Description
Description
Tamarillos, also known as tree tomatoes, are brightly coloured, egg-shaped fruits with a juicy flesh and a distinctive sweet-tart flavour.
They can be eaten fresh or used in jams, chutneys, sauces, smoothies, desserts and baking. Their tangy flavour also works particularly well with rich meats such as pork and duck.
When eating them fresh, the easiest way is to cut the fruit in half and scoop out the flesh with a spoon. The skin can be quite bitter, so it is usually removed rather than eaten.
A little tip: If you have lots of ripe tamarillos, blanch them briefly in boiling water and then plunge them into cold water. The skins should peel away much more easily, ready for preserving, cooking or freezing.
Tamarillo Chutney
Ingredients
4 tamarillos
1 small onion, finely chopped
¼ cup brown sugar
¼ cup vinegar
½ teaspoon ground ginger
Pinch of salt
Method
Peel and roughly chop the tamarillos.
Place all the ingredients into a small saucepan.
Simmer gently for around 20 to 30 minutes, stirring occasionally, until the fruit has broken down and the chutney has thickened.
Allow to cool before serving.
Serve with cheese, cold meats, roast pork, chicken or duck.
Tammy’s tip: Tamarillos are naturally quite tangy, so taste your chutney before adding extra vinegar or sugar. Every batch of fruit has its own little personality!
