EntrePinoys Atbp.

Why Process Tamarind Fruits?

• The fruit is high in protein, carbohydrates, potassium, phosporous and calcium and is a source of iron, vitamin C, thiamine and niacin.
• Processing increases the shelf-life of the fruit.
• Processing adds value and increases income.

Tamarind Jam

Ingredients:

• Tamarind pulp 226 g (1 cup)
• Sugar 226 g (1 cup)
• Water 711 ml (3 cups)

Procedure

1. Ripe fruits are peeled and the seeds removed.
2. The fruits are mashed. To one part of the mash add 1 part sugar. Boil mixture gently until thick. To avoid unnecessary caramelization, kalamansi juice is added.
3. While still hot, pack in well sterilized jars and seal tightly.

Tamarind Paste

1. Cook ripe fruits in a small amount of water until soft.
2. Process through a sieve to remove skins and seeds and to make the texture soft and fine.
3. Boil pulp with or without added sugar and/or spice. The usual proportion is one part sugar to two parts of pulp by weight. Spice like cinnamon, clover, allspice, ginger, and nutmeg are added at a proportion of 1% each.
4. Stir the mixture constantly. Reduce heat as the mixture thickens, to permit slow cooking.
5. Spread the paste in a pan and dry it until a solid consistency is reach.
6. Cut paste into squares or any desired shape.
7. Roll them in granulated sugar wrap in cellophane or glycine paper.

Candied Tamarind

Ingredients:

• Ripe tamarind 100 pc
• Sugar
• water

Procedure

1. Peel whole ripe tamarind and arrange well in a deep enamel basin.
2. Prepare syrup by using one part and one part water. Pour syrup while hot to cover tamarind.
3. Allow tamarind to soak in one day.
4. Drain off syrup and cover with freshly prepared syrup made of two parts sugar and one part water.
5. Soak for two to three days.
6. Continuously change the syrup until the tamarind becomes sweet enough.
7. Carefully arrange sweetened tamarind in racks and dry. 10. Cover screen wire to keep off insects.
8. Finish the drying in an oven or solar drier at low temperature.
9. Wrap individually.

Tamarind Balls

Ingredients:

• Tamarind 226 g (1 cup)
• Sugar 452 g (2 cups)
• Sweet potato (boiled and washed) 452 g (2 cups)
• Salt 28 g (1/8 cup)
• water 474 ml (2 cups)

Procedure

1. Mix the above ingredients and cook mixture over moderate fire with constant stirring until the mixture becomes very thick and can be shaped into balls.
2. Transfer to sugared board.
3. Form into balls and roll into sugar.
4. Wrap in cellophane.

See also: Tamarind Processing

source: DOST-Region X, photo from simply-thai.com, seattlebonvivant.typepad.com, alibaba.com, solana.co.th

This entry was posted on Monday, March 10th, 2008 at 8:57 am and is filed under Food Processing. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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