I just discovered tamarillos this summer and they’re a pretty interesting fruit — almost like a cross between passion fruit and tomatoes. They’re delicious raw, if you remove the skins (they can be bitter) but even better when roasted or gently sauteed. Add them to your morning yogurt, granola or toast!
Honey Roasted Tamarillos with Coconut Yogurt
- 1-2 tamarillos
- 2 tablespoons honey
- 1/4 cup coconut yogurt
- 1 sprig fresh mint
- 1 teaspoon pumpkin seeds
- 1 pinch poppy seeds
- 1/2 teaspoon bee pollen
- 1 pinch fresh ground salt
Preheat the oven to 320 degrees and line a baking sheet with parchment paper. Wash and slice the tamarillos into thick sections, gently toss in a small amount of olive oil and arrange on the baking sheet. Drizzle with honey and bake for 5 to 20 minutes, depending on ripeness. Cooking for longer will result in softer tamarillos and more roasting liquid. Peel the skin off the tamarillos if desired.
When plating, start with a bed of coconut yogurt and top with roasted tamarillos and any roasting juices. Add mint leaves, pumpkin and poppy seeds, pollen and a pinch of fresh ground salt. Enjoy immediately, while the tamarillos are still warm!