Cool Down and Improve Digestion with Pickled Sour Fruit
According to Dr. Bui Dac Sang, a polyclinic physician in Hanoi’s Oriental Medicine Association, drinking pickled sour fruit juice or making tea with fresh sour fruit can help cool down the body during the summer and improve overall health. The sourness of the fruit stimulates the digestive system, enhancing its function and promoting the elimination of toxins, thereby improving digestion.
Sour fruit is beneficial for health. Photo: TG
In Oriental Medicine, there are several remedies for coughs that utilize sour fruit. For example:
+ Soak about 15-20g of sour fruit pulp with a little salt and gargle it 3 times a day to reduce coughing effectively.
+ Use 20-30g of sour fruit and boil it with 300ml of water. Continue boiling until only 100ml of water is left. Drink this concoction twice a day. Adding honey to this mixture enhances its effectiveness as honey possesses antibacterial, anti-inflammatory, and antioxidant properties, making it a great aid in treating coughs.
Pickled sour fruit tends to develop a scum if not prepared properly.
How to Pickle Sour Fruit to Make it Crispy and Scum-Free
Ingredients
+ 2kg sour fruit
+ 3 kg sugar
+ 2-3 ginger roots
+ Glass jars, cleaned and thoroughly dried before use.
Pickling Process
After purchasing the sour fruit, clean it and use a knife to peel the skin. As you peel, immediately place the fruit in a container of diluted salt water to prevent the fruit from turning brown. Once peeled, you can lightly pound the fruit or use a small knife to make spiral incisions around each fruit if you want to speed up the pickling process.
After making incisions, soak the fruit in diluted salt water again to prevent browning and then rinse with clean water.
Blanching the sour fruit will give it a beautiful color and prevent scum formation during pickling.
An important step to achieve crispy and scum-free pickled sour fruit is to blanch the fruit. Boil a pot of water and blanch the fruit until it turns yellow. Then, drain the fruit and let it cool down completely.
There are 2 methods to pickle sour fruit to make it crispy and scum-free:
+ Method 1: Layer the sour fruit and sugar in a jar, alternating between the two until you’ve used up all the ingredients. Let the jar sit in a dry place and cover it tightly for about a day to allow the sugar to dissolve and infuse into the fruit. There will be a small amount of sugar left at the bottom of the jar. Decant the liquid from the jar into a pot, add a little salt, and bring it to a boil. Add some crushed ginger for flavor. Boil the liquid for about 3 minutes, then turn off the heat and let it cool down. Finally, pour the liquid back into the jar with the sour fruit.
+ Method 2:
Before adding the sour fruit, you can boil the sugar syrup. Once the syrup is boiling, add the crushed ginger for flavor and then turn off the heat. Wait for the syrup to cool down completely before adding the sour fruit.
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