Duhat (Java Plum) Compote
This recipe is yet another market-inspired dish!
I go to markets with a blank canvas so to speak. I let the fresh produce inspire me and more often than not I come out with organic goods that make up 2-3 dishes that I cook within the weekend. It's like a game I play alone and the outcome is as much a surprise to my family as it is to me.
This weekend I decided to make something with Duhat (Java Plum). If you're a 90s kid from the Philippines, just the mention of the fruit brings back so many childhood memories. The fruit is very seasonal, it only blooms during summer which is from March-May. The color is deep purple, taste is sweet but mostly tangy. It has a hint of bitter after-taste and if the fruit is not that ripe it leaves you with a cotton-mouth feel. As kids, we would usually eat this plain or with a sprinkle of rock salt then it would be shaken in a Tupperware container.
If you ask me, Duhat (Java Plum) is such an overlooked fruit. It definitely has so much potential. So this weekend, I decided to give it some extra attention and make something easy and versatile.
This Duhat (Java Plum) Compote can be enjoyed for breakfast with french toast or muffins, top it on your pavlova for a unique twist or even use it in savory dishes like roast beef or pork chops. It's cheap to make yet is has so many possibilities! I love little victories like these!
- 2 cups of Duhat (Java Plum) flesh, seeds discarded
- 1/4 cup sugar
- 2 tsp. calamansi or lemon juice
- 3 Tbsp. water
- Combine 1 cup of duhat (java plum) flesh, water, sugar, calamansi or lemon juice in a small saucepan. Cook over medium heat for 10 minutes, stirring occasionally. Pour in the remaining duhat (java plum) flesh and cook for another 5 minutes. Transfer to a jar and let cool. Store in refrigerator.
- Serve with french toast, muffins and pavlova. I also imagine this could go well with roast beef and pork chops!