Tamarillos provide tang, colour and flavour to many salad combinations. It is usually best to add them at the last minute to prevent their bright colour from discolouring other ingredients.
Try these combinations
Sliced mushrooms and sliced tamarillos, tossed with a vinaigrette
Shredded red cabbage, tamarillo and apple slaw
Tamarillo and avocado salad
Shredded carrot, diced celery, raisins and tamarillos
Broccoli flowerettes, blanched and chilled, serve on a bed of lettuce cups with quartered tamarillos and a cream dressing
Tossed green salad with tamarillo vinaigrette – to make, add a chopped tamarillo to a good French dressing