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Considered one of the “lost crops of the Incas”, tamarillos are right at home in Wonthaggi.
By Matt Stone
WE HAVE a tree in the back yard that is currently laden with fruit. I have to say it looks rather magnificent with the large green leaves being offset by the bright red orbs, particularly in a season where there isn’t so much colour in our garden.
Of course it is the tamarillo, or known to me as the tree tomato. I am unsure how it got there, but I suspect Liane bought it at a nursery in a moment of inspiration, just like when she buys things like dragon fruit, avocados and finger limes – things that really should not enjoy our weather, let alone bear fruit. Given we are getting regular bunches of bananas this year, I hold great hope for the avocado and dragon fruit. One can but hope!
WE HAVE a tree in the back yard that is currently laden with fruit. I have to say it looks rather magnificent with the large green leaves being offset by the bright red orbs, particularly in a season where there isn’t so much colour in our garden.
Of course it is the tamarillo, or known to me as the tree tomato. I am unsure how it got there, but I suspect Liane bought it at a nursery in a moment of inspiration, just like when she buys things like dragon fruit, avocados and finger limes – things that really should not enjoy our weather, let alone bear fruit. Given we are getting regular bunches of bananas this year, I hold great hope for the avocado and dragon fruit. One can but hope!
Anyway, the tamarillo is a cracker, even if we struggle to find a recipe to use all the fruit. I reckon our tree fruits twice a year, but garden experts say they should provide only once a year, with the main crop ripening from late autumn through winter, ie. May-September.
I shouldn’t be surprised that the tree does so well, as its origins are the Andean highlands (Peru, Ecuador, and Bolivia). Indigenous Andean peoples cultivated tamarillos for centuries; they are considered one of the “lost crops of the Incas”. They were known traditionally as chilltu (Quechua) or tomate andino. Wow, now I am really impressed to have such an honoured guest in our garden!
So much for the history lesson, what about a useful recipe for this bountiful crop.
Roasted tamarillo salsa is smoky and tangy, blending the unique tartness of tree tomatoes with roasted aromatics like garlic and onion, and a kick from chillies, brightened with lime juice.
Serve with tortilla chips or it makes a great sauce on chicken or pork!
I shouldn’t be surprised that the tree does so well, as its origins are the Andean highlands (Peru, Ecuador, and Bolivia). Indigenous Andean peoples cultivated tamarillos for centuries; they are considered one of the “lost crops of the Incas”. They were known traditionally as chilltu (Quechua) or tomate andino. Wow, now I am really impressed to have such an honoured guest in our garden!
So much for the history lesson, what about a useful recipe for this bountiful crop.
Roasted tamarillo salsa is smoky and tangy, blending the unique tartness of tree tomatoes with roasted aromatics like garlic and onion, and a kick from chillies, brightened with lime juice.
- 4 large tamarillos (or 6-8 smaller ones that we get on our tree)
- 3 cloves of garlic with skin on
- 1 medium yellow onion – quartered lengthwise, with skin on
- cooking spray
- 4 dried red chillies (more if you like it hot)
- ½ tsp cumin seeds
- Juice of ½ -1 fresh lime
- 1 tbsp sugar
- 1-2 tsp agave (or real maple syrup)
- Salt & black pepper
- 2 tbsp chopped fresh coriander + more for garnishing
- Preheat oven to 180 degrees.
- Line a baking sheet with foil, spray with cooking spray. Place the tamarillos, garlic, and onions on the sheet. Bake for 10-15 minutes, turning once until the tamarillos are completely soft and the skins are falling off. Remove and allow to cool.
- While the veggies cool, toast the dried chillies and cumin seeds in a small skillet over medium low flame until fragrant – about 2-3 minutes. Remove and place into a mortar & pestle. Crush until finely ground (or pop in the blender in the next step).
- Peel all the vegies, place into a blender with the cumin spice mix, fresh lime juice, salt, pepper, agave and sugar. Pulse until just combined.
- Taste and adjust for salt and sugar if necessary. Tamarillo is very bitter so it may require a bit more sugar or agave/maple syrup.
- Mix in the fresh chopped coriander right at the end. If you don’t like coriander, it is fine without.
Serve with tortilla chips or it makes a great sauce on chicken or pork!
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