tomato. It therefore has an elongated shape, but is more pointed.
importance to health
The tamarillo is rarely found on the menu in Germany, although it offers some health benefits. It has a high vitamin C content. This vitamin is involved in numerous processes in the body and fulfills important tasks here. For example, it intercepts harmful free radicals and renders them harmless. Vitamin C protects blood vessels, strengthens connective tissue , improves the absorption of calcium and iron, detoxifies and regulates the release of hormones.
The tamarillo also scores with plenty of vitamin A, which is important for the visual process, with calcium, potassium, phosphorus and iron. Tamarillo fruits and leaves can be used to treat sore throats , tonsillitis , flu , and fevers . The tree tomato generally strengthens the immune system . Thanks to its low fat and calorie content, it is also suitable for the figure-conscious.
Ingredients & nutritional values
Tamarillo contains plenty of vitamin C, provitamin A, vitamin B6 and E, folic acid and the important minerals iron, magnesium, calcium, potassium and phosphorus.
| Calories and nutrients (per 100g) | ||
| kilocalories/kilojoules | 59 kcal/ 245 kj | |
| protein | 1,70 g | |
| carbohydrates | 10,60 g | |
| Fett | 0,80 g | |
| Water | 84,00 g | |
| fiber | 1,50 g | |
| beta-carotene | 1300 µg | |
| Vitamin A | 217 µg | |
intolerances
While most people tolerate nightshade plants well, some struggle with gut health and should avoid consuming tamarillo. The reason for reacting with an intolerance to nightshade plants are the saponins contained in the core. These can irritate the intestinal mucosa .
Shopping and kitchen tips
The fresh tamarillo is available in larger quantities, especially around the Christmas period. Otherwise the offer is modest. However, the tree tomato can be bought in a can at any time in well-stocked supermarkets. Due to its better shelf life, the tamarillo often comes to Germany unripe.
If you want to use them immediately, it is better to choose ripe fruits, which can be recognized by their intense yellow or bright dark red color. The tamarillo then tastes pleasantly sweet and sour, while overripe fruits tend to have an unpleasant taste and should also be avoided.
Fresh tamarillo loses its flavor fairly quickly and dries out quickly if stored for a long time. It should therefore only be kept in the refrigerator (vegetable compartment) for a few days.
The preparation of the tamarillo is just as easy as with the tomato, but the skin is always removed after washing because it is extremely tough and therefore inedible. Peeling also removes a large part of the bitter substances it contains, which can also be softened with a pinch of sugar. Now the flesh of the tamarillo can either be cut into slices or cubes, depending on the recipe.
preparation tips
The tamarillo can simply be halved and eaten with a spoon like a kiwi . Some people also like to eat them sprinkled with a little salt and pepper , that is, like a tomato.
However, the tree tomato is also wonderful for many hot and cold dishes. This applies to sweet and savory cuisine at the same time. You can experiment with the tamarillo to your heart’s content. Tamarillo tastes great in chutney, jam, dessert or fruit salad, but also in fish or meat salad, ratatouille or other mixed vegetable dishes.
In Latin American cuisine, the tamarillo is an important part of stews, chilies and sauces. The tamarillo also goes very well with a cheese platter or sandwiches. Exotic drinks can also be created with the tree tomato.
Hello and welcome to my Health Guide & Encyclopedia! My name is Dorothy Farrar, and I'm the founder and main author of this platform.
My passion for health and wellness started at a young age when I became interested in the connection between the food we eat and the way we feel. This fascination led me to study nutrition and dietetics in college, where I learned about the importance of a balanced diet and the impact of various nutrients on the body.