Tamarillo
A fast-growing tree tomato from South America producing egg-shaped fruits with tangy, tomato-like flavor used in sauces and chutneys.
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Meet Tamarillo
A fast-growing tree tomato from South America producing egg-shaped fruits with tangy, tomato-like flavor used in sauces and chutneys. Trees reach 10 to 15 feet in tropical climates and begin fruiting within 18 months of planting. Shallow roots make the tree susceptible to wind damage, so plant in a sheltered location. In cooler zones, grow in large containers and bring indoors during winter.
When to plant Tamarillo
Sow tamarillo seeds in spring, pressing them lightly into moist seed-starting mix and covering with a thin layer of vermiculite. Maintain temperatures of 68 to 75 degrees Fahrenheit for germination, which takes 14 to 28 days. Seedlings grow quickly and should be potted up to individual 4-inch containers once they reach 3 inches tall. Grow in bright indirect light and feed weekly with dilute liquid fertilizer. Plants from seed typically take 18 to 24 months to fruit. For faster production, take semi-hardwood cuttings in summer.
Your Tamarillo Year
Composed for Zone 7 · typical seasons · frost passes Apr 2, returns Nov 1
Sow Tamarillo Mar – May, pick Sep – Dec. Set your climate below and every date on this plate re-times itself.
How to grow Tamarillo
Tamarillo trees are fast-growing subtropical plants that can reach 10 to 15 feet tall in ideal conditions. They prefer a sheltered location with full sun and protection from strong winds, as their shallow root system makes them vulnerable to toppling. Plant in well-drained, fertile soil amended with plenty of organic matter.
In frost-free zones 9 to 12, plant tamarillo trees directly in the ground, spacing them 6 to 8 feet apart. Mulch heavily around the root zone to retain moisture and suppress weeds. Water deeply and regularly during the first year to establish a strong root system. Once established, trees are somewhat drought tolerant but produce best fruit with consistent moisture.
For cooler climates, grow tamarillo in large containers of at least 15 gallons that can be moved indoors before the first frost. Prune trees to 3 to 4 main branches to maintain a manageable size and encourage fruiting. Apply a balanced fertilizer monthly during the growing season and switch to a high-potassium feed when flowering begins. Trees typically begin bearing fruit 18 to 24 months after planting.
Tamarillo needs more room than a 4 × 8 ft bed gives
Each Tamarillo wants 150 cm of elbow room. The planner keeps that spacing for you — every plant, every bed.
Tamarillo's best neighbours
Plant tamarillos in sheltered spots near buildings or hedges for wind protection. Basil and marigolds planted around the base help repel aphids and other pests. Avoid planting near fennel or other allelopathic plants. Nitrogen-fixing companions like clover or beans planted as ground cover provide nutrients to the shallow root system while suppressing weeds.
Basil belongs beside it. Fennel doesn't.
Old growers' knowledge, checked against Tamarillo's real companion table below — test any plant you're growing.
Related growing guides
Feed it well
Tamarillos require fertile, well-drained soil with a pH between 5.5 and 7.0. Amend planting holes with generous amounts of compost, aged manure, and bone meal. Apply a balanced 10-10-10 fertilizer monthly during the growing season, supplementing with potassium-rich feed once flowering begins. Mulch heavily with organic material to maintain soil moisture and feed the shallow root system. Avoid high-nitrogen fertilizers that promote soft, wind-vulnerable growth.
Ideal Temperature
Hardiness Zone Compatibility
From seed to harvest, stage by stage
Seed Germination
Tamarillo seeds are slow to germinate, typically taking 14-28 days in warm conditions. The tiny flat seeds produce delicate seedlings with broad cotyledon leaves. Bottom heat and consistent moisture are essential for reliable germination. Seeds require light to germinate and should be surface-sown or only lightly covered.
Seedling Development
Seedlings develop large, soft, heart-shaped leaves and a single upright stem. Growth is moderate during this stage as the plant builds its root system. Seedlings are frost-tender and must be protected from cold, wind, and intense direct sun until well established.
