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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Tips joint diseases with fruits and vegetables.
The diet of the arthritis patient should be planned along alkaline lines and should include fruits and vegetables for protection and proteins and carbohydrates for energy. It may consist of a couple of fresh raw vegetables in the form of a salad and at least two cooked vegetables. Cabbage, carrot, celery, cucumber, endive, lettuce, onion, radishes, tomatoes and watercress may be used for a raw salad. The cooked vegetables may include asparagus, beets, cauliflower, cabbage, carrots, celery, brinjal, mushroom, onions, peas, beans, spinach, tomatoes, squash and turnips. In severe cases, it will be advisable to put the patient on raw vegetables juice therapy for about a week. Green juice, extracted from any green leafy vegetable, mixed with carrot, celery and red beet juice, is specific for arthritis. The alkaline action of raw juices dissolves the accumulation of deposits around the joints and in other tissues. Fresh pineapple is also valuable as the enzyme in fresh pineapple juice, bromelain reduces swelling and inflammation in osteoarthritis and rheumatoid arthritis. Repeated juice fasts are recommended at intervals of every two months.