Benefits of Tamarillo fruits
Solanum betaceum is a small tree or shrub in the flowering plant family Solanaceae.
1. Tamarillo fruits
Tamarillo or tree tomato is a small ovalshaped fruit. It is closely related to other Solanaceae family vegetables and fruits such as tomato, eggplant, tomatillo, groundcherry, and chili peppers. Tree tomatoes are thought to originate in the semitropical high altitude Andes forests of Brazil and Peru. They are cultivated at the commercial scale in large orchards in northern parts of New Zealand and exported to USA, Australia, Japan and European countries.
The Tamarillo belongs to the solanaceaes family. This fruit is oval shaped, it is 79cm long and 100 to 150gr in weight. The crust is smooth, thin and red. The exterior part of the pulp is firm and fleshy. In the centre, the fruit has a soft and jelly like texture with small edible seeds. The crust is a little bitter but the pulp has a pleasant bittersweet flavour.
The tamarillo was first introduced to New Zealand from Asia in the late 1800s. Only yellow and purple fruited strains were produced from the original introductions, but the red type was developed by an Auckland nursery during the 1920s from seed sourced from South America. Other red strains, developed independently, appeared soon afterwards. Since then, continued reselection of these original red strains by growers has led to the large highquality varieties that are available today.
4. Tamarillo fruit features
Tamarillo fruit features oval shape with smooth shiny skin and can be of different colors depending up on the cultivar type. Red tamarillos are more common than orangeyellow varieties. Fully grown fruit feature an egg shape, measuring about 68 cm in length and 46 cm wide and weighs about 100 g. inside, cut section appears similar to that of in plumtomatoes. The flesh is juicy, deep in color, sweet yet tangy, flavorful, filled with numerous small flat, circular edible seeds that are slightly larger than in tomatoes.
5. Tamarillo is a shrub or small size tree
Tamarillo is a shrub or small size tree reaching about 515 feet in height with hairy stems and branches. Its evergreen leaves arebroader than in tomato. Well grown plant bears small fleshy palepink attractive flowers in the first year of plantation. However, fruiting is discouraged until the plant reaches second or third year.
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Animal Flesh Carries the Horror of Slaughter
The flesh of slaughtered animals is poisoned by the emotion of fear. As is well known, emotions of worry, fear and anger actually poison blood and tissues. Imagine the excitable condition of animals after many days of travel, closely packed in shaking vehicles- hungry, thirsty, scared en route to the slaughter-houses. Many die even before the end of their journey. Others are driven half dead with fear and exhaustion to the slaughter pans, their instinctive fear of death augmented by the sight and odour of the blood shambles. Sodium naturally present in animal flesh and sodium added to the meat captures adrenaline in forms that are extremely toxic. In its purest form, this sodium-bound adrenaline can even cause heart attack. Avoid this toxin by avoiding the flesh of slaughtered animals.