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