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General Produce

Tamarillos

Tamarillos
Common Packs:

Single-layer tray packs

Receiving Inspecting:

Good quality tamarillos should be firm and heavy. Tamarillos are generally sold with stems attached. A ripe tamarillo should yield to gentle pressure and emit a fragrant aroma.

Storage Handling:
 

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
Shelf-Life:
7 to 14 days.
Troubleshooting:

Pitting of skin and discoloration are indications of chill injury. Store at proper temperature.

Usage Ideas:

  • Grill halved tamarillos with green onions and steak; chop all and serve over arugula.
  • Mix roasted tamarillos, diced red onions, minced jalapeno chiles, and lime juice; serve over tilapia and catfish.
Seasonal Availability:

Major production areas include Columbia, Kenya, New Zealand, the United States, and Zambia.

Seasonality:

Apr
May
Jun
Jul
Aug
Sep

Flavor Profile

Acidic, with a tangy flavor; like a mellow tomato.

Texture Profile

Tamarillos have a tough skin, but the consistency of the inner flesh is similar to a tomato.

Pairings

Pair with arugula, fish, lime juice, green onions, steak.

Substitution Suggestions

Tomatoes, papaya.

Nutritional Information

Serving Size 2 tamarillo (120g) grams
Calories 40
%Daily Value*
Total Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Cholesterol 0g0%
Sodium 0g0%
Total Carbohydrate 9g3%
Dietary Fiber 4g15%
Total Sugars 2g
Includes 0g Added Sugars0%
Protein 2g
Vitamin D 0mcg0%
Calcium 15mg2%
Iron 0.32mg2%
Potassium 495mg10%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.