An egg–shaped South American fruit with glossy, tough purple–red or orange skin. The flesh is somewhat tart and contains small, black seeds, much like the tomato to which it is related. Tamarillos are usually poached whole in a sugar syrup, made into jam, added fresh to fruit salads, grilled with sugar or cut lengthways and baked with meats, especially lamb. Choose firm, brightly coloured fruit. If using the red fruit, peel off the skin after poaching.
Also known as — tomarillo, tree tomato