Recipes: Tasty Tamarillos


Tamarillos are in season now. These versatile fruits come in a variety of jewel-like colours and are rich in antioxidants, being high in vitamins A, B6 and C. They also contain vitamin E and thiamine and the minerals potassium, manganese and copper, which helps the body to use iron more effectively – as well as smaller amounts of selenium, phosphorus, boron, zinc, iron, chromium and molybdenum. In short, they’re really good for you! And if you’re spending some time off the road this winter, why not use the time to stock up on some spicy sauces and chutneys, or to make a simple and delicious fruit brandy?

Recipes: Tasty Tamarillos
Tamarillos are in season now

Tamarillo and bacon stir fry

Stir fry until almost cooked:

  • 1 large kumara, chopped
  • 2 onions, chopped
  • 5 rashers of bacon, sliced into strips

Add:

  • 1 tab finely chopped ginger
  • 2-3 red tamarillos, diced

Stir fry for a short time longer before adding half a finely-sliced red cabbage. Simmer with a lid on until cabbage is cooked. Toss and serve with rice and whole, boiled small beetroots.

Tamarillo spicy sauce

  • 1.3kg tamarillos
  • 1 large granny smith apple
  • 1 large onion, all skinned and chopped
  • 700g sugar
  • 750ml bottle vinegar
  • 1 teaspoon ginger
  • 1 level tsp salt
  • 1/4 tsp cayenne pepper

Boil for two hours with no lid on, stirring often and strain through a sieve before pouring into sterilised bottles or jars.

Tamarillo chutney

  • 24 peeled and sliced tamarillos
  • 6 apples
  • 6 onions
  • 4 1/2 cups brown sugar
  • 1 1/2 teaspoons mixed allspice
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 cups vinegar

Chop up tamarillos, onions and apples. Mix in other ingredients and boil for one hour before pouring into sterilised jars.

Tamarillo brandy or vodka

Scoop the pulp from enough fruit to make around four cups of tamarillo. Dissolve one and half cups of sugar in a 750ml bottle of brandy or vodka. Pour over fruit in a lidded glass or ceramic container and cover for four to six months. Strain liquor to drink and use the fruit pulp for desserts.

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