Tamarind is a fruit native to Asia and Northern Africa, but very popular in Mexico and other Latin countries. Its juice is very refreshing, nutritious and has a tart flavor, similar to lemon juice that can be balanced with some sugar. You can use the tamarind paste to season other foods. You can also eat the tamarind fruit, peeled, and uncooked for a snack.
1 pound tamarind pods
2 quarts water, divided
½ cup sugar
2-inch piece (6 grams) ginger
- Crack open and peel tamarind shells from the pulp. Pull off the strings.
- Boil 3 cups of water.
- Place peeled pods in a bowl and cover them with the 3 cups of boiling water. Let stand overnight.
- Whisk the solution of tamarind pods in the bowl to help the pulp detach from the seeds. Optionally, process in a blender at a low power. Discard\ seeds.
- Strain the pulp through a sieve by pressing it with a spoon or spatula.
- Transfer strained tamarind paste into a gallon jug. Add remaining water 1 quart and 1 cup water to yield 2 quarts of tamarind juice.
- Dissolve sugar into the juice to taste.
- Add the grated ginger and Mix well.
- Place in the refrigerator for at least one hour.
- Serve with ice cubes.