Prune is originally a dried plum. Filipinos are very creative, they adapted the technology to make balimbing prunes.
Get yourself ready and prepare the prunes.
1. Select good quality firm fruits. Overripe and fruits with rots cannot be included cause it will cause a bad end product.
2. Wash thoroughly. Remove the sharp edges and prick the middle part. Pricking is necessary to allow better penetration of lime and syrup.
3. Prepare lime solution by mixing 4 tsp of lime in 8 cups of water. Soak 3 kilos of balimbing in lime solution for 12 hrs.
4. Rinse thoroughly in running water.
5. Add 2 k brown sugar, 3 tsp salt, ½ cup soy sauce, ¼ tsp. cinnamon, 1 pc. bay leaf and 1 tsp. calamansi juice
6. Cook until the fruit becomes dark brown. Cool. Let stand overnight. Drain.
7. Dry in oven at 70 °C until it become tough. Sun drying may do if conditions are favorable.
Trimmings and overripe can still be processed to vinegar, wine or enzyme. Throwing them away is such a waste.
The Fermented Balimbing Prunes Mini
This was an extra result of my Balimbing Fruit Enzyme Experiment. The Fermented Balimbing Prunes Mini.
The following occur during natural fermentation of sugar and fruit mixture. The fruit slices decrease in size as a result of sugar extracting off the water molecules. The sugar crystals became liquid as a result of merger with fruit water. The fruit natural flora ferments the sugar into alcohol. The fruit component become mashy or completely separated to fibers. A unique set of flavors develop.
The same thing happened to my balimbing fruit enzyme exept for one thing. The fruit shriveled, became smaller, became chewy and sweet.
Marvin is the lead chocolate maker of Ben and Lyn Chocolate Inc. Has strong background in food research and development. Occasionally conducts training and lectures. Lecturer of Cocoa Foundation of the Philippines. Do coaching and consultancy services on his free time.