Tamarillos can be added as a secondary fermentation flavouring to kombucha tea for a tart and tangy taste. The fruit should be mashed and added at a ratio of 3 tamarillos to 1 litre of kombucha, however great care should be taken to not allow too much carbon dioxide gas to build up in sealed bottles during secondary fermentation. The sugar content of fresh tamarillos added to kombucha can generate a rapid carbon dioxide production in secondary fermentation within just 48–72 hours.