Tamarillo & Vietnamese Mint Relish

Celebrated foodwriter and author of 26 cookbooks, Jan Bilton knows a thing or two about culinary delights. Her tamarillo cookbook showcases one of New Zealand’s most versatile fruits.

Serves 4

Vietnamese mint grows easily in pots. After picking, place the stems in a container of water. The mint will stay fresh for several days. Common mint can replace the Vietnamese variety.


  • 3 red tamarillos, peeled and diced
  • 2 tablespoons palm or brown sugar
  • 2–3 tablespoons lemon juice
  • 4 tablespoons chopped Vietnamese mint


Combine the ingredients for the relish. Excellent served as a side dish for grills.

Add some pizzazz

“Variety’s the spice of life, that gives it all its flavour,” wrote the English poet William Cowper. Although he wasn’t commenting on cooking, he could have been because spices (and herbs!) really are the keys to variety and are an economical, easy way to add pizzazz to a meal.


Extracted with permission from Jan Bilton’s Tamarillo Cookbook, RRP $20.00. Available from all good bookstores or online at janbilton.co.nz

Published and distributed by Irvine Holt Enterprises Limited.





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