The tamarillo (Solanum betaceum) is a tree or shrub in the flowering plant family Solanaceae (the nightshade family). It bears an egg-shaped edible fruit. It is common globally, especially in its native South America (as the Quechuan and it is one of the most popular fruits in these regions. Other regions of cultivation are the subtropical areas throughout the world, such as Ethiopia, Burundi, Kenya, Rwanda, South Africa, Nepal, Hong Kong, China, Pakistan, the United States, Australia, Bhutan, New Zealand and Nagaland, Manipur, Darjeeling and Sikkim in India.

The tamarillo is a fruit harvested permanently in Colombia, the average annual production exceeds 150,000 tons. Antioquia has the largest number of hectares planted with La Meseta being the place where more than 900 hectares are located and from which the main cities of the country are supplied.

In 1993, in New Zealand, about 2,000 tons were produced on 200 hectares of land and exported to the United States. By 2020, there was a decrease from 150 after the discovery of the tomato potato psyllid (TPP) in 2006. This was reflected in a corresponding reduction in volume from 800 tonnes worth $3.5 million, to 250 tonnes valued at $1.3 million at that time. In 2021, growers sold 414 tonnes through the domestic wholesalers at a value of $3.1 million, and 8 tonnes exported to the USA from two growers at a value of $0.02 million. For the export, the existing marketing channels developed for the kiwifruit are used. tomate de árbol, tomate andino, tomate serrano, blood fruit, poor man's tomato, tomate de yuca, tomate de españa, sachatomate, berenjena, chilto (from ) and tamamoro in South America, tyamtar, rambheda or rukh tamatar (lit. tree tomatoes) in Nepal, and terong Belanda (Dutch eggplant) in Indonesia.

Plant description

thumb|right|Flower cluster

The plant is a fast-growing tree that grows up to 5 metres. Peak production is reached after 4 years, and the life expectancy is about 5 to 12 years. Seedlings first develop a straight, about 1.5 to 1.8 meters tall trunk, before they branch out. Propagation by seeds is easy and ideal in protected environments. However, in orchards with different cultivars, cross-pollination will occur and characteristics of the cultivars get mixed up. Seedlings should be kept in the nursery until they reach a height of 1 to 1.5 metres as they are very frost-sensitive.

Plants grown from cuttings branch out earlier and result in more shrub-like plants that are more suitable for exposed sites. Cuttings should be made from basal and aerial shoots, and should be free of pathogenic viruses. Plants grown from cuttings should be kept in the nursery until they reach a height of 0.5 to 1 meter.

The tree grows very quickly and is able to bear fruit after 1.5 to 2 years. In climates with little annual variation, tamarillo trees can flower and set fruit throughout the year. In climates with pronounced seasons (such as New Zealand), fruits ripen in autumn. Premature harvest and ethylene induced ripening in controlled-atmosphere chambers is possible with minimal loss of fruit quality. The fragile lateral branches can break easily when loaded with fruits, so premature harvest helps to reduce this risk and allows storage of fruits up to 20 days at room temperature. A cold-water dipping process, developed by the New Zealand Department of Scientific and Industrial Research also allows further storage of 6–10 weeks. Yellow-fruited cultivars have a sweeter flavor, occasionally compared to mango or apricot. The red-fruited variety, which is much more widely cultivated, is more tart, and the savory aftertaste is far more pronounced. In the Northern Hemisphere, tamarillos are most frequently available from July until November, and fruits early in the season tend to be sweeter and less astringent.

In the highlands of Ecuador, yellow tamarillos are used in ceviche and condiments, and the red varieties for desserts. The hydroethanolic extract of the purple variety seeds has been found to be genotoxic, so macerations should only be done with the pulp.

They can be made into compotes, or added to hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel.

thumb|right|Jus terong belanda, tamarillo juice consumed in Indonesia

In Colombia, Ecuador, Panama, Venezuela, and parts of Indonesia (including Sumatra and Sulawesi), fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized purée.

In Nepal, a version of the South American fruit is very popular. It is typically consumed as a chutney or a pickle during the autumn and winter months. It is known as Tyamtar and Ram Bheda. The fruit is boiled or roasted in open fire till the skin breaks and then mashed with chillies, timur, garlic and other spices of choice. Similar to Nepal, the Indian regions of Ooty, Darjeeling and Sikkim also consume Tamarillo. In Northeast India, it is roasted and chutneys are made with it by blending roasted or fried dried or fermented fish, chillies and garlic. In Ecuador, the tamarillo, known as tomate de árbol, is blended with chili peppers to make a hot sauce commonly consumed with local dishes of the Andean region. The sauce is simply referred to as ají and is present at a wide variety of meals in Ecuador.

In Rwanda, tree tomatoes are often served alongside other tropical fruits, such as mango and pineapple.

In Yunnan, China, the Dai people make a tamarillo nanpie, a sauce like dish made with roasted tamarillo, sawtooth coriander, chillies and garlic.

The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and may be compared to kiwifruit, tomato, guava, or passion fruit. The skin and the flesh near it have a bitter taste and are not usually eaten raw.

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The tamarillo has been described as having a taste similar to that of a passion fruit and a piquant tomato combined.

The red and purple types of fruits are preferred in import countries of Europe: Even though they taste more acidic, their color is favoured by consumers. and it is registered under the Geographical Indications (GI) of Nagaland by Government of India. It is locally called si binyano or khwüdi.

References

  • Audio interview on NPR: "Getting the Taste of the Tamarillo"
  • Tamarillo Growers Association Marketing Page
  • Tamarillo Fruit Facts - California Rare Fruit Growers
  • World Conservation Monitoring Centre 1998. Solanum betaceum. 2006 IUCN Red List of Threatened Species. Downloaded on 23 August 2007.