Red tamarillos are small, oval to egg-shaped fruits with pointed ends, Red tamarillos, botanically classified as Solanum betaceum, are the small, clustering fruits of a subtropical, herbaceous shrub belonging to the Solanaceae or nightshade family. Also know as ‘tree top tomatoe’, Tamarillo fruits are broadly categorized into two groups, yellow or red, with Red tamarillos being the most common. The skin is smooth, glossy, taut, and thin, ripening from orange-gold to a muted, red-brown when mature. Depending on the variety, the skin may also bear hues of purple and crimson. There are also two chambers filled with soft pulp encasing many thin, circular, and edible black seeds. Red tamarillo flesh, when ripe, has a bright, sweet-tart flavor with tangy, acidic notes. It it generally considered ok to peel the bitter skin before consuming, most boil to soften then peel.
Red tamarillos are an excellent source of vitamin C, The fruits are also a good source of vitamin E and beta-carotene.
Red tamarillos are best suited for both raw and cooked applications, but the fruits are primarily consumed fresh to showcase their sweet and tangy flavor. It is important to note that the skin is not consumed due to its bitter flavor. To remove, the fruits can be blanched and the skin peeled, or they can be sliced in half and the flesh scooped from the skin. Red tamarillos can be sliced and tossed on salads, blended into a traditional Colombian smoothie with ice and milk , or coated in brown sugar and consumed as a snack. The fruits can also be used as a topping over ice cream, cakes, and other baked goods, blended into smoothies and fruit juices, or slathered onto toast. In cooked dishes , Red tamarillos can be grilled and served as a side dish, toasted into a grilled cheese, tossed into soups and stews, or simmered into sauces, jams, and chutney.
Origin: Colombia, Ecuador, Chile, Argentina, Bolivia, and Peru.
- Premium Tracked Shipping
- Secure Payment
- Hassle free home delivery