I love Tamarillos… also called tree tomatoes, deliciously tangy and they are packed with massive doses of vitamin C.
Originally from South America and was first cultivated in Peru, Boliva, Ecuador, Chile, and Argentina. Now, this fruit has become popular in Africa, India, Nepal, China, Australia, United States, New Zealand, and Hong Kong.
It was New Zealand that really brought the tamarillo into the mainstream fruit market, (go NZ) and even gave the food its name during a marketing push in 1967 as some marketing guru thought that 'tree tomato' was too confusing and sounded just like a regular tomato.
They are best when purchased firm and glossy on the outside. Cut them up, use the skins in this recipe as you will discard them anyway. If you are eating them raw, they are better when peeled as the skin is a little bitter and twisted! hahaha
Whether scooping the fruit raw or flash cooking it, the meat of the tamarillo can be used in smoothies, made into chutney, refined into hot sauce, and cooked down into a topping for egg dishes, roast chicken, or pasta. Try mixing tamarillo into curry, bake it into muffins, or use to top a breakfast porridge. In general, think of a tamarillo as the dessert version of a tomato and use it anywhere a tangy, sweet, and somewhat savory fruit might go.
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- 100 Grams raw sugar
- 200 - 300 Grams ice cubes, plus some more for serving
- 2 lime pithy ends removed
- 2 lemons, pithy ends removed, quartered
- 2 tamarillos, stalk end removed
- 500 - 900 Grams Sparkling mineral water plus more as needed BUY
- Lime slices to garnish
- fresh mint to garnish
Place sugar into Thermomix bowl and mill 10 sec/speed 10.
Add ice, all the fruit and approximately 300-400g water. Press Turbo 1 sec/2-3 times.
Strain through basket and add remaining water to taste. Garnish and serve over more ice.
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