แปลผลไม้แช่อิ่มตากแห้ง Preserved-dried Fruits

1

Preserved-dried Bilimbi (Ta-Ling-Pling)

Ingredients

1. 10 kilograms of Bilimbi

2. 5 kilograms of white sugar
3. Water weight 2 kilograms

Instruction

1. Knead preserved blimbi gently, careful not to shred them.
2. Soak kneaded blimbi into calcium hydroxide water, wait for 2-3 hours.
3. Then, soak blimbi in syrup with the different amount of sugar level (5 kilograms in total)

for 3 days; for instance

The first day, soak blimbi in syrup that has 2 kilograms of sugar added
The second day, soak blimbi again in syrup that has 1.5 kilograms of sugar added
And the third day, soak blimbi in syrup that has 1.5 kilograms of sugar added

4. While in the process of soaking blimbi in to syrup (preserving), warm syrup every day.
5. Continue preserving blimbi in syrup for 4 to 5 days.
6. Dry preserved blimbi under the direct sunlight for 3 days. For the better taste, should flip

blimbi 2-3 times a day. (e.g. in the morning, afternoon, and evening)

Annotation: 10 kilograms of fresh blimbi, after the drying process, will be equal to 3 kilograms
of preserved-dried bilimbi. Blimbi fruits should not be preserved in syrup for no longer than
instructed or they will become soggy and taste too sweet.

2

Preserved-dried Bengal Currant

Ingredients

1. 10 kilograms of Bengal Currant

2. 5 kilograms of white sugar
3. Water weight 4 kilograms

Instruction

1. Cut pre preserved Bengal currant into half.
2. Soak cut Bengal currant into calcium hydroxide water, wait for 2-3 hours.
3. Boil soaked Bengal currant in 80-degree Celsius water for 2-3 minutes.
4. Then, soak soft-boiled Bengal currant in syrup with the different amount of sugar level (5

kilograms in total) for 3 days; for instance

The first day, soak Bengal currant in syrup that has 2 kilograms of sugar added
The second day, soak Bengal currant again in syrup that has 1.5 kilograms of sugar added
And the third day, soak Bengal currant in syrup that has 1.5 kilograms of sugar added

5. While in the process of soaking Bengal currant in syrup (preserving), warm syrup every day.
6. Continue preserving Bengal currant in syrup for 14 days.
7. After completed, soft-boil preserved Bengal currant again.
8. Dry preserved Bengal currant under the direct sunlight for 3 days. For the better taste, should

flip Bengal currant 2-3 times a day. (e.g. in the morning, afternoon, and evening)

Annotation: 10 kilograms of fresh Bengal currant, after the preserving and drying process, will be
equal to around 5 kilograms of preserved-dried Bengal currant.

3

Preserved-dried Star Gooseberry (Mayom)

Ingredients

1. 10 kilograms of Star Gooseberry
2. 5 kilograms of white sugar
3. Water weight 4 kilograms

Instruction

1. Knead pre-preserved star gooseberry gently.
2. Soak kneaded star gooseberry into calcium hydroxide water, wait for 2-3 hours.
3. Boil soaked star gooseberry in 80-degree Celsius water for 2-3 minutes. (Soft-boil)
4. Then, soak star gooseberry in syrup with the different amount of sugar level (5 kilograms in

total) for 3 days; for instance

The first day, soak star gooseberry in syrup that has 2 kilograms of sugar added

The second day, soak star gooseberry again in syrup that has 1.5 kilograms of sugar added
And the third day, soak star gooseberry in syrup that has 1.5 kilograms of sugar added

5. While in the process of soaking star gooseberry in syrup (preserving), warm syrup every day.
6. Continue preserving star gooseberry in syrup for 14 days.
7. After finished, soft-boil preserved star gooseberry again.
8. Dry preserved star gooseberry under the direct sunlight for 3 days. For the better taste, should

flip star gooseberry 2-3 times a day. (e.g. in the morning, afternoon, and evening)

Annotation: 10 kilograms of fresh star gooseberry, after the preserving and drying process, will be
equal to around 4 kilograms of preserved-dried star gooseberry.

4

Preserved-dried Garcina (Madan)

Ingredients

1. 10 kilograms of Garcina (seeds removed)

2. 5 kilograms of white sugar
3. Water weight 3 kilograms

Instruction

1. Soak pre-preserved Garcina into calcium hydroxide water, wait for 2-3 hours.
2. Boil soaked Garcina in 80-degree Celsius water for 2-3 minutes (Soft-boil). Then, rest

them until cool.
3. Soak Garcina in syrup with the different amount of sugar level (5 kilograms in total) for 3

days; for instance

The first day, soak Garcina in syrup that has 2 kilograms of sugar added
The second day, soak Garcina again in syrup that has 1.5 kilograms of sugar added
And the third day, soak Garcina in syrup that has 1.5 kilograms of sugar added

4. While in the process of soaking Garcina in syrup (preserving), warm syrup every day.
5. Continue preserving Garcina in syrup for 4-5 days.
6. Dry preserved Garcina under the direct sunlight for 3 days. For the better taste, should flip

Garcina 2-3 times a day. (e.g. in morning, afternoon, and evening)

Annotation: 10 kilograms of fresh Garcina (seed removed), after the preserving and drying
process, will be equal to around 3 kilograms of preserved-dried Garcina.