My post this week is to take part in the Asean Hive Community Challenge edition #34. Admin @asean.hive gave the theme #For The Love of Fruit. I will show my love for salak fruit in the form of a fresh and delicious pickled recipe. Many people don't like salak fruit because there are some salak fruits that have a very sour taste. After knowing this salak pickled recipe, I hope people who don't like salak fruit will like it.
Salak fruit is a fruit that is often found in Southeast Asia. The white fruit is covered by a skin that is quite hard and sharp. It tastes sour and some are sweet. Yesterday evening, my husband and I went to Stabat for work reasons. On the way home, my husband complained because his stomach hurt. Incidentally in the Sambirejo Village area, there is a weekly traditional market. I also stopped briefly at the traditional market to buy salak fruit. The salak fruit that I am looking for is a salak fruit that has a sour taste. Salak fruit which has a sour taste is believed to relieve stomach pain, this is a traditional recipe passed down from generation to generation. I bought 1 kg of village salak fruit because village salak fruit has a variety of tastes from sour to sweet. Unlike pondoh salak fruit which is entirely sweet. My husband peeled some Salak fruit and after I tasted it it was very sour. My husband only finished two of the fruit and the children didn't want to eat the salak fruit because it tasted very sour. I don't like wasting food, I have to be able to process salak fruit which tastes sour into food that everyone likes. Finally I took the initiative to make pickled fresh salak fruit.
PREPARATION
To process the salak fruit into fresh pickles, I will prepare the salak fruit. The ingredients that I provide are 1 kg of salak fruit which tastes sour, 1 L of water, 2 tablespoons of salt.
So that the salak fruit does not turn brown because of the sap, after peeling it must be soaked in salt water. The trick is to pour salt into the water, stir until the salt dissolves.
After that, peel the skin of the salak fruit, remove the rotten and brown parts. I don't remove the seeds, as this process will take a lot of time. If friends have a lot of time, it's best to remove the seeds.
After peeling the salak fruit, immediately put it into the salt solution.
After all the salak fruit is peeled and soaked in salt water, then clean the salak fruit from the epidermis. Wash thoroughly with running water.
HOW TO MAKE PICKLED SALAK FRUIT
The materials that I use are :
1 kg of peeled salak fruit that has been cleaned
1 tablespoon of salt
400 grams of sugar (because the salak fruit is very sour, I use 400 grams of sugar, but if the salak fruit is not too sour, we can use 300 grams of sugar)
1200 mL of water (children like to drink brine for its fresh taste)
First put water into the pot.
Next add salt
Lastly, put the sugar in the pan.
Bring the sugar solution to a boil.
While waiting for the sugar solution to boil, I arrange the salak fruit in a jar, use a closed jar.
After the sugar solution boils, turn off the stove, then leave it until the sugar solution cools down.
After the sugar solution has cooled, pour it into the jar containing the salak fruit.
After that, put it in the refrigerator, after 6 hours you can enjoy fresh pickled salak fruit.
THE RESULT
One bowl of pickled fresh salak fruit is ready to be enjoyed, the sour taste of salak fruit turns into fresh and sweet salak fruit. The broth also tastes fresh because the salak fruit juice is mixed with sugar water
The Southeast Asian region is a region rich in a variety of fresh fruits. If there is a fruit that doesn't taste good, you can process it into a variety of delicious dishes. Thank you friends for reading my post.
Best Regards
@umirais