Making Ambra Pickle


Ambra or Ambarella or Kedondong, is easy to grow and produce fruits in abundance. The leaves can also be eaten raw as salad. Ambra pickle is a way to preserve the fruits, good to eat as finger food or with salad.


So easy to make it:

  1. Sterile jar/bottle with boiling water.
  2. Harvest ambra.
  3. If you would like to pickle with skin, scrub the fruit clean and cut into 4 halves. Otherwise, peel the skin and cut into 4 halves. Put them into a mixing bowl.
  4. Add a little bit of salt onto the fruits and rub evenly onto the fruits. Let sit for 10-15 minutes.
  5. Wash off the salt with water and strain dry the fruits. Let dry for about 1 hour.
  6. When they are dry, put them back into mixing bowl and add brown sugar. Shake to mix well. (approx 1 jar of fruit to 4 tablespoons of sugar) Let sit for 15 minutes.
  7. When sugar is dissolved, bottle them into jar. Keep refrigerated all time.

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