Tamarillo

What it is

A tamarillo measures about 5–10 cm (2–4 in) long. The outer flesh holds its shape, while the middle is soft and full of seeds. Its tough, unpleasant-tasting skin stays behind when the fruit is cut in half and scooped out.

Red tamarillos have deep red skin and dark red pulp around the seeds. Amber fruits are smaller, milder and sweeter. Gold sits between the two for sweetness.

Where it comes from

Tamarillo comes from the Andes, including Peru, and Colombia and Ecuador grow it commercially. It also grows in India’s Nilgiri hills and Assam. In New Zealand, the main growing districts lie along the North Island coast, where frost is less of a threat.

How it's eaten where it grows

In Ecuador, ají de tomate de árbol blends the fruit with hot peppers, then adds onion, coriander leaves and lime juice. It accompanies empanadas as well as other dishes. In Quito, chochos, the pale beans of a lupin plant, often join the sauce.

Tamarillo also goes into juices, and into desserts cooked in panela (cane sugar) syrup with cinnamon and cloves.

How it's grown

The tamarillo is a small tree with shallow roots and brittle branches. Strong winds can break fruit-laden branches or topple the plant. It grows in light, fertile soil that drains freely; standing water and long dry spells both cause trouble for its shallow root system.

When and where you'll find it

New Zealand’s usual fresh-fruit season runs from March to October, with the largest supply in July and August. A ripe fruit has full red or golden colour and gives slightly as it softens.

In the US, Latin groceries sometimes carry whole tamarillos frozen. Frozen pulp, such as Goya’s 14 oz (397 g) packs, works well for juice.