Tamarillos with their taut, leathery skin, in hues of deep crimson and burnished red, are in season. The fruit's pulp will soak up the skin's colour if you allow them to sit in poaching liquid overnight. Be mindful to watch the cooking time, as the tamarillo will continue to cook in the syrup as it cools. Yellow tamarillos, which are not as acidic, can be substituted for red. Serve this light salad as an entree or light lunch accompanied by warm bread. Grilled halloumi would work well here too, and dukkah, sprinkled on top, makes a lovely flourish.

Ingredients

• ½ cup sugar
• 1 cup water
• 4 tamarillos
• ½ cup avocado or lemon olive oil
• 3 cups rocket leaves
• 6-8 slices prosciutto, torn
• 150 grams bocconcini, thinly sliced
• balsamic vinegar to drizzle

Method

1. Stir sugar into the water in a small saucepan over a gentle heat until dissolved.
2. Add the tamarillos and poach gently for approximately 5 minutes. Turn off the heat and allow the fruit to cool in the syrup. Refrigerate overnight.
3. Cut tamarillos in half lengthwise, season with salt and pepper. Heat 2 tablespoons of oil in a heavy-based frying pan and cook the tamarillos, cut side down, for 3-5 minutes or until hot and just browned. Allow the fruit to cool enough so you can easily handle them. Using a small paring knife, carefully lift the skin away from the flesh of the tamarillo and arrange the fruit on a plate with the rocket, prosciutto and slices of bocconcini. Drizzle with the remaining oil and balsamic vinegar. Serve immediately.

Cooks Tips

In place of prosciutto, try thin slices of spicy salami.