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harvest | tamarillo
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.
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.
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.
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
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