Ovoid to rounded, 8-10 cm long berries. The skin is smooth, firm, yellow, orange-red or dark purple in color.
Underneath the skin is a soft, fleshy and very juicy pulp with a characteristic slightly sour to bittersweet taste, which is compared to passion fruit and kiwi with a hint of distinctively aromatic tomato apple. Numerous soft seeds of black color are arranged in a circular pattern in jelly-like orange to red flesh, on the transverse section they are very decoratively arranged as two horseshoes facing each other.
The fruits are very sensitive to bruises and should not be stored for a long time. The skin is bitter to very bitter., so it is usually peeled before consumption. Peeling is facilitated by briefly pouring boiling water over the fruit, similar to tomato apples. The acidity of the flesh can be reduced by peeling the fruit, cutting it, sugaring it on all sides and letting it sit overnight in a slightly cool place.

Tomatoes are eaten peeled or scooped out with a spoon after cutting them (beware: the bitterness of the flesh is more pronounced towards the skin). The tamarillo can also be squeezed in your hand and squeezed the softened pulp after cutting or cutting the stem. The cooled and lightly sugared pulp is an excellent breakfast. It adds an interesting taste to compotes and distinctive meat mixtures.

The fruits are rich in vitamin C, potassium and copper. Native to East Asia and southern China, today it is also grown in Japan, Taiwan, North and South America and the Mediterranean. In 1846, the first plants also came to Europe, originally as ornamental.