Poached Tamarillo
Poached Tamarillo - Asian flavor at its best - poached tamarillo as a fruity dessert
Healthy, because
Even smarter
Nutritional values
The tamarillo, also called tree tomato, is botanically one of the berry fruits. The juicy, sweet-tart berry flesh is not only impressive with its delicate aroma, but also with its rich vitamin E and A. Both contribute to protecting the body's cells from harmful external influences.
For the body to be able to absorb vitamins A and E well, it needs fat. So before this fruity dessert, enjoy a main course that contains at least a minimum of fat - that's quite enough.
(Percentage of daily recommendation)
| Calorie | 132 kcal | (6 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 6 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 19 mg | (2 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 16 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 6 Tamarillos (tree tomato)
- 1 stalk Lemongrass
- 1 Vanilla bean
- 1 ounce fresh ginger
- 1 ½ pints dry white wine
- 4 ounces cane sugar
Kitchen utensils
Preparation steps
Rinse tamarillos and cut an X in the narrow end.
Plunge the tamarillos into a pot of boiling water, then remove, rinse under cold water and peel off the skin.
Trim both ends of lemongrass, peel off the outer layer and cut stalk into pieces.
Halve the vanilla bean lengthwise. Rinse the ginger root and cut into slices with a peeler.
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.
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.
