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Fruit from Thailand
Young plum mangoes are halved, firmed in alum water, soaked two days in salt water, then candied in a syrup that is boiled up with more sugar each day for three or four days. It is a boundary entry. JIRCAS gives its fermentation as the 2 days in salt water. Thai candied fruit (chae-im) has a national community standard.
| Young plum mangoes (Bouea oppositifolia)100 fruits | Washed, halved and seeded[jircas] |
| Alum, dissolved in waterA small amount | To firm the fruit[jircas] |
| Salt1 teaspoon in 1 1/4 cups of water | The salt solution for 100 fruits[jircas] |
| Sugar3 cups, plus 1/2 cup each day | 3 cups boiled with 2 cups of water to a heavy syrup; half a cup more at each reboiling[jircas] |
Total time across the recorded steps: 5.1 days – 6.1 days
What changes: Young plum mangoes are washed, cut in half and seeded
Output: plum-mango halves.
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
Young plum mangoes are halved, firmed in alum water, soaked two days in salt water, then candied in a syrup that is boiled up with more sugar each day for three or four days. It is a boundary entry. JIRCAS gives its fermentation as the 2 days in salt water. Thai candied fruit (chae-im) has a national community standard. Made in 6 steps over 5.1 days – 6.1 days. The longest step, candy in syrup, reboiling with more sugar each day, takes 3–4 days (JIRCAS 2026). Lactic acid bacteria and yeasts does most of the fermenting.
| Main step | 3–4 daysReported[jircas] | Candy in syrup, reboiling with more sugar each day |
|---|
Unlike the Thai dorng fruits, which are pickled in brine, ma-pring-chae-im has only a two-day salt soak and is then candied in sugar syrup. Thailand's standard for candied fruit describes soaking in syrup, with salt or citric acid optional and sun-drying optional, and bans preservatives.
Thailand's community standard for candied fruit and vegetables sets water activity at no more than 0.85 (0.6 for dried) and bans preservatives. Its limits are total microbes below 1 × 10^6 per g, yeasts and moulds below 1 × 10^3 per g, no Salmonella in 25 g, S. aureus below 10 per g and E. coli below 3 per g (MPN).
Every number is labelled with how it is known. How this atlas is made
