These are seasoned fruits preserved in concentrated sugar syrup, brine or in some cases
vinegar. In Penang the popular fruits used are the nutmeg, unripe papaya, mango and guava.
The smell of these sour pickles will make your mouth salivate. Other types of pickles are
shallots and young ginger slices preserved in vinegar. These mouth watering tidbits are sold in
ready packed, bottled and by weight at the markets and bus terminals.
There are two basic types of pickles. Raw or cooked. Young vegetables and fruits are more suitable to be made into raw pickles. If the vegetables or fruits are ripe, the abundant natural juice, usually acidic, reacts with the solution of salt, vinegar or sugar used to preserve them. The result can be disastrous because you will be left with very mushy fruits. However, ripe fruits are good to be made into jam. Raw fruit pickles is very famous in Penang. Many kinds of local fruits can be pickled. However, nutmeg and mangoes head the list.
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