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Tamarillo (1)


Direct from the Orchard.

The best way to eat them is  cut in half and scoop out the rich juicy pulp, delicious with a little brown sugar.

They are incredibly versatile and go well in savoury or sweet dishes.  This makes them popular to use in chunky chutneys, relishes and sauces.  Or baked with honey and ricotta, or baked on top of spiced Autumnal cakes.

Add sliced red Tamarillos to your cheese-boards, salads and decorate your dishes for a distinctive look and flavour. Tamarillos can be poached, fried, grilled, baked or casseroled to add taste and nutrition to every meal.

Product Origin; Bay of Plenty