Our big red tamarillos are the Laird’s Large variety, which, in addition to being generously proportioned, have a delightful tangy flavour that really make the taste buds sing.

Native to Central and South America, tamarillos are packed with vitamin C and antioxidants. Their culinary uses are varied – popular simply scooped straight out of the skin with a spoon, they can also be poached, baked, grilled, and used in desserts, baking, chutneys and preserves. In addition, they can be added as a secondary fermentation flavouring to Kombucha.

Like some other well-known kiwi favourites, tamarillos are world famous in NZ. We even gave them their name! Known rather mundanely as tree tomatoes up until 1967, they were in need of an image overhaul. The New Zealand Tree Tomato Promotions Council is responsible for dubbing them the tamarillo - originating from the Maori word “tama,” meaning leadership, and the Spanish word “Amarillo,” meaning yellow. We even invented the red-skinned variety right here in Aotearoa, with only yellow and purple varieties available before 1920.

Following the Second World War, when citrus fruit was hard to come by, the popularity of the tamarillo flourished. It is now one of New Zealand’s largest commercial crops and we export around 2000-tons every year.

Related to potatoes, tomatoes and eggplant, tamarillos are low calorie but high fibre. One tamarillo will ensure you get 89% of your daily vitamin C requirement, and around a quarter of your vitamin A and E needs.

Tamarillos store well in the fridge for up to two weeks or keep them in your fruit bowl for about a week. They can easily be frozen – either whole (remove the skins first) or pureed.

Our tamarillos are handpicked, packed and transported with care so they arrive at your door with shiny, smooth, unblemished skins, bursting with flavour and ready to take pride of place in your fruit bowl.


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