Peak tamarillo season here in New Zealand runs from about June through until August, so now is the perfect time to make the most of this bright red fruit. What is so wonderful about this recipe is that it is quick and easy and only contains a handful of ingredients.
Our honey provides a wonderful contrast to the sharpness of tamarillo, while the cinnamon and orange add spice and warmth.
Delicious eaten with ice cream or yogurt, or even just on its own.
1 cinnamon stick
3 tablespoons Egmont Honey
- Using a sharp knife, score the bottoms of the tamarillos with an ‘x’, just cutting through the skin. This will help you to peel the skins off once you’ve blanched them in boiling water.
- Put the tamarillos into a heat-proof bowl and cover well with boiling water. Leave for 2-3 minutes.
- Remove from the water and using a paring knife, peel the skins away from the flesh. Discard the skins and slice the tamarillos thinly.
- Put into a container with a lid, drizzle over the honey and add the cinnamon stick.
- Peel 3 strips of zest from the orange using a vegetable peeler and add this to the tamarillos.
- Stir well and put in the fridge overnight.
- Serve with yoghurt or ice-cream or on top of porridge or muesli. Will keep in the fridge for 4 days.