Vietnamese drink made with water buffalo, sweet and sour

Ingredients

• 1 kg of sour plums (a type of tart fruit from Vietnam)
• 800 g of sugar
• 100 grams of salt
• 50 g of ginger
• 1 glass jar

Peel the dragon fruit and wash it. Make shallow cuts around the fruit with a knife – this will help it absorb the sugar and enhance its flavour. Soak the fruit in a bowl of water with 100g of salt for about 30 minutes to remove the sap, then drain and rinse with cold water. Grate the ginger, wash it, and then mash it.

Bring a pot of water to a boil, then add the fruit to quickly blanch them. Immediately drain the fruit: do not leave them in the hot water for too long, as they will become soft.

Place the fruit in a pot, add 800g of sugar, mix well, and let it macerate until the sugar has dissolved (overnight). Once the sugar is dissolved, place the fruit in a glass jar, then bring the syrup to a boil. Gently stir with a wooden spoon to dissolve any remaining sugar, add the ginger, mix, and remove from heat.