My colleague from Papar brought us some Bambangan from his family farm last week. Our office immediately filled with its pungent smell as soon as he stepped in. I have to keep these mangoes outside the office because some of them might not like its distinguished smell.
The fruit is brown in colour, selling at the tamu, we can also find the ready prepared ones in the containers, selling from RM4.00 per container. It is one of the famous pickles in Sabah which believes to contain valuable source of antioxidant.
I like to eat jeruk bambangan (pickles) but never know how to prepare it. My Kadazan colleagues gave me some guides on how to opening up the bambangan. We have to open it up like a pomelo, petal by petal. That's my better half helping me out. This is the first time we made Bambangan pickles at home.
looks like it is overripe
slicing into cubes, add some salt and keep in the containers, some would like to add chillies into it.
Sour sweet Bambangan pickles are very appetising, add some to the rice to make simple lunch for today.