Ingredients
Tamarillo
Other Names: Tree tomato.
General Description: The tamarillo (Cyphomandra betacea) is an egg-shaped fruit with glossy, smooth skin and soft, juicy, sweet-tart flesh. The tamarillo is probably native to the Andes of Peru and is now cultivated in Argentina, Brazil, Colombia, and Venezuela. Tamarillos are distantly related to both tomatoes and tomatillos. They were commonly known as tree tomatoes until 1967, when New Zealand producers invented the new name.
Tamarillos are sold with their stem attached and have tough, bitter skin that may be solid deep purple, blood red, orange, yellow, or red and yellow, and may have faint dark stripes. Most tamarillos in the market, however, are red or yellow. Tiny edible seeds are embedded in the apricot-like flesh, which has a bitter-tart tomato flavor.
While tamarillo skin is somewhat tough and unpleasant in flavor, the outer layer of the flesh is firm, succulent, and bland, and the pulp surrounding the seed in two lengthwise compartments is sweet, soft, and tart. Yellow tamarillos are usually sweeter. The edible seeds are thin, nearly flat circles.
Season: Tamarillos are available from May through October in specialty produce stores and some supermarkets.
Purchase: Choose fragrant, heavy fruit that is free of blemishes.
Avoid: Steer clear of small, shriveled, or damaged fruit.
Storage: Ripen at room temperature until they are fragrant and yield slightly to palm pressure. Refrigerate up to 10 days when tightly wrapped in plastic. Temperatures below 38°F can cause the skin to discolor.
Preparation: Note: The fruit should not be cut on a wooden or other permeable surface, as the juice will make an indelible stain.
- If eaten fresh, tamarillos need not be peeled. When cooking, remove the skin. Pour boiling water over the fruit and let it stand for 4 minutes.
- Peel off the skin by hand.
Serving Suggestions: Cut ripe tamarillos in half lengthwise, sprinkle with sugar, and eat by scooping out the flesh and pulp. Combine diced, peeled tamarillos, chicken broth, diced eggplant, sliced mushrooms, diced red, yellow, or orange bell pepper, chopped garlic, basil, and oregano in a large saucepan, bring the mixture to a boil, and simmer partially covered for 30 minutes or until tender, then season, stir in a little extra virgin olive oil, and sprinkle with grated Parmesan to make tamarillo ratatouille. Simmer tamarillos with brown sugar, water, beef stock, and Chinese five-spice powder, then blend to make a sauce for ham or pork.
Flavor Affinities: Avocado, basil, brown sugar, cinnamon, clove, eggplant, garlic, honey, lamb, mint, olive oil, orange zest, oregano, star anise, sugar, sweet onions, sweet peppers, turkey.
from Quirk Books: www.quirkbooks.com
