Red Slaw with Tamarillo Mayo

Its rich ruby colour, tartness and strength of flavour makes tamarillo an ideal winter fruit. Its peak production is over the winter months of June/July/August. But did you know that the tamarillo was a New Zealand invention?

My favourite way of eating tamarillo is to skin, slice and sprinkle with brown sugar.  Let this sit ideally in a warm place until they create their own juice…then eat for breakfast with porridge.

This fruit originated from South America but red tamarillos were developed and named here in New Zealand.  I clearly remember them as tree tomatoes and kiwi fruit were called Chinese gooseberries. Both fruits were renamed to be more attractive for marketing overseas. In 1967 Mr Thompson from the Tree Tomato Promotions Council came up with ‘tamarillo’, claiming it sounded both Māori and Spanish.

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Tamarillo fruit ripening and its large, soft, heart shaped leaves.

Tamarillos can be tricky to grow as their large subtropical leaves are easily burnt by frost. Young trees can be set back and even killed by a surprise frost, and this perhaps is the reason why we pay a high price for the fruit.

Once burnt, twice shy…last year the young tamarillo trees in the Sanctuary Community food forest got frosted. While in Auckland, I paid a visit to the gardens and discovered the young trees this year are under a protective tee-pee of frost cloth. Apart from the odd frost, the free draining volcanic soil of Mt Albert is ideal for growing tamarillos.

You can sometimes find a bargain from a roadside stall and if you are lucky a home gardener will share some with you, but mostly you have to pay around $14 a kilo for these precious egg shaped fruits.

In one store this week in Auckland I saw they were $19.99/kg

I always want to make the most of them and have recently been introduced to the idea of using them in a salad.

Peter at the Penguin Cafe where I work every Friday, had a salad recipe that put red cabbage with tamarillo and red onion.  This red slaw that he sometimes adds beetroot to has proved popular at the cafe.

Raw tamarillo is high in vitamin C so is a great addition to a winter slaw.  Like beetroot it does colour everything red.  Red is such a good salad colour in winter so I decided to select all the vegetables and fruit in the salad based on the colour red and made my version of tamarillo slaw.

Red Slaw


The quantities of vegetables and fruit you use will depend on how many people you are feeding.  I made enough for 4 as a side serving or 2 with this salad as the main event.

I used about 1/4 red cabbage, with core removed and really finely chopped or shredded in a food processor.

1 tamarillo peeled and chopped finely

1/2 red onion also finely chopped

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1/2 medium sized beetroot grated


1 red-skinned apple finely sliced and then diced.  The apple adds sweetness and another texture. To keep it from turning an unsightly brown give a good squeeze of lemon juice over the apple and mix.

I chose the NZ Rose apple

This is the texture and colour of the slaw before I added the apple.


To add a little sweetness and bite I mix 1 heaped teaspoon of quince paste to 2 tablespoons of apple cider vinegar.  If you don’t have quince paste you can use another fruit jelly or honey. Mix until the paste dissolves and add and mix through to the slaw.

If you don’t have quince paste, use honey or another fruit jelly as a substitute.

I added a few cranberries to follow the red theme, then toasted a handful of hazelnuts rubbing off their brown papery skin before sprinkling over the slaw. You can use whatever nuts or seeds you have in the pantry.

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Salad Burnet Sanguisorba minor, is late winter early spring herb that delivers a taste of cucumber.

The final touch of green are some sprigs of herb Salad Burnet, but parsley or mint could be used instead.

Tamarillo Mayo

I found this Jan Bilton recipe that I couldnt resist trying.


Jan suggested just one tamarillo but I found in the large processor I had I couldn’t get it to puree so I ended up making the mix with 2 tamarillos.


Two skinned tamarillos cut in half and pureed in food processor, slowly add half a cup of your favourite salad oil.  Best not to use highly flavoured oils like olive oil as you want the tamarillo flavour to dominate.


This dressing would work well with a simple green salad as well or drizzled over avocado. It’s the kind of dressing that makes a bold statement on the plate.

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Like tomatoes tamarillos are easily peeled if dunked into boiling water for about 20 seconds.  Run a knife around it’s middle and the skin comes off easily leaving you with all the precious fruit.

Spring is an energising season and I’m having a preview of spring here in Auckland with daffodils and freesias blooming showing little memory of winter’s cold. In the south the garden is still in hibernation, but the days are getting longer and there is a promise of spring in the air…it could be just around the corner.


An autumn salad from the garden

Since daylight saving has finished, suddenly the nights in the south seem to be colder and the leaves of the trees are thinking about changing colour.   My lettuce plants are under threat with a frosty night just around the corner.   Best use them while I can. The sun is shining  and that’s always the best time to eat a salad.

The last of my Freckles cos type lettuce plants

I gather my autumn salad from the garden.   I have two varieties growing an iceberg in the green house and a cos type lettuce with speckles in my garden where nearby the  Florence fennel is about to bolt. Remarkably my slow tomatoes are still ripening in the greenhouse along with the basil that is just holding on and is probably protected a little by the chickweed growing over it.

This is chickweed in flower shrouding the last of my basil, I chose some chickweed that was all leaf as these leaves are juicier than those plants putting effort into flowering.

Autumn Salad

When I make a salad I try to always add herbs, flowers, weeds and a protein of some kind.


First I tore the Iceberg leaves (while other lettuce types add colour and different textures I really enjoy the crunch of the Iceberg and next year will grow more.)


The speckled lettuce with its long leaves I put around the edge of the bowl whole.

2016-04-10 00.42.45I shaved the Florence Fennel bulb with a mandolin because the thinner you slice it the better it tastes and adds a crunch as well as a natural aniseed sweetness.


20160409_151437Now I pluck off the leaves of the thready chickweed.  I try not to include too much of the stringy stems that can be a bit chewy. Chickweed was once used like we use lettuce and contains many nutrients.  If you are interested in learning about other weeds click on this link:


The easiest and best dressing for me is a squeeze of lemon juice and avocado oil.  I decide to squeeze the lemon juice on now before I place the final toppings.  I also add a little salt and pepper. The oil I put on last.


I slice up a tomato into 8 and this adds colour to the green.


Now I cut up a sprig of basil and a little of the fennel fronds.


I used violas and petals from a dandelion as the flower element for this salad.

The protein I chose is one of my favourites the salty and soft hulomi cheese that when fried in a pan for a few minutes in avocado oil becomes crunchy on the outside. Over this I sprinkled a little avocado oil and I had a delicious salad to enjoy while I sat in the sun.

You can choose other options and combinations like replace the fennel for thinly sliced courgette, replace the tomatoes for sliced pears with lemon juice to stop them turning brown and match the pears  with cumin roasted walnuts.  All these ingredients are autumnal produce.


Autumn Salad:  lettuce, fennel bulb, tomatoes and Halloumi cheese.

When making a salad I think of sweet and tart, crunchy and soft, and colour combinations. It never ceases to amaze me how many things you can actually find in the garden to put into a salad,  especially when you are confident on what weeds and flowers you can safely add to your salad.