Tamarillo (Tree Tomato) Sauce

We had a tree-tomato tree in Napier when I was a child and we generally just cut them in half and scooped out the insides to eat them.  Sometimes we had them peeled, sliced and steeped in sugar as a fruit with dessert.  They are the size and shape of a good egg and come in a red variety or yellow and both are really yummy.   You can either scoop the flesh out or skin like a tomato (Plunge into boiling water for 30 – 60 seconds)

Tamarillo
  • 8 Tamarillos
  • 1/2 teaspoon Almond Essence
  • 1 teaspoon Cornflour
  • Cochineal – red food colouring
  • 1 nip (15 mils) Cherry Brandy – optional
  1. Skin and chop tamarillos
  2. Cook over a low heat until they form a soft pulp in their own juices.
  3. Add Almond essence, thicken with corn flour.
  4. Highlight colour with cochineal, add cherry brandy and sweeten if required.

This sauce came about when the owner of a restaurant I was cooking at in Rotorua turned up with a carton of tamarillos from his tree and said “use them on the menu”.  This sauce has a lovely rich red colour,  goes nicely with Chicken,  pork or desserts and will keep in the fridge for a few days once made.  Yummy, easy and versatile.

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2 thoughts on “Tamarillo (Tree Tomato) Sauce

  1. I do miss those lovely Tamarillo’s we had growing up on one of the terraces [by the grape vine]. When I was nursing we often had them for dessert with either creamy rice or semolina or even tapioca some days.

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