tamarillo

Tamarillo Chutney

2 medium jars

Ingredients:

  • 10-12 tamarillos (Tree Tomatoes)
  • 1 cup dates, chopped
  • 1 large onion, diced
  • 1/2 cup cider vinegar
  • 1 cup orange juice
  • 1/2 tsp all spice
  • pinch of salt and pepper

Instructions

  1. Prepare the fruit – scoop out the tamarillos with a spoon and chop into small pieces.
  2. Add all ingredients to a pot and bring to the boil.
  3. Simmer for 30 minutes.
  4. Remove from the heat, and spoon into sterilised jars.
  5. Store in the fridge for a few weeks before eating, to allow the flavours time to settle.

Optional: Add 1/2 tsp grated lemon rind when cooking

Stewed Tamarillo and Strawberry Compote with Ginger & Cinnamon

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 5 strawberries (optional)
  • 1/2 tsp vanilla essence
  • 1/2 cup caster sugar
  • 1 knob ginger
  • 1/2 tsp ground cinnamon

Instructions

  1. Prepare the fruit – peel and core the apples, then slice apples and strawberries into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the cinnamon, grated ginger and vanilla, cook, covered, for 15 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. Cool for at least 20 mins before serving with ice-cream or dolloped on toast as a spread.
  6. Store in a jar in the fridge, for up to 5 days

Optional: Add 1/2 tsp grated lemon rind when cooking

Tamarillo Sago

Serves 6

Ingredients:

  • 1/2 cup sago
  • 1 1/2 to 2 cups water
  • 1 cup sliced tamarillos (Tree Tomatoes) or other seasonal fruit like peaches, berries.
  • 1/2 tsp vanilla essence
  • 3 tbsp caster sugar

Instructions

  1. Add sago and water to a saucepan, bring to the boil, stirring all the time.
  2. Cover with a lid, then reduce heat and summer until sago is clear.
  3. Scoop out the tamarillos with a spoon and chop into small pieces.
  4. Add the tamarillo, vanilla and sugar to the saucepan, simmer for 5 more minutes.
  5. Serve hot or warm with ice-cream or cream.

Optional: Add a pinch of cinnamon when cooking

Seasonal Stewed Fruit

Ingredients:

  • 500g over-ripe seasonal fruit (rhubarb, plums, tamarillos, apples, peaches, apricots etc)
  • 3 heaped tbs caster sugar
  • 1 piece of orange rind
  • 2 tbs water
  • 1/2 tsp ground cinnamon

Instructions

  1. Chop up all the fruit, discarding any stones, slice the rhubarb into 3cm pieces.
  2. Place the fruit in a pot, add the sugar and water, score the orange peel and add along with the cinnamon to the pot.
  3. Cook on a medium heat with the lid on for approx 20 mins.
  4. Once the fruit has softened, remove the lid and let the liquid reduce until thick.

TIPS: serve with yogurt or ice-cream, over shortcrust pastry with custard, with muesli.

Tamarillo and Apple Hand Pies

Serves 6

Ingredients:

  • 2 cooking apples peeled, cored and cut into small pieces
  • 3 tamarillos (Tree Tomatoes)
  • 1/2 tsp vanilla essence
  • 50g caster sugar
  • 1 tbsp cornflour
  • juice from 1 orange
  • 1 tsp cinnamon
  • 2 x 320g shortcrust pastry sheets
  • 1 egg beaten
  • baking tray and baking paper

Instructions

  1. Prepare the fruit – peel and core the apples, then slice into small cubes.
  2. Scoop out the tamarillos with a spoon and chop into small pieces
  3. Put the apples, tamarillos and caster sugar in a saucepan with the orange juice and vanilla, cook, covered, for 6 mins until soft, stirring once or twice.
  4. Remove from the heat, and allow to cool for 15 minutes.
  5. In a separate bowl, mix the cornflour with 1 tbspn cold water, and the cinnamon, then add it into the fruit mixture, stirring until combined.
  6. Unroll the pastry sheets and cut into 4 squares per sheet.
  7. Spoon the fruit filling onto one half of the pastry, leaving a 1cm border around the edge. Brush the beaten egg around the edges and fold the pastry over the top.
  8. Use the prongs of a fork to seal the edges, then brush tops with egg.
  9. Use the fork to poke some steam holes in the middle.
  10. Repeat with the remaining pastry / filling.
  11. Arrange the hand pies on a baking sheet lined with baking paper then chill in the fridge for at least 30 mins, or up to 24 hrs. You can also freeze them at this stage for up to 3 months.
  12. Bake the pies for 20 mins at 200 celsius. If cooking from frozen, bake for an extra 5 mins.
  13. Cool for at least 20 mins before serving with ice-cream or custard.

Optional: Add a pinch of cinnamon when cooking