Choose firm fruit that are heavy for their size. When ripe, tamarillos should be fragrant, yield slightly to finger pressure and the stems should be black not green. They can be ripened at room temperature. Once ripe, they should be refrigerated in a plastic bag and will last for 10 days. They can be frozen, unpeeled, for three months or sliced and sprinkled with sugar and frozen in an airtight container for up to a year.
The easiest method of removing the skins is to make a cross at the pointed end of the fruit, put them in a bowl, cover with boiling water, stand for two to three minutes and drain.
Refresh them in cold water and when cool enough to handle, peel. Red, amber and gold tamarillos are an exciting taste sensation. The gold is considered to have a milder flavour.
- Snip around the outside edge of the chops. Season. Fold the ends around to form a compact shape.
- Place under a hot grill and cook for 5-6 minutes each side.
- Top each chop with peeled and sliced tamarillos and brush with warmed jelly. Place under the grill for a further minute to heat the tamarillos. Garnish with mint.