Tamarillos

Tamarillos

Tamarillos, commonly known as tree tomatoes, are exotic fruits with a vibrant taste and a rich nutritional profile. Though lesser-known globally compared to other fruits, they are gaining popularity due to their health benefits, culinary versatility, and unique appearance. This article delves into the origin, cultivation, nutritional value, health effects, culinary uses, and cultural relevance of tamarillos, supported by scientific evidence and reputable sources.

Origin and Botanical Background

The nightshade family (Solanaceae), which also includes potatoes, eggplants, and tomatoes, includes tamarillos (scientific name: Solanum betaceum).The tamarillo, which is indigenous to the Andes region of South America, including Peru, Ecuador, Colombia, and Bolivia, has been grown for generations and was brought to other countries throughout  the 19th and 20th centuries.

In 1967, the term "tamarillo" was created in New Zealand as a marketing tactic to set the fruit apart from regular tomatoes. Along with regions of Asia, Africa, and Australia, New Zealand continues to be one of the top producers of tamarillos.

How Tamarillos Are Grown

Tamarillo trees thrive in subtropical climates and can grow up to 3 to 5 meters tall. They prefer well-drained soils and mild, frost-free environments, typically at altitudes between 500 to 2,000 meters. The tree begins to bear fruit within 18 to 24 months of planting and produces egg-shaped fruits that vary in color—red, orange, yellow, or purple.

Cultivation Tips:

• Sunlight: Full sun exposure for optimal fruiting.

• Water: Consistent watering, particularly when fruiting and flowering.

  Soil: pH 5.5 to 7.5, rich in organic materials.
  

• Propagation: Commonly grown from seeds or softwood cuttings.

Nutritional Profile of Tamarillos

Tamarillos are high in vital nutrients and low in calories. Here is a breakdown per 100 grams of raw tamarillo (USDA FoodData Central):

Nutrient	Amount
Calories	31 kcal
Carbohydrates	7.0 g
Dietary Fiber	1.3 g
Protein	1.0 g
Fat	0.3 g
Vitamin C	29 mg (48% DV)
Vitamin A	1890 IU (38% DV)
Potassium	321 mg (9% DV)
Iron	0.6 mg (3% DV)

Tamarillos also contain anthocyanins, carotenoids, flavonoids, and phenolic acids, all of which have antioxidant properties.

Taste Profile and Culinary Uses

Tamarillos have a complex flavor profile. The flesh is tart and tangy, with hints of passion fruit, tomato, and kiwi. The skin is bitter and typically not consumed. The fruit’s taste can vary depending on the variety—red ones are often tangier, while orange and yellow tamarillos tend to be sweeter.

Common Culinary Uses:

• Raw: Sliced in salads or eaten with a sprinkle of sugar or salt.

• Cooked: Used in chutneys, sauces, and jams.

• Juices and smoothies: Blended for a nutrient-rich drink.

• Desserts: Paired with yogurt, ice cream, or baked goods.

• Savory dishes: Complementing meats or used in spicy salsas.

Health Benefits of Tamarillos (Backed by Science)

1. Rich in Antioxidants

Tamarillos are packed with antioxidants such as anthocyanins, flavonoids, and vitamin C, which help combat oxidative stress.

• A study published in the Journal of Food Composition and Analysis (2016) confirmed the high polyphenol and anthocyanin content in tamarillos, especially in red varieties, contributing to their antioxidant capacity.

2. Supports Heart Health

The potassium and fiber content in tamarillos helps regulate blood pressure and reduce LDL cholesterol.

• Potassium plays a vital role in vasodilation, as outlined by the American Heart Association.

• Dietary fiber is linked to reduced risk of cardiovascular diseases (Nutrition Reviews, 2009).

3. Aids Weight Management

Tamarillos, which are low in calories and high in fiber, can help people feel fuller and consume less calories overall. 

• Foods with low energy density help with weight control, according to a study in The American Journal of Clinical Nutrition (2007).

