Kitchen Dictionary: tamarillo

An egg-shaped fruit with a tough bitter skin that can be red, purple, amber or yellow and may have faint dark stripes. The flesh ranges in color from orange-red to cream-yellow. The yellow types are usually a little sweeter. The pulp is black in purple and red fruits and yellow in yellow and amber fruits. Tamarillos are great with vanilla ice cream; and they make wonderful chutneys and sauces for fish, meat or chicken.

Ingredient

Season: May - October

How to select: Choose heavy, blemish-free fruit that is heavy for its size.

How to store: Refrigerate ripe fruit in a plastic bag up to 10 days.