Vegetative Growth
The plant grows rapidly into a small tree form, developing a single trunk that branches into a canopy at 1-1.5 meters height. The large heart-shaped leaves can measure 15-30 cm across. Tamarillos have a shallow, spreading root system and a soft-wooded trunk that is vulnerable to wind damage.
Flowering
Small clusters of fragrant pink-white flowers appear at the branch tips and in leaf axils during spring and early summer. Each cluster may contain 10-50 individual flowers. Tamarillos are self-fertile, though cross-pollination from bees and other insects improves fruit set and size.
Fruit Development
Egg-shaped fruits develop in hanging clusters of 3-12, gradually swelling to 5-10 cm in length. Fruits progress from green through yellow to their final color — deep red, orange, or golden depending on variety. The ripening process takes 17-20 weeks from flowering to harvest-ready fruit.
Harvest and Renewal
Ripe fruits detach with a gentle twist and develop their sweetest flavor when fully colored. A mature tree produces fruit over several months as clusters ripen progressively. After 3-4 years of heavy production, trees benefit from hard pruning to rejuvenate growth and maintain a manageable size.
Sow seeds on the surface of moist seed-raising mix and press gently without burying. Maintain soil temperature at 20-25°C (68-77°F) using a heat mat. Cover the tray with clear plastic to retain humidity until germination occurs.
Caring for Tamarillo month by month
What to do each month for your Tamarillo
July
You are hereMid-winter rest continues. Inspect trunk and branches for signs of bacterial canker or fungal disease and prune out any affected wood. Plan any structural pruning for late winter. Check stakes and ties for security ahead of winter storms.
Know exactly what to do in your garden — every month
One email at the start of each month: what to sow, plant, and tackle right now — for your Tamarillo and everything growing around it. Plus a short starter course that helps you dodge the classic mistakes.
- What to do, right now
- Matched to your season
- Starter course included
Harvesting Tamarillo
Tamarillo fruits are ready to harvest when they develop full color, typically deep red, orange, or yellow depending on variety, and detach easily with a gentle twist. The fruit should feel slightly soft when gently squeezed. Cut clusters from the tree with pruning shears, leaving a short stem attached. Fruits ripen over several weeks, so harvest regularly. Pick slightly underripe fruits for cooking, as they hold their shape better when heated.
assuming you sow when the window opens — set your real date
Pick Tamarillo promptly and the plant keeps producing.
Storage & Preservation
Fresh tamarillos store for up to 2 weeks in the refrigerator. To use, blanch in boiling water for 30 seconds to easily peel the bitter skin. The pulp freezes well for up to 12 months when packed in airtight containers. Make into chutney, jam, or relish for long-term preservation. Tamarillos can also be halved, sprinkled with sugar, and baked or broiled until caramelized for a delicious dessert.
What goes wrong — and the fix
Aphids
PestClusters of small insects on young shoots and leaves, curled foliage, and sticky honeydew deposits.
Powdery Mildew
DiseaseWhite powdery patches on leaves and young stems, leaf curling, and reduced vigor.
Tamarillo Mosaic Virus
DiseaseMottled yellow and green patterns on leaves, stunted growth, and distorted fruit.
Troubleshooting Common Problems
Shallow roots make trees prone to wind damage and toppling during storms. Cold temperatures below 28 degrees Fahrenheit will kill trees to the ground. Overwatering in poorly drained soil causes root rot. Trees are short-lived, typically declining after 5 to 7 years and needing replacement. Fruit skin is bitter and must be peeled before eating, which surprises first-time growers.
Growing Tips
- Choose a sheltered position protected from strong winds. Tamarillos have soft, brittle wood and large leaves that act as sails — exposed trees frequently lose branches or snap at the trunk in storms. A wall, fence, or hedge on the windward side makes a significant difference.
- Frost protection is essential in marginal climates. Tamarillos tolerate light frosts to -2°C (28°F) but anything colder damages or kills them. In borderline zones, plant against a north-facing wall (south-facing in the Northern Hemisphere) and wrap the trunk with frost cloth during cold snaps.
