Tempoyak (fermented durian paste)
Durian flesh is mashed with salt and fermented in a covered container as a Malay condiment or cooking ingredient.
Recipes
1504 records with their sources, across 11 categories.
All fruit10
Fermented fruit and fruit-derived foods4
Fruit preserves3
Acid and oil pickles1
Smoked salted and dried foods1
Vegetable lactic1
Fermented fruit and fruit-derived foods4Fruit preserves3Acid and oil pickles1Smoked salted and dried foods1Vegetable lactic1Filtered to
Recipes
Meskhetian mulberry tklapi
A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.
Elevated risk
Mulberry tklapi
Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.
Galgal pickle with fennel and thyme
In a surveyed Himachal method, ripe galgal is blanched, sun-dried, cooked with mustard oil, fennel and thyme, then left to ferment.
Lunu dehi
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
Umeboshi
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.
Elevated risk
Fermented masau pulp
A Zimbabwean spontaneous ferment of dried masau fruit pulp used as a kachasu distillation base; the fermented pulp itself is not consumed.
Ma-kork-nam-dorng (Thai pickled Spanish plum)
Mature Spanish plums are covered with a 20% volume salt solution and fermented under shade for ten days.
Kislyi arbuz (fermented watermelon)
Watermelon pieces with rind ferment in a dill, garlic and pepper brine in a family preparation linked to Kishinev, Moldova.
Suska sechlońska
Małopolska plums smoked and part-dried over a wood fire in a regional kiln for several days, giving a dark, concentrated fruit with a protected name.