The mini pepino is originally from South America. It's also called Tzimbalo and pepino lloron. It grows in the mountains in countries such as Columbia, Peru, Ecuador, Bolivia and Chile. It's a member of the nightshade family like potatoes, aubergine, peppers and tomatoes. This non-hardy perennial is usually grown as an annual in our country (the Netherlands). The taste is a distinct and exotic combination of melon, banana and pineapple. The fresh sweet taste lingers in the mouth for a long time. The small, round solid fruits ripen from light green to greenish-yellow with green to purple-brown stripes. The skin is quite firm and sometimes even a little hard.
The mini pepino is very healthy and contains, among others, the vitamins: A, B1, B2, B3, B11 and C. Vitamin C is present in a large quantity in mini pepino. And the minerals: calcium, phosphorus, iron, iodine, potassium, copper, manganese and zinc. It also contains antioxidants, fibre, protein and few calories. Mini pepino is delicious in combination with: olive oil, honey, hazelnuts, gorgonzola, cod, chives, bacon, Parma ham, salmon, tuna, mint, red wine vinegar, mustard, feta, paprika powder, chilli powder, tomato paste and Greek yoghurt. And other fruit and vegetables such as: pineapple, apple, garlic, tomatoes, rocket salad, beetroot, potatoes, mixed lettuce, mango, banana, mushrooms, cucumber, melon and sweet peppers. The mini pepino can also be used as fruit or combined with ice cream as a dessert or make a delicious exotic fruit salad. Delicious jams, fruitcake fillings and sweet sauces can also be made from the fruits of this plant. The skin of the mini pepino is quite hard, just like the skin of an apple, so it can be kept longer. The skin of the mini pepino is very bitter and therefore better not be eaten. Peel the fruit before use or scoop out the flesh. The mini pepino can be kept in the vegetable compartment of the fridge for about 2 - 3 weeks. They can also be kept at room temperature for about 4 - 5 days. Non hardy perennial. Height: 75 - 80 cm.
Indoor sowing: March - May
Germination: 10 - 21 days
Germination temp.: 19 - 22°C
Sowing depth: 1 - 2 mm
Plant distance: 45 - 50 cm
Plant position: sunny and sheltered (greenhouse)
Harvest period: September - end of October
Sow indoors in trays filled with moist potting soil from March on. Sow shallow and press the seeds gently in the soil. Tzimbalo is a light germinator. Put the trays in a warm room or propagator. The ideal germination temp is 19 - 22 °C. Keep the temperature as even as possible. Don't let the temperature drop during the night. Cover the trays with a lid or clingfilm to retain the moisture.
Remove the clingfilm or lid when the seedlings emerge. Transplant the seedlings to seperate pots after 10 - 14 days. Put the pots away at a cooler temperature of approx. 18 °C.
Harden the plants of by putting them outside during the day for approx. 10 - 14 days from the beginning of May. Plant them in a greenhouse on a sunny and sheltered spot after this period. Use eventually large pots or put them in the soil. Keep the plants 45 - 50 cm apart. Keep moist, but not waterlogged. You can harvest from the beginning of September.
