Mustard Crusted Pork Fillet on Tamarillo Carpaccio

Mustard Crusted Pork Fillet on Tamarillo Carpaccio

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I've never heard of tamarillo before! Now I'm all excited and want to hunt them down to try them. Thanks for posting this!

Danielle — Wednesday 5th July 2006 2:25 pm

That looks gorgeous! I guess that I'll have to try tamarillo fruits once.

Rosa — Wednesday 5th July 2006 8:37 pm

Your photos are so mouth watering. I read recipes with tamarillo in them but I don't think I've seen them before! Yours are picture perfect to say the least. Like Danielle, I must find some now!
Thanks much!

Tanna — Wednesday 5th July 2006 10:43 pm

Looks delicious Bron! I must try tamarillos. Maybe the international food store here carries them.

Stay warm,,,


Bruno — Thursday 6th July 2006 1:57 am

fantastic as always! that pork looks perfectly cooked. I can't stand when people over cook the pork to the point where it looks gray. gorgeous.

amanda — Thursday 6th July 2006 2:05 am

That thump you heard was me fainting after seeing this post. How I've missed you!

I've never had (much less seen) a tamarillo. But I have the unresistable urge to search them out now!

Ivonne — Thursday 6th July 2006 3:52 am

Tanna, my best friend, recommended your site to me and she was right on! I will visit you often from now on!

SueVancil — Thursday 6th July 2006 5:26 pm

OOOH. I think I have seen one in a store once. I will have to buy one the next time I see one. Thanks Bron!

Gabriella True — Thursday 6th July 2006 6:41 pm

Eh Bron, welcome back!! You were missed! Lovely informative post about tamarillos that I actually have never used before!

Bea at La Tartine Gourmande — Thursday 6th July 2006 10:40 pm

Oh gosh, I am surprised so many of you don't know of tamarillos.
They really are quite lovely, so if you do happen to spot them, please do give them a try. I actually have a large bag of them on the kitchen bench, so will be sharing a few more recipes very soon.

Thank you all so much for your lovely kind comments!

Hi Amanda,
I like my meat quite rare, that's not to everyone tastes however. Unfortunately I think many people feel they need to cook pork 'well done' it's no longer the case though. Anyway like you say, it sure is pretty when it's a little pink.

Thanks again everyone!!

bron — Monday 10th July 2006 12:46 pm

oooh...tamarillos! How I've missed you! I had a fit of crumble making during tamarillo season so they made their flavoursome way into several Apple and Tamarillo Crumbles. Wonder if they'd be findable in this Irish angle of the world?

Caroline@Bibliocook — Tuesday 11th July 2006 11:02 pm

i adore tamarillos. they are so tart and delicious. i hear NZ grow the best and i notice the ones i from my Sydney green grocer are kiwi. this recipe looks very, very good to me.

Anna — Sunday 30th July 2006 1:17 am

Every week I post a link to seven recipes that I've found on other blogs that I think are interesting or unique. I call it Recipe Carousel because the idea is to spread good recipes around and around and around . . .

This week is a pork theme and I have included your photos and recipes

I hope this is OK with you, but if it's a problem please let me know.

Anna — Monday 19th February 2007 10:40 pm

Please tell me more about the taste of tamarillo as I read a wine had a tamarillo flavor and I don't know what that means.

Michael Collins — Monday 16th April 2007 8:38 am

Hello Michael,

Tamarillos have a very distinct flavour, which I'm finding hard to describe, they remind me of tropical fruit, but less sweet.
The flesh is very slightly sweet, whereas the seeds can be a little bitter, especially without added sugar.
Australia's Stephanie Alexander describes them as having "a curious sweetness with a faintly bitter edge, with hints of passionfruit." in her "Cook's Companion".
Hope this helps!

bron — Tuesday 17th April 2007 8:34 am

Back home in Ecuador, we have alot of tamarillos. We called it tomate de arbol meaning tomato from the tree. It doesn't taste like tomato. In Ecuador we use tamarillos as shakes, very delicious. Blend the tamarillo (skin off), add milk and sugar and some ice. Use a strainer after blending to remove any seeds. I love tomatillo shakes! Why not give it a try!

Karina — Tuesday 26th August 2008 5:15 pm

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