Tamarind originated in Africa but has spread all over the world. The fruit pod turns brown when ripe and it’s seeds are surrounded by and acid edible pulp used in desserts, milk shakes and sherbets. Available canned or frozen in Latin American food stores.
The ripened fruit is considered the more palatable, as it becomes sweeter and less sour (acidic) as it matures. It is used in desserts as a jam, blended into juices or sweetened drinks, sorbets, ice creams and other snacks. In Western cuisine, it is found in Worcestershire sauce. In most parts of India, tamarind extract is used to flavor foods ranging from meals to snacks. Throughout Southeast Asia, fruit of the tamarind is used as a poultice applied to foreheads of fever sufferers.
To prepare the tamarind balls it is necessary to choose large , ripe, healthy tamarinds, with a lot of pulp. You prepare the tamarind placing in a sieve, stirring and pressing to remove all the pulp. Add enough brown sugar until it is thick enough to roll into balls. Once you roll into balls you then roll in powdered sugar. Tamarind balls need no refrigeration and they will last for quite a long time in a covered glass container.