TAMCO - Premium Tamarillo Vinaigrette | Salad & Marinade Dressing | 250ml

The dressing that makes people ask where you got it

Tamco takes the extracted pulp of the tamarillo — a fruit so scarce there are now fewer than thirty commercial growers left in New Zealand — and slow-infuses it with imported Italian red wine vinegar, using proprietary extraction equipment the founders spent eighteen months building themselves. This isn't a standard vinaigrette with fruit added for a story. The fruit is the story.

Tangy but not sour — the tamarillo's natural character is built to come through, not get buried under acid. Think somewhere between a tomato and a passionfruit: bright, a little sharp, genuinely different to anything else in your dressing rotation.

Perfect on: salads, obviously, but just as good as a meat marinade before it hits the grill, whisked through a pan sauce, or drizzled straight over grilled haloumi or roast vegetables.

In the bottle: a clear, ruby-red dressing, pourable, with real fruit character visible — not cloudy, not thick, not artificially coloured.

Rub Hub's take: keep this next to the good olive oil, not the tomato sauce — it earns its own spot on the shelf. One of a genuine handful of tamarillo vinaigrettes made anywhere in the world, from a small Northland, New Zealand family business built entirely around this one fruit. Shop the full Tamco range.

Ingredients: Tamarillo, imported Italian red wine vinegar, and other ingredients — full list to be confirmed from the physical label.
Dietary/Allergens: Gluten free and dairy free per Tamco (full allergen statement to be confirmed from the physical label).
Size: 250ml bottle
Origin: Made in Whangarei, Northland, New Zealand, from NZ-grown tamarillo
Always check the physical label for the most current ingredients and allergen information.

The Rub Smuggler's Verdict

Somewhere between tomato and passionfruit, this is the bottle that makes a plain salad look like it came from somewhere better. Marinate chicken drumsticks in it for two hours, dust with Four Monkeys BBQ Chicken Rub, grill to 75°C, then splash over fresh vinaigrette and a few drops of Nomad Chilli Co Watermelon & Lemon Myrtle Hot Sauce. Salad night just picked up a record.