Good supplies of tamarillos

Press, 21 April 1984, Page 2

Good supplies of tamarillos

Good supplies of tamarillos from Kerikeri were available at the produce markets in Christchurch this week and they were of good quality. Not only versatile, but also nutritious, the tamarillo is rich' in iron and contains an average of 31mg of Vitamin C per IOOg. It is also an excellent source of Vitamin A and has only about 26 calories per 100 g.

The tamarillo season runs from April to September. Kiwifruit from Nelson was also well-supplied at the markets and sold for $1.30 to $1.60 a kilogram. Feijoas made to $22.50 a bushel and passionfruit were $7 to $8 a quartercase. Avacados were plentiful at $lB to $25 a tray. A large consignment of strawberries arrived on Thursday and prices dropped from $l2 earlier in the week to $7 to $8 a tray on Thursday.

Stone-fruits have almost finished their season. Golden

Queen peaches were $3 to $6 a half-case. North Island lemons were $8 to $lO a bushel.

Tomatoes were plentiful most of the Week and the new season’s crop sold to $8 a 4)skg carton. Mushrooms sold well at $8.50 to $ll a tray.

Again this week, most vegetables were plentiful and of good quality. Cabbages were $1 to $2 a bag, and carrots $2 to $4 a bag. Good quality cauliflower were in demand to $7 a bag and average quality cauliflower sold from $3 to $4.50 a bag.

Two vegetables in short supply were brussel sprouts and courgettes. Dry weather has affected the brussels sprout crop in Oamaru and cold nights have damaged the courgettes. North Island kumara sold from $l4 to $l5 a carton and

IVIULUeKd KUIUcUd WVIC to $l4 a carton. Potatoes were piennrul with Ham Hardys ranging in price from $1.30 to $l.BO and Chippewas from $3 to $6 a bag. Today’s Recipe BEEF AND TAMARILLO CASSEROLE 3 tamarillos 500 g topside steak 1 Tablespoon Soya Sauce 1 large onion 1 green pepper 2 Tablespoons raisins Seasoned flour Oil IV2 cups beef stock Method: Trim and cut the beef pieces into half-inch squares. Coat in seasoned flour. In a hot pan heat a little oil and brown meat. When coloured, add the Soya sauce and stir so as to lightly coat the meat. Lift out the meat and place in casserole dish. Peel and slice onions into rings. Remove seeds and slice green pepper. Add these to the pan. Stir fry for 2min until onion is transparent, then add stock, pepper and salt. Bring to the boil and add to the meat in the casserole dish. Cover with lid. Cook at 350 deg for one hour. Peel tamarillos and cut in halves or quarters, lengthways. Add tamarillos and raisins to casserole and cook a further one hour or until meat is tender. Serves six.