What are the pros? great fruit when handled right
What are the cons? tree not long lived
Americans will insist on cooking this fruit - DON'T! It toughens when cooked although added to a pork casserole etc it is fine and the flavour (sweet /sharp) complements fatty meat). Truly the best way to treat tamarillos is to strip the skin (boiling water for a few seconds then cold water - as for tomatoes) slice into a bowl and sprinkle on some sugar (amount depends on the variety of tamarillo...trad ones need more than newer hybrids) Then LEAVE IT ALONE for a few hours or overnight. The fruit becomes tender and the flavour develops. THE BEST with vanilla ice cream or rice or sago pudding - its sweet/sharp flavour goes well with the blandness of grain or milky creamy desserts. It is very rich in Vitamin C so don't destroy that by cooking. In this state it freezes well and I would not be without a tamarillo in the garden. Neither would most NZers.
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