Tamarinds balls are a Caribbean delicacy, these sweet and sour bitesize treats are made using only 3 ingredients. You simply roll fresh tamarind pulp into balls then dust them with sugar.
Tamarind is that sweet and sour fruit that people either love or hate. I love the sweet and sour combination of this tropical fruit so much that I’m elated to be sharing this Caribbean sweet snack
These balls are super easy to make and so more-ish too
The definition
A sweet treat made from the tamarind fruit which grows in Africa, Asia and the Caribbean. If you have been following me for some time now you will have seen this fruit appear in this Tamarind Chicken dinner or popular Tamarind Juice recipe.
The fruit is de-shelled, then moulded into a large ball with the seeds still intact. Some people add either rum, black pepper, sauce and sugar for additional flavouring.
The mixture is broken off into small balls and finally rolled in sugar before being ready to eat. I know too well that tamarind balls are a sought after island confectionery which is why I felt the need to make a more healthier version.
If it is your first time visiting my website, you may want to head over to this page entitled Caribbean foodie:101 to learn how about why I modify Caribbean recipes.
Tamarind uses
- Juice
- Candy
- Chutney
- Tea
Ingredients you need
- Tamarind pods: you can purchase a box from most Caribbean/Asian or Latino stores.
- Sweetener: You whatever sweetener you want for adding to the tamarind and dusting the balls
- Alcohol free rum flavouring: This is optional, you can leave out the rum flavouring if you want to make it child friendly
Sugar to use for dusting
Traditionally tamarind balls are rolled and then dusted with white sugar. I find coconut sugar tends to clump together when it’s used for dusting.
The balls work best with a granulated sugar but again you can make the balls without dusting them just add keep them refrigerated so they’re not too sticky
I used Sukin Gold and stevia which is a great sugar alternative, it’s zero calorie and yield that traditional granulated dusting effort without compromise your eating habits.
Alternatively, you can use monkfruit sugar, erythritol or another granulated sweetener
How to make tamarind balls
- De-shell the tamarind pods and remove the stalk (see picture)
- Add the sugar and rum essence then use your hands to mould the tamarind flesh into a big ball
- Break off small pieces of the flesh to form balls then roll each one in the sugar
Where can you buy fresh tamarind?
You can buy fresh tamarind from most supermarkets that Caribbean/latino or Asian.
Can you use tamarind puree that’s in the jar?
No, tamarind puree will be too soft to use to form balls, use fresh tamarind pods.
How to de-shell fresh tamarind pods
The shells of a tamarind is surprisingly more on the soft side then tough.
- Use your fingers to literally crack open the shell
- Pull the stalk away from each pod.
- You will be left with the flesh and seeds only, ready to use.
Notes and tips
- Use your hands to shape the tamarind into a ball. It takes a bit of effort to make into a dough ball. Some people add flour as an aid for shaping the tamarind ball but I prefer to add as little additives as possible.
- Don’t worry if some of the seeds come apart, this is completely normal.
- When forming the balls, your hands maybe become sticky overtime, so wash in between intervals if needed.
- Tamarind is also known as sampaloc/tamarindo
- Omit the rum essence if you want to keep the recipe child friendly
- Add hot sauce or black pepper for an extra kick
- Using fine coconut sugar to dust the rolls, form a thicker coating around the balls (not what is pictured, looks like a truffle)
- Can use a white zero calorie sweetener such a sukin gold stevia or erythritol for dusting the balls if you prefer to.
Other snacks you may like
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Tamarind Balls
Ingredients
- A box of fresh tamarind pods or use 20 pods
- 1 tbsp of rum essence optional
- 1/4 cup of coconut sugar
- Additional sugar for dusting - I used sukin gold and stevia optional
Instructions
- Use your hands to de-shell the tamarind then place the flesh in a medium sized bowl.
- Discard the stem and shell pieces once the tamarind has been shelled
- Add the coconut sugar, rum essence and any other additional ingredients you choose to use i.e black pepper, hot sauce etc..
- Use your hands to mould the tamarind into a large ball and prepare a plate with a layer of sugar for dusting.
- Break off small pieces of tamarind to form balls then roll into the sugar
- Repeat this step until all the balls have been made
Notes
- Use your hands to shape the tamarind into a ball. It takes a bit of effort to make into a dough ball. Some people add flour as an aid for shaping the tamarind ball but I prefer to add as little additives as possible.
- Don't worry if some of the seeds come apart, this is completely normal.
- When forming the balls, your hands maybe become sticky overtime, so wash in between intervals if needed.
- Tamarind is also known as sampaloc/tamarindo
- Omit the rum essence if you want to keep the recipe child friendly
- Add hot sauce or black pepper for an extra kick
- Using fine coconut sugar to dust the rolls, form a thicker coating around the balls (not what is pictured, looks like a truffle)
- Can use a white zero calorie sweetener such a sukin gold stevia or erythritol for dusting the balls if you prefer to.
Nutrition
I love the flavor of tamarind, but I learned so much about this ingredient! Thanks for teaching me!
You are welcome Ashley
I’ve never seen or tried tamarind. They kind of look like peanuts in the shell! I’ll have to see if I can find some.
Haha peanuts in a shell. Yes, actually they do resemble shelled nuts.
Mmm! Sounds like a great treat! I’ve never made anything using fresh tamarind. what a great new recipe for me!
Thanks Patricia. Fresh tamarind is a game changer!
These are absolutely delicious! Love how easy they are too! Will definitely be making again!
Glad you enjoyed them Kim
I grew up eating tamarind so this is right up my alley! What a delicious sweet treat for sure!
Thanks Abigail. Yes, Caribbean people and Asians pretty much use tamarind in many of their recipes!