For the Love of Tams

Tamarillo Vinaigrette and Tamarillo Relish

Made in New Zealand, these unique products use tamarillos grown by a small group of specialist orchardists who are members of New Zealand’s only tamarillo co-operative.

Tamarillos are native to sub-tropical South America and were originally called tree tomatoes. This name created confusion amongst some cooks who did not realise that tamarillos require peeling before they can be enjoyed. Hence the name was changed to tamarillo.

The tangy, juicy flesh and vibrant colour make tamarillos ideal for sauces, chutneys, relishes, jams, jellies and vinegars.

For the love of Tams Tamarillo Vinaigretteis excellent drizzled over salads. Or spoon over barbecued meats, steamed vegetables or cooked seafood. Add to butter sauces for meat or fish; add to marinades; whisk with olive oil to serve as a dip for crusty bread; or combine with mayonnaise to dress potato or other vegetable salads. For a simple dessert, try For the love of Tams Tamarillo Vinaigrette drizzled over strawberries and serve with whipped cream.

For the Love of Tams Tamarillo Relishadds pizzazz to barbecues. Or serve with cheeses and cold cuts on an antipasto platter; spread on hot cheese scones; brush over meat before grilling; use as a stuffing with brie cheese for chicken breasts; combine with sour cream and serve with corn chips as a dip; or spoon on tacos or in sliders.

Available from selected supermarkets and delis or online.

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A quick,delicious starter. 
2 cupsbaby rocket leaves or watercress
1 large nashi (or ripe pear) 
80g sliced prosciutto
50g soft goat’s cheese 
microgreens, optional
freshly ground black pepper to taste
1/3 cup For the Love of Tams Tamarillo Vinaigrette   
Rinsetherocket and crisp in the fridge.
Quarter and core the nashi. Cut into paper-thin slices. Place the rocket evenly onto 4 salad plates. Add the nashi. Top with curls of the prosciutto. Garnish with crumbledgoatscheese and micro greens,if using. Drizzle with the vinaigrette. Serves 4


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