The tamarillo (Solanum betaceum) is a subtropical species exploited as a fruit for exportation in countries such as Colombia and New Zealand. In Brazil, this fruit is exotic and their nutritional characteristics and technology are little known. This study aimed to characterize the fruits of two varieties of tamarillo, the yellow and the red, found in the Vale do Jequitinhonha region in the state of Minas Gerais. It was discussed the physical, physicochemical and proximate composition. The results of proximate composition and physicochemical characterization showed that there is a great similarity between the two varieties, presenting only major difference in the percentage of ash (0.152 ± 0.046 and 1.054 ± 0339) and reducing sugars (5.283 ± 0.463 and 2.979 ± 0.090). The yield of tamarillo pulp was more than 67%, the average value of total soluble solids was in order of 12.5%, and the average of the quotient from TSS / TAc was above 7.0. These characteristics of the tamarillo allow considering it for consumption in natura and possible raw material for the food industry.
tamarillo; tree tomato; Solanum betaceum; Cyphomandra betacea; proximate composition
