Recipes: Tasty Tamarillos

Tamarillo and bacon stir fry Stir fry until almost cooked:
  • 1 large kumara, chopped
  • 2 onions, chopped
  • 5 rashers of bacon, sliced into strips
  • 1 tab finely chopped ginger
  • 2-3 red tamarillos, diced
Stir fry for a short time longer before adding half a finely-sliced red cabbage. Simmer with a lid on until cabbage is cooked. Toss and serve with rice and whole, boiled small beetroots. Tamarillo spicy sauce
  • 1.3kg tamarillos
  • 1 large granny smith apple
  • 1 large onion, all skinned and chopped
  • 700g sugar
  • 750ml bottle vinegar
  • 1 teaspoon ginger
  • 1 level tsp salt
  • 1/4 tsp cayenne pepper
Boil for two hours with no lid on, stirring often and strain through a sieve before pouring into sterilised bottles or jars. Tamarillo chutney
  • 24 peeled and sliced tamarillos
  • 6 apples
  • 6 onions
  • 4 1/2 cups brown sugar
  • 1 1/2 teaspoons mixed allspice
  • 1 teaspoon cayenne pepper
  • 1 1/2 teaspoons salt
  • 1 1/2 cups vinegar
Chop up tamarillos, onions and apples. Mix in other ingredients and boil for one hour before pouring into sterilised jars. Tamarillo brandy or vodka Scoop the pulp from enough fruit to make around four cups of tamarillo. Dissolve one and half cups of sugar in a 750ml bottle of brandy or vodka. Pour over fruit in a lidded glass or ceramic container and cover for four to six months. Strain liquor to drink and use the fruit pulp for desserts. For the latest reviews, subscribe to our Motorhomes, Caravans & Destinations magazine here.
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