Off the Shelf
Tamarillo — isn't that a Texas city?
By Wanda A. Adams
Advertiser Food Editor
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| Tamarillos taste a bit like passion fruit, but are less assertive.
Deborah Booker • The Honolulu Advertiser |
The succulent, sweet-tart flesh can be eaten as is or made into a variety of sweet and savory dishes. It is rather like passion fruit, but not as assertive in flavor. The fruit can be stored, refrigerated, for a considerable time (but remember that it's already made the long trip from New Zealand.)
To eat fresh: Cut the fruit in half and scoop out the flesh and edible seeds. One caveat: Don't cut the fruit on a permeable surface because the brightly colored juice stains. A plastic cutting board is best.
To peel fruit: Tamarillos have a bitter, tough skin, which is edible but unpleasant. Peel them as you would ripe tomatoes. Immerse them in boiling water 1-2 minutes, then pull away the skin with a sharp knife.
Cooking with tamarillos: A simple New Zealand tamarillo recipe, offered by Gabrielle Staples on the Epicurious Web site, is to peel tamarillos, slice them and layer them with sugar in a shallow dish. Cover and refrigerate overnight. The next day, top with whipping cream or serve over ice cream.
