Tamarillo Recipes

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                        

Slice peeled fruit into 1 cm thick rounds.
Sprinkle with sugar to taste.
Add a little water then allow to stand
for a minimum of 20mins.
Serve with custard or icecream.

  Tamarillos poached

12 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


Tamarillo Sauce

3/4 cup sugar
2 teasp cornstarch
a dash of salt
1/3 cup water
4 cups finely diced or chopped and peeled tamarillos, or apples and tamarillos.

Combine the sugar, cornstarch and salt in water.Add fuit and cook until thick and bubbly.

  Tamarillo Topping

1 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.