Stewing over a recipe? Baffled by an ingredient? Hilary Biller answers your food questions. Send your queries to food@sundaytimes.co.za or post them to PO Box 1742, Saxonwold, 2132

Q: I have a lovely crop of tree tomatoes. Any suggestions on what to do with them? - Anthea Robinson

A: Commonly known as a tree tomato, the tamarillo is native to South America. This unusual, egg-shaped fruit hangs like Christmas lights off the smallish tree or bush. It grows well in hot climates and is found locally. The fruit has a much tougher skin than a tomato, and a soft, russet-coloured flesh studded with black pips.

Tart to the taste, they always remind me of kiwi fruit, as they leave the same acidic taste in the mouth. A fairly versatile fruit, they make for good eating and can be used in sweet and savoury applications. They're good in fruit salads, salsas and salads and particularly tasty with pork and duck because the fruit helps to break down the richness.

The best way to use a bumper crop is to turn it into chutney or jam. An easier method would be to peel the fruit, sprinkle generously with sugar and freeze in plastic containers. On defrosting, the fruit will be coated in a sweet sauce and can be spooned over ice cream or heated with a splash of brandy and served with cream.

Tamarillo Chutney

Ingredients:

• 2½kg tamarillos
• 3 large onions, chopped
• 3 large Granny Smith apples, peeled and chopped
• 3 cloves garlic, crushed
• 30ml freshly grated root ginger
• 15ml cloves
• 5ml black peppercorns
• 5ml chilli powder
• 5ml salt
• 4 cups of sugar
• 4 cups quality white vinegar

Method:

Remove the stems from the tamarillos and place in a large bowl. Cover with boiling water and stand for 3-4 minutes. Drain and cover in cold water. Remove the tamarillo skins and chop the fruit. Place in a large pan and add the onions, apples, garlic and ginger. Add the cloves and peppercorns (tied in muslin if you want to remove them at the end of cooking) and stir in the chilli powder, salt, sugar and vinegar. Bring to the boil, stirring until the sugar is dissolved.

Reduce the heat and simmer for about 1½ hours until it has a thick, jam-like consistency. Pack in sterilised jars and seal while warm.

Mulled Tamarillos (Serves 4)

Ingredients:

• 6 large tamarillos
• 1 cup red wine
• 1 cup water
• ½-1 cup white sugar
• 1 cinnamon stick
• 1 star anise
• 3 whole cloves
• Thinly peeled rind of 1 orange

Method:

Leaving the stalks on, plunge the tamarillos in boiling water very quickly and peel the fruit. In a large saucepan, bring the wine and water to the boil. Add the sugar to achieve desired sweetness and stir until dissolved. Add the cinnamon stick, star anise, cloves and orange rind. Simmer on gentle heat for about 15 minutes, stirring occasionally so the fruit is evenly coloured.

Remove the fruit to a bowl. Strain the syrup, discarding the spices and rind. Boil on high heat, until slightly thickened. Pour over the tamarillos and cool. Excellent served with cream or ice cream.