Salad Ideas

Tamarillos provide tang, colour and flavour to many salad combinations. It is usually best to add them at the last minute to prevent their bright colour from discolouring other ingredients.

Try these combinations

  • Sliced mushrooms and sliced tamarillos, tossed with a vinaigrette
  • Shredded red cabbage, tamarillo and apple slaw
  • Tamarillo and avocado salad
  • Shredded carrot, diced celery, raisins and tamarillos
  • Broccoli flowerettes, blanched and chilled, serve on a bed of lettuce cups with quartered tamarillos and a cream dressing
  • Tossed green salad with tamarillo vinaigrette – to make, add a chopped tamarillo to a good French dressing
Tamarillo Chutney

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.

Try This… Deep fried brie with tamarillo chutney

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.

Tamarillo Spicy Sauce

All skinned and chopped;

  • 1.3kg tamarillos
  • 1 large granny smith apples
  • 1 large onion


  • 700g sugar
  • 750 ml vinegar
  • 1 teaspoon ginger
  • 1 level teaspoon salt
  • 1/4 teaspoon cayenne pepper

Boil 2 hours with no lid on, stirring often then strain through a murlie.

Try with salt and pepper squid

Tamarillo Mayonnaise

  • 1 red tamarillo, peeled
  • 1/2 cup salad oil

Place the tamarillo into a blender or food processor and puree until smooth. With the motor running, slowly drizzle in the oil and mix until thick, like whipped cream.

Serve this tasty pink mayonnaise on halved avocados, potato salads, or use as a topping for seafoods or crisp fried chicken

Rich Red Tamarillo Pork

  • 800 g. cubed, lean pork
  • 1/4 cup flour
  • 1/2 teaspoon each: salt, ground ginger, cinnamon, curry powder
  • 1 large red onion, finely chopped
  • 2 cloves garlic, crushed
  • 1 tablespoons brown sugar
  • 1/4 cup soy sauce
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 4 – 6 tamarillos
  • 10 pitted prunes

Pre-heat oven to 180 C. Place pork cubes into a large, strong plastic bag with flour, salt & spices. Shake well to coat the pork in seasoned flour. Tip seasoned pork into a 3 litre casserole dish together with onion. Combine garlic, brown sugar, soy sauce, red wine and tomato paste and stir well to mix smoothly. Pour this evenly over pork and bake in pre-heated oven for 45 minutes. Make a small cross in the bottom of each tamarillo with a sharp knife. Dip the tamarillos into boiling water and then peel off the skin. Slice them and add to the pork casserole, together with the prunes. Bake for a further 45 minutes. This is very nice served with a kumera-parsley mash. Cook the peeled kumera and mash with some sour cream and a large handful of finely chopped parsley. Serves 4 – 6.

Tamarillo & Chicken Pizza

  • 2 tbs olive oil
  • 2 x 22cm pizza bases
  • 3/4 cup hummus
  • 1 red onion (optional)
  • 16-20 fresh basil leaves
  • 300g of cooked chicken
  • 150g of brie or tasty cheese
  • 6 tamarillos

Peel the tamarillos by pouring over boiling water. Let stand for 5 mins then remove the skins. Put aside. Brush pizza bases lightly with olive oil. Spread with hummus and sprinkle over red onion. Slice the tamarillos and place on top of pizzas with cooked chicken. Slice or grate the cheese and sprinkle over the top. Bake at 220 degrees C for 10 minutes or until golden and cooked. Serves 4-6.

Cervena with Tamarillo Sauce

Cervena is the finest-quality venison. Use a piece suitable for grilling. The sauce is also excellent with beef or pork.

