You like tomatoes? In addition to traditional tomatoes, there is an exotic variety that stands out not only for its flavor, but for being a real fruit tree: the tamarillo, also known as the tree tomato. This evergreen shrub is native to Latin America, particularly the Andes, and is markedly different from the classic herbaceous tomato plant.
In this guide, you'll find everything you need to understand the cultivation and care of tamarillos, from their botanical characteristics, nutritional benefits, and differences with the common tomato, to the best tips on reproduction, pruning, pest control, and harvesting. If you wish Grow this exotic fruit at home, in the garden, or in the orchardHere you have the most complete and up-to-date information that will guarantee your success.
Origin, botany and characteristics of the tamarillo or tree tomato
Tamarillo (Solanum betaceum, also known as Cyphomandra betacea) It belongs to the Solanaceae family, like the tomato, eggplant, and potato. It is a fast-growing, semi-woody, evergreen shrub or small tree, typical of Andean countries such as Peru, Bolivia, Ecuador, Colombia, Argentina, and Venezuela. It is also currently cultivated in other subtropical and tropical regions of the world for its fruits and ornamental value.
This tree can reach between 3 and 4 meters high (in optimal conditions up to 5,5 meters), with smooth bark, thick trunk and somewhat brittle branches. Its leaves are simple, alternate, entire, dark green and rough to the touch, reaching up to 30 cm in length, although leaves between 10 and 20 cm are usually found. The root system is superficial, which is why it is sensitive to drought and wind.
The tamarillo flowers They are small (1,3 to 1,5 cm in diameter), pinkish-white in color and arranged in terminal clusters, with abundant flowering during spring and early summer.
El fruit It is an ovoid berry, 4 to 8 cm long, with smooth skin in colors ranging from deep red to orange, yellow, or even purple, depending on the variety. The pulp is gelatinous, juicy, bittersweet, and dark orange or reddish in color, containing numerous black or yellow seeds.
In terms of nutritional value, the fruit is rich in vitamins A, C and E, iron, potassium, magnesium and phosphorusIt can be eaten raw, cooked, in juices, jams, sauces, or desserts, and is highly valued in Andean cuisine and other tropical regions. In countries like Colombia and Ecuador, it has also been used for traditional medicinal purposes, especially for the relief of throat ailments.
Main differences between tamarillo and common tomato
- The tamarillo plant is shrubby and semi-woody, reaching greater size and volume than the herbaceous tomato plant., which rarely exceeds one meter in height.
- The tamarillo has a thick trunk and woody branches, while the common tomato is characterized by tender and thin stems.
- The tamarillo fruit offers a more sweet and sour and fruity flavor, with bitter nuances., different from the sweetness or acidity of conventional tomatoes.
- Tamarillo leaves are larger, rougher, and deep green, and its flowers have a pinkish-white hue compared to the yellow of common tomatoes.
- The life cycle of the tamarillo is much longer (up to 7-8 years of productive life), while the tomato plant is usually annual or biennial.
Properties, culinary uses and ornamental value
The tamarillo is highly appreciated for its High content of antioxidants, vitamins and mineralsIt's ideal for those looking to include exotic and healthy fruits in their diet. Thanks to its properties, it's used in cooking in both sweet and savory preparations: jams, sauces, juices, salads, desserts, and refreshing drinks. Its skin has a slight astringency that can be eliminated by blanching the fruit for a few minutes before peeling it.
Its use goes beyond nutrition: it has been traditionally used to treat respiratory and throat conditions, and its leaves can be used in topical applications after heating them to relieve inflammation.
From an ornamental point of view, the tamarillo stands out for its large leaves, its leafy canopy, and the beauty of its brightly colored fruits, making it an excellent choice for gardens, balconies, and patios seeking a tropical and exotic touch.
Optimal conditions for growing tamarillo or tree tomato
Climate and temperature
The tamarillo prefers mild subtropical and tropical climatesIt is optimal to grow it in areas with average annual temperatures between 15 and 25ºCIn fact, it can adapt to altitudes up to 2.800 meters above sea level. However, the ideal temperatures for its development and fruiting are usually between 17 and 20°C.
During its first year, the plant is more sensitive to cold. It can withstand some light frosts (down to -2°C occasionally), but severe frosts can severely damage it. In regions with harsh winters, it is recommended to plant tamarillo in spring, once the risk of frost has passed, or to protect it well during the cold months using techniques such as covering, mulching, or placing it in greenhouses.
In tropical areas, tamarillo cultivation may be less efficient if cool night conditions are not met, since flowering and fruiting require day-night temperature fluctuations.
The tamarillo is native to cloudy and mountainous areaslarvae, nymphs, and adults, so It does not tolerate intense direct sunlight or strong winds well.In warm or sunny climates, it's advisable to provide semi-shade, use windbreaks, or shade netting. Excessive exposure can negatively affect flowering, fruit set, and fruit quality.
It's also important that the plant receives at least 6-8 hours of diffused light per day to produce quality fruit. While it tolerates some shade, too much darkness will negatively affect production.
