«previous next»Wednesday 5th July 2006Mustard Crusted Pork Fillet on Tamarillo Carpaccio | |||||||||||||||||||||
And now back to our regular broadcasting... Tamarillo (Cyphomandra betacea) are an oval or egg-shaped fruit, their gorgeous glossy skins are burgundy in colour with yellow to deep red flesh inside and tangy, tart flavoured seeds. When choosing Tamarillo be sure to pick firm, but not hard fruit with no skin blemishes. Tamarillo are also known as tree tomatoes and are native to Brazil and Peru, although they are commercially grown and very popular in New Zealand and Australia and are available May through to September downunder. Tamarillo are a great source of Vitamins A, B6, C and E and are rich in iron and potassium. Low in calories (when served without sugar!) and high in dietary fibre. The skins are tough and therefore basically inedible, most preparations call for blanching in boiling water for several minutes to remove the skins, however you can scoop out the flesh with a spoon. Tamarillo are commonly made into chutneys, baking and desserts, however they are delicious in more savoury dishes and salads too, in truth you could substitute tamarillo in almost any recipe that calls for whole tomatoes. Personally I think they are particularly delicious with white meats, such as pork in this case, but chicken and also fish.
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