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This is another signature fruit of Thailand. It is a sweet version of a fruit that is usually sour and used to flavour savoury dishes or make preserves. The sweet version grows all over Thailand and can be eaten fresh. They grow on trees and come in long pods between two and six inches long. Crack the pods open and pull away the viney strands that may be around the fruit. The fruit is long, sticky and dark and contains some inedible seeds.
It is sweet with a texture like soft raisins. Seabass fillet coated with sweet and sour tamarind sauce, silk thread of lemongrass and long red chili 650+++ . ‘Tamarind’ Australian wagyu beef satay with sticky rice, melody of fresh vegetables 850+++ . Menu available from 1st October till end of November. At Talung Thai restaurant. 076 302000.
