What to do....fast fast harvest the fruit la
Still too much fruits. Google and found some would make pickle out of the Roselle.
For easy method of peeling the fruit. Just cut the bottom and take put the seed.
After that, just blanch the fruit for about 10seconds. Don't wait too long ya else the fruit would "melt" . That was what happen to Mamarazzi's first batch of blanched Roselle.
Let the fruit cool down. Add sugar and lemon juice. Mix it well and put into jar. Can be eat a week later.
Me? I didn't like the taste. Preferred McD Sundae better. But Mamarazzi said maybe if put as topping on the Sundae, I will like leh....but no thanks.
Again.....just add sugar . The sugar will melt. But these have to wait a month to be ready for consumption.
Then a friend told her in order for the salt to melt, have to put under the sun. Hmmm .....still haven't really "melt" yet as at todate but can see the salt is damp lah. Maybe it takes long time for the salt to melt gua. Meantime...keeping the fingers crossed la.
... so Roselle is a fruit? how do you eat it and what do you add in order to make a full meal deal out of it? ... or is it just a dessert? Tell me , lil kitten ... smiles ... Love, cat.
ReplyDeleteNot sure whether call it fruit or flower. But usually use this fruit boil into drinks. Said to be full of vitamins.
DeleteAlso can be made into jam . Just like strawberry jams.
Not sure if we can eat it raw.
Not familiar with roselle, will look it up to learn more.
ReplyDeleteover here we boil the roselle and make into "Ribena" drinks :)
DeleteYou too? I thought only fat people do not like sour things...like me?
ReplyDeleteya ka...fat people doesnt like sour?
DeleteI was also thinking of roselle as topping for the vanilla cone, haha.. Eh, maybe nice leh, can try wor.. Wah, pickled lime, I also want.. I saw lime and suen mui, yummzzz, sure taste nice after a month..
ReplyDeletehahaha...betul betul betul
DeleteSuch a long time didn't this kind of pickle lime jar already ya...
ReplyDeletenormal jam jar only
DeleteNo ya, I think need to purposely go do this one, coz like my mom, she will just said very troublesome, then don't want to do lo, hehe!
Deletewah got roselle planted in Mamarazzi's garden woh.. Uncle SK has always just seen the fruit in photos, didn't actually know how the real things looks like.. now can ask agak see from here, somemore Mamarazzi said got seeds one woh..
ReplyDeletedying jor. kena attack by bugs
Deleteooh can melt just by cooking longer?? hmm, probably that's how the people make them into drinks or jam kot?? pickled roselle ah?? have not heard about that before leh, so can eat already now?? Uncle SK guess this must be a "moderately basi" post lah so by the time Mamarazzi posts this today sure more than a week ago, hehe!! :)
ReplyDeleteyes. That is how lor. Very fast melt. cham moe.
Deleteooh pickled limes!! that is for sure very good for throat, and the drinks made from that is sure very refreshing dei.. and yalor, Uncle SK thought it's always done with using salt but never know can be done using sugar also.. nice try leh, maybe use brown sugar can be healthier ah?? and salt ones must let it jemur baru can?? wah, Uncle SK learns a lot today leh~~ :)
ReplyDeleteBTW, need to put them into the fridge or not??
got the honey lime juice...remember? That one la. The one like you buy from the Melaka famous shop.
DeleteDuno leh...till now salt not melt yet but got "wet" la
put or not put fridge also can
Salted preserved lemons is a Moroccan dish (I saw that on TV)....and it works with limes and oranges too. You have to pack the limes very tightly in the jar. I think your salt didn't melt because you didn't press it down tightly enough. Leave as little space as possible, that way you don't have to use so much sea salt (not table salt). Sometimes they add fennel seeds, coriander seeds, bay leaf, cinnamon stick for added flavour. I've not made it before but hope this tip works for you.
ReplyDeleteOh ya ka. Thanks a million :)
DeleteGood morning,
ReplyDeleteI also got a few bottles of pickled lime and salt does take a long long time to dissolve.. oldest one was done in 2009!
ya those lime can last very long. the longer the better.
DeleteI am not familiar with Roselle, either...nice name, though. :)
ReplyDeleteseems like not many heard of Roselle too
DeleteCan slim down with lime.. hehehe.. especially after full stomach!
ReplyDeletehahaha...ya ka...but you having fresh lemon lagi best leh
DeleteLove lemon pickles!!
ReplyDeleteThanks Deepak. It's made of lime
DeleteCan eat ah the lime? Either so much sugar or so much salt. Curious leh.
ReplyDeletecan eat can eat....bancuh into drinks
DeleteHope the pickles turn out great. :)
ReplyDeletekeeping my fingers crossed
DeleteYour mama is so clever in making things, me so stupid and lazy...
ReplyDeletenah....not clever la. saja learning from here and there. Donlt say yourself stupid la
DeleteAll these DIY look so interesting, dear! xoxo
ReplyDeleteThanks Shirley
DeleteI've never heard of this fruit. But very interesting. :)
ReplyDeleteJenn
The Pink Lemonade Girl
Thanks Jenn. Not many have heard of this it seems
DeleteThis is so interesting how different these are!
ReplyDeleteyea....different country
DeleteI am very interested to know how's the taste of pickle roselle? Wah! the asam boi sandwiched by the lime makes my mouth waters leh....I used to do that and then suck the lime juice together with the asam boi...tastes very sweet and nice.
ReplyDeleteBelum tried the pickled roselle yet. hopefully will be good
DeleteDrooling already at the lime kepit with assamboi inside.
DeleteI am very familiar with this Roselle flowers. It is flowers and not fruits if I am not mistaken.
ReplyDeleteI think this Roselle trend only bloomed late here in Malaysia but I had them since infant in Thailand.
Their Roselle crops have long been planted in Northern States of Thailand where it is cooler and dry which suits the crops. My mother always boiled them in big pots and added sugar. They tasted exactly like Ribena, no less. It is very rich with vitamins and good for cooling too. The Thai vendors sell them all in dried pulps in their wet markets. So you should just dried them all under hot sun till dark purple/reddish and store them in containers for months. Anytime can boil to make drinks. When I was in my 20s, I started to see Roselle jams, soaps and even tarts sold in Thailand.
I never tried pickling lime. I don't eat the sugar so I wouldn't be able to eat it anyway. You will have to let us know how it turns out
ReplyDelete