Tamarillo

Kingdom: Plantae
Division: Tracheobionta
Class: Magnoliopsida
Subclass: Asteridae
Order: Solanales
Family: Solanaceae
Genus: Solanum
Species: S. betaceum

The tamarillo is generally believed to be native to the Andes of Peru and probably also, Chile, Ecuador and Bolivia. It is cultivated and naturalized in Argentina, Brazil, Colombia and Venezuela. It is widely grown in New Zealand as a commercial crop. Seed from Argentina were imported by the U.S.Dept. of Agriculture in 1913 and a plant was fruiting at the Plant Introduction Station at Chico, Calif. in 1915.

The tamarillo is a subtropical rather than tropical and flourishes between 5,000 and 10,000 ft. in its Andean homeland. In cooler climates it succeeds at lower elevations, but does best where the temperature remains above 50° F. The plant is grown casually in California and occasionally in Florida. Tamarillos have been successfully grown in such northern California locations as San Rafael and Santa Rosa. Frost at 28° F kills small branches and foliage of mature trees but not the largest branches and main stem. The tree will recover if such frosts are not prolonged or frequent. However, seedlings and cuttings are readily killed by frost during their first year.

Protection from wind is necessary as the tree is shallow rooted and easily blown over. It is also brittle and its branches are easily broken by gusts, especially when laden with fruit. Tamarillos have been grown as housesplants for years. They fruit satisfactorily in northern greenhouses.