are a vastly under-rated fruit! They are high in Vitamin C & E, carotene,
fibre, iron and antioxidants and add variety and colour to the dull days of winter,
when most other fruit is in short supply.
are totally in love with the beautiful ruby red fruit that brightens our winter
that are firm and smooth skinned. They will keep 10 days or more if stored in
a cool place.
Tamarillos mix well with
red meats - try grilled and barbequed tamarillo halves with steak. Add a thick
slice or two to a kebab stick. Add small whole tamarillos to a casserole or stir
fried meat dish. Tamarillos are a great meat tenderiser.
- chopped tamarillos combine well with mushrooms, bacon, ham, olives, pineapple,
aubergine, onions and garlic. Add sour cream and off you go! Use tamarillo chutney
on the base.|
trifles, pavlovas & salads with rings of gold or red tamarillos.|
tamarillos for the cherries usually found in a Black Forest Gateau.|
tamarillos by covering peeled tamarillos with several spoonfuls of brown sugar.
Leave for 5 - 6 hours or overnight covered. They will "stew' in their own
juice and taste delicious. You can even add a slurp of liqueur such as Marsala
or brandy. Yum!!|
an awesome sandwich with fresh wholemeal bread, cottage cheese and slices of peeled
wedges of red & golden tamarillo to a cheeseboard.|
Lodge Tamarillo Recipes