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.
Ingredients:

• 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)

Method:

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