![]() ![]() You can prepare tamarind paste from the pods and use it in your cooking process.Tamarind is excellent as chutney – it will make for an aromatic and functional spice to be added to your regular dishes.The simplest way to eat tamarind is to eat the fruit straight from the pods.As it is very high in sugar, people with diabetes may need to consult a physician before consuming tamarind. ![]() As antibiotic resistance is increasing nowadays, scientists have started looking at plants such as tamarind to help fight bacteria successfully. Tamarind may also have antiviral, antifungal, and antibacterial effects.There are also traces of selenium, copper, vitamins C and K, folate, and vitamin B – truly one of nature’s superfruits. We’re talking about calcium, iron, magnesium, potassium, phosphorus, and vitamins B1, B2, and B3. This fruit has a rich combination of minerals and vitamins to keep any immune system sturdy and healthy.The antioxidants it contains may also boost heart health. Tamarind is rich in antioxidants such as polyphenols, making this fruit crucial in maintaining a healthy immune system.You can read our full disclosure at the bottom of the page. However, we may earn an affiliate commission when you buy something through our links. Read the list of sour fruits we’ve prepared below, see which one you’ve tasted so far and which one sparks your interest the most:Īll products featured on the site are independently selected by the editor of Antioxidant Fruits, Jenny Dean. So what are the most sour fruits? Let’s see what the sourest fruits are and what makes each unique regarding health benefits and uses. In the same line of thought, not all sour fruits are created equal either – some are mildly sour, while others are so sour they will make your lips pucker. This is why it’s best to know which fruits are sour by nature, so you don’t have any unpleasant surprises when you actually begin consuming them. Of course, sourness can also indicate fruits that have gone bad or are in the process of going bad. Remove from the oven, and serve warm, with brandy butter or heavy cream or at room temperature.Sour fruits have an entirely different composition that gives them that strong and distinguishable taste among all fruits. The larger tarts should bake for about 28 to 30 minutes, again until they're golden brown. Sprinkle with Baker's Special Sugar or castor (superfine) sugar.īake the mini tarts for about 20 to 22 minutes, until they're golden brown. Spritz the stars with water, and center one star atop each tart. Prick the bottom of each several times with a fork, to prevent them puffing as they bake. Spoon about 4 generous teaspoons filling into the larger tarts a slightly heaped tablespoon cookie scoop works well. Spoon about 2 teaspoons fruit mince atop each of the mini tart crusts a level teaspoon cookie scoop works well. Cut stars from the dough scraps: 1 1/4" stars for tarts made in a mini muffin pan, 2" stars for the tarts made in a standard muffin pan. Where the dough folds, use scissors to cut the length of the fold, and lay one side over the other, pressing to seal. Nestle the dough circles gently into the muffin cups without stretching them. For a mini muffin pan, cut two dozen 2 1/2" circles (a small-sized biscuit cutter works well here). For a standard muffin pan, cut a dozen 3 1/2" circles ( English muffin rings work well here). Working with one piece of dough at a time, roll it into a 10" circle, about 1/8" thick.Ĭut rounds of dough to fit your pan of choice. ![]() If it's been chilling for longer than 30 minutes, let it warm for 15 minutes or so, until it's rollable. Preheat your oven to 400☏. When you're ready to prepare the tarts, remove the dough from the refrigerator. Wrap in plastic and refrigerate for 30 minutes or overnight. With the motor going, drizzle in the ice water, stopping when the dough comes together. It should hold together nicely if it doesn't, add a bit more water.ĭivide the dough in half, and shape each piece into a disc. To make the crust using a food processor: Mix the flour, salt, and butter, pulsing till the mixture resembles fine crumbs. ![]() Add the butter, mixing it in thoroughly until it looks like breadcrumbs. Drizzle in the water, tossing as you go, until you've added enough water so that you can squeeze the dough together and it's cohesive. To make the crust by hand: Combine the flour and salt in a bowl. Cover tightly and store the mince filling in the refrigerator for up to a month, until ready to use. ![]()
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