- Mulch heavily and continuously. Tamarillos have shallow, spreading root systems that are sensitive to heat, drought, and competition from weeds. Maintain a 10-15 cm layer of organic mulch from the trunk to beyond the drip line, keeping mulch a few centimeters away from the trunk itself.
- Water deeply and regularly — tamarillos are not drought tolerant and respond to water stress by dropping flowers and aborting developing fruit. Aim for consistent soil moisture equivalent to 25-30mm of water per week during the growing and fruiting season.
- Prune annually after harvest to maintain a manageable size and encourage new fruiting wood. Tamarillos fruit on current season's growth, so regular pruning stimulates the fresh branches that will carry next year's crop. Remove about one-third of the canopy each year.
- Feed generously but appropriately. Apply balanced fertilizer monthly during spring and summer growth, then switch to a potassium-dominant feed once flowering begins. Avoid excessive nitrogen during fruiting as it promotes leafy growth at the expense of fruit production.
- Tamarillos grow well in large containers (at least 50 liters) and this is an excellent strategy in frost-prone areas — the tree can be moved under cover in winter. Use a rich, free-draining potting mix and water daily in warm weather. Container trees will be smaller but can still produce 5-10 kg of fruit per season.
- Start your first tree from a nursery-grown plant for the fastest fruit production (often within 12 months), but grow replacements from seed since trees are short-lived. Take cuttings from your best-performing tree as a backup — semi-hardwood cuttings taken in autumn root readily in a sandy propagation mix.
Pick your Tamarillo
Red Oratia
The most widely grown variety with deep red skin and tangy, rich-flavored orange-red pulp.
Goldmine
A yellow-fruited variety with sweeter, less acidic flesh ideal for fresh eating.
Rothamer
A compact tree with heavy production of medium-sized red fruits and good cold tolerance.
Ecuadorian Orange
Large orange-skinned fruits with mild, sweet flavor and lower acidity than red varieties.
Tamarillos are a premium specialty fruit that typically sells for $6-12 per kilogram ($3-6 per pound) at supermarkets and farmers markets, when available at all — in many regions they are simply unobtainable fresh. A single productive tree costing $10-20 as a nursery plant (or pennies if grown from seed) can produce 15-25 kg of fruit per season, representing $90-300 worth of fruit annually. Over a productive lifespan of 5-8 years, one tree can yield $500-2,000 worth of fruit. The savings are even greater for processed products like tamarillo chutney ($8-15 per jar), sauces, and preserves that are easily made from a home harvest.
Quick recipes
Tamarillo Chutney
45 minA tangy-sweet chutney that is a staple in New Zealand cuisine, perfect as a condiment with grilled meats, cheese platters, or spread on sandwiches. The tamarillo's natural acidity creates a beautifully balanced preserve without excessive added vinegar.
9 ingredientsTamarillo and Banana Smoothie
5 minA vibrant, nutrient-packed smoothie that showcases tamarillo's unique tangy-sweet flavor balanced by creamy banana. The deep red color makes this as visually stunning as it is delicious.
6 ingredientsRoasted Tamarillo with Vanilla Ice Cream
20 minA simple yet elegant dessert where roasting transforms tamarillos into soft, caramelized jewels with intensified sweetness. The warm, jammy fruit against cold vanilla ice cream is an extraordinary contrast.
7 ingredientsCulinary Uses
Tamarillo pulp is versatile in both sweet and savory dishes. Peel and slice for adding to curries, stews, and pasta sauces. Blend into smoothies, chutneys, and relishes. Bake halved fruits with brown sugar for a quick dessert. The tangy flavor works well in salsa, pie filling, and jam. In New Zealand cuisine, tamarillos are stewed and served with yogurt or ice cream.
What's inside
Health Benefits
- Exceptionally high in vitamin C at 32% of the daily value per 100g, supporting immune system function, collagen synthesis for healthy skin, and enhanced iron absorption from plant-based foods.
