5 exotic fruit preserve recipes

Rambutan Preserve - Tamarillo Preserve - Pumpkin Preserve - Cape Gooseberry (Physalis) Preserve - Carambola (star fruit) Preserve

Carambola (star fruit) Preserve - Photo By Thanasis Bounas
Carambola (star fruit) Preserve - Photo By Thanasis Bounas

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Rambutan Preserve

Ingredients
● 500 g rambutan fruit, without the pit
● 500 g sugar
● 100 g water
● 1 cinnamon stick (optional)
● juice of 1/2 lemon

Directions
Carefully peel the fruit removing the hard exterior.
Score the one side and using the tip of a sharp knife, remove the pit.
After cleaning all the fruit, put them in a pot, adding the sugar, water and cinnamon stick.
Simmer on medium heat until the syrup reaches the right consistency, about 35-40 minutes.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Two minutes before turning off the heat, add the lemon juice and stir.
Turn off the heat, allow it to rest for 10 minutes and store in glass sterilized jars.

Tamarillo Preserve

Ingredients
● 500 g tamarillo fruit
● 500 g sugar
● 50 g water
● juice of 1 lemon

Directions
Put water in a pot and bring to a boil.
Once the water starts to boil, add the fruit and boil for 2 minutes.
Using a slotted spoon, remove the fruit and put in a bowl with cold water.
Using a sharp knife, slice the tip of the fruit and peel.
Slice the fruit in half and using a spoon, carefully remove the seeds.
In a large pot, put the water and the sugar and boil on medium until the sugar has dissolved.
Once the sugar has dissolved add the fruit and the lemon juice and continue boiling until the syrup thickens, about 20-25 minutes.
More or less time may be needed, depending on the quantity of the fruit and the syrup.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.

Pumpkin Preserve

Ingredients
● 1/2 kg pumpkin, peeled and seeded
● 750 g sugar
● 370 g water
● 4 tbsp honey
● 1 cinnamon stick
● 1 sachet vanilla (optional)
● juice of 1 lemon
● 2 lemons to firm up the pumpkin pieces

Directions
Peel the pumpkin and remove the seeds and cut into bite-sized pieces.
Using a sharp knife, try to round out the ends, cutting off the corners.
If we have a special spiral-shaped tool that is even better.
Once the pieces are ready, put them in a bowl and cover with cold water.
Add the juice of the 2 lemons, put a plate on top for weight to keep all the pieces immersed in the water and leave it aside for 3-4 hours.
Next, remove the pumpkin pieces from the water and drain well.
In a large pot, put the water, the sugar and the cinnamon stick and boil until the sugar has dissolved.
Add the pumpkin pieces and bring to a boil, removing any foam with a spoon.
Boil until the syrup has reached the desired consistency, about 35-40 minutes.
Five minutes before turning off the heat, add the vanilla, the juice of 1 lemon, stir and remove the pot from the heat.
More or less boiling time may be needed, depending on the quantity of our ingredients.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.

Cape Gooseberry (Physalis) Preserve

Ingredients
● 400 g cape gooseberries
● 350 g sugar
● 50 g water
● juice of 1/2 lemon

Directions
Remove the dry leaves from the fruit, carefully slice off their stems and wash well in cold water.
In a large pot, put the water and sugar and boil until the sugar has dissolved.
Next add the fruit and boil on medium heat until the syrup has reached the desired consistency, about 25-30 minutes.
If we want more syrup, add some water and boil for a little longer.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes and then store in glass sterilized jars.

Carambola (star fruit) Preserve

Ingredients
● 400 g carambola fruit
● 400 g sugar
● 200 g water
● juice of 1/2 lemon
● 1 cinnamon stick

Directions
Wash the fruit well and using a sharp knife, lengthwise slice along all the points, from end to end.
Then cut into pieces and put the fruit in a pot.
Add the sugar and water, cover the pot and leave it overnight for the sugar to dissolve and for the fruit to release its juices.
In the morning, put the pot on medium heat, adding the cinnamon stick and boil for 20 minutes until the syrup has reached the desired consistency.
More or less boiling time may be needed, depending on the quantity of our ingredients.
To see if the syrup has the desired consistency, put some syrup on a saucer and allow to cool.
Once it has cooled tilt the plate slightly and if it is not runny, the syrup is ready.
Just before turning off the heat add the lemon juice, stir and remove from the heat.
Allow it to rest for 10 minutes, remove the cinnamon stick and store in glass sterilized jars.

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