Calories in Tamarillo: Nutritional facts for Tamarillo Types

A 100g serving of tamarillo contains 35 calories.

One kilogram (1000g) of tamarillo contains 350 calories.

The calorie content of one tamarillo depends on its size. A small tamarillo (40g) has 14 calories, one medium tamarillo (60g) has 21 calories, and a large tamarillo serving (120g) has 42 calories.

Tamarillo offers several health benefits, mainly from a high concentration of vitamins and antioxidant compounds. The fruit's nutritional composition supports immune function, vision, and cellular protection. The primary advantages of tamarillo are detailed here.

• Tamarillo provides antioxidants for cellular protection. The fruit is rich in phenolic compounds and carotenoids, which help neutralize free radicals in the body, reducing oxidative stress. A study by Vasco, C., et al., 2008, "Total phenolic compounds and antioxidant capacities of 110 exotic fruits and vegetables from Ecuador," confirmed that tamarillo possesses a high antioxidant capacity compared to many other fruits.
• Tamarillo contains Vitamin C to support the immune system. Vitamin C is essential for the function of various immune cells and enhances the body's ability to protect against pathogens. A review by Carr, A. C., & Maggini, S., 2017, "Vitamin C and Immune Function," established the critical role of Vitamin C in strengthening the body's natural defenses.
• Tamarillo supplies Vitamin A for maintaining healthy vision. The fruit is a good source of Vitamin A and its precursor, beta-carotene, which are vital components of rhodopsin, a protein in the eyes that allows for vision in low-light conditions. A review by Mares, J., 2016, "Lutein and Zeaxanthin Isomers in Eye Health and Disease," confirmed the importance of dietary carotenoids in protecting ocular tissues and supporting lifelong eye health.

Tamarillo is a nutritious fruit, but the bitter skin and natural compounds can be a concern for some individuals. Health considerations linked to tamarillo are outlined below.

• The skin of the tamarillo is bitter and unpalatable. The skin contains compounds that give a strong, astringent taste, making the fruit unsuitable for eating whole. Peeling the tamarillo before consumption is necessary to enjoy the flesh. An alternative fruit that can be eaten with the skin on is a plum. A daily suggested amount is simply to consume the flesh of one or two tamarillos.
• Tamarillos contain oxalates, which may be a concern for kidney health. Oxalates are natural compounds that can bind to calcium and form crystals, a process that can be problematic for individuals susceptible to kidney stones. Research by Siener, R., et al., 2016, "The oxalate content of fruit and vegetables," established that certain fruits can add to the body's oxalate load. An alternative fruit with lower oxalate content is a peach. A daily suggested amount for susceptible individuals is to consume tamarillo in moderation.

Yes, tamarillos are a good food choice because of an exceptional nutrient profile, particularly the high concentrations of vitamins, fiber, and antioxidants. For heart health, the antioxidants, such as anthocyanins found in red tamarillos, help protect blood vessels from oxidative damage and support cardiovascular function. A review by Wallace, T. C., 2011, "Anthocyanins in cardiovascular disease," established the positive role of these compounds in promoting heart health. For digestive health, the fiber in tamarillos aids in maintaining regular bowel movements and supports a healthy gut microbiome. A study by Anderson, J. W., et al., 2009, "Health benefits of dietary fiber," confirmed the critical role of dietary fiber in preventing constipation and supporting overall digestive wellness. For immune health, the high level of Vitamin C in tamarillos enhances the function of immune cells, helping the body defend against infections. A review by Carr, A. C., & Maggini, S., 2017, "Vitamin C and Immune Function," detailed the mechanisms through which Vitamin C strengthens the immune system.

The calorie content of tamarillo changes very little according to the type. The primary factor distinguishing the varieties is the balance of sweetness and acidity, not the fundamental nutritional composition. The lowest calorie count for tamarillo is 35 calories per 100 grams for the Red Tamarillo. The highest calorie count is found in the Gold and Amber Tamarillos, which have 38 calories per 100 grams. This slight increase is due to a marginally higher natural sugar content in the sweeter varieties, making the fruit fractionally more calorie-dense per gram.

The origin of the tamarillo is the Andes mountain range of South America, specifically in regions of Peru, Chile, Ecuador, and Bolivia. The fruit, originally known as the "tree tomato," was a common food source for indigenous populations for centuries. The plant was cultivated in domestic gardens rather than large-scale farms. The fruit was introduced to New Zealand in the late 19th century, where the climate proved ideal for cultivation. The name "tamarillo" was created in New Zealand in 1967 by the New Zealand Tree Tomato Promotions Council. The new name was chosen to avoid confusion with the common garden tomato and to give the fruit a more exotic, Spanish-sounding appeal for marketing purposes. New Zealand became the first country to commercially cultivate tamarillos on a large scale, and the fruit is now strongly associated with the nation's cuisine, featured in classic dishes like tamarillo crumble and chutneys.