Tamarillo

Tamarillo

Tree tomato

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From
Encyclopedia of Food and Cookery

A glossy, plum-red fruit the size and shape of a large egg. There are also yellow and purplish varieties. Tamarillos, natives of South America, have juicy, slightly acid flesh.

Raw tamarillos may be used for fruit salads or on a fruit platter, or arranged in slices or wedges on a cheese board to accompany soft, creamy cheeses. The puréed flesh is used as an ingredient in sweet and savoury dishes, and the sliced fruit as a garnish.

Tamarillos may be poached in sugar syrup and served warm or cold with cream, ice cream or custard.

Basic preparation: Raw tamarillos need no preparation beyond washing. The skin and seeds can be eaten, but as the skin can be bitter, you may prefer to peel the fruit with a knife, or by covering with boiling water for 1 minute, then slipping the skins off with your fingers.

To prepare tamarillo purée: Skin the fruit, then rub flesh through a sieve.

Ingredients

Quantity Ingredient
see method for ingredients

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