Tamarillo Sauce:

  • 4 tamarillos, peeled and chopped
  • 1 cup medium white wine
  • 2 tablespoons honey


  • 600-700 g boneless Cervena
  • 25 g butter melted
  • 2 cloves garlic crushed
  • freshly ground black pepper to taste

To prepare the sauce, cook the tamarillos in the wine and honey, until very soft. Puree and sieve if desired. Tie the meat in a neat shape. Brush with the butter combined with the garlic. Grill for 6-8 minutes each side, depending on the thickness. Sprinkle the meat with pepper. Stand the meat, tented in foil, for 5 minutes before thinly slicing. Reheat the sauce and serve with the Cervena. Serves 4-5

Tamarillo & Mascarpone Tart

  • 2 sheets frozen shortcrust pastry, thawed
  • 1 tbsp demerara sugar
  • 6 poached tamarillos
  • ½ cup mascarpone
  • ½ cup thick cream
  • 1 tbsp icing sugar

Preheat oven to 180C or 160C fan. Line two baking trays with baking paper. 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. 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. 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. Serves 4

Almond Panna Cotta with Poached Tamarillos

For the panna cotta

  • 250ml/9fl oz full-fat milk
  • 250ml/9fl oz double cream
  • 1 vanilla pod, split
  • 4 gelatine leaves, soaked in cold water until softened, drained
  • 50g/2oz caster sugar
  • few drops almond extract
  • oil, for greasing

For the tamarillos

  • 2 tamarillos, halved lengthways
  • 100g/4oz caster sugar
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1 bay leaf For the berries
  • handful raspberries
  • handful blueberries
  • 50g/2oz caster sugar
  • 50ml/2fl oz cassis

For the panna cotta, lightly oil four individual pudding basins and then set them on a tray. Pour the milk and cream into a saucepan and add the vanilla pod and seeds. Bring to the boil; remove from the heat and leave to infuse for few minutes. Stir the gelatine leaves into the pan, add the sugar and then continue to stir over a low heat until completely dissolved. Remove the vanilla pod and stir in the almond extract. Pour the mixture into the basins. Place in the fridge to chill for at least two hours, or until completely set. Meanwhile, for the tamarillos, pour 200ml/7fl oz of water into a saucepan and add the sugar, vanilla, cinnamon and bay leaf. Cook over a low heat until the sugar has dissolved. Increase the heat and, when simmering, add the tamarillos. Poach the tamarillos for about 5-10 minutes and then remove from the heat and set aside to cool in the syrup. For the berries, pour 100ml/4fl oz of water into a saucepan, add the berries, sugar and cassis and cook over a low heat for about 30 minutes, stirring occasionally. The mixture should become almost jammy. To serve, dip the pudding basins in hot water for a couple of seconds and then turn out onto serving plates. Serve the tamarillo and berries alongside.

Tamarillo Tiramisu

  • 3 egg yolks
  • 1/2 cup sugar
  • 1/4 cup coffee liqueur
  • 280g cream cheese
  • 1 1/2 cups heavy cream
  • sponge cake
  • 1 1/2 cups tamarillo pulp
  • 1/4 teaspoon vanilla extract

Beat egg yolks with sugar and coffee liqueur over warm water until light. Cool. Slowly beat the cream cheese and beat into the egg mixture. Whip the cream and add the vanilla essence. Fold into the egg yolk mixture.Trim the sponge cake to fit bowl or wine glass. Place one layer of sponge in the bottom.Cover with one third tamarillo pulp and one third cream mixture. Repeat layers twice then sprinkle the top with cocoa or carob.. Chill before serving.

Fresh Fruit Dessert
  • Slice peeled fruit into 1 cm thick rounds
  • Sprinkle with sugar to taste
  • Add a little water then allow to stand for a minimum of 20mins
  • Serve with custard or icecream
Tamarillo Coolers

  • 4 tamarillos
  • 2-3 teaspoons sugar
  • tonic or mineral water

Halve tamarillos and scoop out as much flesh as possible. Puree in a blender or food processor or pass through a sieve. Mix with sugar to taste. Fill three or 4 glasses with ice, pour over some puree and top up with chilled tonic water or mineral water.