4. Anti-Inflammatory Properties

Bioactive compounds like chlorogenic acid and ferulic acid have anti-inflammatory effects.

• A study in Food Chemistry (2011) showed that extracts from tamarillo skins exhibited inhibitory effects on inflammatory enzymes.

5. Improves Vision

High levels of vitamin A (as beta-carotene) contribute to eye health and prevent night blindness.

• The WHO recommends vitamin A-rich foods to prevent visual impairments.

6. Boosts Immunity

Vitamin C enhances immune function and promotes collagen synthesis.

• According to the National Institutes of Health (NIH), vitamin C supports immune defense by stimulating white blood cell activity.

Potential Drawbacks and Considerations

1. Allergic Reactions

Although rare, some individuals may experience allergic reactions to tamarillos due to their membership in the nightshade family.

• Itching, edema, or gastrointestinal distress are possible symptoms.
  

2. Acidity

The fruit’s acidic nature may not be suitable for individuals with acid reflux or sensitive stomachs.

• Overconsumption could lead to discomfort, especially if eaten on an empty stomach.

3. Drug Interactions

Tamarillos contain bioactive compounds that might interact with blood-thinning or anti-inflammatory medications. Those receiving such treatments should speak with a healthcare professional.

Traditional and Medicinal Uses

In traditional medicine across South America and Asia, tamarillos have been valued for their cooling, blood-purifying, and anti-inflammatory properties.

Examples:

• In Ecuador, tamarillo juice is used as a remedy for sore throats and high blood pressure.

• In Ayurvedic practices, the fruit pulp is considered detoxifying and is sometimes used in digestive tonics.

Scientific evidence on these traditional uses is limited, but the fruit's nutrient content supports many of the claims.

Cultural and Regional Significance

South America

As a native plant of the Andes, tamarillos are integral to local cuisine and traditions. They are often blended into juices (like “jugos”) and enjoyed fresh with salt and lime.

New Zealand

New Zealand played a significant role in popularizing tamarillos. After World War II, they became a symbol of novel fruit cultivation in the country. The fruit is celebrated in local markets, jams, and sauces.

Asia and Africa

In regions like Nepal, India, and Kenya, tamarillos are grown in high-altitude areas and incorporated into both modern dishes and traditional remedies.

Sustainability and Economic Importance

Tamarillo trees are considered environmentally friendly, requiring fewer chemical inputs compared to conventional crops. They can grow on steep terrains, helping to prevent soil erosion. For smallholder farmers in tropical regions, tamarillos are a high-value cash crop with increasing export demand.

How to Select, Store, and Eat Tamarillos

Selection:

• Select firm, smooth-skinned fruits deep, uniform color.

Storage:

• Store unripe fruits at room temperature.

• Once ripe, refrigerate and use within a week.

Preparation:

• Cut them in half, and use a spoon to remove the pulp.

• For cooking, blanch the fruit to remove the skin, which is bitter and inedible.

Conclusion

Tamarillos are a nutrient-dense superfruit with a distinctive flavor and a wide range of health benefits. Originating in the Andes and now enjoyed globally, they serve not only as a culinary delicacy but also offer potential therapeutic properties. While they may not yet be a staple fruit in every household, the growing body of scientific evidence and cultural appreciation signals a bright future for this vibrant “tree tomato.”

References

1. Wu, S. B., et al. (2016). "Phenolic compounds, antioxidant and antiproliferative activities of tamarillo (Solanum betaceum) fruits." Journal of Food Composition and Analysis, 52, 15-23.

2. Slavin, J. L. (2009). "Dietary fiber and body weight." Nutrition, 25(5), 411-418.

3. McGuire, S. (2011). "U.S. Department of Agriculture and U.S. Department of Health and Human Services." Dietary Guidelines for Americans, 2010.

4. NIH Office of Dietary Supplements. "Vitamin C Fact Sheet for Health Professionals." 

5. American Heart Association. "Potassium and Your Heart Health." 

6. Wrolstad, R. E., et al. (2011). Handbook of Natural Antioxidants. CRC Press.