Tamarillo
TAMARILLO.
INTRODUCTION

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This fruit is known also with the name of tomato of tree (for his similar one with the tomato), French tomato or cifomandra and it belongs, as the potato or the tomato, to the family of the Solanáceas, which includes approximately 2.300 species of producing American plants of alkaloids, of them only cultivate approximately thirty.




ORIGIN AND VARIETIES


It comes from South America, specifically from the Peruvian Andes. It is cultivated in high tropical zones: Brazil, Colombia and South Africa. Today there are producing countries Colombia, Brazil, New Zealand, Kenya, South Africa, California, India and Sri Lanka. There exist three varieties that differ for the color of his skin: red, orange (more sweets and with tender seeds and of minor size than the rest) and yellow.

The most commercialized varieties are: Common tomato, of elongated form, purple and orange color; round, Colombian Tomato, of orange or reddish color; Tomato resides, of New Zealand, oblong form and of purple color. The flavor of the fruit differs in his miscellany of sweet and sour flavor as the variety.

HIS BEST EPOCH

This fruit is free during the whole year on the Spanish market.

CHARACTERISTICS

It forms: it is egg-shaped and it is covered by a skin, thick, smooth, turgid and brilliant, of a certain bitter flavor.

Size and weight: approximately 8 centimeters long and 5 in diameter.

Color: his skin is of red, orange or yellow color as the variety, and his pulp, gelatinous, of dark orange color and slightly translucent, replete with seeds; he remembers that of the traditional tomato. The seeds, color intense garnet, they are flat and not very hard, arranged in form arriñonada and of easy digestion.

Flavor: it has a sweet and sour flavor, lightly bitterly.

The fresh fruit packs in wooden boxes or pasteboard with a weight status from 3 to 9 kilos. For certain markets, the fruit is placed in plastic lacquers with spaces for every fruit. The transport for exportation is realized in plane under moderate climate or seaway in containers refreshed to a temperature of some 2ºC.

The logistic chain for the tree tomato is relatively simple, since it is a resistant fruit and of long useful life.

Depending on the variety and without refrigeration, the fruit has a useful life of 14-18 days. In refrigeration conditions, the life increases up to three months.


HOW TO CHOOSE IT AND TO PRESERVE IT


The skin must yield to the light pressure and be red. The tamarillos are very sensitive to the blows, that's why they are gathered one by one and are commercialized in boxes, separated by alveoli. The ideal conservation temperature is of 4ºC and for the maturation, of 20ºC, temperature ambience.



NOURISHING PROPERTIES


His majority component is the water. It is a fruit of moderate caloric value, at the expense of his carbohydrates contribution. He emphasizes his provitamina content A and C, of action atioxidante, and in minor proportion it contains other vitamins of the group B, like the B6 or piridoxina, necessary for the good functioning of the nervous system. His fibre content (soluble, pectin) is high; it improves the intestinal transit. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The provitamina A or beta caroteno transforms in vitamin A in our similar organism this one needs it. The vitamin A is essential for the vision, the good state of the skin, the hair, the mucous membranes, the bones and for the good functioning of the immune system. Both vitamins, they fulfill also an antirust function.




AS REGARDS THE HEALTH
For his flavor and appearance, it combines with other food that enrich it in tones and nutrients, therefore it can be consumed by the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons.

For his provitamina contribution A and vitamin C, his consumption is adapted for those who have a major risk of suffering lacks of the above mentioned vitamins: persons who do not tolerate the citrus fruits, the pepper or other vegetables, which are an almost exclusive vitamin source C in our feeding; for those who must carry out a diet low in fat and therefore with a scarce vitamin content A or for persons whose nourishing needs are increased. Some of these situations are: periods of growth, pregnancy and breast feeding. Likewise, the tobacco, the abuse of the alcohol, the employment of certain medicines, situations of stress and the diminished defenses, the intense physical activity, the cancer and the AIDS, the digestive losses and the chronic inflammatory illnesses that diminish the use and produce bad nutrients absorption.

The vitamins A and C, like antirust, they help to reduce the risk of multiple illnesses, between them, cardiovascular, the degenerative ones and even the cancer. Also, because the vitamin C increases the absorption of the iron of the food, it is advised in case of anemia ferropénica, accompanying to the food rich in iron or to the supplements of this mineral since this accelerates the recovery.

His fibre content awards his laxative properties. The fibre prepares or improves the constipation, helps to reduce the cholesterol valuations in blood and to the good control of the glycemia in the person who has diabetes. He exercises an effect saciante, what he benefits to the persons who carry out a diet to lose weight.


CURIOSITIES
In the countries where it takes place it is consumed with piquant or like garrison for cold plates or accompanying to the cheese and mixed with pepper on a bread toast.


HOW TO PREPARE IT

It is necessary to consume mature, cut for the half and with spoon. It is possible to eat in salad peeled, cut and in dice. His very juicy meat, it allows to prepare excellent juices. It is recommended to peel it, since the flavor of the skin is something bitter.

















STUFFED AVOCADOS

4
20'
minimum

Ingredients

- 10 tamarillos
- 2 sugar spoonfuls

To immerse the tamarillos during a minute in water boiling and to peel them. To cut them for the half and to put them in a salver for stove with the flat part down. To dust with the sugar and to bake during 15 minutes to 180ºC. His flavor marries very well like garrison for meats plates flavored piquant spices.



 
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