Jan Bilton: Winter fruits
Our delish winter fruits are chock full of vitamin C just when we need it most. Oranges, mandarins and lemons, tamarillos and kiwifruit brighten winter days with their colourful goodness.
To peel tamarillos, remove the stalks (unless required for their looks in a recipe), make a cross on the pointed
end using a sharp knife, place in a bowl and cover with boiling water. Allow to stand for two to three minutes then drain and refresh in cold water. Peel from either end. Some tamarillos have a hard seed in the outside flesh in about the middle. This can be flicked out with a knife. If left, they can be eaten but don’t crunch on them — you could possible break a tooth.
Kiwifruit are great for breakfast and after-school snacks but can also be dressed up for dinner parties. Sauté quickly in butter, sizzle in a little orange juice then flame in brandy and spoon over fish or prawns; dice and mix with generous amounts of finely chopped mint to serve with lamb; or top pavs or cheesecakes with slices and drizzle with melted dark chocolate.
Easy-peel mandarins are particularly plentiful this winter and make great snacks for the lunch box but they also add colour and flavour to sweet and savoury sauces, bakes and desserts. Enjoy!
Gluten-free mandarin bread
Ensure the eggs are at room temperature before using. Get the recipe
Fish tacos with kiwifruit salsa
Add more chilli if preferred. Get the recipe
Tamarillo, banana and blueberry crumble
Gluten-free. Get the recipe
