Tamarillos- a very versatile, distinctively different, delicious fruit grown in New Zealand and exported around the world from May to September
Tamarillos can be eaten raw or used as the fresh fruit in all basic fruit recipes from cheescakes to apple crumble, from icecream and sherbets to fruit sauces, chutneys, jams, jellies, and pickles. Sliced on pizzas, toast and in sandwiches or added to casseroles and even lightly fried as as a steak accompaniment.
To remove skins: Pour boiling water over fruit and allow to stand for a few minutes.Tip out hot water, cover with cold water and peel fruit.
Fresh fruit dessert
fruit into 1 cm thick rounds.
Tamarillos poached12 small peeled whole fruit
1 1/2 cups of cold water
3/4 cups of sugar
Poach fruit in water until tender.
If fruit a large size, halve them lengthwise.
Serve with ice cream
3/4 cup sugar
Combine the sugar, cornstarch and salt in water.Add fuit and cook until thick and bubbly.
Tamarillo Topping1 cup apple juice
1 cup finely chopped and peeled tamarillos
1 tablespoon cornstarch
Boil tamarillos in apple juice until soft , mash or puree, reheat and add cornstarch and a dash of lemon juice.