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Fruit from Thailand
Look-pling-dorng is Thai bilimbi pickled in a spiced sugar and wine-vinegar syrup. The fruit is boiled briefly in the strained syrup, then kept under it in the shade for 5 to 7 days. Unlike most Thai fruit pickles it has no salt brine.
| Large mature bilimbi fruit | Washed, stems removed[jircas] |
| Sugar2 cups | [jircas] |
| Wine vinegar1 cup | [jircas] |
| Water1 cup | [jircas] |
| Nutmeg bark1 piece | [jircas] |
| Clove buds1 teaspoon | [jircas] |
Total time across the recorded steps: 5 days – 7 days
What changes: Starting material: large ripe bilimbi, washed and trimmed
Large mature fruit are chosen, washed and the stems removed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Look-pling-dorng is Thai bilimbi pickled in a spiced sugar and wine-vinegar syrup. The fruit is boiled briefly in the strained syrup, then kept under it in the shade for 5 to 7 days. Unlike most Thai fruit pickles it has no salt brine. Made in 5 steps over 5 days – 7 days. The longest step, keep submerged in the shade, takes 5–7 days (JIRCAS 2026).
| Main step | 5–7 daysReported[jircas] | Keep submerged in the shade |
|---|---|---|
| Acidity | pH up to 3.5Set[tcps160] | Keep submerged in the shade |
Most Thai fruit pickles sour in a salt brine. Look-pling-dorng is boiled in a sugar and wine-vinegar syrup with nutmeg bark and clove, so it is sweet as well as sour. Morton (1987) describes a plainer bilimbi pickle, in which half-ripe fruit is salted, set in the sun and pickled in brine, and says it can be kept for 3 months [morton1987].
Thailand's community standard for pickled fruit requires pH 3.5 or below, total microbes at most 1 × 10^4 per gram, no Staphylococcus aureus in 0.1 g, E. coli below 3 per gram (MPN) and yeasts and moulds at most 100 per gram. It bans synthetic colours, borax and non-sugar sweeteners, and the liquid must show no white film or fermentation bubbles in the pack. Keep the fruit under the syrup.
Hazards the sources name: Staphylococcus aureus and Escherichia coli (the pickled-fruit standard sets limits for both).
Every number is labelled with how it is known. How this atlas is made
