These egg-shaped, crimson fruits have caused an endless buzz of curiosity in the past few weeks. So much so that we've considered confirming customers' suspicions with fictional background information:
"Yes, they ARE giant red olives," I've thought of saying. "They're native to Southeast Asia, and we hope to start pressing them by next fall!"
Tamarillos, not to be confused with tomatillos, tomatoes or olives, are part of the night-shade family, and if you look at them closely, their smooth, shiny skin is very much like an eggplant.
Native to the Andean regions of South America and grown as a commercial crop in New Zealand, tamarillos, or tree tomatoes, have a unique, tart flavor sometimes compared to a passion fruit, with a distinct savory quality, like a ripe tomato.
Halved and lightly sugared, tamarillos make a sweet breakfast dish or a refreshing tropical juice. They're also a natural addition to chutneys and meaty stews, or sliced and sprinkled with salt for a cheese platter. And if all else fails, they make a lovely centerpiece (and conversation starter).
We should have some freshly harvested McEvoy tamarillos in the FB shop on Wednesday, so come down and grab some. Then tell us what you think!