One thing I love about Panama is all the mad fruits and vegetables that I’ve never heard of. The newest discovery of mine is tamarillo, the ‘tree tomato’ fruit that’s native to Central and South America. These look kinda like plums, kinda like tomatoes, and kinda like red kiwis when you cut them open. They’re incredibly tart but very delicious.
Tamarillos lend themselves brilliantly towards a compote or jam as they have high levels of pectin, which is a natural gelling agent that brings the jam or compote together. Pectin is often added into commercial jams, but you won’t need to add anything in here!
(Makes 1/2-2 cups)
1/2 cup water + 2 tablespoons
1/3 cup prunes / dates
Cut the tamarillo in half and spoon out in the insides into a pan
Add in the water and the prunes/dates, and place the pan over a medium heat
Bring to the boil and then bring down to a simmer, and cook at a simmer for 20-30 minutes, until it comes to a jam-like consistency
Using a wooden spoon, break up the fruit while the jam breaks down to make it that lovely texture!
This is really easy to make if you have half an hour in a morning, or you can make it in advance and just keep it in a sterilized jar in the fridge. Make sure its properly sterilized, as the natural sugars in this make it a breeding ground for bacteria!
Imagine a slightly more tangy version of blackberry jam, and you’ve got this tamarillo compote. Best of all; there’s no added sugar. So you can go tamarillo mad!