Small evergreen tree with large leaves and juicy red fruit.
The peppery tomato flavour partners well with sweet herbs like mint, lemon and lime verbena and fruity sages. Also enhances herbs like garlic, coriander, Thai basil, chives, fennel and shallots. As a main partner with strong meats like venison, pork and lamb, vegetables like eggplant, sweet potato and pumpkin or with any strong flavoured desert.
Tamaril o is one of those magic plants that can be used in all sections of a meal just do not eat the skin. From entrée through mains to desert and drinks it adds a sense of the exotic. Raw and in deserts use it as you would passionfruit. For snacks and mains treat as you would tomatoes. For a nice nibble finely slice and put on top of some pureed avocado on a cracker. As a main make a chutney using onions, tamaril os, garlic and fresh basil then pour over part cooked lamb chops. Return to the oven and finish cooking. To peel simply place fruit in a bowl, cover with boiling water and let sit for 4 mins. Using a sharp knife cut the base and skin wil peel off. Same method can be used for peeling tomatoes. Good source of Calcium, vitamin A and protein. Low in calories.
Plant in an airy, sunny position in well drained soil or very large pots.
Water and mulch well at planting then feed regularly with Seasol and Powerfeed. A small amount of dolomite lime after planting will make stronger plants. Remove tip when 1.5m high to bush up the plant. Harvest when fruit is full color.
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