Brilio.net/en - Grapes, in the form of wines, make up the most iconic fermented beverage in the world. The drink, along with liquors like cherry kirsch or apple cider, have long been a staple in Europe and other parts of the West.
On their part, Indonesians might be more familiar with tape or fermented cassava or glutinous rice as well as arrack or fermented coconut and sugarcane. Regardless of the ingredients, the process remains the same, namely turning carbohydrates into ethanol and carbon dioxide by fermenting them with yeast, bacteria or fungi.
However, Indonesians are largely oblivious to the potential of the countrys rich diversity of fruits to be developed into various types of fermented beverages. To date, processed fruits are mostly used to make dodol (Indonesian snacks made of glutinous rice, palm sugar and coconut milk) or manisan (sweetened fruits). Here are some Indonesian fruits that have the potential to be fermented beverages:
1. Soursop
Soursops have long been enjoyed as a juice by millions of Indonesians, not least because of its porous texture. But some foodies believe that the fruit can be made into a stronger concoction. Of all Indonesian fruits, soursop has perhaps the best potential to be made into a fermented beverage says Irfan, an art student in Yogyakarta who makes fermented drinks from local fruits. The fermentation process is easy and its result is long lasting, said Irfan, an art student in Yogyakarta who has a hobby of making fermented beverages from local fruits.
While the number of people who tasted soursop liquor is still few, those who drank it say the drink has a unique taste thats no less savory than good quality wine.
2. Mango
Mangoes are among Indonesias most popular fruits, and are enjoyed as a fresh or processed fruit, as well as a juice. This is largely due to the fruits abundance and its various strains, both of which make it a staple for Indonesian fruit buffs. Though the mangos taste as a fermented drink has yet to be explored, its tasty flavor as a juice means it can potentially turn out well as a fermented liquor.
3. Salak (snakeskin fruit)
Better known as a freshly eaten fruit or dodol paste, the salak or snakeskin fruit shows great promise as a liquor due to the acidity of its somewhat sour taste. But making this fruit as a liquor might be a bit of a challenge, as the fruits potential as a juice is still largely limited.
4. Kesemek (Javanese Apple)
The kesemek or Javanese apple is similar to the salak because of their somewhat sour flavor. Also known as kaki, the fruits sourness indicate that it will be tasty once its fermented. The challenge with the fruit is perhaps familiarizing it to a wider market.
5. Siwalan (Palmyra fruits)
The siwalan might be a familiar sight or taste for those who eat under its other name, kolang-kaling (fruit of the sugar palm) of course must have known siwalan fruits. Often eaten as part of an iced drink, tasters say the fruit can be just as good if turned into a liquor.
6. Pineapple
The Ananas comosus or pineapple, which are better known as a juice or fruit eaten with the rujak (spicy sweet sour dips made from fruits and vegetable), can also be made into a good liquor. But as anyone who had a pina colada would tell you, this is perhaps not entirely new.
(brl/tis)
