Preserved Tamarillos
Gluten Free, Lactose Free, Low FODMAP serving option, No Onion or Garlic, Vegetarian
Tamarillos are my all-time favorite autumnal fruit. They are full of potassium, vitamins A, B, C, and E, and are all round super fruits! Unfortunately in high quantities these can begin to cause problems for our gut being high in Fructose over 25g. this translates into roughly half a Tamarillo. So to make the most of this glorious fruit I bottle them so I can enjoy them in sweet bite sized chunks throughout the year. Great on granola, with greek yoghurt, or with some coconut icecream… you’ll struggle to keep to the low FODMAP portion if you need to!
Preserved Tamarillos
Yield: 2 medium jars or 4 small
Prep time: 15 MinCook time: 5 MinTotal time: 20 Min
Ingredients
- 700 grams Tamarillo flesh (halved and scooped)
- 350 ml water
- 1/2 Cup white sugar
Instructions
- Boil the water in a saucepan and stir in the sugar. Boil until dissolved.
- Add the tamarillo flesh to the pot and stir.
- Poach the fruit until only just cooked (check firmness by using a small sharp knife)
- Remove from the heat and pour directly into sterilized jars.
- Seal with the lids and leave to cool/vaccum seal.