Tomato Tree Plant: Truth About Tamarillo vs Regular Tomatoes

Despite the name, there's no actual "tomato tree" that produces standard tomatoes. What's commonly called a tomato tree is the tamarillo (Solanum betaceum), a distinct species native to South America that grows as a small tree or large shrub and produces egg-shaped fruits with a tangy flavor profile.

Many gardeners search for a "tomato tree plant" expecting a tree that bears regular tomatoes, but this is a common misconception. Tomatoes (Solanum lycopersicum) naturally grow as vines, not trees. The plant you're likely seeking is the tamarillo, also known as tree tomato, which belongs to the same nightshade family but is a completely different species.

What Exactly Is a Tamarillo?

The tamarillo (Solanum betaceum) is a fast-growing subtropical plant that reaches 6-10 feet in height, forming a single trunk with a bushy canopy. Unlike regular tomato plants that require staking, tamarillos develop woody stems that support the plant vertically. Native to the Andes mountains in Peru, Chile, Ecuador, and Colombia, this plant has been cultivated for centuries before spreading to other tropical and subtropical regions worldwide.

According to research from the University of California Agriculture and Natural Resources, tamarillos produce distinctive egg-shaped fruits that range from 2-4 inches long. The skin can be bright red, orange, or yellow, while the flesh is firm and ranges from golden yellow to deep red. The flavor profile is notably more tart than regular tomatoes, with some varieties having a slight sweetness reminiscent of kiwi or passion fruit.

Characteristic	Tamarillo (Tree Tomato)	Regular Tomato
Botanical Name	Solanum betaceum	Solanum lycopersicum
Growth Habit	Small tree or large shrub (6-10 ft)	Vining herbaceous plant
Fruit Shape	Egg-shaped	Round or oval
Flavor Profile	Tart with citrus notes	Sweet to tangy
Hardiness Zones	9-11 (can survive brief frosts)	Grown as annual in most zones
Time to Fruit	1-2 years from seed	60-100 days from transplant

Historical Journey of the Tamarillo

The tamarillo's story begins in the Andean region of South America, where indigenous peoples first cultivated it centuries ago. Spanish and Portuguese explorers introduced it to other parts of the world during the 16th century. New Zealand growers significantly improved the fruit's quality in the 19th century, leading to its commercial cultivation. The name "tamarillo" was coined in New Zealand in the 1960s to distinguish it from regular tomatoes for marketing purposes, combining the Māori word "tama" (leader) with Spanish "amarillo" (yellow).

Can You Grow Tamarillo in Your Garden?

Tamarillos thrive in subtropical climates but can be grown in containers in cooler regions. The USDA Natural Resources Conservation Service notes that they grow best in USDA hardiness zones 9-11, though they can survive brief exposure to temperatures as low as 28°F (-2°C). Unlike regular tomatoes that complete their life cycle in one season, tamarillo plants are perennial and can produce fruit for 4-12 years under proper conditions.

Optimal growing conditions include:

• Full sun to partial shade (6+ hours of direct sunlight)
• Well-draining, slightly acidic soil (pH 5.8-6.5)
• Consistent moisture without waterlogging
• Protection from strong winds (their shallow roots make them vulnerable)
• Moderate fertilization (excessive nitrogen promotes leaf growth over fruiting)

Gardeners in temperate climates can grow tamarillos in large containers that can be moved indoors during winter. The University of Florida IFAS Extension recommends bringing container-grown plants inside when temperatures drop below 50°F (10°C) to prevent cold damage.

Harvesting and Culinary Uses

Tamarillos typically ripen 9-12 months after planting, with peak production occurring in the plant's second and third years. The fruits are ready to harvest when they easily detach from the branch with a gentle twist. Unlike regular tomatoes, the skin of tamarillos is often too bitter to eat raw, so most culinary applications involve peeling the fruit first.

Chef Liu Wei, who has studied global fruit traditions, explains: "Tamarillos work beautifully in both sweet and savory applications. Their tartness balances well with sugar in jams and chutneys, while their acidity enhances salsas and sauces. In South American cuisine, they're often used in place of tomatoes for a more complex flavor profile."

Popular culinary applications include:

• Raw: Sliced and sprinkled with sugar to reduce tartness
• Cooked: In chutneys, jams, and sauces (the heat reduces bitterness)
• Blended: In smoothies or juices (often combined with sweeter fruits)
• Baked: As a topping for tarts or incorporated into desserts

Common Growing Challenges and Solutions

While tamarillos are relatively low-maintenance once established, they face several challenges:

Pest management: Aphids and whiteflies can be problematic. The University of California Integrated Pest Management program recommends using insecticidal soaps or neem oil rather than harsh chemicals, as tamarillos are sensitive to many pesticides.

Disease prevention: Verticillium wilt and powdery mildew can affect plants. Proper spacing (6-8 feet between plants) and good air circulation help prevent these issues. Avoid overhead watering to keep foliage dry.

Frost protection: In marginal climates, covering plants with frost cloth during cold snaps can prevent damage. Container-grown plants should be moved to protected areas when temperatures drop.

Fruit drop: Excessive fruit drop often indicates inconsistent watering. Maintaining even soil moisture throughout the growing season prevents this common issue.

Is It Worth Growing Tamarillo Instead of Regular Tomatoes?

The decision depends on your climate and culinary preferences. Tamarillos offer unique flavor possibilities but require more space and time to produce than regular tomatoes. They're ideal for gardeners in warm climates looking to diversify their fruit selection with something unusual. In cooler regions, they work well as ornamental container plants that also produce edible fruit.

For home gardeners seeking a conversation-starting plant with distinctive fruit, the tamarillo provides an excellent alternative to traditional tomatoes. Its attractive foliage, interesting growth habit, and unique fruit make it a valuable addition to any subtropical garden or greenhouse collection.

Is there really a tomato tree that produces regular tomatoes?

No, there is no tree that produces standard tomatoes. Tomatoes grow on vines, not trees. The 'tomato tree' refers to tamarillo (Solanum betaceum), a different species that grows as a small tree and produces egg-shaped fruits with a tangy flavor.

Can I grow tamarillo in a container if I live in a cold climate?

Yes, tamarillos grow well in large containers (at least 15 gallons) and can be brought indoors when temperatures drop below 50°F (10°C). They need full sun, well-draining soil, and protection from cold winds. Container-grown plants typically reach 4-6 feet tall.

How long does it take for a tamarillo plant to produce fruit?

Tamarillo plants typically produce their first fruit 1-2 years after planting from seed. Plants grown from cuttings may fruit in 6-12 months. Peak production occurs in the plant's second and third years, with mature plants producing 20-50 fruits per season under optimal conditions.

Do tamarillos taste like regular tomatoes?

No, tamarillos have a distinctly different flavor profile. They're more tart than regular tomatoes with citrus-like acidity and subtle sweet notes. The flesh is firmer, and the skin is often too bitter to eat raw. Many people describe the flavor as a cross between a tomato, kiwi, and passion fruit.

Are tamarillo plants difficult to care for compared to regular tomatoes?

Tamarillos require less frequent attention than regular tomatoes once established. They need less staking, have fewer pest issues, and don't require regular pruning. However, they take longer to produce fruit and need protection from cold temperatures, making them more challenging in temperate climates.