Tamarillos offer a unique taste of good health - an important source of vitamins, minerals, and antioxidants when compared with other common fruits and vegetables. A report by New Zealand Crop & Food Research credits a key number of nutritional attributes to the tamarillo:
• Low in fat and hence kilojoules - about 109kJ (26 kilocals) for 100g (3 1/2 oz) of fruit.
• Low in carbohydrates and the carbohydrate present is mainly in the form of fibre.
• High in potassium but extremely low in sodium - a desirable balance for a healthy diet.
• Contains other trace elements important for health, in particular copper and manganese.
• A good source of fibre.
• A good source of vitamins A and B6.
• A good source of antioxidants including vitamins C and E and beta-carotene, which protect against free radicals, implicated in diseases such as cancer and heart disease.
Tamarillos are a cook's best friend. They are extremely versatile and even when cooked, frozen or preserved, tamarillos keep their bright colour and great flavour.
Tamarillos can be poached, boiled, casseroled, baked, frozen, and fried. They are excellent on pizzas, in pastas, sambals, sandwiches, salsa, marinades, mayonnaise, mousses and ice creams. They can be pulped and juiced and for nectars and sauces as well as dips. Tamarillos can also replace tomatoes in your favourite recipes.
Watch Jan Bilton on TVNZ Good Morning Television:
Tamarillo French Toast - Tamarillo Stir-fry -