Tamarillo, Tamarillo

When lightly sugared and cooled, the flesh makes a refreshing breakfast dish. In addition, they give a unique flavor when compoted or added to stews (such as Boeuf Bourguignon), hollandaise, chutneys, and curries. They are also tasty and decorative in, for example, radicchio salads. Appetizing desserts using this fruit include bavarois and combined with apples in a strudel. In Colombia, Ecuador and Sumatra, fresh tamarillos are frequently blended together with water and sugar to make a juice. It is also available as a commercially pasteurized pure.

Source: Wikipedia > Tamarillo