Tamarillos: A great taste treat (+recipes)

Tamarillos are an acquired taste that can become addictive. When we had  friends to dinner who swore they didn't enjoy the distinctive tang of tamarillos, I  served my easy rolled pavlova and - unbeknown to them - filled it with whipped cream and tamarillo puree. They devoured it with enthusiasm and asked for seconds.

Cream softens the flavour of tamarillos, whether in desserts or as a sauce for meats.

Tamarillos are still relatively unknown overseas. A  food writer friend from San Francisco picked up a tamarillo and bit into it. She swore she would never look at one again. The skin is very bitter and should never be eaten. And for most first-time tasters a little sugar on the fruit helps the enjoyment.

This egg-shaped fruit, native to South America, was once known in New Zealand as the tree tomato because of  the similarity of the  seed and flesh structure. It was a misleading name as it led many overseas cooks to use the fruit as a raw vegetable. So  the name was changed to tamarillo, which has helped increase its appeal overseas.

Choose firm fruit that are heavy for their size. When ripe, tamarillos should be fragrant, yield slightly to finger pressure and the stems should be black not green. They can be ripened at room temperature. Once ripe, they should be refrigerated  in a plastic bag and will last for 10 days. They can be frozen, unpeeled, for  three months or sliced and sprinkled with sugar and frozen in an airtight container for up to a year.

The easiest method of removing the skins is to make a cross at the pointed end of the fruit, put  them in a bowl, cover with boiling water, stand for two to three minutes and drain.

Refresh them in cold water and when cool enough to handle, peel. Red, amber and gold tamarillos are an exciting taste sensation. The  gold is considered to have a milder flavour.

Quick ideas with tamarillos

* Halve, scoop out the flesh, sprinkle with brown sugar and enjoy on breakfast cereal.

* Thickly slice and fry with bacon.

* For lunch, slice and place between buttered rye bread with slices of salami or smoked beef.

* For nibbles, place slices on small croutons and top with pate and toasted walnuts.

* Or cut into wedges and spear on a cocktail stick with blue cheese.

* Serve sweetened slices on hot scones topped with whipped cream.

* Add slices to pork and beef casseroles in place of tomatoes.

* Puree, sweeten and drizzle over icecream.

BAKED TAMARILLOS WITH HONEY & RED WINE

6 large red, gold or amber tamarillos, stems on

1 cup red wine

2 tbsp manuka honey

2 star anise

With the point of a sharp knife, make a small cross in the skin at the pointed end of each tamarillo. Place in a bowl and cover with boiling water. Stand for 2-3 minutes, drain and refresh in cold water.

Preheat the oven to 160C.

Cut each tamarillo in quarters from the pointed end almost to the stem end. Roll back the skin from the point to the stem end. Place in a baking dish.

Combine the red wine, honey and star anise and simmer until the honey is dissolved.

Pour over the tamarillos. Cover loosely.

Bake for about 15 minutes, remove the cover, baste the tamarillos and continue baking until tender, about 10 minutes. Cool.

Great served with whipped cream or icecream. Serves 4-6.

INDIAN-STYLE TAMARILLO CHUTNEY

100g peeled root ginger, chopped

10 cloves garlic, chopped

1 1/4 cups cider vinegar

1/2 cup canola oil

1 onion, diced

1 tbsp each: ground turmeric, chilli powder

2 tbsp ground cumin

1 tsp each: salt, mustard powder

700g red tamarillos, peeled and diced

2 apples, peeled and diced

1 1/2 cups lightly packed brown sugar

1/2 cup chopped pitted dates

Put ginger, garlic and 1/2 cup of the cider vinegar into a processor or blender and mix until smooth. Heat oil in a large saucepan. Add onion, turmeric, chilli powder and ground cumin and fry until fragrant. Add the ginger and garlic paste, the remaining vinegar, tamarillos, sugar, apples, salt, mustard and dates.

Cook over low heat, stirring occasionally, until thickened, about 35 minutes. Pour into sterilised jars, filling to the top. Wipe the rims. Seal when cold. A thin layer of oil can be poured on top to help keep the contents airtight before sealing. Makes 5 cups.

TAMARILLO-TOPPED LAMB

8 mid-loin chops

Salt and freshly ground black pepper to taste

4 red or golden tamarillos

4 tbsp redcurrant jelly

Sprigs common or Vietnamese mint

Snip around the outside edge of the chops. Season. Fold the ends around to form a compact shape.

Place under a hot grill and cook for 5-6 minutes each side.

Top each chop with peeled and sliced tamarillos and brush with warmed jelly. Place under the grill for a further minute to heat the tamarillos. Garnish with mint. Serves 4.

TAMARILLO & CUSTARD MUFFINS

Topping: 2 tbsp brown sugar

1/2 tsp ground cinnamon

1 large tamarillo

Muffins: 2 cups self-raising flour

1/2 tsp ground cinnamon

1/2 cup caster sugar

100g butter, melted

1 egg, lightly beaten

1 cup milk

2-3 tamarillos, peeled and sliced

1/2 cup thick, prepared custard

Preheat the oven to 190C. Lightly grease an eight-hole muffin pan.

Combine the brown sugar and cinnamon and place aside. Peel and slice the tamarillo.

Combine the dry ingredients in a bowl. Combine the liquid ingredients and mix into the dry ingredients until just moistened.

Half fill the muffin holes with the mixture.

Smooth the top with a teaspoon moistened in warm water. Make a dent in the middle of each.

Drop in a good teaspoon of custard and a half slice of tamarillo. Top with the remaining muffin mixture. Top each muffin with a half slice of tamarillo and sprinkle with the brown sugar and cinnamon mix. Bake for about 25 minutes. Cool on a wire rack. Makes 8.