A good source of Vitamin C and A, tamarillos are rated as moderate in salicylates, no amines.
4 tamarillos
1 cup sugar
1 cup water
Dip each tamarillo into boiling water for 1 minutes, then the skin should be easily peeled off. Boil sugar and water and slip in sliced tamarillos for about 3 minutes. Serve as a topping over failsafe custard, yoghurt or icecream.
This revolutionary book contains hundreds of new and improved recipes for all kinds of occasions. With the help of these tasty and easy-to-follow recipes for breakfasts, lunches, main meals and desserts, through to food for special occasions, vegetarian cooking and gluten-free food - and by following Sue's step by step guide to eliminating harmful natural and added food chemicals - it is possible to be free of a wide range of health and behavioural problems caused by food intolerance.
This is a book which transforms families
Disclaimer: the information given is not intended as medical advice. Always consult with your doctor for possible underlying illness. Before beginning dietary investigation, consult a dietician with an interest in food intolerance. Information is drawn from the scientific literature, web research, group members and personal enquiry; while all care is taken, information is not warranted as accurate and the Food Intolerance Network and Sue Dengate cannot be held liable for any errors or omissions.
