In season mid-spring: Tamarillos
Also known as tree tomatoes, tamarillos can be red or golden and are available from May to September.
To select a ripe fruit, choose one which is slightly softened with a yellowish, not green, stalk.
Store in the fridge for up to two weeks, keeping them away from apples which will make them soften faster.
These exotic-looking fruit are a good source of fibre and vitamins A, B6, C and E.
- Tamarillos add interest to meat casseroles. Add the scooped-out flesh of 3 or 4 tamarillos or peeled slices to a beef or lamb stew.
- Add tamarillo to stewed apples and serve with low-fat ice cream.
- Replace apple or banana in cake or muffin recipes with tamarillo flesh. The fruit is particularly nice with vanilla flavours.
- Poach whole, peeled tamarillos until soft in red wine with a little sugar added; serve with yoghurt.
- Tamarillo flesh can be successfully frozen. Freeze in bags and use in smoothies, juices and salsas.
- Serve wedges of tamarillo with a cheese board.
- Try sliced tamarillo with a sprinkle of salt on a cracker or toast.
- Mix diced tamarillo with avocado, a little chopped chilli and onion for a salsa with an edge.
- Tamarillos also make great preserves, jams, chutneys, relishes and sauces.
Fun fact: The tamarillo is native to Central and South America.