This recipe takes me back to my childhood. Whether I was attending a birthday party or going to a carnival, I could always count on a delicious tamarind apple.
What I love about tamarind apples is that they are completely customizable. You can drizzle it with chamoy, sprinkle Tajín and/or Miguelito, and garnish it with your favorite candies, or eat it plain. There’s really no wrong way to eat a tamarind apple.
I chose to garnish mine with gummy worms, Pulparindos, and all of the spicy flavors!
Manzanas de tamarindo are a fun recipe to make with the kiddos, especially for el día de amor (Valentine’s Day).
In Mexico, it is common to see these wrapped in cellophane and decorative ribbon, so it can also work as a fun drive-by treat to surprise those near and dear to you.
You can serve it sliced up or eat it on a stick, whatever you go with, I guarantee this recipe will bring back nostalgic memories and will also make you create new ones!
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Manzanas de Tamarindo
Prep Time: 10 minutes
Assembling Time: 30 minutes
Total Time: 40 minutes
Yields: 4 manzanas de tamarindo
Chiltepin Salsa Ingredients
4 Granny Smith Apples
1/3 cup tamarind pulp
1-2 cups Miguelito powder
3 tablespoons of liquid chamoy
Tajín to sprinkle
1 bag of Gummy worms
1 bag of Pulparindos
1 bag of watermelon gummies
Toothpicks
6 Wooden kabob spears
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tips
The amount of powder you add while making the paste may vary in how humid your tamarind pulp is. You may need to add a little more powder.
Do not add chamoy to the paste, it will make it too runny. As you dip your finger tips and massage the paste into a smooth consistency, it will become more wet. You want a firm paste that doesn’t drip or run.
When you complete your apple, you may enjoy it right away or if preparing a day in advance, it’s okay to leave them unwrapped, in a cool place. This will help them set.
Preparation
- In a glass bowl, combine tamarind pulp and Miguelito powder. Mix together as you would any dough, until powder is absorbed by the pulp completely.
- If you would like your apples to have a popsicle aspect, use wooden kabob sticks. In one single stab, push the spear 90% of the way through the apple (you don’t want it poking through to the other side)
- Dip your fingertips and froth chamoy into the the palms of your hands and fingers. Take a golfball size portion and place directly over apple and start smoothing it out. Press and pull in a gentle manner and follow the shape of the apple. You will feel if it’s too thick in some places. It’s ok to smooth out and remove excess paste. If the paste is too sticky and not staying on the apple, you may need to dip into the chamoy to smooth it out.
*Note: Wearing gloves is my preference but you may chose to do this using bare hands.
After your apple is smooth all around, sprinkle Tajín and Miguelito.
At this point you can add sour candies, hard candies, and even chocolate! I used gummy worms and thought to make a leaf out of the pulparindos. I secured my candies on to the apple using wooden toothpicks.
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About the Author
Sarah McCune
Hi, I’m Sarah and my family in Mexico calls me Sarita. As I shared stories of my childhood making meals for my kids, I realized they would probably never experience what life in Mexico is like. Because of my beloved memories of having lived there are so deeply engraved in me, I share with my kids the fideo my mom made on a rainy day; the carne asada before the soccer match with the family; the merienda “tea time” with coffee and conchas, and all those little moments that make their way into your heart, never to leave. In all of these flashbacks I can almost hear my mom, next to the stove, ready to serve: “¿Quién quiere más?”.
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