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Tamarind an under-appreciated fruit


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Tamarind an under-appreciated fruit

0620_LOC_Tamarind-01.jpgA tamarind pod is opened to reveal the pulp that is used in a variety of dishes from jams and chutneys to desserts and marinades for meat.

Photo by Jennifer Reynolds - See More Photos

By Bernice Torregrossa

 

Contributor

 

Published June 20, 2012

 

Grocery stores seem to be determined to outdo each other to have the biggest, most colorful displays of fruits and vegetables.

 

Those pyramids of glossy apples and cascades of ripe tomatoes can be irresistible, and it’s hard for the produce that nature wrapped in a plain brown packaging to attract as much attention as those bright red, green and yellow offerings. Somewhere, tucked in a corner or in the back, every produce section has a bin for all those lumpy brown things like yucca, horseradish and ginger.

 

In most stores, that collection of obscure brown items now includes tamarind, a fruit widely used in both Asian and Central American cooking. Inside what looks like a large brown bean pod lies a sticky, sweet but tart fruit that is used to add sugar, acid and thickness to everything from drinks to candy.

 

In addition to fresh tamarind sold in pods, the fruit is available already scraped from the pods and processed into tamarind paste, tamarind pulp or tamarind concentrate. The paste is sold in jars, and the tamarind pulp is either in the freezer section or sold in date-like blocks.

 

Many people who grew up in Mexico remember eating tamarind straight from the tree. The pods have a thin, brittle shell almost like an eggshell, and once that is broken open and removed, children scrape the sweet-sour pulp away from the seedy center with their teeth.

 

Latin American groceries here stock a soft, chewy candy that coats tamarind pulp with either sugar or chili powder, and tamarind is a popular flavor in Kool-Aid-type drinks.

 

For adults, drinks range from aguas frescas de tamarindo, similar to lemonade, to tamarind-flavored margaritas, where the tart fruit replaces lime juice.

 

In Indian, Thai and Mexican cooking, tamarind often is used much as other cuisines use lemons, to brighten a dish with a splash of tartness. That natural acidity also serves as a tenderizer, making it a good addition to meat marinades.

 

Meat also is enhanced by a tamarind-laced glaze. Since pork pairs well with many fruits, it’s not surprising that tamarind and orange can be combined for a flavorful accent to pork chops or pork loin. The fruit’s sugar aids in browning the meat as well.

 

Shrimp also can benefit from a tamarind marinade, though the more tender texture of shrimp requires a much shorter marinating time, one to two hours. Over marinating can cause the proteins in shrimp to break down, making for a mushy shrimp that won’t stand up to grilling.

 

Tamarind chutney is a staple in Indian cuisine. Like other chutneys, sometimes called the “ketchup of the East,” it turns up as a condiment, a dipping sauce and a mix-in for rice and soups. In America, one of the most frequent uses for chutney is to add it to cream cheese to spread on crackers. Chutney also can be used as a ready-made glaze for meats and vegetables.

 

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Grilled Tamarind Shrimp

 

1½ pounds medium shrimp, peeled

 

3 ounces tamarind pulp

 

2 tablespoons honey

 

2 tablespoons fresh lime juice

 

2 cloves garlic, minced

 

1 tablespoon adobo sauce from canned chipotles in adobo

 

1½ cups hot water or chicken broth

 

Place the shrimp in a nonreactive bowl. Mix all of the other ingredients and pour over the shrimp.

 

Cover and marinate the shrimp at least 1 hour but not more than 2 hours in the refrigerator. Discard any remaining marinade.

 

Remove the shrimp from the marinade and thread on wooden skewers. Grill 5 to 6 inches over hot coals for 2 minutes on each side. Shrimp also can be broiled. Makes 4 servings.

 

SOURCE: “The Cuisine of Puebla,” by Karen Hursh Graber

 

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Pork Chops with Tamarind Orange Glaze Scissors-32x32.png Read More http://galvestondail...om/story/323386

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