Selection
Select fruit that is firm, unblemished and is heavy for its size. When ripe, tamarillos should be fragrant and should yield slightly to gentle pressure. Tamarillos are available from May to October in specialty stores and some supermarkets. They can occasionally be found out of season.

Storage
Tamarillos may be ripened at room temperature, then stored in the refrigerator or eaten once they are ripe. They last up to ten days in the refrigerator if wrapped in a plastic. Tamarillos may also be frozen if they are peeled and wrapped individually.

Preparation
Tamarillos should be peeled before eating or cooking. Blanching in boiling water for 2 to 3 minutes is often the easiest way to remove the skin if the fruit is not ripe. They are often eaten raw, when ripe. Dip in frozen orange juice concentrate to sweeten the fruit and add to fruit or vegetable salads. Tamarilos are also often made into jams, chutneys and relishes.

Tamarillo Pear Chutney
Makes 6 servings; equals two 5 A Day servings

Ingredients

1 cup apple juice
¼ cup white wine vinegar
1/3 cup packed brown sugar
5 tamarillos, peeled and chopped
2 firm-ripe pears, peeled and chopped
1 cup chopped onion
1/3 cup raisins
1 Tbsp ginger, chopped
½ tsp ground cinnamon

In a large saucepan, stir together juice, vinegar and brown sugar. Add remaining ingredients; bring to a boil. Reduce heat to simmer, cook, stirring occasionally, about 20 minutes, or until fruit is very soft. Drain off most of the juice. Cool; store in covered container in refrigerator.

Nutritional analysis per serving: Calories 155, Fat .3g, Calories from Fat 2%, Protein 2g, Carbohydrates 39g, Fiber 4g, Cholesterol 0mg, Sodium 10mg.

Content source: Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion

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