EatSmarter exclusive recipe

Poached Tamarillo

with Lemongrass and Ginger
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Poached Tamarillo

Poached Tamarillo - Asian flavor at its best - poached tamarillo as a fruity dessert

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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
132
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie132 kcal(6 %)
Protein1 g(1 %)
Fat1 g(1 %)
Carbohydrates26 g(17 %)
Sugar added2 g(8 %)
Roughage1.5 g(5 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.9 mg(8 %)
Vitamin B₆0 mg(0 %)
Folate6 μg(2 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.2 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C7 mg(7 %)
Potassium253 mg(6 %)
Calcium19 mg(2 %)
Magnesium22 mg(7 %)
Iron0.8 mg(5 %)
Iodine6 μg(3 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.2 g
Uric acid16 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
6
Ingredients
6
Tamarillos (tree tomato)
1 stalk
1
1 ounce
1 ½ pints
4 ounces
Preparation

Kitchen utensils

1 Small pot, 1 Small plate, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Tablespoon

Preparation steps

1.
Poached Tamarillo preparation step 1

Rinse tamarillos and cut an X in the narrow end. 

2.
Poached Tamarillo preparation step 2

Plunge the tamarillos into a pot of boiling water, then remove, rinse under cold water and peel off the skin.

3.
Poached Tamarillo preparation step 3

Trim both ends of lemongrass, peel off the outer layer and cut stalk into pieces.

4.
Poached Tamarillo preparation step 4

Halve the vanilla bean lengthwise. Rinse the ginger root and cut into slices with a peeler.

5.
Poached Tamarillo preparation step 5

Combine the lemongrass, vanilla bean and ginger with the white wine and sugar in a small pot. Bring to a boil and cook over low heat for 10 minutes to allow the flavors to infuse.

6.
Poached Tamarillo preparation step 6

Place the tamarillos in the pot and weight with a plate to keep them submerged in the liquid. Let simmer over low heat until fruit is tender, about 10 minutes. Remove from heat and remove the plate. Let tamarillos cool in the liquid, then cover and let marinate in the refrigerator overnight before serving.