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A C H A R S , 
1. Averrhoa Bllimbl • Riliobing , 
Take half«»rlpe Billmbings (fruits)» and after washing thou in 
water« apply salt and keep them in the hot sun for an hour mx so. 
Then put them in salt water (submerged). Green chillies may be 
% 
added to improve taste. This preparation will keep well for 
about three months. (Ahmad) 
2. Biliabings suiy be put directly in salt water, without'any 
previous salting and drying, but this achar is not so good as 
Ho«l. both as regards its taste and keeping qualities. 
KjtB. Carambola, Tiaun, Bachang, Manga, Kuini (Mangifera 
. X 
odorata). Chilli hijau, Cheremai (Cicca), Malaka (Ssiblica), 
Saw! (leaf of Brassica which will keep for 10 months), 
Lobah (tubers), Kadondong (Spondias spp.), Bawang Merah, 
Rubong (Bamboo shoots) and various other edible fruits may 
be used in either of the above ways. (Almiad) 
(To these Mohamed Bur adds the following:* Bawang puteh 
(which Ahmad says he cannot or does not use), Kanar 
(Canarium sp.), Tampang (muda) (Artocarpus Goaesiana), 
Jerami (perianth of the Bangka and Chempedah), MMan puteh 
(leaves of Gynandropsls pentaphylla), Bugenia uniflora 
(fruits), half ripe fruite of Petal (Parkia aalacceneie) 
and Buah Prah (the Tapes). He says he has not seen Rubong 
used, nor do his people know about the pickle of Rubong. 
Tuapoyak (fresh pips of inferior durian) preserved in salt 
with a little of Kunyet powder added to it, but no water, 
3. All the above Inclusive of 3ilimbing aa:^ be dried for many 
days in the sun so as to make theni give out as much water as 
possible, and then preserve them by keeping them immersed in a 
concentrated solution of salt in water. Green chillies may be 
added to improve the taste. This will last longer, even for a 
year. (Ahmad) 
