(There is a yellow type, but this rating is for the red.
If it is the same taste for both, the rating will not change. However, if different, it will be on a different standing below.)

So now, this can be a seasonal fruit, but here we go, something that New Zealanders would CRAVE about, but is also grown in other tropical places like Indonesia, India, Indochina, some parts of Africa and most of Central and South America as it originated from Argentina. So it would be interesting to say that it is possible that in temperate areas that are close to the equator, or if it is of a Mediterranean climate without severe drought, it is possible to grow this fruit- THE TAMARILLO:




It can depend on how soon one will be eating them. It is my first time having to eat, and it was after a day at the store, and I even left it in the car for more than 18 hours after purchase, and I did cool it down a little bit in the fridge. It did have a little wrinkle on it, but I got to see that if it were in a warm area, they would ripen quickly. Assuming this, I got to try it once I got it out and let it stand for an hour in the fridge.

Well, since this video did not say how long it should be to ripen by numbers, I did give it a try. Once you cut the top off, but not get the fruit, it did have a fruity smell initially, but once you cut to get into the fruit and smell, it did smell like tomato. I was expecting more to this, but for my version that I bought, there was a pith of what looks like peach, and then it turns red, then darker when you get to the gelp pulp and black around the seeds. The smell was like tomato, but just a hint of peach to my olfactory nerves, but I can say papaya smell, too.

The taste is not like peach or papaya. From some that taste it in having a bit of passion fruit, I did not get it. I would also say that although one would advise to not eat the pulp close to the skin, it is OK, but be ready sometimes for a weird bitter aftertaste. You will have it amplified if you taste the skin-it is quite bitter! PLEASE don't eat it. Overall, with this one, it was to my tastebuds, all tomato. One can say that tomatoes are fruit, but this is the definite nightshade fruit that makes a tomato a fruit in another way.
I would have thought that eating a tomato was not sweet from a bush, well, a tomato from a tree is just like that. I would expect it to be better than that. HOWEVER, as there are ways to use it for other sweet things, it is good to do. And, as I have heard, there is tamarillo in a milk shake! Well, I think that will be good, as I did drink milk after this fruit, and the taste was MUCH better!

So ifyou do have a recipe to put red tamarillo in a milkshake give it a try!

In the meantime if I do have to rate having to eat a fresh tamarillo, I was expecting more sweet, and I did not get it. So it does get a low score for me: 4.6/6 (76%)

And if you want to see in standings of all the fruits I ate and how I'd rank them, this is how I would put it in standings, and note that I say that it is the red type:

16: Cherimoya
15: Dragonfruit
14: Papaya
13: Passion fruit
12: Sapote (Mamey)
11: Rambutan
10: Mangosteen
9: Durian
8: Korean melon
7: Lychee
6: Goldenberry (close to "MEH", but OK)
5: Kiwano melon (bit good)

>>4: TAMARILLO (RED) (bland)<<

3: Guava-Mexican white
2: Pepino melon
1: QUINCE (RAW, BUT NEVER TASTED) (BAD!)

When it comes to having Alfred tasting this fruit, he'd going meh, but later, it would be him wincing and having his tongue out in disgust.

😝👎

Well, I do hope to find the yellow one, and I will not overlook the shake that would exist for tamarillos, though, but it is an acquired taste-either you like it or you don't-it is like the Lay's Potato Chips with ketchup that is sold in Canada: https://www.walmart.com/ip/Canadian.....ssType=REGULAR . As there is ketchup derived from tamarillos, can they replace tomato ketchup to be put on these Lay's chips??

🤔