Continuing with my project for the year to try a new food every month, I bring you New Food #2 - the tamarillo. I had never heard of it and my interest was piqued when I saw it in the grocery store sitting with the exotic fruits and looking so pretty. The skin is such a pretty blend of reds and peaches and yellows. I actually had to check twice to get the name right as I wasn't familiar with it.
After some Googling I discovered that it is a fruit grown on a small tree and is also called a tree tomato. It is native to South America, but now is grown in many subtropical areas around the world with New Zealand and Australia leading in commercial production and exporting.
There are yellow and red varieties, with the yellow being sweeter and often eaten like a kiwi scooping it out of the skin. Since the red tamarillo are more tangy, I thought it would make sense to cook a savoury dish with it. I served it with chicken and it was delicious. While I liked the taste, I doubt I will be buying it again too often as it was very expensive. Have you ever had a tamarillo or is new to you too?
Tamarillo Chutney
INGREDIENTS
1 tamarillo
1/2 red onion, peeled and chopped
1 apple, peeled and chopped
1/2 red pepper, chopped
2 cloves garlic, peeled and chopped
5 whole cloves
1/2 teaspoon ground ginger
1/2 teaspoon chili powder
1/8 teaspoon salt
1/8 teaspoon dried red pepper flakes
1/4 cup white vinegar
3 tablespoons sugar
METHOD
1. Cover tamarillo with boiling water and allow to stand for 3-4 minutes. Then drain and when cool enough to handle peel and chop.
3. Cook the onion and garlic in a small amount of oil for about 4-5 minutes.
2. Combine ingredients in a saucepan and cook for about 30 minutes (add small amounts of water as needed) until the consistency of jam. Remove cloves before serving.
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