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.
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.
- Tamarillos are relatives of the potato, tomato and eggplant
- Tamarillos are sometimes called “tree tomatoes”
- 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
Tamarillos are a good source of vitamin C and a source of dietary fibre, potassium and vitamins A, B6 and E.
You will find the full Nutrition Information Panel on the New Zealand Food Composition Data website. This website is owned jointly by Plant & Food Research and the Manatū Hauora Ministry of Health. This website holds the most comprehensive collection of high-quality nutrient data for New Zealand foods. The Database is managed and maintained by dedicated Plant & Food Research staff.