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Please do not eat the skin. The skin may resemble that of plums or tomatoes, but looks are deceptive in this case. The tamarillo skin has a most unpleasant taste and may put you off the fruit forever. To consume raw, cut in half (cross-section) and scoop out the flesh with a spoon. To cook, peel the skin before use. Top The same way you peel tomatoes - pour very hot or boiling water over the tamarillos, leave a few minutes and the skin will just peel away from the flesh. Top How do I know when they are ripe and ready to be eaten? Look for full coloration (red or golden) on the fruit body up to the calyx. A slight loosening of the calyx attachment to the fruit (under which an orange colour is eventually seen), a slight softening of the fruit, and a yellowing of the green stalk are all indicators of fully ripe fruit. Top Are golden tamarillos any different from red tamarillos? There is a slight variation in their nutritional characteristics, but the main differences are in their colour variation and their flavours. Golden tamarillos have a milder flavour so they are less distinctive, but both colours combine well, for example, to make eye-catching red and golden toppings on desserts. Top Yes, but avoid the skin. Those who have acquired a taste for tamarillos usually cut the fruit in half and spoon out the flesh. But for first-timers, we suggest sprinkling a small amount of sugar on the cut fruit before eating, as the reds in particular offer a sharp zing to the taste buds. Top How long will they store? Do I store them in the fridge? If all conditions are favourable, tamarillos should store successfully from one to two weeks. They are best kept chilled in the refrigerator, but avoid storing with ethylene producing fruits such as apples and bananas as the ethylene promotes rapid maturing. Avoid compressing tamarillos and do not keep in a warm place as this promotes post harvest fungal rots, which rapidly spoil the fruit. Top Absolutely, but only use the flesh; do not include the skin as it has a horrible taste. Top What vitamins do tamarillos contain? A, B's, C and E, and they are rich in iron and potassium. See About Tamarillos > Nutrition for detailed nutritional information. Top When are tamarillos available? Supply is virtually assured from May until September, with limited supply before and after that. New Zealand tamarillos are not available from December to February. Follow this link to view the Availability Chart. Top Why are exporter numbers restricted? There is no numerical restriction on the number of exporters. All organisations interested in exporting tamarillos must apply for a licence to do so, and only those who meet minimum levels of financial viability and management are granted a licence. A licence is granted for several years but must be re-confirmed annually. There are three principal reasons why the exporting of tamarillos is "controlled": To ensure the viability of the exporter so overseas customers can rely on well-founded, professionally managed organisations that will support the product. To ensure industry harmony. The NZ Tamarillo Export Council Ltd (TEC), a body comprising growers and exporters, oversees the exporting of tamarillos. The New Zealand Horticultural Export Authority, a statutory body that has the objective of assisting small to medium New Zealand product groups to achieve effective export marketing policies, guides the TEC. Together, these interested parties develop the Export Marketing Strategy for tamarillos, a common policy designed to promote the interests of all stakeholders involved with tamarillo marketing. To ensure food safety. As well as exporters, growers who supply tamarillos for export must apply for "export grower" status on an annual basis. Export growers must supply spray diaries for auditing to ensure all food safety compliances are met for destination countries. By taking steps to ensure that exporters are viable and committed and that growers comply with safety requirements, the tamarillo industry of New Zealand takes action to protect the interests of importers and consumers around the world. Top I have heard that the tamarillo industry in New Zealand is involved with genetic engineering. Is this true? For more than ten years scientists and the NZTGA have been investigating methods to control a virus that debilitates tamarillo trees and creates ugly blotches on the skin of the fruit. Among the methods that have been tried is "inoculating" the plants using genetic engineering methods, and this research progressed to extremely satisfactory field trials. However, work on this research has been halted, pending more knowledge and information on the full implications of GE. The field trial was in a contained area and all the fruit and plant material that resulted was destroyed at the conclusion of the trial - nothing was released, so there is absolutely no GE modified tamarillo material outside laboratories. In the meantime, alternative methods of controlling the virus are being investigated; from modified orchard management to plant breeding. Top |
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