Inside the fruit of the suurvy the sour pulp is slimy and contains shiny brown seeds.
As kids growing up in the Western Cape of South Africa, we used to bite off the base of the fruit and suck out the delicious sour and salty pulp.
Suurvye make an excellent konfyt.
1 kg suurvye
100 g salt, dissolved in 5 liters of water
1 kg sugar
30 ml lemon juice
1 liter water
1 stick cinnamon
Remove the hard skin around the outside of the suurvy, as well as the hard parts on the upper side.
Cut the stems off the suurvy, rinse and soak overnight in salted water.
Drain the suurvy and rinse well again.
Make a syrup with sugar, water, lemon juice and cinnamon.
Bring to the boil and add the suurvy.
Cook until the suurvy shine and the syrup thickens.
Spoon immediately into hot, sterilized jars and dry seal.
(To make a sauce: press the suurvye through a sieve and add a little white wine or vinegar for a sweet and sour taste.)
Cuisine: South African