Stcroixtamarindballs Recipes
ST. CROIX TAMARIND BALLS
I was fortunate enough to visit a friend who lived on St. Croix, in the Virgin Islands some years ago. I tasted a tamarind ball and loved it. I recently came across this recipe (although at the time of writing I haven't actually made my own candies yet). Note that some people also add garlic, black pepper or cayenne pepper for flavoring. The time estimate is based on using tamarind paste.
Provided by BarbryT
Categories Candy
Time 15m
Yield 24 candies
Number Of Ingredients 5
Steps:
- Remove tamarind flesh from the seeds, by scraping with a knife or by rubbing the seeds and sugar against the sides of the bowl with a wooden spoon. (Or, much easier, use tamarind paste!).
- Mix the tamarind flesh with the sugar, and roll into a smooth ball, about 3/4 inch in diameter, with a tamarind seed in the center.
- Roll the ball in granulated sugar, and store in an airtight container.
Nutrition Facts : Calories 38.1, Sodium 0.7, Carbohydrate 9.9, Fiber 0.1, Sugar 9.7, Protein 0.1
TAMARIND BALLS
Steps:
- Put 1/4 cup sugar in a shallow plate. In a bowl, combine the tamarind, hot sauce, salt, and remaining sugar. Using your hands, mix the ingredients together. Divide the tamarind mixture into bite-size portions, and shape into balls. Add the tamarind balls to the sugar, and roll to coat evenly.
TAMARIND BALLS (PASTE METHOD)
A sweet and sour tasting sweet, traditionally made from fresh tamarind pods. It's a lot of work to extract the pulp. So here is an alternative method that simplifies the process using tamarind paste, which is available from Indian or Middle eastern markets.
Provided by WizzyTheStick
Categories Dessert
Time P2DT10m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Mix tamarind paste with 1 cup of sugar, adding more sugar as needed to get a stiff consistency that molds easily.
- Add hot pepper and black pepper
- Cover mixture with plastic wrap and set aside overnight at room temperature.
- Form into 1 - inch balls and place on a baking sheet lined with waxed paper or parchment. Set aside to dry a few hours, uncovered at room temperature.
- Roll the tamarind balls in the remaining sugar and store at room temperature. Tamarind balls keep for up to two weeks.
Nutrition Facts : Calories 104.5, Fat 0.1, Sodium 3.2, Carbohydrate 27.1, Fiber 0.6, Sugar 26.5, Protein 0.3
TAMARIND BALLS (PULP METHOD)
A traditional sweet and sour treat. If you find it a bother to remove the pulp from the seeds, I have posted an alternative recipe for this that uses tamarind paste.
Provided by WizzyTheStick
Categories Dessert
Time P2D
Yield 36 balls, 12 serving(s)
Number Of Ingredients 7
Steps:
- break tamarind into segments.
- Sprinkle with soda and salt and pour boiling water on tamarind.
- Stir until the water is absorbed and the seeds leave the pulp: remove the seeds.
- Stir in 2 cups of sugar and blend well.
- Cover and set aside at room temperature overnight.
- Stir in the remaining sugar, add more if necessary to make the mixture firm enough to shape into balls.
- Shape into balls and allow leave a couple hours to dry.
- Roll balls in sugar. Wrap in paper squares and store.
- Will keep for up to two weeks.
Nutrition Facts : Calories 351.6, Fat 0.2, SaturatedFat 0.1, Sodium 518, Carbohydrate 91.1, Fiber 2, Sugar 89.1, Protein 1.1
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