What Happens When You Pick Tamarillos Early? Can They Ripen?

Tamarillos, sometimes called “tree tomatoes,” bring a pop of bold flavor to any dish. But timing matters with tamarillos, and picking them too early can lead to an entirely different taste and texture experience. 

If you’ve ever found yourself staring at a tree of not-quite-ripe tamarillos and wondered if it’s worth picking them early—or if they’ll ripen once you do—let’s dive into what happens and what to expect.

The Journey of a Tamarillo: From Sour to Sweet

Just like a journey, tamarillos go through stages that make them progressively sweeter and more enjoyable. On the tree, tamarillos soak up the sun, slowly transitioning from hard, green, and sour to a vibrant red, orange, or purple color. 

It’s only at this final stage that they reach their peak flavor—a unique blend of sweetness with a touch of acidity that complements both savory and sweet dishes.

So what happens when you interrupt this journey? When you pick a tamarillo early, it doesn’t get the full opportunity to develop that rich taste profile. Instead, you’re left with an underwhelming, sour, and somewhat bitter flavor, often coupled with a firmer texture. But does this mean you’re out of luck?

How Do You Know When Tamarillos Are Ripe?

To know when tamarillos are ripe, you’ll want to look for a few key signs. First, check the color. Unripe tamarillos typically appear orange-yellow, but as they ripen, they change to a deeper red or brown hue. The shift in color is a good indicator that the fruit is reaching its peak ripeness.

Another way to tell if a tamarillo is ripe is by its texture. Gently press the fruit with your fingers. When ripe, tamarillos should feel soft, similar to a ripe tomato. If it feels firm or hard, it’s likely still under-ripe and needs more time to ripen.

If you’ve picked a tamarillo too early, don’t worry! Unripe fruits can continue to ripen at room temperature. Simply leave them on the counter and allow them to mature. Check them daily for the right balance of color and softness before enjoying.

In short, keep an eye on the color, check for softness, and be patient if they’re not quite there yet!

Can Tamarillos Ripen Off the Tree?

Here’s the deal: tamarillos can continue to ripen off the tree, but it’s not exactly the same as tree-ripening. Fruits like bananas, tomatoes, and avocados can ripen beautifully on your kitchen counter after picking, thanks to ethylene gas, a natural ripening agent they release. Tamarillos, on the other hand, don’t release as much ethylene gas, which means their ripening process slows down significantly after they’re picked.

But there’s hope! If your tamarillo has already started to show color—perhaps a blush of red or orange—it can continue to ripen after you bring it indoors. But if it’s still a solid green? That’s where you might run into trouble.

The Waiting Game: How to Encourage Ripening

If you find yourself with early-picked tamarillos, try these tricks to give them the best chance to ripen:

1. Give Them Warmth and Light: Place tamarillos in a sunny spot, like a windowsill. Sunlight helps boost their ripening and encourages color changes.
2. Try the Paper Bag Method: If your tamarillo has a hint of color, pop it in a paper bag with a ripe banana or apple. These fruits release ethylene gas, which can help coax your tamarillo along.
3. Patience is Key: Early-picked tamarillos may take much longer to ripen, so give them a week or two before tossing them. Some may surprise you with a softening texture and improved flavor.

Ripening Method	Effectiveness for Tamarillos	Time Needed
Sunny Spot	Moderate	1-2 weeks
Paper Bag with Banana	Higher if slightly colored	5-10 days
Room Temperature Only	Low	2+ weeks (if at all)

These methods won’t guarantee peak flavor, but they can improve a slightly underripe tamarillo’s taste and texture.

To Pick or Not to Pick? Knowing When Tamarillos are Ready

The best way to get the fullest flavor from tamarillos is to let them ripen on the tree until they’re ready to drop. Here’s what to look for:

• Color: Ripe tamarillos showcase deep hues of red, orange, or purple, depending on the variety.
• Slight Softness: Gently press the fruit. Ripe tamarillos have a subtle softness but aren’t mushy.
• Ease of Picking: A ripe tamarillo should come off the branch with minimal effort. If you need to tug or twist, it’s probably not ready.

It’s tempting to pick them early, especially if you’re concerned about pests or a sudden cold snap. But if you can wait, you’ll be rewarded with the fruit’s full range of flavors.

What to Expect From Early-Picked Tamarillos

If you pick tamarillos too early and they don’t ripen well, the texture and taste might leave you disappointed. Here’s what to expect:

Attribute	Early-Picked Tamarillo	Ripe Tamarillo on Tree
Flavor	Sour, bitter	Sweet-tart, rich
Texture	Firm, almost crunchy	Soft, juicy
Versatility	Limited, best in chutneys	Great for fresh or cooked use

Early-picked tamarillos can have a place in the kitchen, though. That firmer texture and tart flavor can work in certain recipes—think tangy chutneys, sauces, or pickled dishes. If you’re a fan of culinary experiments, you might find these early tamarillos add a unique, unexpected twist.

Recipes That Make the Most of Early Tamarillos

If you’re left with a batch of under-ripe tamarillos, try these recipe ideas:

• Spiced Tamarillo Chutney: The tartness of early tamarillos works beautifully with spices like cinnamon, clove, and star anise. Cook down with a bit of sugar, vinegar, and spices for a tangy chutney that pairs well with meats or cheeses.
• Pickled Tamarillos: If you’re feeling adventurous, pickling is a great way to make use of sour tamarillos. Add vinegar, sugar, and your favorite spices for a unique condiment that livens up sandwiches or charcuterie boards.
• Green Tamarillo Sauce: Blend firm, green tamarillos with garlic, cilantro, and a touch of chili for a vibrant, tangy sauce that works wonders on grilled fish or roasted vegetables.

The Takeaway: Timing is Everything

So, what’s the verdict? Can tamarillos ripen after you pick them early? Yes, but with limitations. They can develop some additional color and may soften, but they won’t achieve the same sweetness or depth as those left to ripen on the tree.

Ultimately, the best tamarillos are those that are picked ripe, full of rich flavor, and slightly soft. But if you do find yourself with early-picked tamarillos, don’t fret! With a little patience and creativity in the kitchen, you can still make the most of them. So next time you’re tempted to pick early, remember: good things come to those who wait—or at least to those who have a paper bag and a ripe banana on hand!