What Exactly Is a Tree Tomato (Tamarillo)?
Scientifically classified as Solanum betaceum, tree tomatoes grow on small evergreen trees reaching 8-10 feet tall. Unlike garden tomatoes (Solanum lycopersicum), these fruits develop on actual trees rather than vines. The name "tamarillo" was coined in New Zealand in the 1960s to distinguish them from regular tomatoes and improve marketability.
These fruits typically measure 2-4 inches long with smooth, thin skin that ranges from bright orange to deep red. Inside, they contain firm, juicy flesh surrounding small edible seeds. Their flavor profile combines elements of tomato, passion fruit, and kiwi with a distinctive tangy finish.
Tree Tomato vs. Regular Tomato: Key Differences
| Characteristic | Tree Tomato (Tamarillo) | Regular Tomato |
|---|---|---|
| Botanical Classification | Solanum betaceum | Solanum lycopersicum |
| Growth Habit | Small tree (8-10 ft) | Vining plant |
| Flavor Profile | Tangy, citrus-like, slightly sweet | Sweet, earthy, variable acidity |
| Optimal Climate | Subtropical (USDA zones 9-11) | Temperate to tropical |
| Harvest Season | Winter to early spring | Summer to fall |
Historical Journey: From Andes to Global Kitchens
Tree tomatoes originated in the Andean regions of Ecuador, Peru, Colombia, and Chile. Indigenous communities cultivated them for centuries before European contact. Spanish explorers first documented them in the 16th century, but they remained relatively unknown outside South America until the 20th century.
New Zealand researchers began serious cultivation efforts in the 1930s, developing improved varieties that led to commercial production. By the 1960s, New Zealand growers rebranded them as "tamarillos" to distinguish them from regular tomatoes and boost international appeal. Today, they're commercially grown in New Zealand, Australia, Kenya, and parts of Europe, though they remain specialty items in most markets.
Growing Tamarillos: Climate Requirements and Care
Tamarillo trees thrive in subtropical climates with mild temperatures between 64-82°F (18-28°C). They cannot tolerate frost or prolonged temperatures below 50°F (10°C). In suitable climates, they grow rapidly, producing fruit within 18-24 months of planting.
Successful cultivation requires:
- Well-draining soil with pH 5.7-6.5
- Regular watering (1-2 inches weekly)
- Partial shade in hot climates, full sun in cooler areas
- Protection from strong winds (branches are brittle)
- Annual pruning to maintain shape and productivity
According to agricultural research from the University of California Cooperative Extension, tamarillo trees produce best when grown in sheltered locations with consistent moisture. They're susceptible to root rot in poorly draining soils and can suffer from aphids and whiteflies in humid conditions.
Culinary Applications: Beyond Basic Preparation
Raw tamarillos have a tart flavor that benefits from sugar or honey. Chefs often slice them horizontally and sprinkle with sweetener before eating. The skin contains bitter compounds, so most culinary applications involve peeling the fruit first—typically by scoring the skin and dipping in boiling water for 30 seconds.
Popular culinary uses include:
- Breakfast: Sliced atop yogurt or oatmeal with honey
- Sauces: Blended into salsas with cilantro and lime
- Preserves: Cooked into jams with equal parts sugar
- Beverages: Pureed for smoothies or cocktails
- Baking: Incorporated into tarts and pies
In Andean cuisine, tamarillos feature prominently in salsas de tree tomato, often combined with onions, cilantro, and ají peppers. Peruvian chefs frequently use them as a base for ceviche marinades, where their acidity helps "cook" the fish.
Nutritional Profile and Health Benefits
Tamarillos offer impressive nutritional advantages over regular tomatoes. A 100g serving contains:
- 170% of daily vitamin A requirements
- 40% of daily vitamin C needs
- Significant potassium and dietary fiber
- Antioxidants including lycopene and anthocyanins
Research published in the Journal of Food Composition and Analysis confirms tamarillos contain higher concentrations of carotenoids than regular tomatoes, contributing to their vibrant color and potential health benefits. Their high vitamin A content supports eye health, while the fiber content aids digestion.
Where to Find and How to Select Tamarillos
Tamarillos reach peak season from late fall through early spring. Look for them at:
- Specialty grocery stores (Whole Foods, Wegmans)
- Latin American markets (often labeled as "tree tomatoes")
- Farmer's markets in subtropical regions
- Online specialty produce retailers
When selecting tamarillos, choose fruits that are firm but yield slightly to gentle pressure. Deep red varieties tend to be sweeter than orange ones. Avoid fruits with wrinkles, soft spots, or cracks in the skin. Store at room temperature until fully ripe, then refrigerate for up to one week.
Tamarillo Substitutes When Unavailable
If you can't find fresh tamarillos, consider these alternatives:
- Tomatillos with added citrus juice for tanginess
- Green tomatoes with a splash of vinegar
- Papaya or mango for sweet applications
- Passion fruit pulp for sauces and desserts
For authentic Andean recipes, the University of Florida's Tropical Research Center recommends combining regular tomatoes with passion fruit juice to approximate tamarillo's distinctive flavor profile.
浙公网安备
33010002000092号
浙B2-20120091-4