Tamarillo, also called tree tomato, is a fast-growing fruit tree in the Solanaceae family. It produces egg-shaped fruits with red, yellow, or orange skin and a tangy-sweet pulp. In Kenya, farmers grow it mainly in highland and mid-altitude regions such as Murang’a, Nyeri, Embu, Meru, Kisii, Kericho, and parts of Western Kenya. The crop provides income through fresh markets and processing into juices, jams, and sauces. It also contributes to nutrition due to its high vitamin and antioxidant content.
Varieties
Farmers classify tamarillos mainly by fruit colour. Red varieties are the most common and preferred for fresh markets due to their bright colour and tangy taste. Yellow and orange types are sweeter and suitable for processing. Dark red or purple varieties produce larger fruits and target niche markets. Variety choice depends on market demand, taste preference, and yield potential.
Climate & Soil
Tamarillo grows best in subtropical highland climates at altitudes of 1,500–3,000 metres. It requires temperatures of 15–20°C and annual rainfall of 600–2,000 mm, well distributed. The crop does not tolerate frost or prolonged drought. It prefers deep, well-drained, fertile soils rich in organic matter, with a pH of 5.0–8.5. Good drainage is essential because the plant cannot withstand waterlogging.
Propagation & Planting
Farmers propagate tamarillo using seeds, cuttings, or grafted seedlings. Seeds are easy to use but may not produce uniform plants, while cuttings give true-to-type and earlier fruiting plants. Seedlings are first raised in nurseries and transplanted at 2–3 months. Recommended spacing is about 1.2–1.5 metres between plants and 1.5–5 metres between rows, depending on the system. Planting holes should be enriched with manure, and transplanting should take place at the onset of rains.
Field Management & Harvesting
Good management includes regular watering, mulching, pruning, and weed control. Mulch conserves moisture and protects shallow roots. Pruning improves canopy structure and fruit size. The crop is sensitive to drought and strong winds, so irrigation and windbreaks are important. Common pests include aphids and whiteflies, while diseases include powdery mildew. Trees start fruiting within 1–2 years. Harvesting occurs when fruits develop full colour, and careful handling preserves quality.
Nutritional Value
Tamarillo fruits are rich in vitamins A, C, and E, as well as antioxidants, fibre, and minerals such as potassium and iron. They support immunity, digestion, and overall health. The edible part is the pulp.
Uses & Market Potential
Farmers sell tamarillos fresh or process them into juice, jams, sauces, and chutneys. The fruit has strong demand in urban markets and the processing industry. Value addition increases shelf life and profitability, making tamarillo a promising crop for both small-scale and commercial farmers in Kenya.