The tamarillo’s origins can be found in South America, with the tree thriving in subtropical climates. A member of the Solanaceae family, the fruit has similar traits to potatoes, tomatoes and eggplants.

Also known as the tree tomato, the tamarillo has a smooth, glossy inedible skin that is quite tough and should be firm and void of wrinkles when ripe. The flesh, however, is tart and tangy and very much edible. To eat fresh, cut a tamarillo in half and scoop out the flesh. Alternatively, you can dip the whole fruit in boiling water for about 20 seconds before peeling off the skin.

Adaptable to both savoury and sweet dishes, tamrillos can be served poached or stewed for breakfast or dessert, fresh in salads or salsas, made into jams and compotes or baked in cakes and strudels. A popular cooked option involves caramelising the peeled flesh in the oven with a little brown sugar and serving hot with fresh cream. On the savoury front, try this recipe for pan-fried salmon with tamarillo salsa or wait out the remaining winter days by pondering this recipe for pomegranate, rose and tamarillo cordial.

Grown in Amamoor on the Sunshine Coast, John’s tamarillos can be sampled at the Noosa Farmers Market, with Brisbane-based folk able to keep an eye out for John at the next Jan Power’s Farmers Market at New Farm on Saturday July 13.