The tamarillo meets the tomato, or at least this fruit has been described. Some say it is similar to tomato, while others say it is sweeter, acidic and acidic. Often called tree tomato, all of these are at least partially correct when it comes to El tamarillo. Tamarillo grows in clusters, similar to tomatoes, but is more oblong or egg-shaped. Some compare its shape with a small eggplant. Unlike tomato or eggplant, however, the skin has a bitter taste that most people find unpleasant. Therefore, it is recommended to peel the skin before eating it. Tamarillo is a wonderful addition to chutneys, sauces, salads, sandwiches and soups. In addition cakes and even ice creams intend to use the fruit as a way to offer a delicious flavor to these sweets, but what is a tamarillo and what can you do for your health? It turns out quite a lot, since this unique fruit has been shown to help the heart, eyes, metabolism and more.
5 Health Benefits of El Tamarillo:
- It helps reduce the risk of heart disease
- Regulates blood pressure
- Admits eye health
- It can help you live longer
- Boosts metabolism
1. Help Reduce the Risk of Heart Disease:
- As Malaysian laboratory research shows, tamarillo contains “contains good proportions of soluble fiber, proteins, starch, anthocyanins and carotenoids.”
- Anthocyanins and carotenoids in particular are especially beneficial for heart health.
- For example, carotenoids can help reduce the risk of coronary heart disease “by lowering blood pressure, reducing pro-inflammatory cytokines and markers of inflammation (such as C-reactive protein) and improving insulin sensitivity in muscle tissues, hepatic and adipose. »
- In addition, epidemiological studies have linked food consumption with anthocyanins and a lower risk of cardiovascular disease markers. Take, for example, research published in the Journal of Nutrition that found that foods rich in anthocyanins show the ability to protect the heart in rats.
2. Regulates Blood Pressure:
- Varieties of the tamarillo plant were studied by researchers from the Swedish University of Agricultural Sciences. Researchers from the University’s Department of Food Science discovered that tamarillos contain a good amount of potassium, as much as approximately 400 milligrams per 100 grams of fresh weight.
- Since the Food and Drug Administration recommends that we have 4,700 milligrams of potassium per day through fresh fruits and vegetables, tamarillo proves to be beneficial in this regard.
- It is suggested that a diet full of colored fruits and vegetables can help reduce systolic blood pressure by more than 10 points in those who have high blood pressure problems.
3. Support Eye Health:
- Since tamarillo contains vitamin A, it can help those eyes have the ability to see more clearly.
- Vitamin A is important for good vision, a strong immune system and important cell growth and development.
- It is the beta-carotene form of vitamin A in particular, which comes from plants, such as tamarillo.
- Beta carotene or vitamin A is an antioxidant. By consuming this useful antioxidant, the body can receive a boost to help acquire and maintain good health.
- For example, beta-carotene has been shown to fight age-related macular degeneration, while vitamin A deficiency is related to eye problems.
4. It can Help You Live Longer:
- Tamarillo contains some vitamin C, and vitamin C intake is being studied as a path to longevity.
- A study outside Canada was conducted in a laboratory on worms. More specifically, the study focused on Werner’s syndrome, which is a rare disorder that results in the premature onset of many age-related diseases.
- The study found that longevity was increased in those subjects who received vitamin C.
- In addition, vitamin C has been shown to increase the lifespan of mice, and reviews of 14 studies on different organisms, including worms, flies and rodents, found that vitamin C appeared to have an effect on life, although the results They varied greatly.
5. Boosts Metabolism:
- With a content of 19 to 21 percent of the recommended daily amount of vitamin B6, tamarillo can help metabolize nutrients.
- Vitamin B6 is part of the B group of vitamins, and while it will not only provide you with tons of energy, as part of the B group, it helps convert calories into useful energy through carbohydrates and proteins.
- Vitamin B6 plays a role in energy production because it is required to help with the hemoglobin metabolism process, which carries oxygen through the blood. In addition, when caloric intake is low, vitamin B6 reaches stored carbohydrates for energy and protein.
- Research published in the Journal of Obesity examined the effects of tamarillo extract (Cyphomandra betacea) on obese rats that were fed a high-fat diet. What did you find?
- In general, the treatment of obese rats induced with C. betacea extract showed its potential in weight maintenance and positive lipid-lowering effect and demonstrated an increase in the antioxidant activity of SOD, GPx and TAS and exhibited anti-inflammatory effects as demonstrated in the decrements of inflammation biomarkers.
- Therefore, the consumption of C. betacea in daily dietary intake is a one-step action towards the prevention of obesity and the principle of weight control.
- Thanks to its effects on metabolism, tamarillo can help fight obesity.
Nutritional Chart of El Tamarillo:
For every 100 grams, the tamarillo contains approximately:
- 30 calories
- 25 grams of carbohydrates
- 03 grams of protein
- 03 grams of fat
- 1 gram of fiber
- 1637 international units of vitamin A (more than 100 percent DV)
- 5 milligrams of vitamin C (50 percent DV)
- 09 milligrams of vitamin E (14 percent DV)
- 8 milligrams of iron (8 percent DV)
- 321 milligrams of potassium (7 percent DV)
- 10 milligrams of calcium (1 percent DV)
Tamarillo also contains folate, niacin, thiamine, copper, magnesium, manganese, phosphorus, selenium and zinc.
