Tamarillos must be harvested as close to full-ripeness as possible to assure good flavor for the consumer.
The average content of total sugars (sucrose + glucose + fructose) is 6% and of total acids (mainly citric acid) is 1.8 % (fresh weight) in a ripe tamarillo fruit, which explains its acidic (sour) taste.
Size, shape and color uniformity, freedom from defects and decay.
