St Croix Tamarind Balls Recipes

ST. CROIX TAMARIND BALLS

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.

TAMARIND BALLS (PASTE METHOD)

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.

TAMARIND BALLS (PULP METHOD)

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.