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.
source: DOST-Region X