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Grilled tamarillos with bocconcini

  • 6
Grilled tamarillos with bocconcini


  • ½ cup sugar
  • 1 cup water
  • 4-6 tamarillos
  • ½ cup horopito pepper-flavourd avocado oil
  • 3 cups rocket leaves
  • 6 slices prosciutto
  • 150 grams bocconcini, thinly sliced


  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. Remove skins and arrange fruit on a plate with the rocket prosciutto and slices of bocconcini. Drizzle with the remaining horopito avocado oil. Serve immediately.

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