- Rich in vitamin A and provitamin A carotenoids (30% DV per 100g), essential for maintaining healthy vision, supporting cell differentiation, and promoting proper immune function.
- Red tamarillos contain concentrated anthocyanin antioxidants — the same compounds found in blueberries and red wine — that research links to reduced inflammation, improved cardiovascular health, and lower risk of certain chronic diseases.
- Provides a notable amount of vitamin E (1.5mg per 100g), a fat-soluble antioxidant that protects cell membranes from oxidative damage and supports healthy skin and immune function.
- The combination of soluble and insoluble fiber (3.3g per 100g) supports digestive regularity, promotes healthy gut bacteria, and helps maintain stable blood sugar levels after meals.
- Contains iron (0.9mg per 100g) alongside vitamin C, which significantly enhances non-heme iron absorption — making tamarillo particularly valuable for vegetarians and those at risk of iron deficiency.
Where Tamarillo comes from
The tamarillo (Solanum betaceum, formerly Cyphomandra betacea) is native to the Andes mountains of South America, specifically the cloud forests of Peru, Ecuador, Colombia, and Bolivia, where it grows naturally at altitudes between 1,500 and 3,000 meters. Wild tamarillos still grow in Andean forests, and the fruit has been cultivated by indigenous peoples for centuries before European contact. The Incas and their predecessors grew tree tomatoes in their mountain gardens alongside potatoes, quinoa, and other Andean crops, valuing the fruit for its tangy flavor and nutritional density.
Spanish and Portuguese colonizers encountered the tamarillo in the 1500s and gradually spread it along tropical trade routes. The fruit reached Southeast Asia, India, and parts of Africa during the colonial period, though it never achieved widespread commercial importance in these regions. The most consequential introduction was to New Zealand in the late 1800s, where the subtropical climate of the North Island proved ideal. New Zealand farmers began commercial cultivation in the 1920s and 1930s, and by the mid-20th century the country had become the world's leading producer and exporter.
The pivotal moment in the fruit's modern history came in 1967 when New Zealand growers, seeking to differentiate their product in international markets, officially renamed the 'tree tomato' as 'tamarillo.' This rebranding proved remarkably successful, and the fruit gained recognition across Europe, North America, and Asia as an exotic specialty. Today, tamarillos are commercially grown in New Zealand, Colombia, Ecuador, South Africa, and parts of California, Australia, and southern Europe. Colombia remains the largest producer by volume, where the fruit is an everyday staple rather than an exotic specialty, consumed primarily as juice. In New Zealand, tamarillos hold a special place in the national food culture, featured in chutneys, desserts, sauces, and eaten fresh as a breakfast fruit.
Tamarillo: did you know?
Fascinating facts about Tamarillo
The tamarillo was originally known as the 'tree tomato' until 1967, when the New Zealand Tree Tomato Promotions Council invented the name 'tamarillo' — a marketing creation combining the Maori word 'tama' (leadership) with the Spanish word 'amarillo' (yellow) to give the fruit a more exotic, appealing identity for international markets.
Tamarillo questions, answered
When should I plant Tamarillo?
What are good companion plants for Tamarillo?
What hardiness zones can Tamarillo grow in?
How much sun does Tamarillo need?
How far apart should I space Tamarillo?
What pests and diseases affect Tamarillo?
How do I store Tamarillo after harvest?
What are the best Tamarillo varieties to grow?
What soil does Tamarillo need?
How do I peel and eat a fresh tamarillo?
Can I grow tamarillos in a cold climate with frost?
Why is my tamarillo tree not producing fruit?
What is the difference between red and yellow tamarillos?
How long do tamarillo trees live and produce fruit?
What pests and diseases affect tamarillo trees?
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From the “Growing guide” sectionCompanion conflicts, caught early
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From the “Companions” sectionReminders you'll actually act on
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From the “When to plant” sectionA record that gets smarter
Every harvest you log teaches it your garden. Next year's plan starts from what actually worked in your soil, not a textbook's.
From the “Overview” sectionPlant these alongside Tamarillo
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