Tamarillos are sweet and tangy and I wanted something beyond tamarillo juice.
- 8 ripe tamarillos (also called tree tomato)
- 1 quart heavy beef stock (or chicken stock if used to accompany poultry)
- 1 tbspn minced chives
- 1 tbspn chopped cilantro
- 1 teaspoon ground ginger
- Salt and pepper to taste
1Peel the tamarillos by immersing in hot water until the skin loosens.
2Cut the tamarillos in half and remove all the seeds.
3In a blender, puree the fruit pulp.
4Warm the broth, then mix in the pulp and the rest of the ingredients.
5Simmer until desired thickness. This will depend on the end use and type of meat.
6Freeze any unused portion for later use.
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