Peak season for tamarillos in New Zealand is July and August.
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.
Serving size: 1 red tamarillo - 60g
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||0.2||0.4|
|- saturated (g)||0.06||0.1|
|- sugars (g)||2.1||3.5|
|Dietary Fibre (g)||2.0||3.3|
|Vitamin C (mg)||18||30|
|Vitamin A Equiv. (µg)||114||190|
|Vitamin E (mg)||1.1||1.9|
|Vitamin B6 (mg)||0.12||0.2|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research