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Tamarind

Fruit

Description
Resembling a very large bean pod, the curious tamarind grows up to eight inches in length and about one inch in diameter. The brittle brown pod breaks away to reveal its sticky pliable reddish-brown pulp. Looking somewhat like fruit leather, it offers a rather complex flavor that is described as a sour fruity taste with an acid edge. Some say it brings to mind a blend of apricot, prunes, raisins, and dates, with a lemon or lime twist.

Grow Region
New Mexico Florida Mexico Imported

Storage Temperature
Not only used as an ingredient in cooking, tamarind seeds are made into sweets, tamarind pulp is made into chutney and a delicious sweet-tart beverage can be made from tamarind paste. All pulp either dried or fresh must be soaked in warm water before use. The soaking water may be used as well. For every one-tablespoon of tamarind pulp, use one-third cup boiling water. If whole tamarind pods are used, peel before soaking. For every two or three pods (the equivalent of one tablespoon of packaged tamarind pulp) use one-half cup boiling water. The pulp is delicious in sauces, desserts, gravies, soups, curries, and marinades. Tamarind acts as a tenderizer as well as a superb flavoring for meats. Perfect for making candy, tamarind is excellent for making fruit leather. To make the sour tamarind liquid used to flavor sauces, combine one-third cup hot water and two-and-one-half tablespoons packaged tamarind pulp in a bowl. Let stand thirty minutes. A four to five-inch-long whole tamarind pod may also be used, first removing the shell and coarse strings. Knead pulp from seeds; discard seeds. Once opened, tamarind stays fresh sealed in a plastic bag a few weeks in the refrigerator and for several months in the freezer. Thaw before using.

Availability

Seasons/Availability
Tamarind has a peak season early spring to late fall. Check for availability.

Nutritional Facts

High in carbohydrates, the tamarind provides a moderate amount of the B vitamins, protein, phosphorus, iron, potassium, and niacin. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.