Tamarillos, those gloriously coloured and flavoured beauties, are hitting the shelves now and will be peaking in July, so it's perfect timing to boost your vitamin C, antioxidants and potassium.
There are many ways to enjoy this fruit that has been a mainstay in New Zealand since the late 1800s- the fruit would then have been purple or yellow, as it wasn't until the 1920s that the red variety was developed from South American seed.
When I was little, we called them tree tomatoes and ate loads cut in half and sprinkled with white sugar. The name was changed for obvious reasons, largely to avoid confusion with the garden tomato, and to acknowledge the completely different taste and uses.
Today's three recipes show the versatility of the fruit. Making it into chutney is an obvious use and possibly a little boring but not when teamed with fragrant Indian spices.
Having a jar or two of this in the cupboard is a godsend. It is delicious with curry or on a sandwich, or just with a hunk of cheese.
Tamarillos are wonderful roasted and served with pork, venison or duck, poached whole with saffron or just vanilla and sugar. They can be pureed with apple for breakfast or added to a smoothie; they are also very good when used to tenderise meat and great thrown into a casserole.
The skin needs to be removed, either with a peeler or by cutting a cross on the end and covering with boiling water until the skin can easily be peeled away.
Chef's tip
When buying or picking, look for full colouration and a slight softening. Tamarillos will keep in the fruit bowl for a week, in the fridge for two or can be peeled and frozen whole.
