benefits of tamarillo fruits

The major diseases of tamarillos include the tamarillo mosaic virus, powdery mildew, and sooty mould. The major pests are whitefly, aphids and green vegetable bug. Antioxidant property of this fruit is underutilized, as antioxidants are abundantly present in peel and flesh of tamarillos. Studies have found that peel had higher activity due to phenols and flavonoids, whereas peel has higher activity due to anthocyanins and carotenoids.

The disease symptoms of TaMV are a dark pale mosaic mottling on the leaf and fruit skin as well as unsightly irregular blotches that are a darker red than the normal skin colour. No symptoms appear inside the fruit and eating quality is not affected. On golden tamarillos, the darker red blotch is most unsightly because of the paler background colour typical of this class of fruit.

The only parts of the globe that produce this fruit on a large scale are South America and New Zealand. Tree tomatoes are not a popular fruit in India, thus making them difficult

Ripe tree tomatoes appear in a variety of gorgeous colors from yellow to red to deep mauve. Dark stripes adorn some tamarillos as well. Only unripe tamarillos, however, are green and unyielding to the touch. When ripe, tamarillos remain firm but give slightly when pinched. The skin is glossy and velvety like a tomatos when ready for consumption. Smell the fruits: Like tomatoes, the best tamarillos have a fragrant, spicy aroma. Overripe tamarillos lose their luster, appear wrinkled and disheveled, and taste overly sour and fermented.

Tamarillo flesh tastes similar to cape gooseberries: sharp in its acidity, sweet, and bearing resemblance to tomatoes. The flavor is also mildly resinous with a subtle metallic aftertaste, and the fruit varies in its astringency. The vibrancy of the fruits flavor is reminiscent of passion fruits, with others noting hints of peach and orange. The seeds are a bit bitter, but perfectly edible with no negative impact on the overall taste. Tree tomatoes have an agreeable texture similar to tomatoes, but often less watery and pulpier.

Tree tamarillo contain high levels of vitamin A, imperative for boosting eyesight, maintaining skin health, and supporting ideal red blood cell levels. The fruits high vitamin C content assists the body with immunity, bone health, and wound repair. tamarillo offer excellent antioxidant activity and reduces risk of degenerative diseases like cataracts, cancer, heart diseases, Parkinsons diseases, Alzheimers, diabetes and others. Vitamin A, Vitamin C, Vitamin E and other phytonutrients have been attributed for antioxidant property of tree tomatoes.

Taramarillos require peeling before consumption. If the fruit is particularly small, cut in half and scoop out the flesh. The flesh of tamarillos retains its shape well, allowing for it to be cut into small slices or rings. Its possible to heat tamarillos by baking or grilling as well. If desiring to remove the mildly bitter skin, blanch by dropping the whole fruits in boiling water for no more than 30 seconds. Let the fruits sit for five minutes

The Tamarillo helps to provide essential vitamins that the body needs such as the Vitamins A, C and provitamin A. It is an excellent calcium, iron and potassium source. It also contains phosphorus and magnesium. Tree tomato is the average source of Bcomplex vitamins such as thiamin, riboflavin, and pyridoxine (vitamin B6). 100 g fresh fruit has 321 mg or 7% of this mineral.

The consumption of Tamarillos is recommended to control high blood pressure and to lower cholesterol. It is also used in diets for losing weight. tamarillo should be left to ripen at room temperature. Once ripened it should be stored in a perforated container and refrigerated. It will last for up to two weeks. Tamarillo can also be frozen whole or for better results, cook and puree tamarillo, add a little sugar before freezing.

Tamarillo are suitable for raw consumption, by taking the skin off with a knife and cutting it into slices or cutting the fruit in half and eating the pulp with a spoon. The pulp can be covered with sugar or salt, depending on your taste, can also be consumed in fruit salads, juice, deserts, jam.