There are three ways I grocery shop: when I’m prepping for a work event and have a long list to execute as quickly as possible; when we just need our own basic staples to get through the week; and when I have no agenda, no list, and get to aimlessly wander (ideally on an uncrowded Friday night—call me wild).
The latter is my favorite. When the aisles are quiet and I get to explore new produce items, new dry goods, upcoming brands, things I’ve never noticed. And I always try to take home an “experiment”; something I haven’t tried.
Meet: Tamarind!
You’ve probably had it many times dining at restaurants or getting takeout, but I encourage you to try the real thing (or grab your own experiment next time you’re at the store!)
Here’s what we learned about this fun little fruit (yes—she’s a fruit!)
What is it? It’s a fruit (also known as an “Indian date”) that’s indigenous to tropical Africa but used in recipes around the world from Mexican to Indian and Thai!
What does it taste like? Under that hard exterior is a chewy (think fruit roll up like) flesh that covers pea-sized seeds. It’s sour with a hint of sweet!
What can you do with it? The acidity will help balance anything spicy or sweet. Here are a few of our favorite ideas:
Eat the pods: Crack the shell of the pod, remove the spiny membrane, and chew the flesh for a sweet and tart snack (Mother Nature’s Sour Patch Kid!)—be careful to spit out the seeds. The seeds are edible but must be shelled and processed which can get tedious.
Add to soups and curries: Get a jar of tamarind paste (like this) and add to soup, curries, chutneys, or even pickles.
Fish: mix tamarind paste with butter and soy sauce and brush directly on fish before grilling.
Salad dressing: Add a few teaspoons of tamarind paste to your dressing (but dial back the other acids, usually vinegar or lemon) because the tamarind is quite acidic! This would be especially good with a crunchy Asian-inspired cabbage slaw!
Tamarind soda (my favorite!): If you like kombucha try this dry and sour drink! In a drinking glass, combine ½ TBS tamarind paste with ½ tsp maple syrup. Fill glass ¾ full with sparkling water (pour carefully—it will foam up like a beer!) and gently stir to dissolve paste. Fill with ice and enjoy!
Reply below and let us know what you find in your own grocery aisles this week!