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Tamarillo has shiny, red skins and green stems. These subtropical fruits are sometimes called tree tomatoes, but the comparison ends there. Native to South America, this egg-shaped fruit has a glossy outer skin that hides crimson red fruit that turns golden when cooked or heated. The orange-yellow flesh, studded with a swirl of edible dark red seeds, has the texture of a plum and is slightly tart but very flavorful. [www.QinSen.com]
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Selection: [www.QinSen.com]
When ripe, tamarillo should be fragrant and yield gently to palm pressure. Skins should be smooth, brilliantly colored for the variety and unblemished. [www.QinSen.com]
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Storage: [www.QinSen.com]
Ripen at room temperature, uncovered, out of direct sun. Turn occasionally. Refrigerate ripe fruit in a plastic bag for up to 10 days. [www.QinSen.com]

Uses & Preparation:

Can be eaten fresh or cooked.
To peel tamarillos, plunge into boiling water for about 30 seconds, then slip off skins. Cut crosswise into slices.
To serve tamarillos as a savory vegetable, peel and slice. Season with salt and pepper.
Saute in a skillet.
Use in salads or sandwiches as you would tomatoes.
To serve as a sweet fruit, peel and slice. Sprinkle generously with sugar and serve plain or over ice cream.
Availability:
Mostly year-round.

As you know the Fruit can be Beautful

Breast Care