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The tamarillo trees are adaptable and very easy to grow. However, some plant management strategies can help to stabilize and improve plant performance.
Planting
Planting distances depend on the growing system. In New Zealand, with mechanized production, single row planting distances of 1 to 1.5 meters between plants and 4.5 to 5 meters between rows are recommended. In traditional growing regions such as the Andean region, plantations are much more dense, with 1.2 to 1.5 meters between plants. Dense planting can be a strategy to protect plants against wind.[4] On poorly drained soils, plants should be planted on ridges.
The fruit is eaten by scooping the flesh from a halved fruit. When lightly sugared and cooled, the flesh is used for a breakfast dish. Some people in New Zealand cut the fruit in half, scoop out the pulpy flesh and spread it on toast at breakfast. Yellow-fruited cultivars have a sweeter flavor, occasionally compared to mango or apricot. The red-fruited variety, which is much more widely cultivated, is more tart, and the savory aftertaste is far more pronounced. In the Northern Hemisphere, tamarillos are most frequently available from July until November, and fruits early in the season tend to be sweeter and less astringent.
They can be made into compotes, or added to stews (e.g. Boeuf Bourguignon), hollandaise, chutneys and curries. Desserts using this fruit include bavarois and, combined with apples, a strudel.
Tamarillos can be added as a secondary fermentation flavouring to Kombucha Tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 Tamarillos to 1 Litre of Kombucha, however great care should be taken to not allow too much carbon dioxide gas to build up in sealed bottles during secondary fermentation. The sugar content of fresh Tamarillos added to Kombucha can generate a rapid carbon dioxide production in secondary fermentation within just 48-72 hours.
In Colombia, Ecuador, Panama and parts of Indonesia (including Sumatra and Sulawesi), fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized purée. In Nepal it is grown in the hill parts/mountains. It is yellow in colour and used as Pickle or chutney and used as Tomato for Curry. It is known in Nepal As ram bheda, rukh (tree) bheda,or tree tomato. It also called tamatar in Kathmandu and suburb.
In Ecuador, the tamarillo, known as tomate de árbol, is blended with chili peppers to make a hot sauce commonly consumed with local dishes of the Andean region. The sauce is simply referred to as "aji" and is present at every meal in Ecuador, whether it be in the capitol of Quito or along the banks of the Napo river.
The flesh of the tamarillo is tangy and variably sweet, with a bold and complex flavor, and may be compared to kiwifruit, tomato, guava, or passion fruit. The skin and the flesh near it have a bitter taste and are not usually eaten raw
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Juan Gonzalo Angel
www.tvagro.tv
