Elizabeth Schneider

Tamarillo, Banana, Orange Sherbet

Preparation info
  • Makes about

    5 cups

    • Difficulty

      Easy

Appears in
Uncommon Fruits & Vegetables
Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

  • About

Pastel pink (or yellow, if you use golden tamarillos), soft and fine-textured, this musky and intriguing sherbet harmonizes with Middle Eastern and Oriental meals. Its ambiguous flavor will not be for all palates—but then neither is the tamarillo.

Ingredients

  • 1 large navel orange
  • ½ small cinnamon stick, broken up
  • ¼ teaspoon allspice berries<

Method

  1. Combine rind of ½ orange with cinnamon, allspice, sugar, salt, and water; bring to a boil. Simmer, covered, 10 minutes. Cool, strain, and chill.
  2. Cut tamarillo in chunks; press through medium disk of food mill. Peel and chunk orange (both halves); combine in processor with banana; whirl to a fine purée. Sieve.
  3. Stir purée into tamarillo; add chilled syr