Altitude and adaptation
The best yields are obtained in altitudes between 1.000 and 2.800 meters, ideal for Andean regions. Although it can be grown at sea level in warmer climates, productivity and fruit quality may be reduced.
Precipitation and humidity
The tamarillo It needs between 600 and 1.500 mm of rain per yearIts superficial root system makes it very sensitive to both drought and waterloggingIn dry seasons or areas, regular watering is essential, and in areas with heavy rainfall, good drainage is essential to prevent root rot.
Soil type and planting requirements
The tamarillo thrives best in fertile, light, and well-drained soilsIt prefers loamy or sandy loam soils, slightly acidic, with an ideal pH between 5,5 and 6,5. It is essential that the substrate have a high organic matter content, as the tree is demanding of nutrients.
- En flower pot: Use a universal substrate mixed with 30% perlite or coarse sand to improve drainage.
- En garden or fieldChoose deep, fertile soil enriched with compost, organic fertilizer, or worm castings. Avoid clay or heavy soils, as waterlogging can kill the plant.
Before planting, it's a good idea to perform a pH test. If it's too alkaline, it can be corrected by adding peat or well-rotted organic matter. In very compacted soils, adding sand or perlite will help improve the structure and prevent drainage problems.
When planting, it is advisable to open holes of about 50x50 cm, add organic fertilizer or compost, and mix well with the surrounding soil. If you are planting more than one tree, leave a minimum distance of 3 meters between specimens It will help avoid competition for light and nutrients and promotes good air circulation.
Reproduction and multiplication of tamarillo
The tamarillo can be multiplied in several ways, although the sowing by seeds and reproduction by cuttings the most commonly used are:
- By seedsThis is the simplest method and results in vigorous, hardy plants. To do this, extract seeds from ripe fruit, clean them well, and let them dry in the shade. It's recommended to soak the seeds in water for 24 to 48 hours to eliminate mucilaginous residue and facilitate germination. You can speed up the process by freezing the seeds for 24 hours before planting.
- Sow the seeds in seedbeds with organic-rich soil. Keep the substrate moist and in semi-shade. Germination usually occurs in 15-25 days at temperatures above 20°C. When the seedlings are about 5-7 cm long and have two or more true leaves, transplant them into individual pots of at least 5 liters.
- Keep the seedlings in semi-shade until they reach about 50 cm, then plant them in their final location.
- By cuttingsUse 1- to 2-year-old woody branches, 45-75 cm long and at least 1,5 cm in diameter, with at least 3-4 buds. Plant the cuttings in moist, fertile soil. They will begin to sprout after 3-4 weeks. Cuttings are more compact and branch from the base, ideal for windy areas.
- Micropropagation is also possible, although it is less common in home gardens and more commonly used in commercial nurseries.
General care of tamarillo or tree tomato
Irrigation
The tamarillo It does not tolerate drought, but neither does waterlogging.. The ideal is keep the substrate always moist, but never soakedIn summer, it's recommended to water every two days. In cooler seasons, reduce the frequency to every 4-5 days depending on ambient and soil humidity.
In hot, dry climates, increase watering frequency and consider a drip or drip irrigation system to ensure a constant and balanced water supply. In pots, make sure the container has drainage holes and prevent water from accumulating at the base.
Excess water can cause fungal growth and root rot. Good drainage is essential for plant health.
Fertilization and manure
The tamarillo is a nutrient-demanding plant. Requires organic fertilizer before plantingYou can use mature compost, worm castings, or well-rotted guano. Let this fertilizer sit for 2-4 weeks before planting so it mineralizes and doesn't burn the roots.
During growth and production, provide fertilizer every 3-6 months Mixing organic matter or specific fruit tree fertilizers into the top layer. In intensive crops, it is recommended to distribute nitrogen (N), phosphorus (P), and potassium (K) in several applications throughout the season, especially after pruning and before flowering/fruiting.
Guideline doses for commercial crops: Around 170 kg of N, 45 kg of P, 160 kg of K, 30 kg of Mg, and 65 kg of Ca per hectare for an estimated production of 16 tons/ha of fruit. In home gardens, fertilize in early spring and again after fruit harvesting.
Pruning
Pruning is essential to maintain the shape, vigor, and productivity of the tamarilloDuring the first year, it is useful to prune the plant when it reaches 30-40 cm in height, selecting 3-4 main shoots as future parent branches.
Maintenance pruning It involves removing dry, old, damaged, or diseased branches, as well as those that have already produced fruit or are poorly positioned (for example, inside the canopy). It is also advisable to remove any suckers or shoots emerging from the base.
Pruning is usually done in early spring, after the risk of frost has passed. Early pruning will advance the fruit harvest, while late pruning (in autumn) will delay it. Annual pruning strengthens the tree and promotes fruiting on young wood.
Protection against wind and sun
In areas exposed to strong winds, install windbreaks, hedges, or hedges. In very sunny areas, use shade netting to reduce direct sunlight and prevent leaf and fruit burns. This precaution is especially important in regions where the sun is intense during the summer.
