Growing Tamarillo

Tamariollos, are tropical fruits that are members of the Solanaceae family. Tamarillo is classified as Solanum betaceum in the scientific community. This fruit originates originally from South America's Andes region, more specifically from Peru, Ecuador, Colombia, and some regions of Bolivia.
The Tamarillo fruit can be any shade of red, yellow, or purple, and it usually has an egg or oval form. Depending on the kind, the flesh can be anywhere from a deep red to a yellowish hue, and the skin is glossy and silky. Some have compared the flavor of tamarindo to that of passion fruit and tomatoes, describing it as sweet and somewhat acidic.
Vitamin C, vitamin A, and potassium are among the many minerals and vitamins found in tamarisks. Their vivid color and distinctive flavor make them perfect for fresh eating, as well as for use in sweets, jams, chutneys, and salads. The tamarisko is versatile enough to be fried, added to sauces, or even mixed into drinks.