Exotic fare at your local market
Granadilla. Tamarillo. Curuba. They sound so exotic. And of course they are, to us. But these fruits are commonly consumed in many countries. Humberto Jaramillo and Nohra Tatis are helping to spread the word, here in London.
The couple came to Canada from Columbia a few years ago, with their three young sons. Unable to obtain work in their professions, they decided to put to use their experience with family businesses in earlier years, and their connections in their home country. And now we can enjoy the fruits of their labours.
Entering London’s Farmers Market at the Western Fairgrounds, you’ll forget the snow and ice outside, when you see before you the selection of strange and colourful produce displayed at Humberto and Nohra’s stand. Samples are proffered. Go on, I dare you!
You’ll succumb to the intriguing possibilities. But then you’ll wonder… what the heck do you do with them? In this Internet age the answers are at your fingertips. Plenty of recipes can be found online.
You might be familiar with the purple Passion Fruit, or at least its juice. But try a cousin, the Granadilla. Crack open the golden shell, and scoop out the sweet seeds; a little like a pomegranate to look at, without the finicky aspect.
Sample some physalis, known as uchuva in Spanish, and also called ‘ground cherry’, ‘goldenberry’, and ‘cape gooseberry’ (for the papery ‘cape’ that encloses the fruit, according to one source). Physalis contains antioxidants, and in its native habitat has both medicinal and culinary value. Use it in a salad, chutney or salsa. Make jam, bake it in a pie, or simply enjoy it au naturel. I even discovered a recipe for coffee crepes with physalis filling.
The outer skin of the tamarillo, or tree-tomato, is tart, even bitter. But the seeds and flesh are tangy, sometimes slightly sweet. Rich in vitamins (especially Vitamin E) and iron, the tamarillo can be eaten as it comes, in a salad, or sliced in a sandwich or with cold meats. Generally, however, it is cooked. Try tamarillo in a sauce or curry. Wikipedia’s suggestions include adding it to boeuf bourguignon. And, as for most of these fruits, there are appetizing dessert recipes to be found.
Related to the tamarillo is the bright orange lulo, or naranjilla (‘little orange’). Juicy, slightly acid, with a pineapple-lemon taste, the pulp can be eaten raw, or used in jams, jellies, sherbet, or baked desserts. Most commonly, lulos are used to make juice.
Humberto and Nohra import all these fruits, and more, from their native Columbia. Stop by their stand at the Market and sample the wares. Be sure to try some of the delicious juices that are also on offer. Then take some granadillas home to your kitchen (or curubas, or physalis) and get adventurous. Bon appetit, or rather, buen provecho!
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You can find all these fruits, and more, at London’s Farmers Market, and at Remark Fresh Market.
Enquiries? mailto:contactus@jtintertrade.com