How to grow Tamarillo in Australia

Where to plant

Tamarillos need a sheltered spot out of strong wind, as the branches are brittle and snap easily, especially when loaded with fruit. Give them full sun in subtropical and temperate areas and some shade in hot tropical ones. The soil must be rich and well drained but stay moist, as the roots are shallow and dry out fast; mulch thickly.

They do not tolerate frost below about minus 2°C, and cold, damp nights encourage fungal disease.

• South East Queensland and the Northern Rivers: plant from September to February. The cooler, elevated parts of SEQ suit them especially well.
• Sydney: plant from October to January in a sheltered spot. Crops well on the frost-free coast; frost kills young trees in the west.
• Adelaide and Perth: grow well. Plant in spring after frost in rich, mulched soil out of the wind, water deeply through summer and shade from hot afternoon sun. In Perth the fruit ripens from late autumn into winter.
• Melbourne: possible as a tender perennial in a warm, sheltered spot; expect some winter damage and mulch heavily.
• North Queensland: plant in the late dry or wet season, with some shade. Darwin: not suited, as the lowland heat is too much.
• Hobart and Canberra: not suited outdoors because of frost. Greenhouse only.

Choosing a variety

• Red tamarillos are the most common, with deep red skin and a sharper, tangier flavour.
• Gold or yellow tamarillos are milder and sweeter, good for eating fresh.

How to plant

1. Choose a sunny, sheltered, well-drained spot. On clay, work in gypsum and plant on a mound.
2. Dig a hole twice as wide as the root ball and mix in compost.
3. Plant at the same depth as the pot, and put in a strong stake at planting time.
4. Make a ring of soil around the plant to hold water, water in deeply, and mulch, keeping the mulch off the trunk.

Watering and feeding

Water deeply two or three times a week in warm weather, more in heat. The shallow roots dry out fast, so never let the soil dry out completely, especially once fruit is forming. Water at the base rather than over the leaves.

Feed regularly from spring to mid autumn with a balanced organic fertiliser every six to eight weeks, and give liquid feeds while flowering and fruiting.

Pruning and care through the year

• When a young plant reaches about 1 m, pinch out the tip to encourage branching at a convenient height.
• Prune lightly after harvest to remove dead and crossing branches and encourage new fruiting wood. Fruit forms on new growth.
• Keep the trunk staked and support heavily laden branches.
• Tamarillos are short lived, often 5 to 12 years, and crop best from about their fourth year. Grow a replacement from seed or a cutting every few years.

Harvesting

Fruit is ripe when it has fully coloured, red or gold depending on the variety, is glossy and gives slightly to a gentle squeeze. Snap the fruit off with its stalk attached, or snip it. Fruit ripens over several months, mainly through late autumn and winter.

Ripe tamarillos keep a week or two in the fridge, and the pulp freezes well.

Growing in pots

Tamarillos grow well in a large pot at least 60 cm wide with a quality potting mix. Water regularly, as pots dry out quickly, but do not let water sit in the saucer. A pot can be moved to shelter in a cold snap.

Using it

The skin and the flesh just under it are bitter, so peel the fruit, or halve it and scoop out the pulp. A quick dip in boiling water makes the skin slip off easily. Eat it fresh with a sprinkle of sugar, or use it in chutneys, sauces, jams, crumbles and smoothies.

Propagation

Tamarillos grow easily from seed scooped from a ripe fruit, washed and dried, and sown in spring. Seedlings form a single tall trunk before branching. Cuttings also root readily and form a lower, bushier plant.