: A Tropical Thai Treasure

 

If you've ever wandered through the lush gardens of Hua Hin or explored the local markets in this charming coastal town, you've likely encountered two of Thailand's most underappreciated fruits: sweet, jewel-toned mulberries and the wonderfully tart bilimbi, known locally as ตะลิงปลิง (taling pling). This recipe brings these two distinctly Thai flavors together in a jam that's as vibrant as Hua Hin's morning markets and as refreshing as a sea breeze along its beaches.

The Hua Hin Connection: Fruits of the Gulf Coast

Hua Hin, with its subtropical climate and fertile gardens, provides the perfect environment for both mulberries and bilimbi trees. Walk through any residential neighborhood in this royal resort town, and you'll spot bilimbi trees heavy with their distinctive cucumber-shaped fruits dangling in clusters. Mulberry trees, meanwhile, thrive in the region's home gardens and small orchards, producing their sweet bounty during the cooler months.

Local residents have long used bilimbi in traditional Thai cooking—adding its sour punch to curries, pickles, and refreshing drinks. Combined with mulberries, which have been cultivated in Thailand for centuries (often near temples and in royal gardens), this jam represents a beautiful fusion of local agricultural heritage.

About the Star Ingredients

Mulberries bring natural sweetness and a gorgeous deep purple color to this jam. Rich in antioxidants and vitamin C, they offer a mild, honey-like flavor that balances beautifully with acidic fruits.

Bilimbi (Taling Pling) are small, green, cucumber-shaped fruits that pack an intensely sour punch—think of a cross between tamarind and green apple. In Hua Hin's markets, you'll find them sold in small bunches, often alongside other local souring agents. They're loaded with vitamin C and add a citrus-like brightness without using actual citrus fruits.

Recipe: Mulberry & Bilimbi Citrus Splash Jam

Ingredients

• 500g fresh mulberries (washed and stems removed)
• 150g fresh bilimbi (taling pling), sliced thinly
• 400g granulated sugar
• 2 tablespoons fresh lime juice
• 1 tablespoon lime zest (optional, for extra citrus notes)
• ¼ cup water

Equipment

• Large, heavy-bottomed pot
• Wooden spoon
• Potato masher or fork
• Sterilized glass jars with lids
• Candy thermometer (optional)

Instructions

Step 1: Prepare the Bilimbi

Wash the bilimbi thoroughly and slice them into thin rounds (about 3-4mm thick). Remove any seeds if they're particularly large. The bilimbi will provide the tart backbone of this jam, so don't be shy with them.

Step 2: Macerate the Fruits

In your heavy-bottomed pot, combine the mulberries, sliced bilimbi, and sugar. Stir gently to coat all the fruit. Cover and let this mixture sit for 1-2 hours at room temperature. This process, called maceration, helps the fruits release their natural juices and begins breaking down their structure.

Step 3: Cook the Jam

Add the water and lime juice to your macerated fruit mixture. Place the pot over medium heat and bring to a gentle boil, stirring frequently to prevent sticking. As the mixture heats, use a potato masher to crush the mulberries and help them release their juices. The bilimbi will soften and integrate into the jam base.

Step 4: Simmer and Thicken

Once boiling, reduce heat to medium-low and let the mixture simmer for 25-35 minutes, stirring regularly. The jam will gradually thicken and take on a beautiful deep purple-red color. You're looking for the mixture to reduce and reach the "gel point"—about 220°F (105°C) if using a thermometer.

To test without a thermometer, place a small plate in the freezer beforehand. Drop a teaspoon of jam onto the cold plate and let it sit for 30 seconds. Push the jam with your finger—if it wrinkles and holds its shape, it's ready.

Step 5: Finish and Jar

Remove from heat and stir in the lime zest if using. Let the jam cool for 5 minutes, then ladle it into your sterilized jars, leaving about ¼ inch of headspace. Wipe the rims clean, seal with lids, and let cool completely.

Yield

Makes approximately 3-4 small jars (about 600ml total)

Serving Suggestions

This vibrant jam is incredibly versatile. Spread it on warm toast or croissants for a tropical breakfast twist. Swirl it into yogurt or spoon it over vanilla ice cream for an instant Thai-inspired dessert. In Hua Hin's cafés, you might find similar flavor combinations served alongside scones during afternoon tea—a nod to the town's royal heritage.

For a truly local experience, try it the way some Hua Hin residents enjoy fruit preserves: dolloped onto sticky rice or used as a glaze for grilled meats, where the sweet-tart profile cuts through rich flavors beautifully.

Storage

Store unopened jars in a cool, dark place for up to 6 months. Once opened, refrigerate and consume within 3-4 weeks.

Finding Ingredients in Hua Hin

Both mulberries and bilimbi can be found at Hua Hin's local markets, particularly the Chatchai Market and the night market near the clock tower. Visit early in the morning for the best selection. Don't be surprised if friendly vendors offer you a taste of bilimbi—just be prepared for that intense pucker! If you can't find fresh mulberries, they're sometimes available frozen at larger supermarkets.

A Taste of Hua Hin's Garden-to-Table Culture

This jam embodies what makes Hua Hin special: a relaxed coastal town where traditional Thai ingredients meet creative culinary expression. Whether you're making this in your Hua Hin holiday villa or bringing a taste of Thailand to your home kitchen elsewhere, each spoonful captures the vibrant, tangy essence of the Gulf of Thailand's garden paradise.

Enjoy your homemade tropical treasure!