Pests and diseases of tamarillo
The tamarillo is generally hardy, but can be affected by several problems:
- Fruit fly (Ceratitis capitata and other species): main pest that damages fruits, causing pitting and promoting the entry of fungi.
- Aphids: They feed on young shoots and can transmit viruses.
- Soil nematodes: They can affect the roots and significantly reduce plant vigor. To avoid problems, disinfect the substrate and select healthy seeds/seedlings.
- Leptoglossus zonatus: Hemiptera that attacks fruits and transmits anthracnose.
- Margarodes spp: another insect cited in the regions of origin.
- Fungal diseases: such as anthracnose (Colletotrichum gloeosporioides and C. acutatum), bacterial wilt (Pseudomonas solanacearum), Alternaria, Botrytis, powdery mildew (powdery mildew), Cercospora, and Phoma. Under high humidity conditions, they can cause leaf spots, rot, and defoliation.
Biological and cultural control is very effective: it uses Neem oil for aphids and fruit fliesRemove pruning debris and install color traps to prevent severe attacks. In cases of disease, prevention is key, ensuring good ventilation, crop rotation, and avoiding excess moisture. If the attack is severe, use approved fungicides, always observing the safety time before harvest.
Pollination and fruit formation
Tamarillo can be pollinated by both self-pollination and cross-pollination. Wind, bees and bumblebees (Bombus spp.) They promote flower fertilization and fruit set. No significant differences in productivity have been observed depending on the type of pollination, but maintaining an abundant pollinating fauna will always help.
A peculiarity of the tamarillo is that Not all flowers manage to set and develop fruit: only approximately 3–10% of flowers fully fruit. The species compensates for this with high flower production, which helps maintain profitable yields.
Harvest, production and post-harvest of tamarillo
The tamarillo comes into production between the 18 months and 3 years after sowing and maintains its productive lifespan between 5 and 8 years. Yields vary depending on climate, management, and variety: from 20-30 kg/plant/year in home gardens to 40-50 tons/ha in well-managed commercial plantations.
Harvesting is done manually, removing the fruit with the pedicel (stem) attached when the color is completely red, orange, or yellow, depending on the variety. The harvest period can last several weeks or even months, as the fruit ripens unevenly.
The fruits must be carefully separated to avoid damage and keep them in optimal conditions: temperatures of 3-4,5 ºC and relative humidity of 90-95% They can be stored for up to 8 weeks. At lower temperatures, they may suffer chilling damage, while at temperatures above 5°C, losses due to rot increase.
At home, it's best to store tamarillos in the refrigerator in a ventilated container. To process the seeds, carefully remove the pulp, wash them, and air-dry them before storing them for the next harvest.
Uses of tamarillo in the kitchen
The tamarillo is very versatile in gastronomy. In Latin America, it is used to prepare juices, smoothies, ice creams, jams, sauces and desserts. In its natural state, it can be cut in half, sprinkled with sugar, and eaten by scooping out the pulp. In New Zealand and other growing regions, it's also used in savory recipes, salads, stews, and as a side dish for meat or fish.
To peel the fruits easily, soak them in boiling water for 4 minutes and then peel them off. It's advisable not to cut the tamarillo on surfaces that might stain, as the juice can leave permanent marks.
Yellow, orange, and red varieties are common, with varying flavors and seed content. The riper the fruit, the sweeter its flesh.
Additional tips for successful tamarillo cultivation
- Avoid planting it where wind accumulates or intense direct sun; prefers somewhat sheltered locations with partial shade.
- If the climate is cold, start growing in a protected pot and transplant once the risk of frost has passed.
- Perform pH checks and correct if necessary to maintain the soil slightly acidic, which is essential for the development of tamarillo.
- Prune annually to maintain a balanced shape and ensure new wood production.
- Monitor the health of plants and fruits; if you notice any suspicious symptoms, act quickly to prevent the spread of pests and diseases.
Frequently asked questions about tamarillo or tree tomato
- Can I grow tamarillo in a pot? Yes, as long as the pot has good drainage and the soil is fertile. Add fertilizer regularly and protect the plant from wind and frost.
- How long does it take to bear fruit? Between 18 months and 3 years after planting, depending on whether it is by seed or cuttings and the climate.
- Does it bloom all year round? No, flowering is concentrated in spring and early summer, although in very mild climates it can be extended.
- Is the tamarillo cold-resistant? It tolerates some light frosts, but prolonged sub-freezing temperatures can damage or kill it.
- Can the skin be consumed? It is edible, but has a somewhat astringent and bitter texture and taste, so it is usually peeled before eating the fruit.
Thanks to the information gathered and the care described, the tamarillo or tree tomato becomes an exotic fruit accessible to gardening enthusiasts and experts alike, who wish to enjoy a generous, healthy, and ornamental harvest in their own orchard or garden. By following these tips and paying attention to its specific climate, soil, and management needs, it is possible to obtain Excellent quality tamarillos at home, extending the pleasure of tropical fruits beyond their places of origin.