Tamarindo
Tamarindo is an unusual-looking fruit with an equally unique taste. A lively mashup of dates, molasses, brown sugar and tart oranges would be the best way to describe its sweet and sour flavor.
The fruit grows in pods on the tamarind tree, which is found all around the world including the United States.
Inside the pods are a sticky and tart pulp with a few large seeds. When it comes to this ingredient, a little bit goes a long way!
Although it can be consumed on its own, tamarindo pulp is often mixed with sugar to soften its potent flavor.
Enjoying Tamarindo
Tamarindo is a favorite in Mexican, Caribbean, Indian, Southeast Asian and Latin American cooking.
The pulp is commonly used for jams, marinades and chutneys, as well as the base sauce for stews and desserts.
Its tangy flavor and natural acidity gives plenty of zing to all sorts of savory foods and condiments. In fact, Tamarindo is one of the main ingredients in the beloved Worcestershire sauce!
Merchandising
Melissa’s has the options you need to cater to your customer base.
For stores with greater Hispanic, Indian and Southeast Asian penetration, a 10 lb. bulk pack would be an excellent fit.
The UPC-sticked 10 oz. pack is perfect for stores fit for foodies, while the smaller 3 oz. pack is a great option to get curious customers hooked onto Tamarindo’s sweet and sour flavor.
Sparkling Tamarindo Cooler
Did you know that tamarindo is also an excellent way to flavor drinks? Tamarindo is popularly found in Latin American beverages like agua frescas and sodas. Try this Sparkling Tamarindo Cooler at home. Sweet, tangy and bright, it is easy to make and the perfect refreshment at any of the day!
Ingredients
1 pound Melissa’s Tamarindo, shelled
3 cups Water
3 1/4 cups Sparkling Natural Mineral Water
2 Limes
3 tablespoons Melissa’s Organic Blue Agave Syrup,
or to taste
2 tablespoons Melissa’s “Don Enrique”
Pico De Gallo Seasoning
2 tablespoons Granulated Sugar
Directions
Place the Tamarindo and the 3 cups of water in a pot and bring to a simmer. Using the back of a spoon, press and mash the Tamarindo pulp to help separate it from the seeds. Simmer for 10-15 minutes or until thickened. Pour the contents through a fine mesh strainer into a pitcher and let cool.
Once cooled, add the sparkling water, juice from the limes and the agave, to taste.
On a small plate, combine the pico de gallo seasoning with the sugar. Rub the rim of each glass with a lime wedge and then dip each rim into the pico de gallo/sugar mixture to create a decorative lip for your drink.
Add ice to the glasses and fill with the tamarind cooler. Makes about 4-6 Servings.