The minimum agronomic guidelines necessary to establish the cultivation of tamarillo (Solanum betaceum Cav.) (Solanaceae) are described, as well as its nutritional attributes and activities for harvest and post-harvest. Tamarillo represents an alternative for exploitation as a non-traditional export product, in addition to having qualities that allow it to enter the industry of nutraceutical supplements, such as beverages, jellies and marmalades, but mostly as a strong component in the trend of juices and mixed beverages for thirst. México has, within its physiographic mosaic, areas with agroclimate analogy that are susceptible to housing this species as single crop or in association with others, with an emphasis in increasing the profitability in smallholding areas, such as the limit areas above the coffee (Coffea arabica L.) and chayote (Sechium edule (Jacq.) Sw.) belt. The tamarillo, same as the lulo (Solanum quitoense Lamarck), represents a valuable source to generate income in North American markets, beyond ethnic assumptions.