Here are some images from an editorial shoot I did in Kati Kati [New Zealand] at an amazing farm where they grow Tamarillo’s. They are from the same family as the tomato and are also known as the ‘tree tomato’. They were introduced to New Zealand in the late 1800’s from Asia and with the horticulture boom of the 70’s substantial quantities were produced. [ read more here ] I love to eat them fresh, scooped over my Greek yoghurt, but they are delicious in a pie and as a compote on your morning oats. See recipe from my friend Tracey below.
Tamarillo compote [Recipe from TASTE Mag NZ by Tracey Sunderland.]
Ready in 10 minutes plus marinating time
S E R V E S 6-8
- 8 large tamarillos, halved
- 2 tablespoons manuka honey, warmed
- juice of 1/2 large orange or tangelo
- 1 cinnamon stick
Scoop the tamarillo flesh into a glass bowl or large glass jar. Combine the warmed honey with orange juice and stir until well mixed. Drizzle over the tamarillos. Add a broken cinnamon stick to the fruit and stir once or twice. Cover and leave to marinate for at least 2 hours or overnight in the fridge before eating. The compote will last well for a few days in the fridge.