Top 14 Best Sweet and Sour Fruit Recipes

Ingredients:

• 1 kg of almost ripe tamarind
• 400 grams of sugar
• 2 teaspoons of salt

• Step 1: Place the tamarind in a stainless steel or aluminum bowl, pour hot water over it for about 5 minutes, then peel off the skin
• Step 2: Soak the tamarind in a saltwater solution, then rinse it with a diluted saltwater mixture
• Step 3: Boil the sugar with 1/2 liter of water
• Step 4: Place the tamarind in a jar and pour the cooled sugar syrup over it, seal the jar and leave it for 5 days to be ready to enjoy.

Ingredients:

• 3-4 starfruits
• 4-5 tablespoons of sugar
• 2 teaspoons of chili powder
• Some salt
• 1 medium-sized ginger root

• Step 1: Wash the starfruit, remove the edges, and slice it. Use a fork to poke holes so the water can soak in easily.
• Step 2: Peel the ginger, crush it, and chop it into small pieces.
• Step 3: Mix the sugar, chili powder, and salt, then pour it over the starfruit.
• Step 4: Add the ginger and mix everything together. Let it sit for 30-45 minutes, then it's ready to eat.

Ingredients:

• 1 kg green grapes
• 1 tablespoon sugar
• 1/2 tablespoon salt
• 1/2 tablespoon chili powder

• Step 1: Soak the grapes in a mild saltwater solution for about 10 minutes.
• Step 2: Remove each grape from the bunch, let it drain, and place them in a jar.
• Step 3: Mix the sugar, salt, and chili powder together, then pour it over the grapes and shake the jar well.

Ingredients:

• 3-4 slightly green mangoes
• 15 grams of Tây Ninh salt
• 50 grams of granulated sugar
• 2 teaspoons fish sauce
• 3 chili peppers
• 3 teaspoons fish sauce
• 3-4 kumquats
• 3 teaspoons chili powder

• Step 1: Clean the mangoes, peel them (or leave the skin on) and soak them in a diluted saltwater solution.
• Step 2: Cut the mango into diagonal pieces about 5-7 cm thick.
• Step 3: Boil the sugar and fish sauce until dissolved and thickened, then allow to cool.
• Step 4: Mix the chili powder with salt and toss it with the mango, pour over the cooled syrup mixture and shake well.
• Step 5: Finely chop the chili peppers, squeeze the kumquats, and add sugar to the mango mixture, then shake thoroughly. Let it sit for 3-4 hours before serving.

Ingredients:

• 1/2 kg of slightly ripe apricots
• 15 grams of alum
• 250 grams of white granulated sugar
• 15 grams of fine salt
• 150 grams of mashed ginger

• Step 1: Clean the apricots and soak them in a diluted saltwater solution for about 25 minutes.
• Step 2: Boil 1/2 liter of water with alum until it dissolves. Blanch the apricots for about 5 minutes, then rinse them with clean water and drain.
• Step 3: Marinate the apricots with sugar for 25 minutes before cooking.
• Step 4: Stir-fry the apricots over low heat, adding a little water if the apricots release too little juice. Stir gently to avoid mashing the fruit. Cook for about 1 hour until the ginger is added, and the water evaporates, leaving the apricots dry and chewy.

Ingredients:

• 1 kg of carambola (starfruit)
• 1 kg of sugar
• 200 grams of salt

• Step 1: Make 4-5 vertical cuts along the length of the carambola, soak in slightly salty water, and press with a heavy object overnight to remove bitterness.
• Step 2: Rinse the carambola several times, then boil in hot water for about 10 minutes. The flesh should start to come off easily. Rinse again and drain the fruit.
• Step 3: Cook sugar and salt in 800 ml of water until dissolved. Turn off the heat and add the carambola. Let the mixture cool, then transfer to a jar.
• Step 4: Let the carambola sit for about 1 day until the sweetness is to your liking, then refrigerate. It's ready to serve.

