Tamarillo

Poached in syrup it goes from aggressive to almost plum. Raw it is mostly acid.

Two acids and a savoury undertone; the fruit works like a chutney without cooking.

The tomato note in it wants heat; the Andes has always made it into a salsa.

Sulfur against nightshade acid; the fruit turns into a relish the moment they meet.

Fat blunts an acidity that otherwise dominates whatever else is on the plate.

Green aldehydes on both sides; it is a salsa argument, not a dessert one.

Vanillin drags the tomato note toward passionfruit, which is where you want it.

Sharp fruit against mutton fat; New Zealand chutneys it for exactly this reason.

They share a sour-tropical volatile; together the tomato note disappears entirely.

Cocoa tannin against nightshade acid; the fruit reads as a very dark berry.

Glutamate on a fruit that has some already; it stops being sweet within one bite.

Lactone fat over green acid, the same trick that makes tomatillo work in pastry.

Sharp tomato-fruit juice as a mignonette; brine and nightshade acid line up.