Tamarillo Dessert
Sometimes called tree tomatoes, tamarillos are not actually related to tomatoes, although they do resemble a Roma tomato in shape and colour. Native to South America they are popular in New Zealand. When my parents migrated from New Zealand to Australia they brought their love of the fruit with them, so our garden always had a tamarillo tree. As the skins are tough and inedible, they need to be removed before the fruit is used. To remove, plunge in boiling water for a couple of minutes then rinse under cold water and the skin will simply slip off. One of our family’s favourite ways to eat tamarillos is in this dessert recipe.
Serves 6-8
Shortcake
250g butter, softened
1 cup sugar
2 eggs
3 cups plain flour
1 teaspoon baking powder
Filling
6 tamarillos, skinned and sliced
1 cup walnuts, chopped
3 tablespoons brown sugar
1. Cream butter and sugar. Add beaten eggs then sifted dry ingredients. Mix to a firm dough. Place half the mixture in a greased square cake tin.
2. Place slices of tamarillo evenly on dough. Sprinkle with walnuts and brown sugar and cover with remaining dough.
3. Bake at 180°C for approximately 40-45 minutes.
4. Serve warm with cream or ice-cream.
Carolyn Murphy, Gloucester Food Hub Member
Sometimes called tree tomatoes, tamarillos are not actually related to tomatoes, although they do resemble a Roma tomato in shape and colour. Native to South America they are popular in New Zealand. When my parents migrated from New Zealand to Australia they brought their love of the fruit with them, so our garden always had a tamarillo tree. As the skins are tough and inedible, they need to be removed before the fruit is used. To remove, plunge in boiling water for a couple of minutes then rinse under cold water and the skin will simply slip off. One of our family’s favourite ways to eat tamarillos is in this dessert recipe.
Serves 6-8
Shortcake
250g butter, softened
1 cup sugar
2 eggs
3 cups plain flour
1 teaspoon baking powder
Filling
6 tamarillos, skinned and sliced
1 cup walnuts, chopped
3 tablespoons brown sugar
1. Cream butter and sugar. Add beaten eggs then sifted dry ingredients. Mix to a firm dough. Place half the mixture in a greased square cake tin.
2. Place slices of tamarillo evenly on dough. Sprinkle with walnuts and brown sugar and cover with remaining dough.
3. Bake at 180°C for approximately 40-45 minutes.
4. Serve warm with cream or ice-cream.
Carolyn Murphy, Gloucester Food Hub Member
