Fruit pickles that entice

What say you on the issue below?

SOME might argue that the Acar Buah or Mixed Fruit Relish often spied at most Ramadan buffets is an acquired dish but I got hooked on it right from the start.

The heady mix of flavours hits you at the very beginning — sweet, sour, salty and piquant. The sublime concoction only makes you crave for more.

Fruit melange: The Acar Buah from the Terrace Cafe at the Putrajaya Marriott Hotel & Spa.

Visually, it is a great-looking appetiser or side dish with the various fruits imparting their bright colours.

Moreover, when I bite into those succulent globes of “buah kana”, a rare treat to locate these days, it brings back sweet childhood memories, especially of the school tuckshop.

The Acar Buah is easy to make and doesn’t require long hours in the kitchen, sweating over the wok. It can be prepared in a jiffy and stored in the refrigerator for months.

The recipe below is courtesy of the Putrajaya Marriott Hotel & Spa.

Base ingredients

100 gm cherries
100 gm nutmeg
100 gm prunes
100 gm pickled lime
100 gm buah cermai (Malay gooseberry)
100 gm buah kana

Blend

100 gm onions
60 gm garlic
50 gm ginger
100 gm chili boh
2 stalks of serai

Seasoning

100 gm sugar
20 gm salt
100 gm vinegar

Method

Saute the blended ingredients till fragrant.

Add in the seasoning and stir the mixture.

Combine the sauteed ingredients and mix well.

Garnish with sesame seeds or chopped peanuts or both and serve.