Tamarillo vs. Tomato:
- Tamarillo is best described as a long-stemmed hanging fruit. It can be found individually in the plant, which some call trees, or in clusters of three to 12. It is a smooth, egg-shaped fruit that is pointed at both ends, while the tomato is generally rounder in shape. It can be two to four inches long and about 1.5 to two inches wide. The tomato, however, may have a larger diameter, depending on the variety.
- The tamarillo actually received its name to help differentiate it from tomato, since it is somewhat similar. It comes in a few colors, from a solid dark purple, blood red, orange and yellow, or red and yellow, just like tomato. It is also known that some tamarillos have faint, dark longitudinal stripes.
- Can you eat the skin of the tamarillo? Unlike the tomato, the skin is a little hard and not very tasty, but the pulp that surrounds the seed is usually soft, juicy and sweet and / or sour, with the yellow varieties a little sweeter. The seeds are edible and thin, almost flat and round. They are larger and harder than the seeds of a tomato.
Uses of the Tamarillo + Recipes:
According to the New Zealand Tamarillo Producers Association, the best way to consume the tamarillo is by eating it raw. Cut in half, as a cross section, sprinkle with a little honey, then scoop out the meat, similar to how you can eat a kiwi. It also suggests avoiding the skin since it doesn’t taste so good. If you want to cook with tamarillos, first peel the skin. You can do this with a kitchen knife or boil them for a minute to loosen the skin so you can easily remove it. You can also simply place them in a safe container for heat and put boiling water on top, covering them completely. Let them stand for three to four minutes, then cool them with cold water. Make a small cut with a kitchen knife, and the skin should slide easily. Another option is to cut a raw tamarillo into slices (remove the peel first), then serve the slices with goat cheese or add to a salad. Tamarillo makes it a good sauce ingredient, or uses it as an ingredient in a delicious chutney. The chopped tamarillo is good in a fruit smoothie with some honey, banana and yogurt. Baked goods such as muffins and desserts are excellent options too.
Do you want to try some tamarillo recipes? Check this to begin:
Makes: about 2 cups
- 2 cups chopped and peeled tamarillos
- ½ cup green apples, peeled and cut very small (squeeze some lemon juice to avoid browning)
- 3 cloves garlic, crushed
- ½ cup medium sweet onion
- A pinch or two of curry
- 2 1/4 tablespoons grated ginger root
- 1 tablespoon whole teeth
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1/4 teaspoon fine sea salt
- 1/2 cup honey
* Tip: peel the tamarillos first, place them in a bowl and cover them with boiling water. Let stand for approximately 3-4 minutes. Then peel.
- Place chopped tamarillos in a saucepan.
- Add onions, apples, garlic, curry and ginger.
- Then, add the cloves of garlic and pepper, and mix the chili powder, salt and honey.
- Bring to a boil, stirring until everything is well mixed.
- Reduce heat and simmer for about an hour or until it thickens like a jam.
- Once it is cold, pack it in clean jars and seal.
- Enjoy fish, chicken or as a roast turkey dressing. You can add it to basmati rice as a side dish or even as a fresh, toasted mother dough.
Here are Some More Recipes for Tamarillo to Try:
- Baked tamarillo with honey and red wine
- Tamarillo Chutney
- Tamarillos poached in honey and vanilla syrup
- Marinated Tamarillos
Originally from the Andes of Ecuador, Colombia, Peru, Chile and Bolivia, tamarillo is still grown in gardens and small orchards in these areas, making it one of the most popular fruits. Tamarillo is an egg-shaped fruit that comes from a plant. The plant is actually a fast-growing tree that typically measures about five meters high and produces fruits four to 10 centimeters long. It is acidic, sweet and sometimes sour in taste and better when eaten without the skin. The tamarillo has been called the tree tomato, but the name tamarillo was given to this plant by New Zealand to help prevent confusion between the tamarillo and the tomato. Geographically, it originated in the Andes and has never been found in nature, but has been treated more like a garden plant. It was introduced in New Zealand in the 19th century; however, in World War II it became more important as there was a shortage of fruit. That was when the tamarillo became a commercial crop. Tamarillo is a relative of the potato, tomato, eggplant and pepper. It has been included among the “lost food of the Incas and known as the ‘tree tomato’ that has disappeared from its native habitat.” Originally, the fruit was in the form of yellow and purple fruit strains, but the red tamarillo was developed in the 1920s by an Auckland man working in a nursery. It wasn’t until 1967 that the name changed from tree tomato to tamarillo to help eliminate confusion with the common garden tomato. A member of the New Zealand Tree Tomato Promotions Council combined a Maori word and a Spanish word to make the new name. “Tama” implies leadership in Maori, but the inspiration for “rillo” is unclear, although some think that “yellow,” which is the Spanish word for yellow, gave way to the name.
Today, the demand for tamarillo remains strong, and the clean and green climate of New Zealand offers incredible growth conditions. The fruit is grown on a commercial scale in Colombia, Ecuador, some parts of Australia, California, Africa and Asia.
- There are not many reported cases of a tamarillo allergy, but a study was conducted to try to determine if there are problems. One participant contracted a hives between 12 and 24 hours after consuming tamarillos, but that is all that was found.
- Like all meals, if you suspect you are having a negative reaction, seek professional medical help immediately.
Tamarillo can be a delicious addition to many dishes, while offering numerous benefits by reducing the risk of heart disease, offering benefits to your vision, helping your metabolism to function properly and the benefits of vitamin C in longevity. Try incorporating tamarillo as a new flavor to your favorite foods.