Quick Pickled Guava and Star Fruit

Last week, we drove to a local homestay to buy some avocados. Whilst we were there, the owner, Arati was kind enough to show us around her property and insisted on giving us some guavas and star fruit (carambola) from her garden. We came back armed with a bagful of fruit. Since there was enough to spare, I decided to pickle some and they turned out delicious. Pickling is a good way to amp up the flavor of insipid produce. The pickled fruit can be eaten as a snack or added to salad. This is an easy and versatile recipe… you can use any (firm) fruit or vegetable of your choice.

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Recipe

Quick Pickled Guava and Star fruit 

(Serves 2)

Ingredients

1/4 cup water 
Up to 1/3 cup powdered jaggery or any sweetener of your choice (adjust the amount depending upon the sweetness of the fruit)
1/2 cup apple cider or white vinegar
2” piece cinnamon
6 cloves 
1/2 tsp fennel seeds 
1/8 tsp nigella seeds 
1 tsp salt
1/2 tsp red chilli flakes
1/2” piece ginger, thinly sliced 
1/2 tsp orange or lemon zest (optional, but recommended)
2 medium guavas, cut into wedges
1 large star fruit, sliced round  

Method

In a heavy based saucepan, combine the powdered jaggery and water. Stir over medium heat until the jaggery dissolves. Strain the syrup to remove any impurities and set aside (you can skip this step if using refined sugar - simply add the water and sugar along with the other ingredients).

Rinse the pan and add all the remaining ingredients except the fruit to it. Add in the jaggery syrup. Bring the mixture to a boil over medium heat. Once it reaches a rolling boil, turn down the heat and allow it to simmer for 5 minutes. Turn off the heat, cover the pan and allow the spices to steep until the pickling liquid reaches room temperature. 

Place the cut fruit in a glass/ceramic bowl and pour the pickling liquid over it. Cover and refrigerate until chilled, then enjoy!

Store the pickled fruit in the refrigerator for 2-3 days. You can cut and add more fruit into the pickling liquid as you consume it.

Note: For best results, use ripe but firm fruit.