Mut Khe (Star Fruit Preserve with Ginger)

Method

1. Choose green or barely ripe star fruit, rinse it, trim the edges of the ridges, then cut slices about 1cm thick or cut along the five ridges.
2. Soak the star fruit in 0.5 liter clear limewater for about 2 hours, lift it out, rinse it several times in clean water and drain it thoroughly.
3. Put the star fruit and 225g kOBE Monk Fruit Blend in the same pot, toss, then leave it for 3 to 4 hours until everything turns to liquid.
4. Tip the mixture into a heavy pan and cook over medium heat until the syrup boils, then lower the heat to a bare simmer and stir gently a few times.
5. When the syrup thickens and the star fruit turns golden brown, add the finely shredded ginger and stir gently until combined, then turn off the heat.
6. Line a tray with parchment paper, lay out the pieces and dry them in the sun for a few hours, or in the oven at 100 degrees C for about 10 minutes.
7. Store the preserve in a sealed glass jar in a dry place, or in the fridge to keep it longer.

Tips

• Make the limewater by mixing slaked lime into filtered water, letting it settle 8 hours and drawing off the clear liquid.
• Do not slice the star fruit too thin, as thin slices fall apart while cooking.
• Cut the star fruit into 1cm slices and drain them thoroughly before macerating, since leftover water makes the cooking drag on.
• Stir gently and rarely while it cooks, as frequent stirring snaps the slices.
• The preserve has to be fully dry before jarring, since any moisture leaves mold within days.