Tamarillos or tamamoro fruits are egg-shaped fruits that are originally from Peru and Brazil and was cultivated in many parts of the world. When I was still in our province, I usually saw them in the garden. They are grown shrub plant.
When I was in teenage days, I love harvesting tamarillos in the garden with my brothers. I always got a full bag of it.
I will not deny that these little fruits are not strange to me. The color of this tamarillo could be the topic of the entire post. Their flesh is green when is none yet ripe, but is yellowish or orange when ripen like a persimmon, and the black seeds are nested in a deep red liquid, that seems like bleeding when you open them.
The first time I taste tamarillo, it is a surprised to me. I had expected it to be, well, I am not sure, but my parents told me that it is usually served with either sugar or salt, like a tomato. I guess I was expecting it to be more savory or acidic or it was like mango. It taste like it was closer to sweet, and seemed to perfectly blend the flavors of kiwi and tomato. It was strangely delicious fruit indeed.
Unfortunately, the skin is not to be serving, unlike other tomatoes that their skin can be eaten. The skin is tough, bitter and very sour.
Unripe tamarillo is tasted like sour and bitter, so I want to eat them when the skin is color dark red or purple.
Tamarillo frits are rich in manganese, copper, potassium, and vitamins A, B, and C.
I really love tamarillo since then. I also enjoy eating the fruit that is soaked in vinegar with salt. However, I suggest that if one is after its’ nourishment, it is good to eat the fruit with only salt and no vinegar.
Do you experience the strange delicious taste of this tamarillo fruit?
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I love exotic fruits. Just when I think I have learned about all of them, somebody mentions one that I've never heard of. Thanks for introducing me to the tamarillo fruit.
TAMARILLO FRUIT IN OUR COUNTRY NOWADAYS ARE KNOWN AND SOME OF IT ARE ALREADY IN THE MARKET PLACE. AS TO WHAT I HAVE RESEARCHED, TAMARILLO FRUIT IS GROWN IN MOST COUNTRY IN ASIA AND IN SOME PARTS OF THE WORLD LIKE BRAZIL, VENEZUELA AND ARE WIDELY GROW IN NEW ZEALAND.
Tamarillos are one of the very low calorie fruits. 100 g of fresh fruit contain just 31 calories. They contain slightly more calories, fat, and protein than tomatoes. (100 g tomato has 18 calories). Nevertheless, they have good amounts of health benefiting plant nutrients such as dietary fiber (3.3 mg or 9% of RDA), minerals, anti-oxidants, and vitamins.
Yellow and gold variety tamarillo contains more vitamin A and carotenes than red varieties. However, red variety has more anthocyanin pigments. In addition, yellow tamarillos are a good source of carotenes, and xanthins. These compounds possess antioxidant properties and, together with vitamin A, are essential for good visual health. Further, vitamin A is also required for maintaining healthy mucusa and skin. Consumption of natural vegetables and fruits rich in flavonoids help protect from lung and oral cavity cancers.
Raw ripe fruits can be eaten with peel. However, its skin is bitter in taste (largely because of cyanidin anthocyanin pigments), and many may want to avoid eating it.
At home, wash them in cold water and mop dry using a soft cloth. Remove the stalk. In general, the fruit is cut in halfway, and its sweet, juicy flesh scooped out using a teaspoon.
Its skin may be peeled and discarded in the similar fashion as in tomatoes. Rinse the fruit in hot-water for 2-3 minutes and cool it immediately by immersing in cold water. Then using a knife, make a small nick on the surface and gently peel using fingers.
Here are some serving tips:
Tamarillo slices used in decorating fruit/green salads.
Its slices served as toppings on cakes, ice creams, sandwiches, etc.
Its juicy pulp can be pureed and blended to prepare smoothies, sauce, salsa, jams, jellies, etc.
Tamarillo can also be an ingredient in a dish, like Chicken Tamarillo.
Ingredients
1 (4-pound) chicken
1/4 cup olive oil
1 1/2 Spanish onions, julienne
1 red bell pepper, julienne
1 green bell pepper, julienne
5 garlic cloves, chopped
1 (28-ounce) can whole tomatoes (recommended: San Marzano)
3 ounces Worcestershire sauce
4 ounces chipotle sauce
1 1/2 tablespoons dried oregano
2 tablespoons adobo seasoning
Salt and pepper
1 bunch fresh cilantro leaves, chopped
HOW TO COOK CHICKEN TAMARILLO
Place whole chicken in a stockpot and cover with water. Bring to boil, over high heat, then reduce heat to a simmer and cook for 1 hour 15 minutes, or until fully cooked. Remove chicken to cutting board. Strain and reserve stock. Remove skin and discard. Shred the meat by pulling apart with your hands. Heat olive oil on medium heat in rondo or large high-sided skillet) and saute onions for 10 minutes. Add peppers and garlic and saute for 5 minutes. Crush tomatoes with hands and add to skillet along with the juice from the can. Add the reserved chicken stock and simmer 5 minutes. Stir in the shredded chicken, Worcestershire sauce, chipotle sauce, oregano, adobo, salt, and pepper, to taste, and simmer another 10 minutes. Fold in cilantro before serving.
Serve with rice, beans, shredded cheese, and fried sweet plantains, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Michael Young, chef at Valencia Luncheria in Norwalk, CT.
Simple stewed tamarillo is also one of the best desserts you want to try. The below recipe is Anabelle White's Recipe.
This is such an easy recipe and you can adjust it as per you want. Extra or less sugar, more or less water – I add more water than most as I love the intensely flavoured liquid left at the bottom of the bowl. Use it over your cereal for breakfast - don't waste a thing!
Ingredients
10 tamarillo
2 and a 1/2 cups water
¾ cup sugar
1-2 Tbsp custard powder a little cold water
Method
1. Pour boiling water over the fruit in a bowl. Leave for three to five minutes. With a small paring knife remove the skin and stem from the fruit. Slice the fruit – a large tamarillo about 4 slices.
2. Place in a pot with water and boil for a few minutes, add sugar. Mix the custard powder with just enough cold water to make a paste and add to the mix stirring from time to time.
3. The mixture will thicken and as it cools even more.