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General Produce


Common Packs:

Single-layer tray packs

Receiving Inspecting:

Good quality tamarillos should be firm and heavy. Tamarillos are generally sold with stems attached. A ripe tamarillo should yield to gentle pressure and emit a fragrant aroma.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 45-50° F/7-10° C
  • 85-95% relative humidity
7 to 14 days.

Pitting of skin and discoloration are indications of chill injury. Store at proper temperature.

Usage Ideas:

  • Grill halved tamarillos with green onions and steak; chop all and serve over arugula.
  • Mix roasted tamarillos, diced red onions, minced jalapeno chiles, and lime juice; serve over tilapia and catfish.
Seasonal Availability:

Major production areas include Columbia, Kenya, New Zealand, the United States, and Zambia.