Place of origin: Cundinamarca
Also known as the Nordic mango yucca tomato, very similar to the tree tomato, native to Bolivia, Peru, and Northern Argentina, Colombia.
Oval, with a gelatinous texture, its color ranges from orange to purple, with a pleasant aroma, juicy pulp, and somewhat acidic with numerous seeds. It can be consumed raw directly or in salads or preferably cooked to prepare juices, sweets and desserts, With interesting nutritional properties, they provide iron, potassium, magnesium, phosphorus, and vitamins A, C, and E, its leaves are used previously heated for conditions in tonsils.
For the flu, the fresh fruit is consumed on an empty stomach.
- Color: The color of its shell varies between red, orange, and yellow. The red tamarillo is the one most cultivated for export in Colombia. Its pulp is dark red with a firm texture.
- Flavor: It has a bittersweet flavor, which becomes sweeter as it matures. Split it in two, and consume it directly with a spoon. The peel has a bitter taste, it is generally not consumed.
- Health: It has a high content of vitamins and iron. Its antioxidant properties act as a detoxifier and aid in weight loss.
- Brix / Acidity Ratio: 5.5 – 7.0
It is recommended not to break the cold chain, store in places separated from strong odors, and keep as much as possible at temperatures around 13º C. For conservation in controlled environments, keep relative humidity between 65 – 70%.
FORM OF CONSUMPTION
Tamarillo can be eaten fresh, peeled, and sliced , or cut in half, and consuming the pulp with a spoon, it can be covered with sugar or salt depending on taste.
Its most common use is in nectar.
TYPE OF TREATMENT
The Tamarillo is subjected to the stages of Receipt, Storage, Selection, Cleaning, Classification, Packaging, and Dispatch
24 units / box / 2.7 kg net