tagged: In Season, recipe

In Season: Tamarillos

Posted by Robert Clark in Food and Drink

Tamarillos are generally available from May through to December but those grown locally are ripening beautifully right now so, apart from citrus fruits, they are the only fresh fruit available that has not undergone cold storage. They can appear confronting to the uninitiated (a quick bite will most likely disappoint). Tamirillos require a little preparation, rather than being eaten as is.

The name comes from the Spanish word for yellow, amarillo, plus ‘T’ because of its tomato-like appearance, an alternative name being tree tomato. There are two types: red and yellow skinned. The red variety are more common and astringent compared to the yellow ones.

Tasting like a cross between a tomato and a passion fruit, tamarillos are high in fibre, calcium, iron, phosphorus and vitamins A and C.

To prepare, either skin them by treating them as you would a tomato by cutting a small cross in the top of the skin and plunging them into in boiling water for 30 seconds, before refreshing in cold water. The skin will then peel away easily for slicing. Or you can simply cut them in half and scoop out the flesh.

Their culinary uses vary widely. The earthy tomato flavour aspect enables them to be used as a vegetable, simply halved, seasoned then grilled or baked. They make great salsas, chutneys, pickles and preserves. Add to stews and curries, or use in salads.

For a great breakfast, cut a tamarillo in half, sprinkle with brown sugar and grill until it softens and the sugar melts into a delicious syrup. Enjoy with yoghurt and toasted muesli.

The fruity passion fruit flavours means you can turn them into delicious desserts. Make a syrup by putting ½ a cup of sugar, ¼ cup of freshly squeezed orange juice and ¼ cup of water into a pot and bringing to a gentle simmer in a small pot. Poach the skinned tamarillos until they are very soft but still hold their shape (about 15 minutes). Remove them and gently boil the syrup until it reduces in volume and thickens to a coating consistency. Allow the syrup to cool then slice the tamarillos and pour the syrup over. If you like you can add a cinnamon stick, a piece of star anise and a couple of cloves into to the syrup to spice it up, or some honey for a luscious natural sweetness. The result is delicious with vanilla panna cotta, poured over ice-cream, or with plain or vanilla yoghurt.