Tamarillo

Botanical Name: Solanum betaceum

Some other names: Tree tomato, Blood fruit, Sachatomate, Berenjena, Chilto

How to Grow It

Tamarillo (Solanum betaceum) is a fast-growing but short-lived perennial tree – most plants live about 5–7 years, though you can stretch that with good care. It grows to around 2–4 metres, with soft, slightly furry leaves and clusters of small, fragrant pinkish-white flowers that turn into fruit over many months.

Climate: Best in subtropical regions, but it will grow in tropical areas if protected from too much wet and in temperate zones if frost isn’t severe.
Sun: Loves full sun for best fruiting, but will tolerate partial shade (just expect fewer fruits).
Soil & water: Tamarillo thrives in rich, well-drained soil. It hates “wet feet,” so avoid boggy spots, but keep water up during fruiting – dry spells make fruit drop.
Season: Plant in spring or early summer when the soil is warm and frost danger has passed.
Propagation: Super easy from fresh seed (scoop from ripe fruit, rinse, and sow) or from tip cuttings taken in warm months – the cuttings strike readily.
Pots: Perfect for a large pot or half wine barrel – especially in cooler areas, as you can shift it to shelter in winter.

Tip: Tamarillo doesn’t like wind, so tuck it behind a hedge, fence, or shed. Mulch heavily – it’s a shallow-rooted tree and mulch keeps roots cool and happy.

Herbal & Nutrient Value

Tamarillo isn’t just a quirky fruit – it’s seriously nutritious.

• Extremely high in Vitamin C – one fruit can cover more than half your daily needs (immune system gold).
• Good levels of Vitamin A (great for eyesight & skin) and Vitamin E (an antioxidant for cell health).
• Contains iron (good for energy and blood health) and a nice dose of B vitamins.

Tamarillo is very low in calories and high in fibre, making it a favourite for dieters. In traditional medicine across South America, Tamarillo has been used for digestive support, blood sugar balance, and heart health.

Traditional & Home Remedies

Andean Tamarillo tonic: Tamarillo pulp blended with honey for coughs & colds.
Warm Tamarillo compress: Fruit pulp applied to swollen joints.
Leaf infusion (rare): Used in folk remedies for liver health.

Using It in the Kitchen

Tamarillo fruit ranges from sweet (yellow & orange varieties) to tangy & tart (red varieties). The skin is bitter – always peel or scoop the flesh before eating.

• Fresh: Cut in half and scoop the juicy flesh with a spoon – nature’s snack!
• Cooked: The tangy flavour deepens and sweetens, perfect for jams, chutneys, and salsas.
• Texture & taste: Think somewhere between tomato, kiwi, and passionfruit – with a slight tropical zing.

Storage tip: Keep fruit at room temperature until ripe, then refrigerate for up to a week. Tamarillo pulp also freezes beautifully for smoothies or cooking.

Simple recipe ideas

– Tamarillo Breakfast Bowl: Scoop fruit over yogurt with a drizzle of honey and some granola.
– Roasted Tamarillo Relish: Roast halved tamarillos with onion and garlic, then blend into a tangy relish for meats.
– Spicy Tamarillo Salsa: Dice tamarillo with onion, coriander, lime, and chilli for a vibrant salsa.
– Tamarillo Chutney: Cook tamarillos with vinegar, ginger, and sugar for a sweet-and-sour chutney.
– Tamarillo Smoothie: Blend the pulp with banana, mango, and coconut water for a tropical drink.

Other Uses

• Container star: Its compact root system makes Tamarillo perfect for pots and urban gardens.
• Bird feeder: The bright fruit attracts birds (though you might need to net plants if you want fruit for yourself!).
• Soil helper: The heavy leaf drop and shallow roots make for good mulch under the tree.
  
  

Why it’s a survival plant: 

Tamarillo produces fruit quickly (often within 18 months), has a long harvest window, and thrives with minimal fuss. It’s a steady source of vitamins and flavour for the survival garden – and it looks gorgeous while doing it.