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Season Sixteen, Episode Five. Under the Sun

Tamarillo Tales

Take a closer look at the tamarillo, a tangy tree tomato from the Andes that adds bright flavor to sauces and jams.

description for amiyah: an egg shaped tamarillo with glossy deep red skin and a pointed tip, tangy and bright, glowing on matte black velvet.
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The Full Conversation

The complete script for this episode, with the two hosts, in eleven parts.

  1. Intro

    Amiyah: Hey guys, hope y'all having a good day. How is y'all today?
    Poke: Living the gold leaf life. You good, Amiyah?
    Amiyah: Feeling great and ready to learn something new.
    Amiyah: All right, let's spin the wheel and see what we have today.
    Poke: boom. Tamarillos!
    Amiyah: The wheel stopped on the tamarillo, a bright fruit that looks like a tomato and tastes like a tangy adventure. The hosts were keen to explore this tree tomato from the Andes.
    Poke: Oh, this is going to be a good one. Tamarillos has range.

  2. History

    Poke: Let us go back in time. What is the story of tamarillos?
    Amiyah: Tamarillos come from the Andes of South America, where they have been grown for centuries in Peru, Ecuador, and Colombia.
    Poke: The fruit spread to warm regions around the world and became especially popular in New Zealand, where it is grown and enjoyed in sauces, jams, and fresh dishes.

  3. Fun Facts

    Amiyah: Time for the surprising tidbits.
    Poke: A tamarillo is also called a tree tomato because it grows on a small tree and looks like a tomato.
    Amiyah: That tracks.
    Poke: It belongs to the nightshade family, along with tomatoes and peppers.
    Amiyah: Wait, really?
    Poke: The skin is bitter, so the fruit is usually peeled before eating.
    Amiyah: Okay, that is so good to know.
    Poke: Tamarillos come in red, orange, and yellow varieties.

  4. Varieties

    Amiyah: Break down the different types for me.
    Poke: Tamarillos come in a few colors, each with a slightly different flavor.
    Amiyah: Go on.
    Poke: Red tamarillos are tangy and a little tart.
    Amiyah: Orange tamarillos are milder and sweeter.
    Poke: Wait, really?
    Amiyah: Yellow tamarillos are the sweetest and least acidic.

  5. World Use

    Amiyah: Take me around the globe with this one.
    Poke: In New Zealand, tamarillos are a beloved fruit made into jams and chutneys.
    Amiyah: I did not know that at all.
    Poke: In Colombia and Peru, they are eaten fresh and blended into drinks.
    Amiyah: That tracks.
    Poke: In many kitchens, tamarillos are roasted and used in sauces.
    Amiyah: Wait, really?
    Poke: Around the world, the fruit is peeled and eaten fresh or cooked.

  6. Myth

    Amiyah: Let us bust a myth. What have we got?
    Poke: A lot of people think some people think you can eat a tamarillo like a tomato, skin and all.
    Amiyah: Amazing.
    Poke: Here is the truth. The skin of a tamarillo is bitter, so it is usually peeled before eating. The tangy flesh inside is the part you enjoy.

  7. Fan Question

    Poke: Time for our favorite part, the fan question.
    Poke: How do you peel a tamarillo?
    Amiyah: Love this question.
    Amiyah: The easiest way is to cut it in half and scoop out the flesh with a spoon, or blanch it in hot water briefly so the skin slips off easily.

  8. Host Opinions

    Amiyah: Let me give you my honest, unvarnished opinion.
    Amiyah: I will be real, this one is growing on me the more we talk about it.
    Poke: Okay okay, fair, I will allow it.
    Amiyah: Amiyah loves tamarillo scooped from the shell with a little sugar, calling it a tangy treat.
    Poke: Poke prefers tamarillo roasted and stirred into a bright sauce.
    Poke: See, this is why people tune in, the strong opinions.

  9. Lightning Round

    Amiyah: Lightning round. Rapid fire, here we go.
    Amiyah: A tamarillo is also called a tree tomato.
    Poke: It belongs to the nightshade family.
    Amiyah: Its skin is bitter and usually peeled away.
    Poke: It comes in red, orange, and yellow.

  10. Recap

    Amiyah: Quick recap before we cook.
    Poke: The hosts learned that tamarillos are a tangy tree tomato from the Andes with a bitter skin and a bright, juicy flesh, enjoyed fresh and cooked in kitchens from South America to New Zealand.

  11. Recipe

    Amiyah: Let us close it out with something delicious.
    Poke: Today we are making Tamarillo and Honey Breakfast Bowls. The full ingredients and steps are right below.
    Amiyah: Thanks for spinning with us. Spin It. Learn It. Love It.™

Recipe Segment

description for amiyah: a stylized illustration of Tamarillo and Honey Breakfast Bowls, plated on a gold rimmed dish with warm golden tones and a soft orange glow, set against a deep matte black velvet background.

Tamarillo and Honey Breakfast Bowls

Ingredients

  • 4 ripe tamarillos, peeled and chopped
  • 1 cup plain yogurt
  • 2 tablespoons honey
  • Half cup granola
  • Fresh mint for garnish

Preparation

  1. Peel the tamarillos and chop the flesh into bite size pieces.
  2. Stir the honey into the yogurt until smooth.
  3. Spoon the yogurt into two bowls.
  4. Top with the chopped tamarillo and a sprinkle of granola.
  5. Garnish with mint and serve right away.

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