Tangy Tamarillo Orange Lime Splash

Imperial June 28, 2026June 28, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings, about 1 cup each
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes

Quick Ingredients

6 ripe tamarillos, about 1 pound whole, yielding about 1 cup pulp
2 cups freshly squeezed orange juice, chilled to 40°F
1/3 cup freshly squeezed lime juice
3 tablespoons honey or agave syrup
1/2 cup cold water or chilled sparkling water
1/8 teaspoon fine sea salt
2 cups ice cubes, plus more for serving
Orange wheels, lime wheels, and thin tamarillo slices, for garnish

Do This

1. Cut the tamarillos in half lengthwise and scoop the pulp into a blender, avoiding the bitter skins.
2. Add orange juice, lime juice, honey or agave, cold water, salt, and 2 cups ice.
3. Blend on high for 45 seconds, until smooth and frothy.
4. Taste and adjust with 1 tablespoon more honey if the tamarillos are very tart.
5. Strain through a fine-mesh sieve for a silky drink, pressing gently with a spoon.
6. Serve immediately over fresh ice at 35°F to 40°F.
7. Garnish with orange, lime, and tamarillo slices.

Why You’ll Love This Recipe

Bright and refreshing: Tamarillo brings a tangy, tropical tomato-like fruitiness that pairs beautifully with sweet orange and sharp lime.
Simple but special: It feels like a café-style mocktail, but you only need a blender, a sieve, and 15 minutes.
Easy to balance: Honey or agave softens the tart edges while a tiny pinch of salt makes the citrus taste brighter.
Great for warm weather: Serve it icy cold for brunch, afternoon sipping, cookouts, or a non-alcoholic party drink.

Grocery List

Produce: 6 ripe tamarillos, 5 to 6 large oranges, 3 to 4 limes, extra orange and lime slices for garnish
Dairy: None
Pantry: Honey or agave syrup, fine sea salt, ice cubes, cold still water or sparkling water

Full Ingredients

For the Tamarillo Citrus Splash

6 ripe red or golden tamarillos, about 1 pound whole, yielding about 1 cup pulp
2 cups freshly squeezed orange juice, from about 5 to 6 large oranges, chilled to 40°F
1/3 cup freshly squeezed lime juice, from about 3 to 4 limes
3 tablespoons honey or agave syrup
1/2 cup cold still water, chilled to 40°F, or chilled sparkling water for a lighter finish
1/8 teaspoon fine sea salt
2 cups ice cubes, for blending
1 to 2 cups additional ice cubes, for serving

For Garnish

4 thin orange wheels or half-moons
4 thin lime wheels
4 very thin tamarillo slices, optional
4 small sprigs fresh mint, optional

Tangy Tamarillo Orange Lime Splash – Closeup

Step-by-Step Instructions

Step 1: Choose and prep the tamarillos

Use ripe tamarillos that feel slightly soft when gently pressed, similar to a ripe plum. The fruit should smell fragrant and fruity, and the skin should be glossy. Tamarillo skin can taste quite bitter, so do not blend the whole fruit.

Rinse the tamarillos under cool running water and pat them dry. Cut each tamarillo in half lengthwise, then use a spoon to scoop the soft pulp and seeds into a blender. You should have about 1 cup of pulp. Discard the skins.

Step 2: Juice the oranges and limes

Squeeze the oranges until you have exactly 2 cups of juice. For the best flavor, use freshly squeezed juice rather than bottled juice; it gives the drink a rounder sweetness and a more vivid citrus aroma.

Squeeze the limes until you have exactly 1/3 cup of juice. If your limes are very firm, roll them firmly on the counter for 10 seconds before cutting to help release more juice.

Step 3: Add everything to the blender

To the blender with the tamarillo pulp, add the 2 cups orange juice, 1/3 cup lime juice, 3 tablespoons honey or agave syrup, 1/2 cup cold water, 1/8 teaspoon fine sea salt, and 2 cups ice cubes. The salt will not make the drink taste salty; it simply sharpens the sweet-tart fruit flavors.

If using sparkling water, do not add it before blending. Instead, blend the fruit juices with 1/4 cup cold still water, then stir in 1/2 cup sparkling water after straining so the bubbles stay lively.

Step 4: Blend until smooth and frothy

Secure the lid and blend on high speed for 45 seconds, or until the tamarillo pulp is fully broken down and the mixture looks smooth, bright, and lightly frothy. The drink should be a vivid coral-orange color with a glossy, tropical look.

Pause and taste a small spoonful. Tamarillos vary in tartness, so if the drink tastes sharper than you like, blend in 1 additional tablespoon honey or agave for 10 seconds. If it tastes too sweet, add 1 teaspoon additional lime juice at a time until balanced.

Step 5: Strain for a silky finish

Set a fine-mesh sieve over a large measuring cup, pitcher, or bowl. Pour the blended mixture through the sieve and press gently with the back of a spoon to extract as much liquid as possible. This removes any larger seeds and fibrous bits, giving the Tamarillo Citrus Splash a smooth, polished texture.

Do not press too aggressively, as that can force bitter particles through the sieve. You should end up with about 4 cups of finished drink.

Step 6: Chill and serve

For the freshest flavor, serve immediately over ice. Fill four glasses with fresh ice cubes, then pour about 1 cup of the strained drink into each glass. The ideal serving temperature is 35°F to 40°F, so use chilled juice and cold glasses if possible.

If you made the drink with sparkling water, pour the strained base into the glasses first, then top each serving with 2 tablespoons sparkling water and stir once gently.

Step 7: Garnish and enjoy

Garnish each glass with an orange wheel, a lime wheel, and a thin slice of tamarillo if you have extra fruit. A small mint sprig is also lovely, adding a cool aroma that works well with the citrus. Serve right away while the drink is cold, bright, and lightly frothy.

Pro Tips

Avoid the skins: Tamarillo skins are naturally bitter and can overpower the drink, so scoop out only the pulp.
Use cold ingredients: Chilled orange juice and cold water keep the flavor crisp and reduce the need for too much ice, which can dilute the drink.
Balance to your fruit: Red tamarillos are often more tart, while golden tamarillos may be a little sweeter. Taste before serving and adjust with honey or lime juice.
Strain gently: A fine-mesh sieve gives the drink a smooth, elegant texture without making it cloudy or bitter.
Serve in clear glasses: The coral-orange color is one of the prettiest parts of this drink, so let it show.

Variations

Sparkling Tamarillo Citrus Splash: Replace the 1/2 cup cold still water with 1/2 cup chilled sparkling water. Stir it in after blending and straining to keep the bubbles fresh.
Ginger Citrus Splash: Add 1 teaspoon finely grated fresh ginger to the blender for a warm, lightly spicy finish that complements the tart tamarillo.
Tropical Tamarillo Splash: Replace 1/2 cup of the orange juice with 1/2 cup pineapple juice for a sweeter, more tropical flavor.

Storage & Make-Ahead

This drink tastes best immediately after blending, when it is cold, bright, and freshly aerated. If needed, make it up to 24 hours ahead and store it in a covered glass pitcher in the refrigerator at 40°F or colder. Stir well before serving, as natural fruit pulp may settle. Do not store it with ice, which will melt and dilute the flavor. If making the sparkling version, prepare and refrigerate the strained tamarillo-citrus base, then add sparkling water right before serving.

Nutrition (per serving)