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Tamarillo is a small tree or shrub in the flowering plant family Solanaceae (the nightshade family). It is native to the Andes of Ecuador, Colombia, Peru, Chile, Argentina and Bolivia. The tamarillo is best known as the species that bears the tamarillo fruit, an egg-shaped edible fruit .
The tamarillo fruit is sweeter and has more tang than a tomato but the texture is similar. Unlike a tomato, the tamarillo has a bitter skin that’s best peeled before eating. This can be done by parboiling the fruit first. To eat the fruit raw, cut the tamarillo in half and scoop out the flesh with a spoon.
Tamarillos are subtropical plants and do well in areas that remain over 50°F year-round. Mature tamarillo trees tolerate much colder weather and can survive temperatures around 28°F. You may see some leaves and small branches die when it’s that cold, but the tree will survive and fruit.
Here are some websites that discuss Tamarillo:
– [Wikipedia](https://en.wikipedia.org/wiki/Tamarillo)
– [The Spruce Eats](https://www.thespruceeats.com/what-is-tamarillo-and-how-to-use-it-5113326)
– [Morning Chores](https://morningchores.com/growing-tamarillos/).
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