The production of preserved fruit is a longstanding tradition in Trinidad and Tobago. This practice involves the process of preserving fresh fruits through the addition of sugar, syrup or vinegar, and sometimes the use of spices and other flavourings. The result is a delicious and long-lasting product that can be enjoyed as a snack or used as an ingredient in cooking. In Trinidad and Tobago, a variety of fruits are used in the production of preserved fruit, including mangoes, guavas, plums, and pineapples.
These fruits are typically harvested when they are fully ripe, then washed and cleaned before being cut up and placed in jars or bottles. Sugar, syrup or vinegar is then added to the jars or bottles, along with any additional spices or flavourings. The jars or bottles are then sealed and sterilized to ensure a longer shelf life. The end result is a tasty and versatile product that can be enjoyed throughout the year, as the preserved fruit can be stored for several months.
Prep Time: 1 day, 16 hours, 30 minutes
Total Time: 1 day, 16 hours, 30 minutes
Course: Appetizers
Cuisine: creole
Ingredients
- 15 five finger starfruit or carambola
- 25 whole cloves
- 1 piece of spice bark
- 5 cups brown sugar
Instructions
- Remove the tips and cut up. Add to a large pot and pour enough water to cover the five finger. Add the clove and spice. Bring to a boil then leave to cool for 3 hours.
- Drain and place in trays. Dry in the sun or dry in the oven.
- Oven Method: Set the oven very low, about 150 Degrees F, and prop the oven door open a few inches to allow steam to escape. Check every hour and turn the fruit until done
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Recipe © Simply Trini Cooking. All rights reserved.
Preserved Five Finger
Ingredients
- 15 five finger starfruit or carambola
- 25 whole cloves
- 1 piece of spice bark
- 5 cups brown sugar
Instructions
- Remove the tips and cut up. Add to a large pot and pour enough water to cover the five finger. Add the clove and spice. Bring to a boil then leave to cool for 3 hours.
- Drain and place in trays. Dry in the sun or dry in the oven.
- Oven Method: Set the oven very low, about 150 Degrees F, and prop the oven door open a few inches to allow steam to escape. Check every hour and turn the fruit until done
