In New Zealand, its adopted home, it grows in areas that are mild and almost frost free.
The red colour is the most common - but gold and yellow varieties are also popular.
Here is a recipe for Spiced Tamarillo Chutney/Sauce
- 9 tamarillos
- 3/4 cup white vinegar
- 1 cup sugar
- 6 whole cloves
- 1 * 5 centimetre length cinnamon stick
- 1 teaspoon grated lemon rind
Place vinegar, sugar, cloves, cinnamon and lemon rind in saucepan. Bring to boil, stirring to dissolve sugar. Add the halved tamarillos, and simmer for 10 minutes. Pack them into hot, clean screw-top jars. Pour the hot vinegar mixture over to fill the jars. Cover with plastic screw tops. Serve with cold meats.
Here is a recipe for Tamarillo Pie:
- 500 grams tamarillos
- 250 grams cooking apples
- 50 grams sticky raisins
- 1/2 cup brown sugar
- flaky pastry