Also called TAMARILLO, tamarilho, tomatão, and sangue-de-boi in Portuguese. This fruit native to the Andes has a sweet-and-sour flavor and can be eaten fresh, or used in savory recipes. When the skin is still yellowish, they are firmer and more acidic. As the fruit ripens and becomes redder, the pulp gets softer and sweeter. It can also be used to make sauces, juices and jams.