Tamarillos, also known as tree tomatoes, reach commercial maturity 21-24 weeks after flowering, indicated by their full red or yellow color. They should be harvested near full ripeness to ensure optimal flavor, as their average sugar content is 6% and acidity is 1.8%, contributing to their tangy taste. For postharvest storage, maintaining temperatures between 3-4°C (37-39°F) with 90-95% relative humidity is ideal, allowing for a storage life of 6-10 weeks. Exposure to ethylene accelerates aging and respiration without enhancing taste. Tamarillos are susceptible to chilling injury, displaying symptoms like brown discoloration and surface pitting if stored below recommended temperatures. Culinarily, tamarillos are versatile; their tangy and slightly sweet flavor makes them suitable for both sweet and savory dishes. They can be eaten raw by scooping out the flesh, added to salads, blended into smoothies, or used in chutneys and sauces. Due to their bitter skin, it’s common to peel them before consumption. Nutritionally, tamarillos are rich in vitamins A, C, and E, as well as antioxidants, supporting immune health and offering anti-inflammatory benefits.