TAMARILLO AND APPLE COMPOTE (Use on pancakes)
Ingredients:
Tamarillo and apple compote
Ingredients:
Tamarillo Recipes
POACHED TAMARILLOS IN HONEY AND VANILLA SYRUP
Ingredients:
8 red tamarillos
1 vanilla pod
1 cup (220g) caster sugar
1 cup (250ml) water
2 tbsp honey
4 light ice cream slices
Method:
Cut a cross in each tamarillo. Blanch in boiling water for 30 secs then refresh in cold water. Peel the skins and slice into 1cm rounds.
Halve vanilla pod and scrape seeds into a saucepan. Add pod, sugar, water and honey. Stir over low heat, without boiling, until sugar has dissolved. Increase heat and simmer uncovered, for 5 minutes. Add tamarillo slices and simmer for 2 minutes. Allow to cool in syrup.
Serve fruit and syrup over ice cream
SRC: https://www.taste.com.au/recipes/poached-tamarillos-honey-vanilla-syrup/3f0b1353-6782-4ff4-8925-f7132a125197
TAMARILLO CHUTNEY
Ingredients:
750g tamarillos (approximately 12)
1 tablespoon olive oil
1onion, finely chopped
2 garlic cloves, crushed
1long red chili, seeds removed, finely chopped
1 1⁄2cups caster suger
1cup white wine vinegar
3⁄4cup raisins
1teaspoon allspice
1⁄2teaspoon cinnamon
Method:
To make chutney, cut a small cross on the base of each tamarillo. Put tamarillos in a large bowl and cover with boiling water. Stand for 1 minute or until skin begins to peel. Drain and peel.
Roughly chop and put in a bowl.
Heat oil in a saucepan over medium heat. Add onion, garlic and chilli. Cook, stirring often, for 3 minutes or until onion is soft.
Add tamarillo, sugar, vinegar, raisins, allspice and cinnamon. Stir until well combined and sugar dissolves. Bring to the boil.
Reduce heat and simmer for 20 to 25 minutes or until thickened. Remove from heat and spoon chutney into a large, hot, sterilised jar.
SRC: https://www.food.com/recipe/tamarillo-chutney-434406
FRESH TAMARILLO SALSA
Ingredients:
Tamarillos
Fresh chiles / Bell pepper
Onion
Citrus
Fresh herbs
Method:
Prepare the tamarillo by removing the skin and stem. Do a fairly small dice.
Dice and mince all of the fresh ingredients.
Add the fresh-squeezed citrus juice to the prep bowl. Stir to combine. Season with sea salt and fresh ground pepper. Adjust as needed.
Scoop the combined salsa ingredients into a serving bowl with a spoon for serving. Enjoy!
SRC:https://beyondmeresustenance.com/fresh-tamarillo-tree-tomato-salsa/
TAMARILLO GAZPACHO
Ingredients:
1 red onion
1 red sweet pepper
2 tamarillos
½ cucumber
½ clove of garlic
100 ml tomato juice
1 tbsp wood matured balsamic vinegar
6 cherry tomatoes
Salt and pepper
Method:
Roughly chop the onion and sweet pepper. Place in the blender or food processor. Reserve half a tamarillo as a garnish. Peel the rest, cut into pieces and add to the onion and sweet pepper.
Slice a 4 cm section of the cucumber into small cubes and the rest into larger chunks. Add the chunks to the blender with the garlic and pour in the tomato juice. Blend to create a smooth soup. Season with salt and pepper and vinegar. Pour into a jug and leave in the fridge for 1 hour.
Serve the gazpacho in small glasses. Scatter with the cubes of cucumber and add the half cherry tomatoes. Garnish the glasses with a wedge of tamarillo.
SRC: https://www.eatme.eu/en/recipes/tamarillo-gazpacho
TAMARILLO SORBET
Ingredients:
150 grams sugar
1 cloves
500 grams tamarillo
1lemon (juice)
Method:
In a pot, bring sugar and 300 ml (approximately 1 1/4 cups) water to a boil. Add clove and simmer until sugar it dissolves. Peel tamarillos and puree in a blender. Strain puree through a sieve and stir with sugar syrup (remove clove) and lemon juice. Let cool.
Process mixture in an ice machine maker, according to manufacturer's directions.
Alternatively, pour mixture into a shallow metal pan and freeze, stirring vigorously every 30 minutes to prevent large ice crystals from forming. (The more mixture is stirred, the smoother the sorbet will be).
To serve, scoop sorbet into bowls and garnish with tamarillo halves.
SRC: https://eatsmarter.com/recipes/tamarillo-sorbet
ROAST BEETROOT, ROCKET AND SPICED HALOUMU SALD WITH TAMARILLO DRESSING
Ingredients:
Caramelised beetroot
4 medium beetroot cut into 3cm pieces (I leave the skin on)
1 tablespoon pure maple syrup or liquid honey
1 tablespoon olive oil
2 large tamarillos peeled, flesh diced½ teaspoon dijon or wholegrain mustard1½ teaspoons liquid honey1½ tablespoons extra-virgin olive oil
Spiced haloumi
1 teaspoon curry powder
or use ½ teaspoon ground cumin and ½ teaspoon ground turmeric
¼ teaspoon salt
200 g haloumi cut into 0.5 – 1cm thick slices
Salad
4 handfuls rocket or baby spinach
¼ cup sunflower seeds toasted
Method:
Preheat oven to 200degC. Line an oven tray with baking paper.
Toss beetroot with maple syrup/honey and olive oil in prepared tray. Season with salt and pepper and roast for about 20-25 minutes, or until beetroot is soft and caramelised.
Place all tamarillo dressing ingredients in a small jar, screw on the lid and shake well to mix all ingredients together.
On a plate, mix cumin, turmeric and salt together. Dust haloumi slices in spice mixture to lightly coat. Heat a drizzle of olive oil in a large non-stick fry pan on medium high heat. Cook haloumi for 1-2 minutes on each side or until golden outside, and soft and melted inside.
To serve, divide rocket leaves between plates, top with roast beetroot, haloumi (straight form the hot pan) and sunflower seeds. Spoon over tamarillo dressing.
SRC: https://nadialim.com/roast-beetroot-rocket-and-spiced-haloumi-salad-with-tamarillo-dressing/
Ingredients:
3 tamarillos
3 apples I used granny smiths
2 star anise
2 tablespoon raw sugar
A strip of orange zest
Juice of an orange
Method:
Tamarillos are hard to peel with a peeler, but easy if you blanch them first. Cut a cross in their bottoms, drop them into boiling water for a minute, then remove and drop them into cold water. The skin will then peel off easily by hand.
Add peeled and chopped apples, chopped tamarillos, spices, sugar, orange zest and juice to a sauce pan. Cook over a low to medium heat for about 10 minutes, or until the tamarillos have released their gorgeous ruby red juices and the apples are cooked. I prefer my fruit to still have some texture to it, rather than cooking it into a puree.
I then stir through the fruit and pick out the whole spices and orange zest. Biting into a whole clove isn't that nice. You could use ground cloves if you can't be bothered with this - maybe half a teaspoon.
Cool and keep in the fridge until you need it, or eat it hot straight away if you just can't wait.
Makes about two cups.