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| The Fruit |
The berry can be described as similar to a blueberry in shape, coloured red to mauve. It has the most superb flavour likened to that of a combination of wild strawberry, pineapple and Gravenstein apple with a magnificent rich and unusual aromatic after taste.
Demand for the fruit is high, and still outstrips supply at this time.
When ripe, the berries have a rich, fruity aroma which scents the air and lasts after picking and packaging.
Uniquely tasting products from the sweet to savoury have been made from this special little fruit.
Its hard to pick so its quite expensive to deal with.
On an industry basis production volumes are small and little lesser quality fruit is available for value added products
"Spritely" flavoured for piquant drinks.
General usesBold Text
Culinary Uses For Your Tazziberries
Replace other fruit with Tazziberries in Muffins, Souffles, Strudel
Add Tazziberries to; home-made icecream, cheesecake, sausages, cheese platter,
jelly, seasoning in roast Turkey, crepes, fruit pies and crumbles.
Tazziberries go extremely well with anything apple and pear.
Recipes
TAZZIBERRY PARFAIT
Mix 3 cups fresh or frozen Tazziberries with 3 cups fruit yogurt.
Or 1 1/2 cup whipped cream and 4 crumbled brandy snaps.
Sweeten if desired with 2 tbsp runny honey.
Serve chilled.
CHOCOLATE AND TAZZIBERRY BROWNIES
3 eggs
180g sugar
180g cooking chocolate
150g butter
1 cup flour
225g ripe Tazziberry
100g chocolate chips
Grease a 40cm square tin.
Beat the sugar and eggs together.
Melt the chocolate and butter in a bowl over a pan of hot water.
Mix the chocolate and egg mixtures together.
Stir in the flour and beat thoroughly.
Pour the mixture into the prepared tin.
Bake at 180C for 25-30 minutes.
Cool in the tin on a wire rack and cut into squares.
Remove from the tin when completely cold.
TAZZIBERRY NECTAR
500g Tazziberries
3 1/2 tbsp clear honey
1 tsp lemon juice
Juice of 2 oranges
600ml bottled mineral water
Blend the Tazziberries with the honey and fruit juices in a blender.
Press through a sieve, extracting as much juice as possible. Add the mineral water.
Store in the refrigerator for a few days.
Serve diluted with sparkling mineral water and a sprig of mint floating on top.
a
Tazziberry Muffins
Tazziberry Muffins
2 cups plain flour
4 tspns. baking powder
1 tspsn. cinnamon
½ tspn. salt
¾ cup sugar
100g butter
1 cup buttermilk (cows milk can be used)
1 large egg
1-2 cups fresh or frozen Tazziberries
Heat oven to 180C.
Sieve the first 4 ingredients into a fairly large bowl & mix in the sugar.
In another bowl, warm the butter until just melted, then add the milk and egg. Beat to mix thoroughly.
Add Tazziberries & wet mixture to the dry mix. Without overmixing, fold all ingredients together until just combined (flour should be dampened, not smooth).
Divide the mixture evenly between 12 regular muffin pans that have been well greased. Bake for 20 minutes until muffins are lightly browned & spring back when pressed.
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