SOME FRUITS OF HAWAII 



85 



Supply: In Hawaii, the fruit ripens during the late summer and 

 fall. No attempt is made to market it commercially. 



Use: Tamarinds are much more widely used in the other tropical 

 countries than in Hawaii, although many children eat the edible portion 

 within the pod as do the East Indians and Arabs who prize tamarinds as 

 highly as dried dates and figs. Two methods of preserving tamarinds 

 indefinitely are to press the shelled tamarinds into cakes and keep in a 

 cool place, or to pack the whole tamarind in alternate layers with sugar 

 in jars. Another way is to cook the shelled fruit in a syrup until quite 

 soft and put through a coarse sieve, pressing through as much pulp as 

 possible. This syrup may be canned to be diluted later and used in 

 making a pleasing and refreshing iced drink. Because of their high 

 acidity, tamarinds may be substituted for lemons or limes. Popenoe 

 ( 50, p. 434 ) states that in the Orient tamarinds are widely used as an 

 ingredient of chutneys and curries and for pickling fish. 



Fresh tamarindade 



6 servings 



21 shelled tamarinds % cup sugar 



6 cups water 



Add tamarinds to water and allow to stand 10 minutes. Stir well, add 

 sugar, chill, and serve with cracked ice. 



Tamarind syrup 



yield 2 quarts 



2 cups shelled tamarinds pressed 6 cups water 



down in cup 5% cups sugar 



Pour water over tamarinds and allow to stand over-night. Add sugar and 

 boil 15 minutes. Strain through a coarse seive, rubbing through as much 

 pulp as possible. Heat syrup to boiling, pour into hot sterile jars, and seal. 



Tamarindade 



6 servings 



1 cup tamarind syrup 4% cups water 



6 sprigs of mint 



Mix syrup and water, chill, and serve with cracked ice and a sprig of 

 mint in each glass. 



