This is the time of the year that my husband is always willing to chop, mix, and serve as official taster. Prune mui is one treat that is often requested by friends and family. The photo above is what it looks like after it is just made so it will be much juicier later. Every year I change up the recipe depending upon what scrumptious ingredients I find. This year Trader Joe's had candied lemon slices and Costco had giant bags of Sunsweet prunes and organic dried mangoes. I also found some huge li hing mui seeds from Chinatown. Here is this year's recipe for those of you who want to give it a try:
Mix sauce:
1-1lb bag of brown sugar
1 T. Chinese five spice powder
3 T. coarse Hawaiian salt
1-1/2 c. lemon juice (about 8 lemons)
3 T. white rum
Cut up 3.5 lbs. of pitted prunes, 2.5lbs. of dried mangoes, 2 pkgs. of candied lemon slices, and two bags of large li hing mui seeds and mix them with the sauce. Let stand covered for days, mixing as needed. Pack the prune mui in zip loc bags and flip bags twice daily. Pack in containers and wrap attractively. Give with pride! Onolicious Holidays to All!
1 comment:
Do you let it stand on refrigerator or on counter? And how many days do you let it stand? How long will this keep? Trying to figure out times so it can be made as gifts this year. Thank you!
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