5 Vibrant Tamarillo Types You Need to Try for a Nutrient-Dense Boost
If you are looking to diversify your fruit bowl with something exotic, nutrient-dense, and visually stunning, look no further than the tamarillo. Often referred to as the tree tomato, this egg-shaped fruit offers a unique tangy flavour that sits somewhere between a passion fruit and a traditional tomato. Belonging to the species Solanum betaceum, tamarillos are native to the Andes but have found a second home in the lush orchards of New Zealand.
Whether you are a seasoned gardener or a curious foodie, understanding the different tamarillo types is essential for getting the most out of their complex antioxidant profile. From deep crimson skins to sun-kissed golden flesh, each variety brings something different to the table. In this guide, we will explore the most popular varieties, their health benefits, and how to incorporate them into your diet.
The Main Tamarillo Types: Red, Gold, and Amber
While there are dozens of cultivars grown globally, they generally fall into three primary categories based on the colour of their skin and pulp. These sub-tropical plants thrive in warm climates and produce fruit that varies significantly in sweetness and acidity.
1. Red Tamarillo
The red tamarillo is perhaps the most recognisable variety. It is characterised by its deep ruby-red skin and dark, almost black, edible seeds. In terms of flavour, the red variety is the boldest, offering a sharp, tart profile that many find refreshing. Because of its high acidity, it is frequently used in savoury dishes, chutneys, and sauces. It also boasts a robust carotenoid and anthocyanin content, which contributes to its vibrant hue.
2. Gold Tamarillo
If you prefer a milder, sweeter experience, the gold tamarillo (sometimes called the yellow tamarillo) is your best bet. The skin is a bright, golden yellow, and the flesh inside is equally sunny. This type is generally less acidic than its red counterpart, making it an excellent choice for nutrient-dense snacks. Many people enjoy eating gold tamarillos raw, simply scooped out with a spoon, or sliced into a fresh fruit salad alongside other superfoods.
3. Amber Tamarillo
The amber tamarillo sits comfortably in the middle of the spectrum. It offers a balanced profile—sweeter than the red but more complex than the gold. Its skin typically has an orange or “amber” glow. This variety is highly sought after by chefs for its versatile culinary uses, as it can bridge the gap between sweet desserts and tangy appetisers. It is a fantastic source of dietary fibre, helping to support digestive health.
Comparing Tamarillo Varieties at a Glance
Choosing the right tamarillo depends on your personal palate and how you intend to use the fruit. The following table highlights the key differences between the three main tamarillo types.
| Feature | Red Tamarillo | Gold Tamarillo | Amber Tamarillo |
|---|---|---|---|
| Flavour Profile | Tart, tangy, and bold | Sweet, mild, and fruity | Balanced sweetness and tang |
| Common Uses | Chutneys, sauces, stews | Fresh eating, desserts, salads | Baking, preserves, snacking |
| Seed Colour | Dark purple/black | Light yellow/clear | Light orange |
| Best For | Savoury pairing | Raw consumption | Versatility |
Why These “Tree Tomatoes” are Nutritional Powerhouses
Regardless of which tamarillo types you choose, you are providing your body with a wealth of essential vitamins and minerals. Research published in Scientific Reports highlights the potential of this fruit in combating oxidative stress.
- Vitamin C Content: Tamarillos are famous for their high vitamin C content, which is crucial for immune function and skin health.
- Rich in Fibre: Like most fruits, they are high in dietary fibre, which promotes a healthy gut microbiome.
- Heart Health: The potassium found in tamarillos helps regulate blood pressure, making them a heart-healthy addition to your 5-a-day. Check the NHS guidelines for more on portion sizes.
- Low Calorie: They are a perfect option for those watching their caloric intake while still wanting to maximise nutrient density.
How to Prepare and Enjoy Tamarillo
Many people are intimidated by the tamarillo’s tough skin. To enjoy this New Zealand fruit, it is important to follow a few simple steps for skin peeling and preparation. According to BBC Good Food, the skin is bitter and should generally be discarded.
- Blanching: Place the fruit in boiling water for 30 seconds, then plunge into cold water. This makes the skin slip right off.
- Scooping: Cut the fruit in half and use a spoon to scoop out the pulp and seeds.
- Slicing: Peel the fruit with a paring knife and slice it to use as a topping for yogurt or porridge.
For those interested in gardening, growing your own tamarillo plant can be a rewarding experience. As noted by Horticulture New Zealand, these trees are fast-growing but require protection from heavy frost.
Safety and Considerations
While tamarillos are safe for most people, those with sensitivities to the nightshade family (which includes potatoes and aubergines) should proceed with caution. For detailed health advice on dietary changes, always consult a professional resource like the WebMD tamarillo guide. Additionally, for more technical botanical data, Wikipedia and ScienceDirect offer comprehensive overviews of the plant’s biology.
If you’re unsure how to start, The Spruce Eats provides excellent recipe inspiration for beginners.
Frequently Asked Questions (FAQs)
Can you eat the skin of a tamarillo?
While the skin is not toxic, it is generally considered unpalatable because of its bitter, tough texture. Most people prefer to peel the fruit or scoop the flesh out of the “shell.”
Which tamarillo type is the sweetest?
The gold tamarillo is widely regarded as the sweetest variety. It lacks the intense acidity found in the red variety, making it more pleasant for those who prefer a mellow flavour.
How do I know if a tamarillo is ripe?
A ripe tamarillo will yield slightly to gentle pressure, similar to a ripe peach or avocado. It should also have a consistent, deep colour depending on its specific variety.
How should I store tamarillos?
You can keep firm tamarillos on the counter to ripen. Once they are soft, store them in the refrigerator, where they will stay fresh for up to two weeks.
