Safety profile

Tamarillo fruit intolerance is a rare event and may occur because ofcross allergic situations to other Solanaceae commoners like eggplant, tomato, tomatillo etc. Phytonutrients in tamarillo are mainly Phenolics, Anthocyanin, Carotenoid and Flavonoid. Together they make tamarillo high in antioxidant activity. The color of the fruit differs according to phytochemicals present. Red variety offer more anthocyanins while yellow variety is rich in carotenoid. Apart from these, tree tomato contains citric acid and malic acid which enhance its acidic tangy flavor. Various other bioactive chemicals have been isolated from tree tomatos that are of nutritional and industrial importance.