Kedondong or better known as Spondias dulcis is a tropical fruit that has white fruit and has a sour taste. This kedondong fruit reminds me of when I was little, I had a very large tree, but now a new variety has been found and the kedondong tree now has a small size. However, even though it already has a new variety, this kedondong fruit actually still has a sour taste and does not disappear at all. Usually this kedondong fruit will be processed into spicy fruit salad, sweets or pickles and many also consume this kedondong by eating it directly but with a dip of fine salt so that when the kedondong reaches the tongue, the sour taste will be reduced and that is what our community often does to process fruit that has a sour taste
Currently I will process the kedondong fruit in my yard, quite a lot for one person only. and my husband does not like this fruit even though it has been processed so rather than throwing it away I process this kedondong fruit into spicy and sweet pickles along with several other ingredients that I will mention below, namely:
1. kedondong fruit
2. rambutan fruit
3. water as much as 200 ML
4. 50 grams of palm sugar
5. a little salt, approximately ½ teaspoon
6. 2-4 chilies or according to taste
and there are many ways people make pickles and I have also made pickled fruit in this community several times but this time I want the sour taste of the keodndong fruit to also spread to the rambutan fruit which has a sweet taste so that the resulting sauce will have a fresh, sweet, slightly sour and spicy taste that blends on my tongue, especially when this pickle is later placed in the refrigerator and eaten little by little, of course the taste will be even more delicious. and to make pickles this time I have a cooking procedure, namely:
1. I peel the rambutan fruit first then remove the seeds
2. after that I prepare the kedondong fruit and first I have washed it then I cut it into 4 or two parts and you can see there are no seeds, all fruit flesh.
3. put water in a pan then add palm sugar to it and don't forget the salt
4. after that cut the chili into small pieces then put it in the pan then cook until boiling
5. after boiling put the kedondong fruit and rambutan into it. and let it boil again
6. lift and let it cool
7. after it cools you can put it in the refrigerator or you can enjoy it right away. be careful stomach ache eat slowly and enjoy your day,
greetings from maytom, indonesia.
You've been curated by @plantpoweronhive! Delegations welcome!
It seems more appropriate to call it 'manisan rambutan' but, Binjai rambutan is indeed famous for its sweetness!
ya dan sekarang rambutan masih dalam masa panen penuh @aswita
Looks so nice dish 😋😋 ee unlucky donth have thos fruit here in Italy, by the way you have a new follower ❤️❤️