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 pulp 226 g (1 cup)
- Sugar 226 g (1 cup)
- Water 711 ml (3 cups)
- Ripe fruits are peeled and the seeds removed.
- 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.
- While still hot, pack in well sterilized jars and seal tightly.
- Cook ripe fruits in a small amount of water until soft.
- Process through a sieve to remove skins and seeds and to make the texture soft and fine.
- 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.
- Stir the mixture constantly. Reduce heat as the mixture thickens, to permit slow cooking.
- Spread the paste in a pan and dry it until a solid consistency is reach.
- Cut paste into squares or any desired shape.
- Roll them in granulated sugar wrap in cellophane or glycine paper.
- Ripe tamarind 100 pc
- Peel whole ripe tamarind and arrange well in a deep enamel basin.
- Prepare syrup by using one part and one part water. Pour syrup while hot to cover tamarind.
- Allow tamarind to soak in one day.
- Drain off syrup and cover with freshly prepared syrup made of two parts sugar and one part water.
- Soak for two to three days.
- Continuously change the syrup until the tamarind becomes sweet enough.
- Carefully arrange sweetened tamarind in racks and dry. 10. Cover screen wire to keep off insects.
- Finish the drying in an oven or solar drier at low temperature.
- Wrap individually.
- 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)
- 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.
- Transfer to sugared board.
- Form into balls and roll into sugar.
- Wrap in cellophane.
See also: Tamarind Processing
source: DOST-Region X, photo from simply-thai.com, seattlebonvivant.typepad.com, alibaba.com, solana.co.th