Seasonal Fruit Mixed Box
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A delicious, fresh, nutritious salad that's easy to whip up for lunch or dinner. Check out our Tamarillo Salad recipe now.
I think the best recipes - the real treasures - are the ones given to you by good friends.
A friend's recommendation has to be right up there with a Mum recommendation!
My friend Lisa (a kiwi living in Sydney) emailed me as soon as she found out we were selling tamarillos.
I thought I would share Sonia's Tamarillo Salad recipe with you.
I can clearly remember the first time I tasted it at Mt Nessing in South Canterbury many years ago - delicious!
Another reason I'm sharing this with you is that it is super EASY and, of course, scrumptious.
The only slightly laborious part of this recipe is peeling the tamarillos. And it's not really even difficult, if you use the technique below, I'm just a ridiculously lazy cook!
Cut the stalks off the tamarillos, place them in a large bowl and cover with boiling water.
After 5minutes, drain and run cold water over the tamarillos for a few minutes. Once cool to the touch, peel off the skin.
P.S Don't cats just have the life?! This is what mine was doing while I was peeling tamarillos!
9 tamarillos - peeled and roughly chopped
2 red onions - diced
7 celery sticks- sliced
1/2 red cabbage - sliced
3 spring onions - sliced
handful of Italian parsley or other herbs to garnish
1/4c flavourless oil
3/4c cider or white vinegar
3 - 4Tbsp honey
Salt and pepper to taste
Whisk dressing ingredients together.
Mix all salad ingredients together in a large bowl and add dressing, gently toss to combine.
Garnish with herbs.
Keeps well in the fridge. The perfect spring salad!
Once known as the tree tomato, the Tamarillo is an intense mix of tangy, sweet flesh with a jelly and seed center (similar to a tomato or feijoa.)
While they originated in South America, the red Tamarillo was cultivated in New Zealand. Just one tamarillo will ensure you get a whopping 89% of your daily vitamin C requirement! Plus around a quarter of your vitamin A and E needs. What a powerhouse!
Tamarillos can be scooped out and eaten raw, delicious with a little brown sugar. They are incredibly versatile and go well in savoury or sweet dishes. This makes them popular to use in chunky chutneys, relishes, and sauces. Or baked with honey and ricotta. Or baked on top of spiced Autumnal cakes. There are so many options!