During World War II, tropical fruit import restrictions boosted the popularity of tamarillos in New Zealand as a winter source of vitamins A and C and minerals, however this underrated superfruit is making a revival as trees and fruit pop up in gardens all over Tasman.
Although tamarillos are from South America, the name is not Spanish but a Kiwi invention.
The fruit, introduced to New Zealand in the late 1800s, was originally known as tree tomato, however, in 1967 to avoid confusion with the common tomato, and increase appeal to export customers, the New Zealand Tree Tomato Promotions Council decided to rename it Tamarillo.
When tropical imports started again after World War II, the fruit lost its homegrown popularity, possibly due to its temperamental nature and severe frost sensitivity.
Dot Charles of Murchison proudly nurtures a productive tamarillo tree that has graced her garden for more than a decade.
“My tree is around 10 years old. No fruit grows to ripe on the tree – it gets too cold, too quickly here. I pick them off and ripen them in my covered porch.”
Last year was Dot’s most successful tamarillo harvest to date.
The tree grew 12 good-sized tamarillos, but again, they needed ripening inside.
It’s not uncommon for tastes to vary when trying a new food like tamarillos and Tom Hulleman, Lloyd Gordon and Taylor Martin recently had the experience of trying tamarillos for the first time.
The fruit was grown and ripened in Brightwater, on a young tree in a pot in a sunny spot under the house ledge.
Tom loved them and ate a few, Lloyd wasn’t keen, and Taylor certainly wasn’t a fan, highlighting the subjective nature of culinary preferences.
Despite such differences, the revival of tamarillo cultivation suggests a renewed appreciation for this unique fruit.
