Pickled nutmeg fruits
Local name
Nutmeg fruits: Myristica fragrans (Look-jan-teyt). Salt and sugar.
Fish normally used:
Fermentation: 10 days
Storage life: 1 months.
Production: In home industry.
Properties: Solid with dark brown peel, pale brown flesh, and a sweet and salty taste.
No data.
1. Wash nutmeg fruits and remove the seed. Cut the flesh into 4 parts or as desired. Slice each piece thinly but not all the way through (to increase the surface area for absorbing the salt and sugar).
2. Place the pieces of nutmeg in a clean jar or bowl and cover with 10% salt solution. Close the jar or bowl and leave under shade to ferment for 10 days.
3. Remove the fruit from the salt solution and soak in heavy syrup over night.
Eat as a condiment.