Background “Tamarillo” scientifically known as Solanum betaceum is an indigenous fruit grown predominantly in Southern parts of India. These fruits are rich in dietary fibre and other bioactive ingredients but often overlooked owing to their availability, lack of awareness etc. Methodology Tamarillo fruits were collected from Nilgiris district, Tamil Nadu, India. Fruits were subjected to different drying methods and steamed. Further, fruits from best-dried method steamed and fresh fruit were analyzed for total phenols, flavonoids and glycosides. Juice and salsa were developed and evaluated for various parameters. Results Compared to every drying method, Freeze-dried samples of whole fruit pulp and flesh were found to be statistically significant (P=0.020), (P = 0.005). Phenols, flavonoids and Glycosides of FDWP were found to be (56.4, 45.8, 16.2 mg/ 100ml) respectively. The overall mean and standard deviation of the nutritional content in sundried tamarillo exhibited SDWP (24.3+15.1), SDF (23.1+14.6) and SDP (20.5+8.9). Cabinet dried tamarillo exhibited CDWP (20.2+23.6), CDF (17.9+19.9), CDP (16.4+15.8). The freeze-dried tamarillo exhibited FDWP (40.6+5.02), FDF (33.5+4.03), FDS (49.5+21.8), FDJ (33.6+9.3) and FDP (31.0+10.2). A significant difference between tamarillo salsa and juice of P = <0.001 was observed. Conclusion Freeze-drying best preserves tamarillo bioactive compounds and extends its availability beyond its season, making it more desirable as fresh juice or salsa.