What is the fruit that tastes like a tomato? Meet the Tamarillo

December 13, 2025 •

4 min read

The tamarillo and common tomato are both part of the nightshade family (Solanaceae), and this shared heritage is reflected in the tamarillo's flavor profile. This makes the tamarillo the key fruit that tastes like a tomato, though with a sweeter, tangier, and more complex character.

Quick Summary

The tamarillo, also called the tree tomato, is an oval-shaped fruit with a juicy and tangy flavor reminiscent of a tomato, but with tropical hints of passion fruit or kiwi. Its texture and versatility make it a unique addition to both sweet and savory dishes, from sauces to desserts.

Key Points

Tamarillo is the answer: The tamarillo, also known as the tree tomato, is the fruit that tastes like a tomato but with a more complex flavor profile.
Tangy-sweet flavor: It offers a unique mix of sweet and tangy notes, often compared to passion fruit, kiwi, and tomato.
Bitter skin: The skin of the tamarillo is bitter and should be peeled or discarded before eating the fruit's flesh.
Versatile in cooking: Tamarillos can be used in both savory dishes like chutneys and salsas, as well as sweet preparations like jams and desserts.
Not a persimmon: Visually similar Fuyu persimmons are often mistaken for having a tomato-like taste, but they are significantly sweeter and creamier.
Belongs to nightshade family: Like the common tomato, the tamarillo is a member of the nightshade family, Solanaceae.
Different varieties, different tastes: The taste of a tamarillo can vary by its color; red varieties are tarter and more savory, while amber/yellow ones are sweeter.

Discover the Tree Tomato, a Surprising Alternative

For those seeking an alternative to the common garden staple, the tamarillo is the fruit that tastes like a tomato while offering its own exotic twist. Often called the tree tomato due to its appearance and similar genus, Solanum, this fruit is a native of the Andes region in South America. Its unique taste profile bridges the gap between savory and sweet, making it a surprisingly versatile ingredient in the kitchen. It’s a lesser-known but highly rewarding option for anyone looking to experiment with new flavors in their cooking.

Understanding the Tamarillo's Flavor

At first glance, a red tamarillo looks uncannily like a plum or Roma tomato. The flavor, however, is a different story. It can be described as a cross between a tomato and a passion fruit or kiwi, with a juicy, tangy, and sometimes tart character. The level of sweetness and tartness varies significantly based on the fruit's color:

Red tamarillos: These are the most common and tend to be more savory and acidic, making them suitable for cooked savory dishes like sauces and chutneys.
Amber or yellow tamarillos: With a milder flavor and less tartness, these varieties are sweeter and often preferred for desserts and juices.

It is important to note that the skin of the tamarillo has a tough, bitter taste and should not be eaten. The best way to enjoy it is to either scoop out the flesh or peel it after a quick blanching.

Culinary Uses for Tamarillo

Given its blend of flavors, the tamarillo can be used in a variety of culinary applications, both sweet and savory. In South America, particularly Ecuador, it is commonly blended with chili peppers to create ají, a traditional hot sauce. In New Zealand, where the fruit was commercially rebranded from 'tree tomato' to 'tamarillo,' it is used in jams, chutneys, and desserts.

A few popular uses include:

Salsas and chutneys: The tart, savory notes of the red tamarillo make it an excellent base for spicy salsas and fruit chutneys, complementing meat or fish.
Juices and smoothies: The sweeter, yellow tamarillos create a delicious, vitamin-rich juice or can be blended into smoothies for a tangy kick.
Desserts: The flesh can be poached or baked and served with cream or ice cream for a unique dessert.
Salads: Sliced tamarillo adds a tangy counterpoint to fresh green salads.

Don't Confuse it With a Persimmon

Some fruits may look similar to a tomato, but their flavor is entirely different. For instance, the Fuyu persimmon has a squat, orange appearance reminiscent of a hard tomato. However, Fuyu persimmons are sweet and creamy with hints of cinnamon or vanilla, not tangy like a tamarillo or tomato. This is an important distinction to make when searching for a fruit with a tomato-like flavor.

Tamarillo vs. Tomato: A Comparison


Feature	Tamarillo	Common Tomato
Scientific Name	Solanum betaceum	Solanum lycopersicum
Family	Nightshade (Solanaceae)	Nightshade (Solanaceae)
Flavor Profile	Sweet and tangy, with notes of passion fruit, kiwi, and savory tomato	Generally savory, with a balance of sweet and acidic notes
Skin	Tough and bitter, generally not consumed	Thin and edible
Culinary Uses	Sauces, chutneys, desserts, jams, juices	Salads, sauces, pastes, cooked dishes
Typical Origin	Andes region of South America	Domesticated globally, originally from western South America
Key Characteristic	Complex, tangy-sweet flavor, inedible skin	Balanced savory-sweet flavor, versatile applications

How to Prepare and Eat Tamarillo

Preparing a tamarillo is straightforward, with the main goal being to remove the unpalatable skin and access the delicious flesh. Here is a simple guide:

Peeling: For recipes that require peeled fruit, trace an 'X' with a knife on the skin at the base. Submerge the fruit in boiling water for about 20 seconds, then immediately transfer it to an ice bath. The skin should then slip right off.
Scooping: For a quick snack, simply slice the tamarillo in half lengthwise and use a spoon to scoop out the flesh. You can sprinkle a little sugar on top to balance the tartness if eating raw.
Cooking: Tamarillos cook down quickly and can be used in the same way as tomatoes in many recipes, making excellent sauces, toppings, and fillings.

Conclusion

The next time you wonder "What is the fruit that tastes like a tomato?" the answer is the tamarillo. While it shares some familial characteristics and appearance with its more famous relative, its flavor profile is distinctly its own. From tangy sauces to sweet desserts, the tamarillo offers an intriguing and flavorful experience for adventurous home cooks and food enthusiasts. Don't be fooled by its appearance; this unique fruit is a surprising and delicious addition to any kitchen. For further reading, explore the tamarillo's history and cultivation on its Wikipedia page.

Finding Tamarillos

Though more common in certain parts of the world, tamarillos can be a bit tricky to find fresh in some regions. Look for them in specialty grocery stores, farmers' markets that feature exotic produce, or Latin American markets. You can also find frozen tamarillo pulp in some stores, which is perfect for smoothies and sauces.

Frequently Asked Questions

The tamarillo, also known as the tree tomato, is the primary fruit known for its resemblance to a tomato's flavor profile, though it is sweeter and tangier.

No, persimmons are a different fruit altogether. While some persimmon varieties, like the Fuyu, can look like a tomato, their flavor is sweet and mild, not tangy like a tomato or tamarillo.

The skin of a tamarillo is tough and has a bitter taste, so it is generally not eaten. It should be removed before consuming the flesh.

You can eat a tamarillo by slicing it in half and scooping out the flesh with a spoon. Alternatively, you can peel it after a quick blanching and use it in recipes.

A tamarillo has a more complex, tangy-sweet flavor and inedible skin compared to a common tomato. While both are in the nightshade family, they are different species.

The tamarillo's flavor is often described as a blend of tomato, passion fruit, and kiwi, with a tangy and slightly sweet profile.

Fresh tamarillos can be difficult to find but may be available at specialty grocery stores, Latin American markets, or farmers' markets. Frozen pulp is also an option.