Appetizer Recipes

Tamarind Balls

Written by Xavier Murphy

March is usually tamarind season in Jamaica and the Caribbean. Even though “Tamarind Balls” are available year round the homemade version of the sweet & sour delight are especially popular during the season. “Tamarind Balls” are popular throughout the Caribbean and some versions include hot pepper making it spicy. The Jamaican version typically is non-spicy. Here is a simply “Tamarind Balls “recipe.


  • 2 lb of Tamarinds (shells removed)
  • 1 ½  cups brown sugar
  • ½ cup  white sugar (granulated)
  • 2 tablespoons red rum (optional – helps to preserve it)
  • 2 table spoons flour (optional – helps to bind the mixture)

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  1. Shell the tamarind pods and remove the strings from the pulp.
  2. Put the pulp in a bowl. 
  3. Optional  – Sprinkle the red rum evenly over the pulp.
  4.  Add the white and brown sugar (set aside a little brown sugar)
  5. Optional – Add the flour as it helps to bind every
  6. Knead with your hands until the tamarind mixture is like dough
  7. Break up the tamarind mixture into bite-size portions
  8. Shape them into balls
  9. Roll the tamarind balls in the sugar you set aside for more sweetness if desired.
  10. Store in a cool area or the refrigerator

About the author

Xavier Murphy