Ingredients

• ¾ lb dried tamarind pods (with seeds)
• ½ teaspoon salt
• 1 cup water
• 1 ½ cups white sugar
• 1 cup large-grain sugar (for coating, can be white or brown)
• 1 tablespoon roasted rice flour (used for traditional cakes)
• 2 small red chilies (finely chopped for a spicy flavor) or ground red chili powder (Tajin chili powder, available in Mexican markets)

Instructions

• Start by peeling the tamarind, removing the fibers. You’ll notice that the tamarind is dark, dried, and tangy. Weigh about 1 lb for the right amount. Place the tamarind into a non-stick pot, add 1 cup of water and ½ teaspoon of salt.
• Bring the pot to a simmer, and you’ll notice the tamarind becoming soft and the water thickening. Use a spoon to mash the tamarind into smaller pieces. Then, add 1 ½ cups of sugar and stir until it’s well mixed. Let it simmer on low heat until the sugar becomes thick and sticky. The tamarind will begin to release a fragrant smell; at this point, add the chili to your desired level of heat, and stir constantly to prevent burning.
• Once the mixture thickens, transfer it onto a plate and let it cool completely before shaping the tamarind.
• Place some large-grain sugar onto a plate. Break the tamarind into bite-sized pieces, each with a seed. If there are too many seeds, remove a few. Roll each piece in chili powder or Tajin if you like the heat, then coat them in sugar, ensuring it sticks well.
• Finish shaping all the tamarind before it hardens. Arrange the pieces on a plate in a single layer and let them dry overnight. Store the sweet tamarind in an airtight jar in the fridge when fully dry.

Ingredients

• 1 kg ripe plums: Choose fresh, juicy plums that are fully ripe on the tree. The better the plums, the more delicious the dish will be. If the plums still have their green stems, it’s even better. Avoid using unripe or overripe plums as they won’t taste as good.
• 1 handful of coarse salt
• 2 teaspoons fine salt
• 5 tablespoons sugar
• 3 tablespoons chili powder

Instructions

• Start by removing the stems from the plums and discarding any damaged ones. Soak the plums in a saltwater solution for 15 minutes to ensure cleanliness, then rinse them twice with cold water and once more with filtered water. Let them drain.
• Cut each plum in half horizontally, then gently twist the two halves in opposite directions to separate them. Use the tip of a knife to remove the pit from each half.
• Place the plums in a large bowl to mix the seasonings. Add the sugar and gently stir. Let the plums sit for 15 minutes to allow the sugar to dissolve. For a crisper, more refreshing texture, chill the plums in the fridge for best results.
• Once the sugar has dissolved, add 2 teaspoons of fine salt and stir well. Next, sprinkle in the chili powder, stirring a few more times to evenly coat the plums. After mixing, let the salted plums chill in the fridge for an hour before enjoying this tangy, spicy snack.

Ingredients

• 1 kg fresh green mangoes: Choose firm, seedless mangoes that are medium-sized and uniform in size for the best flavor.
• 150g palm sugar (can be replaced with brown sugar if needed)
• 2 tablespoons fish sauce
• 3 tablespoons salt
• 10 bird’s eye chilies, adjust according to your spice preference
• 2 tablespoons chili powder
• A glass jar for pickling.

Instructions

• Peel the mangoes carefully, leaving a thin layer of skin to retain their tangy taste and aroma. While peeling, soak the mangoes in a bowl of water with 3 tablespoons of salt for 15 minutes to remove any sticky residue. Afterward, rinse the mangoes twice with cold water and once with clean water before draining them well. Cut or score the mangoes lightly to allow the seasoning to soak in more effectively. You can also carve the mangoes into decorative shapes to make the dish more appealing.
• To make the sweet and sour brine: Boil 300ml of water with the palm sugar, stirring gently over low heat until the sugar dissolves completely. Let it cool down, then mix in the fish sauce, chili powder, and sliced bird’s eye chilies. Adjust the chili amount according to your spice preference.
• Place the mangoes in a glass jar and pour the brine over them, ensuring the mangoes are fully submerged.
• Let the pickled mangoes sit for at least one day before enjoying. To preserve them longer and enhance the flavor, store the jar in the fridge for up to 7-10 days.

