The tamarillo is a sub tropical plant and thrives in warm climates. The fruit hangs singly from the branches on a longish stem, very decorative and reminds me of Christmas tree decorations. The tamarillo is native to Central and South America and the red variety was developed in Auckland during the 1930s.

They can be eaten raw or poached, or included in pies, cheesecakes, ice creams, fruit sauce or chutneys. Tamarillos are available from March to October.

They are a great source of fibre, minerals including potassium, copper and manganese, and vitamins A, B6, C and some Vitamin E.