Jamaican Tamarind Balls with Tomato-Spiked Sugar Coating

About This Recipe

Tamarind balls are a beloved Jamaican sweet treat, made by mashing tamarind pulp with sugar and sometimes a pinch of salt or scotch bonnet, then rolling the mixture into small balls coated in more sugar. They're intensely sweet-and-sour, a candy that's sold at roadside stands and school gates across the island. This version experiments with a touch of tomato paste worked into the sugar coating, adding a subtle umami-sweet layer that plays surprisingly well against the tamarind's sharp tang. The technique that matters is working with the tamarind pulp properly -- it needs to be soaked and strained to remove seeds and fiber, then mashed with sugar until it forms a thick, moldable paste, usually needing to rest so the sugar fully dissolves into the pulp. Rolling the shaped balls in a sugar coating mixed with a touch of tomato paste and dried in a low oven or dehydrator gives them a slightly crisp, candied shell. These are a fun, distinctly Jamaican sweet, appealing to those who enjoy the sweet-sour-salty flavor combinations found in candies across many tropical cuisines.

Ingredients

Serves 4

• 300 gtamarind pulp(seeded)
• 1 cupsugar(plus extra for rolling)
• 0.25 tspsalt
• 1 tbsptomato paste
• 2 tbspwarm water
• 0.25 tspground ginger(optional)

Instructions

1. 1

   Soften the tamarind

   Soak tamarind pulp in warm water for 15 minutes to soften, then remove any seeds or fibrous strings, mashing the pulp smooth.

2. 2

   Mix with sugar

   Combine mashed tamarind, sugar, salt, and ginger if using. Knead together until it forms a thick, cohesive paste that holds its shape.

3. 3

   Rest the mixture

   Let the mixture rest 20-30 minutes so the sugar fully dissolves into the pulp.

4. 4

   Make the coating sugar

   Mix a small amount of extra sugar with the tomato paste and warm water until it forms a slightly damp, clumpy sugar coating.

5. 5

   Shape the balls

   Roll the tamarind mixture into small 1-inch balls.

6. 6

   Coat and dry

   Roll each ball in the tomato-spiked sugar coating, then let dry on a wire rack at room temperature for a few hours, or in a low oven (60°C/140°F) for 30 minutes, until the coating sets slightly.

Variations

• •

  Skip the tomato paste for classic, traditional tamarind balls.

• •

  Add a pinch of cayenne to the coating for a Mexican-style sweet-spicy candy inspired twist.

• •

  Roll in plain sugar only for a simpler, more traditional presentation.

Storage

Store in an airtight container at room temperature for up to 2 weeks; they firm up further and develop more chew over time.

Frequently Asked Questions