Even though the name is extraordinarily cringe worthy, the fruit is actually very good. This is one case where you can believe the hype, it does have the aroma and taste of pineapple and strawberry with a mix of pear and apple and raspberry. It's something you'd expect Willie Wonka to have conjured up.
These little fruits are the berry of the Ugni Molinae, a member of the Myrtle family and a native of Chile. It's now being grown in Tasmania and unfortunately the marketing genius have taken a leaf out of the Kiwi Fruit bible and tried to usurp its origins by appending the horrid Tazzi to the name.
That is bad but there is worse - the New Zealanders are also growing this plant and have decided to call it New Zealand Cranberry. I do feel the urge to use a rolling eye emoticon about now.
It should have been a good week but it wasn't - it's bad enough being sick but when your so sick that you can't celebrate your birthday that just makes you feel sick and depressed.
To help cheer myself up now that I'm feeling better, I've used these Tazziberries to make adorable and gluten free Friands.
[Makes about 18 friands]
150 grams butter, melted and cooled
150 grams pure icing sugar
50 grams rice flour
100 grams almond meal
4 egg whites
150 grams Tazziberries
Whisk the egg whites until fluffy but not overly stiff.
Sift the icing sugar and rice flour together into a bowl, then sift in the almond meal - give it a stir to distribute the ingredients.
Make a well in the center and pour in the cooled, melted butter - stir it in to form a thick paste.
Drop in about half of the whisked egg whites to help slacken the mix and then fold through with the remaining egg whites.
Sprinkle the tazziberries over the batter and very gently fold them through.
Scoop the batter out into the friand cases - if you don't have friand cases, small muffin or cupcake cases will do fine.
Bake in a preheated 160°C oven for about 20 to 30 minutes or until cooked through and golden.
Let them cool in the cases before umoulding.
The combination of butter, almond meal and whipped egg white gives the friand a highly desirable moist and chewy texture, the addition of those little pockets of flavour make these an almost irresistible treat.