The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
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Golden tamarillo fruit is egg-shaped with a glossy tangerine hued skin and succulent flesh containing small soft edible seeds. The skin is thin and far too bitter and tannin rich for palatable human consumption. Its flesh, though, when ripe, is bright and piquant in flavor with a pleasant sweet tart balance.
Tamarillos are available regionally in winter.
The Golden tamarillo, botanical name Cyphomandra betacea, AKA tree tomato, is a member of the Solanaceae family which includes tomatoes, potatoes, tobacco and pepper plants.
Not all tamarillos are created equal and some varieties are simply sweeter than others. Regardless, the skin should be removed before eating, which can be done by blanching and peeling or scoring and removing the skin with a kitchen peeler. Another simpler approach is to cut the fruit in half and scoop out its edible flesh. Riper fruits tend to be sweeter and more versatile when pairing with other ingredients. Primary recipes that the tamarillo is chosen for are deserts such as cakes and ice creams, fruit salads and green salads. Common usage of the whole fruit is in beverages where the fruit is blended with milk, sugar and ice. It can also be pureed and frozen or preserved into jam form.
The Golden tamarillo is native to the Andes mountains of Peru. It has been cultivated on Peruvian mountainsides since pre-Columbian times. It is grown on a small scale from Chile to Venezuela. On the Colombian and Ecuadorian uplands, it is found in every city from Bogotá to Quito. Regardless of its widespread cultivation throughout the subtropics, it is still considered a garden variety fruit and has yet to be heavily exploited on a commercial level. During the second half of the 20th century New Zealand established the first commercial level orchard production. Horticulturists selected tree tomato types, developed improved varieties, naturalized the fruit and named it tamarillo in 1967. It was the first country to establish a new standard designated name for the fruit and expand tamarillos into international trade, exporting to Japan, North America and Europe. Tamarillo trees are generally propagated from seed and are self-compatible, requiring no pollination, though bee pollinated flowers improves fruit production.
Recipes that include Gold Tamarillo. One is easiest, three is harder.
|Jacki's Bento Blog||Poached Tamarillo with Cherry Syrup|
|Laylita's Recipes||Tamarillo Hot Sauce|
|Bron Marshall||Mustard Crusted Pork Fillet on Tamarillo Carpaccio|
|HomeMadeS||Mum's Tamarillo Chutney|