Thursday, July 16, 2009

Love em or hate em

It is tamarillo season in New Zealand. I have never really eaten afresh tamarillos – when I buy them I use them to make tamarillo relish which is one of my favourites. But a couple of weeks ago we has friends over for dinner and I tried out a recipe from Dish magazine which was chocolate puddings with melting centres and tamarillos poached in a mint syrup. We had them with vanilla bean ice cream. I absolutely loved the chocolate pudding which was one of the nicest I have made, but the tamarillos were yuck – way too sour for me and they didn’t seem to taste of anything even after being poached in the sweet syrup. Our guests loved the tamarillos, but neither my husband nor I ate them. I was going to post about the puddings, but my photo was taken in a rush and was blurry and did not do the puddings justice (I had only made enough for the 6 of us to eat and I am still at that slightly embarrassed stage that I am photographing food before we eat it!).

I still had 5 tamarillos in the fruit bowl and I hate to waste things so I thought I would make my husband some tamarillo muffins – even though he doesn’t like tamarillos I thought that the muffin might disguise any overwhelming tamarillo taste. I based my muffins on a recipe in Allyson Gofton’s new book, Bake, substituting some of the white flour for wholemeal and using rice bran oil instead of butter. The muffins have lovely texture and look great, but unfortunately I couldn’t fool my husband and he doesn’t really like them. So tonight, I will be making his favourite – banana bran muffins with dried apricots. I have still included the tamarillo muffin below for those of you who love tamarillos. You could substitute the tamarillos for other fruit like diced mango, peaches, apricots, blueberries etc.

Tamarillo and Cinnamon Muffins (adapted from Allyson Gofton, Bake)

4 tamarillos, blanched, peeled and diced
1/2 c flour
1 c wholemeal flour
1/3 c sugar
1 tsp baking powder
½ tsp baking soda
2 tsp cinnamon
½ c yoghurt
1 egg
1/3 c milk
¼ c rice bran oil

• Combine dry ingredients
• Whisk together yoghurt, egg, milk and oil
• Make a well in the centre of the dry ingredients, pour in wet ingredients and tamarillos, mix gently – do not over mix, it’s ok if there are still bits of flour in the mixture
• Spoon into greased or lined muffin tins and bake at 200c (not fanbake) for 16-18 minutes


lauren said...

I know what you mean Tammy. I feel a bit the same about Tamarillo's. Mum poached some the other week and I didn't mind them, but I poached some myself the other day and I've now changed my mind!! Maybe I should make the relish instead!

Lesley said...

I grill tamarillos sprinkled with brown sugar (lots!) and eat for breakfast with greek yogurt and homemade muesli. I have one tamarillo tree (the other died last year) and find those taste less bitter than shop variety. I remember a custard tamarillo pie from a cafe on the way to Coromandel and it was gorgeous but have never attempted to make it myself (in case I spoil the memory!).

Anonymous said...

Your muffin looks gorgeous. I don't know what a tamarillo is, but it sounds interesting.

Cakelaw said...

A good way to use up your tamarillos. I will be honest - I have never tasted one!

Anonymous said...

I have only had Tamarillo's twice & both times I was violently ill, I must have an allergy to them. My husband can eat them if they are sweet enough without sugar, an acquired taste I think. Yours look lovely. Lyn

Anonymous said...

I will be making those muffins Tammy...I adore Tamarillos! My favourite way of eating them is in a sandwich of Vogels bread with salt and pepper. You might be suprised at how they taste when treated as a vegetable. :)

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