Plant notes…
Tamarillo
A brightly-coloured, small tree bearing tasty fruit for eating raw or other culinary uses.
Common name
- tamarillo
- tree tomato
Family
- solonaceae
Genus
- Solanum
Species
- betaceum
Growth form
- small tree to 5 metres with single trunk and large, soft leaves
- fast growing with lifespan between 5 and 12 years
- clusters of small pink-white flowers
- fruits without cross-pollination
- shallow-rooted — strong wind can affect stability
- drought-intolerant
- high fruit productivity.
Centre of diversity
- native to the Andes of Ecuador, Colombia, Peru, Chile, Argentina, Bolivia.
Preferred climate
- subtropics
- grows in warm temperate regions
- marginal in cool temperate climates, requiring protection from wind and frost.
Uses
- food.
Useful part
- red, orange or yellow egg-shaped fruit 4–10cm in length
- high in vitamins and iron and low in food energy (joules/calories)
- edible raw
- used in sauces and chutneys
Ethnobotanical uses
- grown as food in centre of diversity.
Reproduction
- seeds and cuttings.
Cultivation
- 1–1.5m spacing
- denser planting provides limited wind protection
- in temperate climates tamarillo does best in sheltered, protected microclimates
- needs frequent watering as it is drought-intolerant
- frost sensitivity makes it vulnerable to cold damage.
Use in landscaping
- shade tolerance makes tamarillo suitable as an understorey tree in forest gardens
- suitable for small urban gardens.
Notes
The red fruit in the photo came from a tree grown in a protected location in the coastal southeast of the cool temperate maritime climate of Tasmania. The tree was severely damaged by frost but recovered with warmer weather. In subsequent years the tamarillos were covered with frost netting in winter.
The grove of tamarillo growing in Hobart Botanic Garden benefits from the shelter and warmer microclimate of the adjacent high, north-facing brick wall whose sunward aspect allows it to accumulate warmth during the day and emit it as temperatures fall.
Literature on how the Tamarillo weaved its way into South American culinary tradition is scarce. Perhaps it was the rich, vibrant colour, the abundance of the fruit hanging from the branches, or perhaps it was its strong taste that lies at the root of its culinary uses and its symbolising prosperity. Whatever, it is prized for making sauces and chutneys as well as other culinary uses and is packed with vitamin goodness. In Ecuador, tamarillo is an ingredient of the hot aji sauce.
Comments on social media
Comments about tamarillos that followed posting the story link on social media…
Permaculture Tasmania
Lisa Cawthen
We have the red and golden varieties. The golden is less acidic in our experience and grow them under our nectarine tree by our back fence where they escape the harshest of cool air drainage of the valley.
The tamarillos ripen just when our rocoto chillies are in abundance so we make a really beautiful chilli tamarillo chutney.
Tania Brookes
Lovely poached in port for a next-level dessert.
Cat Wood
Dad made a great tamarilo chutney with mine!
Forest Tree
I grow over 500 of these amazing little rainforest trees. But only strong bellies can handle the extremly high acid in the fruit.
Evidence-based permaculture
Rye Bee
We have one in our yard, has grown well and fruits prolifically here in coastal Adelaide. Usually jams or chutney for us.
I’ve also used some pureed fruits in a hot sauce and we skinned, sliced and dehydrated a bunch a few years ago, which was tasty but took a bit too much effort.