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| TAMARILLO. |
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| INTRODUCTION |
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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: of elongated form, purple and orange color; Colombian of orange or reddish color; 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
 is egg-shaped and it is covered by a skin, thick, smooth, turgid and brilliant, of a certain bitter flavor.
 approximately 8 centimeters long and 5 in diameter.
 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.
 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.
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