A new ingredient that has been heard of, but never purchased and most certainly never cooked with.
Did you know? A tamarillo is an egg shaped edible fruit, also known as a tree tomato, that is high in potassium and low in sodium. Native to Peru and Chile, and now grown in abundance in New Zealand, the tamarillo can apparently be eaten fresh, or poached, fried, grilled or baked.
Confession Number 1: before I decided what to make, I first had to google tamarillos to find out what they looked like and what they actually were! But, once I had that information, I was able to identify them at my local greengrocer (with cautious confidence) over the weekend, and return home with a couple in hand.
But what to make?
I had all the fixins' for a fresh salad this evening, somewhat resembling a nicoise salad (one of my all time favourites). And, given that fruit generally works well in salads, I decided to make a tamarillo salsa salad topper.
I started by soaking the tamarillos in boiling water for 2 minutes, plunged them into cold water…
and then peeled off the skin (which my sources tell me should not be eaten) as best as I could.
Chopped and combined with diced onion, balsamic vinegar and brown sugar...
And our tamarillo salsa was complete.
So very vibrant and colourful…
The only problem????
Confession Number 2: It tasted horrible.
Too bitter and tart, even with extra brown sugar. I don’t know whether that is just how tamarillos taste, or whether perhaps I chose ones that were not ripe, but they were not to my liking at all.
Sigh - I guess the Mystery Box cant provide a winner all the time. Oh well, at least it looked pretty.
And at least the salad I had planned to serve the salsa with was tasty.
Mixed lettuce greens with beans, potatoes, capsicum and tinned tuna.
Topped with a hard boiled egg.
And finished with
tamarillo salsa a simple vinaigrette to bring it all together.
What about you? Are you a fan of tamarillos? Where did I go wrong???