Seasonal Eats: Tamarillos
One of my favourite winter fruits, tamarillos are simultaneously tangy and sweet. Tamarillo's peak season is June to August, so now is the best time to be enjoying them while you can. They’re obviously delicious scooped straight out of their skin, but are versatile and go well in salads, stewed with your morning porridge, spread on toast with cream cheese, or roasted with veggies. While living in London, I was obsessed with The Modern Preserver's tamarillo chutney smeared on French cheeses both from my local market.
Tamarillos are native to the Andes region of South America.
In Aotearoa, we call them tamarillos, but before 1970, they were commonly named ‘tree tomatoes’. They have many different names across different regions throughout the world.
They belong to the nightshade family so are closely related to tomatoes, potatoes, eggplants, capsicums and chillis.
They are best stored at room temperature.
See our tamarillo crumble below and if you don’t have all of the ingredients see if you can find them packaging-free for Plastic Free July
½ c brown sugar
¼ c wholemeal flour
100g butter or coconut oil
1tsp vanilla essence
Pinch of salt
Optional: sliced almonds / walnuts / chia seeds / sunflower seeds
Scoop and lightly chop the tamarillos. Peel and slice the apples. Mix together and place in a greased baking dish. (note if using granny smith apples, you may like to add a little sugar or honey to the fruit)
Mix dry ingredients. Add vanilla essence to melted butter or coconut oil, then add to the dried ingredients. You want to have a lumpy consistency so you get a nice crumble. You can add almost any seeds or nuts to the topping too - a great way to use what you have in the pantry!
Bake on 180 for 45mins or until topping is golden brown. Enjoy with a scoop of vanilla ice cream.