The Perfect Sour Treat: How to Make Delicious and Crisp Pickled Sour Fruits, Free From White Scum.

Some basic principles for making delicious and authentic pickled sour fruit.

Soaking in Limewater

After peeling the sour fruit, soak it in limewater or diluted saltwater for about 2 hours. This helps retain the white color and crispness of the fruit.

Rinse the fruit afterward to remove any lingering lime taste.

Blanching

Instead of waiting for the fruit to air-dry, blanching is recommended to prevent floating residue from forming on the surface. Briefly dip the fruit in boiling water for about 30 seconds and then drain.

Sugar Ratio

The ideal ratio of sugar to sour fruit is 1:1. Adding a few slices of fresh ginger will enhance the aroma and flavor.

For the best color, use a combination of white and rock sugar in a 1:1 ratio.

Soaking Time

Let the fruit soak overnight to allow the sugar to infuse. When making the syrup, set the fruit aside, and heat the sugar solution until the sugar dissolves. Let it cool before adding the fruit back in.

Container

Use a glass container, ensuring it is thoroughly cleaned and sterilized by scalding with boiling water before use.

Detailed Guide to Making Pickled Sour Fruit

Ingredients

– Sour fruit: 1kg (choose slightly under-ripe fruit)

– White sugar: 600g

– Rock sugar: 600g

– Fresh ginger, sliced

– Glass jar

– Limewater

Instructions

Step 1: Prepare the Sour Fruit

Peel the outer layer of the sour fruit and rinse thoroughly. Make circular incisions around each fruit and soak them in limewater for about 2 hours.

After soaking, rinse the fruit under running water to remove any residual lime taste.

Step 2: Blanch the Fruit

Bring 2-3 liters of water to a boil and blanch the fruit for about 30 seconds. Drain and set aside to cool slightly.

Step 3: Soak the Fruit with Sugar

In a large bowl, layer the fruit with sugar, alternating between the two. Add 1-2 slices of ginger and let it sit overnight.

Step 4: Make the Syrup

The next day, separate the fruit and heat the sugar solution with 250ml of water until the sugar dissolves. Let it cool.

Step 5: Pickle the Fruit

Place the fruit in a glass jar and pour in the cooled syrup until the fruit is fully submerged. Use a weight to keep the fruit from floating to the surface.

Note: Ensure the jar is thoroughly cleaned and sterilized before use.

Step 6: Enjoy

The pickled sour fruit will be ready in 2-3 days. For a refreshing summer drink, add ice, syrup, water, and a few fruits to a glass and stir.

Enjoy your homemade treat!