Do a taste-bud tango with tamarillos (+recipes)

What is colourful and flavoursome whether raw or cooked; has an eye-appealing seeded centre; complements fruits, vegetables, cheeses, meats, seafood and puddings; can be stir-fried, stewed, grilled, roasted, baked and barbecued; and boasts beneficial nutrients including vitamins A, B6, C and E? The versatile tamarillo, one of New Zealand's exceptional fruits.
Tamarillos were introduced in the 19th century from South America but it was New Zealand horticulturalists who developed the fruit we enjoy today. Originally called tree tomatoes, the name was changed in the 1950s to avoid confusion when exported.
I've already created 100 recipes for tamarillos and published them in a cookbook but I continue to discover new ways of presenting the fruit. In fact, I keep finding foods that complement tamarillos beautifully.
My latest craze is tamarillos and pears. The sweetness of ripe pears marries well with the tang of the tams. The two are excellent when served with blue cheese as a snack and even more special when dotted with a little Tabasco sauce. Pears and tamarillos combine wonderfully in crumbles, tarts and preserves.
Avocado and tamarillo has long been a favourite combo of mine. Tamarillo guacamole is superb with crunchy corn chips. I recently served sliced avocados, tams, lettuce and grilled bacon between two slices of toasted ciabatta to an unexpected lunch guest - what a winner.
Walnuts and tamarillos are another great match. I often lightly toast walnuts to bring out the flavour and make them crisp. Pate topped with chopped toasted walnuts and served with sliced tamarillos and crostini is great with pre-dinner drinks. Or place walnuts, tamarillos and whipped cream in an old-fashioned sponge cake.
To temper the tangy taste of tamarillos try them diced, mashed or pureed and combined with whipped cream as a topping for cakes, tarts, in trifles or as a filling for eclairs or lamingtons. Or combine in a smoothie with yoghurt or ice cream and ripe pear.
RECIPES
TAMARILLO & BLUE CHEESE-STUFFED CHICKEN BREASTS
Pear makes an excellent substitute for the avocado, if preferred.
2 large skinned and boned chicken breasts
3-4 tamarillos, peeled and sliced
40g creamy blue cheese, sliced
4-6 rashers streaky bacon
freshly ground black pepper to taste
1 tablespoon olive oil
1/2 large avocado, peeled and sliced
balsamic glaze to garnish
Make a pocket in the chicken breasts cutting almost the entire length of each breast. Line 2-3 slices of tamarillo along the pockets. Top with the blue cheese. Fold the chicken over to enclose the filling. Wrap the bacon around the breasts from one end to the other. Secure with cocktail sticks. Season. Wrap tightly in plastic film and refrigerate until ready to cook.
Preheat the oven to 180C. Remove the film from the chicken when ready to cook.
Heat the oil in a non-stick frying pan on medium-low. Saute the rolls, until the bacon is lightly coloured. Place in the oven and cook for 30 minutes or until the chicken is cooked through. Remove and tent with foil for 5 minutes before slicing into about 3cm thick rounds.
Place the rounds on serving plates. Place slices of tamarillo and avocado along side the chicken. Drizzle with balsamic glaze. -Serves 4
QUICK & EASY TAMARILLO & PEAR JAM
Pears are low in pectin, the setting agent in fruit. Hence I experimented using the special jam setting sugar from Chelsea containing citric acid and pectin.
500g (about 4) red tamarillos
1kg jam setting sugar
600g pears, peeled, cored and chopped
1 knob butter
To peel the tamarillos, make a small cross in the pointed end of each one. Place in a bowl and cover with boiling water. Stand for 2-3 minutes, then drain and refresh in cold water. The skins should peel off easily.
Slice the tamarillos into a heavy saucepan. Place the sugar on top. Stand for a couple of hours to allow the juices to form. Mash or puree the pears. Add to the saucepan and stir well over low heat until the sugar is dissolved, stirring occasionally. Do not boil. Add the butter. Bring to the boil. Boil rapidly for 4 minutes only, skimming the surface of any foam. Spoon a little on to a saucer, cool slightly, then run your finger over the top. If the surface wrinkles, the jam is ready to pour into hot, sterilised, jars and seal. -Makes about 6 cups
TAMARILLO & WALNUT CAKE
3-4 tamarillos, peeled and sliced
3 tablespoons sugar
2 large eggs
200g caster sugar
2/3 cup each: canola or light olive oil, dry white wine
1 teaspoon vanilla essence
250g (2 cups) plain flour
1 teaspoons baking powder
3 tablespoons walnut meal or very finely chopped walnuts
Preheat the oven to 180C. Line the sides and base of a 20cm square cake pan with baking paper. Cover the base with the tamarillo slices. Sprinkle with the sugar. Place the eggs and caster sugar in a bowl. Beat with an electric beater until thick and creamy. Slowly beat in the oil, wine and vanilla. Sift the flour and baking powder then fold into the batter together with the walnuts. Pour over the tamarillos.
Bake for about 45 minutes or until a skewer inserted in the centre comes out clean. Stand for 5 minutes then invert on to a serving plate. Remove the baking paper. Best served warm dusted with icing sugar. Serve with whipped cream, if preferred. -Serves 8-10
TAMARILLOS BAKED IN VANILLA SYRUP
Great served with rice pudding or bread and butter pudding. If vanilla syrup is not available try a liqueur such as Cointreau or Grand Marnier.
4 tamarillos, peeled and halved lengthwise
4-6 tablespoons vanilla syrup (I used Heilala Vanilla Syrup)
Preheat the oven to 160C. Place the tamarillos in a baking dish just large enough to hold them. Drizzle with the vanilla syrup. Cover loosely with foil. Bake for 30 minutes, basting occasionally. Serve warm or cold. The tamarillos (and pudding) can be drizzled with a little extra vanilla syrup on serving. -Serves 4
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