Tree tomatos or tamarillo are high versitile fruit that chefs on the Big Island are just beginning to enjoy creating with. Sweet and savory, the flavor reminds one of slightly spicey tomatos. Chef Paul Heerlein at Kona's Culinary School uses it both as a meat sauce or sweetened in dessert terrines. I use it with scallops and as a base for salad dressing. Other chefs here make it into ketchup which is farily common "down under". Now you can experiment with it too. Send us any recipes for posssible publication!
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