New Zealand grown red tamarillos!
Red tamarillos, also known as tree tomatoes, sachatomate, and Andean tomatoes. These are small, oval to egg-shaped fruits with pointy ends. The skin is smooth and thin, and a muted, brick red or red-brown when mature. The skin is bitter and often discarded. Depending on the variety, the skin may also be a shade of red-purple. The flesh inside is semi-firm, orange, and juicy with a gel-like consistency. The flesh contains two chambers filled with soft pulp encasing many thin, circular, and edible black seeds. Red tamarillo flesh tastes bright and sweet yet tangy. This fruit is high in vitamins A, C, E, along with other minerals such as potassium.
Ripening and Storage:
These red tamarillos are ready when you receive them. Store on the counter for a few days or in the refrigerator if not eating right away.
Red tamarillos are eaten both raw and cooked, but the fruits are primarily enjoyed fresh for their sweet-tart flavor. The skin is usually not eaten since it is bitter. To remove, blanch the fruit and peel the skin like a traditional tomato, or scoop out the flesh with a spoon. Add red tamarillos to salads, blend into gazpacho, or sprinkle some sugar on and eat as a snack. The fruits can also be used as a topping for ice cream, cakes, and other baked goods, blended into smoothies and fruit juices, or slathered on toast. In cooking, red tamarillos can be grilled and served as a side dish, sliced and added into a grilled cheese sandwich, added to soups and stews, or simmered into sauces, jams, and chutney. Red tamarillos' sweet and tangy flavor pairs well with cheeses such as brie, cheddar, and feta, arugula, avocado, pears, bell pepper, tomatoes, cucumbers, balsamic vinegar, honey, and nuts such as pine, almonds, and walnuts.