Ingredients

• Starfruit
• Chilies
• Fish sauce
• Garlic
• Salt

Instructions

• Peel the starfruit and soak it in a saltwater solution to reduce its bitterness and sourness.
• Soak the starfruit in the saltwater for 3 hours, then remove it and let it dry completely.
• Prepare the fish sauce brine: Mix one cup of fish sauce with one cup of water. If the fish sauce is too salty, dilute it with an additional cup of water. Boil the mixture, then let it cool.
• Slice the chilies or leave them whole, and finely chop the garlic for extra aroma. Add the starfruit, chilies, and garlic to a glass jar, then pour in the cooled fish sauce brine until the starfruit is fully submerged. Seal the jar tightly. After 3 days, the pickled starfruit is ready to eat.
• The starfruit will have a crispy texture with a perfect balance of sourness, spiciness, and garlic fragrance. It makes a great side dish, and the fish sauce can also be used as a dip for vegetables or meats.

Ingredients

• 1kg of fresh noni fruit, preferably ripe, with green skin tinged with a hint of yellow
• 300g of white sugar, or you can substitute it with rock sugar for a more traditional taste
• A glass jar for pickling. It's recommended to use a glass jar over a plastic one for better preservation and flavor extraction

Instructions

• Slice the noni fruit horizontally into pieces about 2-3 cm thick to allow the fruit to absorb the sugar quickly. Alternatively, you can cut the noni vertically for a more aesthetically pleasing presentation, but this may require a longer pickling time.
• Layer the fruit in the jar, covering each layer with sugar. Repeat the layers until the jar is full, ensuring the top layer has a slightly thicker coating of sugar.
• For enhanced flavor, add a few slices of ginger to the jar. Seal the jar tightly and let it sit for at least 4 weeks before use.
• To enjoy, mix a spoonful of the pickled noni with a cup of water and some ice cubes for a refreshing drink. This beverage is known for its cooling properties and is effective for relieving heat exhaustion and fever.

Ingredients:

• 500g of tamarind pods.
• 1 tablespoon of sugar.
• 1/2 tablespoon of salt.
• 1/2 tablespoon of chili powder.

• Step 1: Soak the tamarind pods in warm, salted water for 10 minutes.
• Step 2: Separate the tamarind pods into individual pieces.
• Step 3: Mix the sugar, salt, and chili powder together.
• Step 4: Pour the spice mixture over the tamarind and toss to coat evenly.

Ingredients:

• 2 pineapples.
• 2 teaspoons of salt.
• 5 teaspoons of chili powder.
• 5 teaspoons of sugar.

• Step 1: Peel and core the pineapples, then cut them into small pieces.
• Step 2: Dissolve 1 teaspoon of salt in water, wash each pineapple piece, and place them in a jar to prevent any prickly texture from the core.
• Step 3: Mix the salt, chili powder, and sugar together, then sprinkle the mixture over the pineapple pieces.
• Step 4: Shake the jar for 2 to 3 minutes to evenly coat the pineapple, then it's ready to enjoy.

Ingredients:

• 1 kg guava.
• 1 tablespoon sugar.
• 1 tablespoon dried chili flakes.
• 2 tablespoons fish sauce.
• 2 tablespoons finely ground sour plum.
• 2 teaspoons brown sugar.
• 1 teaspoon chili powder.

• Step 1: Mix sugar and fish sauce together and cook for 5 minutes until the mixture thickens.
• Step 2: Wash the guava, remove excess water, slice it into bite-sized pieces, and discard the seeds.
• Step 3: Combine the cooked mixture with the remaining ingredients and stir well.
• Step 4: Place the mixture and guava into a jar, seal it tightly, and shake for 2 to 3 minutes until well coated.