Archive for January, 2013
By MEREDITH KIRTON
Tamarillo (Cyphomandra betacea)
The tree tomato, or tamarillo, is a fast growing fruit tree perfect for the backyard as it only gets about 3m tall and fruits beautifully after only 3 years. The pendulous fruit either are red or yellow and hang in their multitudes from late summer.
Tamarillos can be grown from seeds, or planted as young potted saplings to save time. Plant in any sunny, well draining and frost protected position. They also benefit from wind protection, as the stems are quite brittle and can even snap under the weight of their fruit if their not staked.
Feed with a mulch of well rotted animal manure and watch for fruit fly, as their thin skin doesn’t offer much resistance. Water well in summer and cover at night in cold zones to help it over winter.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: fruit, grow from seed, tamarillo
Posted under grow
By MANDY SINCLAIR
Once picked whole watermelon should be stored in the refrigerator for up to 1 week. If cut, wrap in plastic wrap and refrigerate for up to 3 days.
What to do with glut
Poached tamarillo in rosewater syrup
1 cup dessert wine (sauterne)
1/3 cup caster sugar
½ tsp rosewater essence
6 tamarillos, halved
Thick natural yoghurt, to serve
1. Place wine,1/2 cup of water, sugar and rosewater into a small saucepan. Stir on low heat until sugar dissolves. Increase heat and simmer for 10 mins, until, syrupy. Remove from heat. Add tamarillo halves and set aside for 10 mins, until tamarillo has softened slightly.
2. Serve tamarillo halves with syrup and a dollop of yoghurt.
- To Freeze
Tamarillos can be frozen successfully in a few different ways. Simply peel, pack in clip lock bags and freeze for up to 2 months. Alternatively poach, puree and freeze in ice cube trays or an airtight container. Once thawed, the texture will be different to fresh, however this is ideal for jam, chutney or purees to swirl through cheesecakes or ice cream.
- To Preserve
Blanch 500g tamarillos in a pan of boiling water for 1 min. Drain and refresh under cold water. Peel skin and chop flesh. Place in a large saucepan with 2 chopped red onions, 1 chopped long red chilli, 1 cup white vinegar, 1 cup brown sugar, and 1 tsp yellow mustard seeds. Heat on low, stirring, until sugar dissolves. Simmer for about 30 mins, until chutney is thick. Fill sterilized jars and seal. Store in a cool dark place for up to 3 months.
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICS
Tags: desserts, freezing, preserves, recipe, tamarillo
Posted under harvest
By MANDY SINCLAIR
Tamarillo & mascarpone tart
2 sheets frozen shortcrust pastry, thawed
1 tbsp demerara sugar
6 poached tamarillos (see recipe above)
½ cup mascarpone
½ cup thick cream
1 tbsp icing sugar
1. Preheat oven to 180C or 160C fan. Line two baking trays with baking paper.
2. Cut 8 x 9cm rounds from pastry. Place on prepared trays and sprinkle over demerara sugar. Bake for 15 mins, until golden. Cool on trays.
3. Remove tamarillos from syrup, cut into quarters, lengthways and set aside. Simmer syrup for 5 mins, until thick. Set aside to cool to room temperature.
4. Mix together mascarpone, thick cream and icing sugar. Place one pastry disc onto each serving plate. Top with a dollop of mascarpone mixture and a couple of tamarillo pieces. Repeat layers finishing with tamarillo. Drizzle over syrup. Serve immediately.
Take care when cutting and handling tamarillo’s as the juice will stain fabric.
Deep fried brie with tamarillo cutney
Cut 150g wheel of brie into 4 wedges. Dip each into wedges in a little beaten egg then roll in panko breadcrumbs to coat. Repeat this process 3 times. Refrigerate for 1 hr. Heat vegetable oil in a frying pan or deep fryer until a cube of bread sizzles on contact. Deep fry brie for 1-2 mins, until crisp and golden. Drain on paper towel. Serve with tamarillo chutney. (See recipe)
Photography by SUE STUBBS | Blog designed by RED PEPPER GRAPHICSTags: desserts, recipe, tamarillo
Posted under cook