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Dried Tamarillos

Dried Tamarillos is a modern British recipe for a classic method of preserving tamarillos by drying them in the oven with salt, sugar, olive oil and balsamic vinegar so that they can be used, in the same manner as dried plums, later in the season. The full recipe is presented here and I hope you enjoy this classic British version of: Dried Tamarillos.

prep time

20 minutes

cook time

180 minutes

Total Time:

200 minutes

Makes:

2 jars

Rating:

Tags : Baking RecipesBritish Recipes

If you are growing your own tamarillos (as many people are) then you will know that, during mid season, a single plant will produce a glut of fruit. Drying these fruit can be an excellent way of storing them and they can be substituted in any recipe that calls for sun-dried tomatoes or even dried plums or prunes.

The tamarillo is the wonder food of the moment. This is the fruit of Solanum betaceum a small shrub in the solonacacea (deadly nightshade) family (related to capsicums, potatoes, tomatoes and aubergines). The shrubs are very fruitful and bear fruit in clusters. A single tree in a pot can, over the three month fruiting period, produce more fruit than a single family can consume, so making preserves from the excess fruit is essential. They originate in South America, but with care and if brought indoors in the winter they will survive and bear fruit even in Northern climes. They are grown commercially in New Zealand and Portugal.

Ingredients:

s
2kg ripe, red, tamarillos
1 tbsp sugar
1 tsp sea salt
freshly-ground black pepper, to taste
1 tbsp balsamic vinegar
1 tbsp olive oil

Method:

Blanch and peel the tamarillos (dip in boiling water for 4 minutes, drain then cool and peel) then cut in half lengthways and scoop out the seeds. Cut the halves in 5cm wedges then place in a large mixing bowl and sprinkle with the sugar, salt, vinegar, oil and black pepper. Toss to combine then arrange on a baking tray lined with parchment paper (make certain the cut sides are uppermost), setting them at least 2cm apart.

Transfer to an oven pre-heated to 170°C and leave to dry for 180 minutes. Turn off the oven at this time and leave the tamarillos inside (do not open the oven) to dry over night. The tamarillos should be wrinkled but still juicy. Store in an air-tight jar.