Origin:Costa Rica

• Description
• Applications
• Storage
• Recipe

• Red tamarillos are small, oval to egg-shaped fruits with pointed ends; the size on average is between 4 to 6 centimeters in diameter and 6 to 8 centimeters in length. When mature, the skin is smooth, glossy, and thin, ripening from orange-gold to a muted, red-brown. The skin may also bear hues of purple and crimson, depending on the variety. The flesh is semi-firm, orange, and succulent with an aqueous consistency. Two chambers are filled with soft pulp encasing many thin, circular, and edible black seeds. When ripe, the flesh of Red tamarillo has a sweet-tart flavor with tangy, acidic notes. It is important to note that the skin is not consumed due to its bitter flavor.

• Red tamarillos are best suited for raw and cooked applications, but the fruits are primarily consumed fresh to showcase their sweet and tangy flavor. Red tamarillos can be sliced and tossed into salads, blended or coated in sugar, and consumed as a snack. The fruits can also be used as a topping over ice cream, cakes, and other baked goods, blended into smoothies and fruit juices. Red tamarillos can be grilled and served as a side dish, toasted into a grilled cheese, tossed into soups and stews, or simmered into sauces and jams.

• You can store Red tamarillos at room temperature until ripe, or you can store them in the refrigerator to keep for up to ten days.

• Tamarillo Sauce

  Ingredients:

  8 tamarillos, blanched and peeled
  1/2 cup water
  1/4 cup sugar
  1/4 teaspoon salt
  

  Instructions:

  1. Cut the peeled tamarillos into a few chunks and put them in a saucepan with the water, sugar, and salt. Cook until the fruit is completely softened.
     
  2. Pass the puree through a strainer into a bowl to remove the seeds. Discard the seeds.
     
  3. Taste the sauce, and add more sugar or salt, if needed.
  4. Refrigerate the sauce until needed.