In the or­chard

NZ Lifestyle Block - - Contents -

How to get 20kg from one tamar­illo tree

The na­tives of the cool, up­land, trop­i­cal ar­eas of the An­des don’t like to be too cold or too hot.

In chilly NZ, they are lim­ited by win­ter frosts be­low -2°C so they are mostly grown in coastal ar­eas. NZ ex­ports around 2000 tonnes per year, and is where the name ‘tamar­illo’ was in­vented to make them sound more ex­otic than a tree tomato.

Fruit can be red or yel­low; per­son­ally I pre­fer the more tangy red ones. The plants grow from seed to about 2m tall, long and leggy, and only fruit af­ter they have formed 21 branches, usu­ally af­ter Year 2. To get the most out of your tamar­illo: • they only live for a decade, so al­ways have a few young ones com­ing on to re­place the old ones; • tip cut­tings will fruit sooner, and tend to pro­duce a stronger, more com­pact bush; • old wise grow­ers will tell you to grow your tamar­illo plants un­der the house eaves fac­ing north. In coastal and windy ar­eas it pays to shel­ter the trees, and cover them dur­ing a frost; • don’t put them in your green­house; they grow bet­ter out­side away from white­fly which cov­ers them like snow oth­er­wise; • feed them like a tomato, with plenty of ni­tro­gen and trace el­e­ments; • prun­ing in­creases fruit size, so in sum­mer trim some of those leggy grow­ing branch ends back by 60cm.

Com­bine it all and you can har­vest up to 20kg per plant – we have had a ba­nana box full off one tree.

This book gives you easy, stepby-step lessons on how to make your own de­li­ciously flavour­ful breads, the equip­ment you need, flour and gluten-free op­tions, plus recipes from top ar­ti­san bread­mak­ers for cia­batta, sour­dough, baguettes, bagels and more. 100 pages All the ba­sic cheese­mak­ing pro­cesses, in­gre­di­ents and equip­ment, plus there are easy step-by-step recipes for more than 20 cheeses.

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