Tamarillo 'Wild Mixture'

This mixture offers a wide genetic variety of colours and characteristics; it was harvested in the wild in Lesser and San Lorenzo, Salta, Argentina.
The name Tamarillo originated in New Zealand and was coined to promote and name the fruit. The fruits are egg-shaped and measure 10x5 cm. The skin is glossy and thin, similar to a tomato. The fruits are ripe once they soften slightly. The flesh varies from violet-red to light yellow and tastes slightly tart but very aromatic (again, differing per plant). The taste can also be compared to that of a common tomato. The skin is bitter and can be easily removed by briefly submerging it in boiling water. The fruit is good to eat raw, with a little sugar for those with a sweet tooth. Ideal for fruit salads, ice cream, chutney, and pies!
The tree tomato is a strongly branching, evergreen subshrub that grows relatively quickly. The tree tomato has a short trunk, the leaf stalks grow up to 15 cm long, and the leaves are heart-shaped and grow to 35x20 cm. When the leaf is bruised, a strange, aromatic scent is released. Pruning the plant is possible to keep it in check. The beautiful flowers are 2 cm wide and grow in clusters at the tips in April-May. They have 5 petals that are light pink or lavender-coloured with yellow stamens; the tree tomato is self-pollinating. The plant can produce ripe fruits without problems as a pot plant. In summer, place it outdoors in the sun. For optimal production (ripe in October-November), the Tamarillo must overwinter frost-free at a minimum temperature of 10°C. An older plant can tolerate 3 degrees of frost for a short time and can spend the winter in a much cooler place.

Denominations:
Latin: Cyphomandra betacea
Dutch: Tamarillo
Also known as: Boomtomaat (Tree tomato)
English: Tamarillo