Tamarillo

Description

Tamarillo (Solanum betaceum) belongs to the Solanaceae family and is native to SouthAmerica. It thrives in Andean subtropical valleys, 1500-3000m environments across regions including SouthAmerica. Botanically, Tamarillo is small Andean tree producing egg-shaped red or orange tangy fruits with a unique sweet-acid flavor. Solanum relative.. The edible parts include Fruits. With an edibility rating of 6/10, it ranks as a good wild food source. Harvesting is best done during April, August, July, June and May. Nutritionally, Tamarillo stands out for its Vitamin C (45.0mg, 50% DV), Vitamin K (30.0mg, 25% DV) and Vitamin E (1.0mg, 7% DV). It also provides 2.0g protein and 5.0g dietary fiber per 100g serving. In the kitchen, Tamarillo offers a Tangy, tomato-passionfruit-citrus, slightly sweet flavor profile. Wash; cut in quarters; blend with water and sugar; strain or serve as is. Common culinary applications include Juice, Sauces, Chutneys, Desserts. Popular preparations include Cut fruit; blend with water and sugar; drink as juice. For storage, refrigerate fresh parts. Safety note: Skin is bitter; usually peeled or blended skin-on with sweetener. Antinutrient content is minimal. Be aware that Verify identification before consumption. Safe lookalike species include Similar edible species. Always verify identification with at least three independent botanical sources before consumption.

Edibility

Harvest Calendar

Nutrition (per 100g)

Culinary Uses: Juice, Sauces, Chutneys, Desserts Storage: Refrigerate fresh parts

Recipes

• Cut fruit; blend with water and sugar; drink as juice

Where It Grows