Tamarillo
Specialty produce is subject to availability
Tamarillos are smooth and egg-shaped but pointed at both ends. Their skin color may be solid deep purple, blood red, orange or yellow, or red and yellow, and may have faint dark longitudinal stripes. Flesh color varies accordingly from orange-red or orange to yellow or cream-yellow. While the skin is somewhat tough and unpleasant in flavor, the outer layer of the flesh is slightly firm, succulent and bland, and the pulp surrounding the seed in two lengthwise compartments is soft, juicy, and sweet/tart. The yellow types are usually a little sweeter. The pulp is black in dark purple and red fruits and yellow in yellow and orange fruits. The edible seeds are thin, nearly flat, circular, larger and harder than those of the true tomato.

Storage
» Store in the dry storage area of the kitchen. Chilling injury (water-soaked blisters, shrivel and mushy, mealy flesh) can occur if held for more than 1 day, un-protected, in a walk-in cooler.
» Store in a cool dry, well ventilated place. Temperatures over 80 degrees will cause rapid acceleration of decay.
» Remove all decayed or moldy tamarillos immediately from the case.
» Keep tamarillos and their cases dry away and from moisture sources. Moisture will accelerate mold.
» If tamarillos must be stored in the walk-in cooler, place tomatoes into a lexan container with lid and plan to use within 48 hours.

Handling
» Follow good rotation practices, first shipments received should be used first.
» Expected shelf life of tamarillos is 2-3 days.
» Handle with care, do not drop, dump or shake the case, tamarillos will bruise easily.
» Avoid placing the case or raw product on non-sanitized kitchen counter tops to help prevent the potential for cross contamination.

Preparation
» Prepare as needed. Try not to use product from the previous day.
» Select to use the ripest tamarillos first.
» Tamarillos need to be washed in a sanitary rinse, immediately prior to preparation.
» Store prepped product immediately into refrigeration (covered) upon completion of the prep.