This may strike some of you as being a bit bizarre, but you just might be surprised! For non-fans of duhat (java plum), it’s the initial reaction of tannins on the tongue that often turns people off. They can’t get past that experience to the sweetness of the underlying fruit. Plus a lot of folks seem to dislike working their way around the pit either… A duhat shake is a great way to enjoy the fruit sans pits and with the tannins subdued by a whirl with some sugar. And look at that spectacular color!
I thought smushing the fruit as one might pit an olive would work nicely, but actually, the easiest way to remove the skin and meat is to use a small paring knife and curl it around the pit. Place the meats and skins of some 20 large duhat into a blender, add some simple syrup (sugar and water dissolved over heat and allowed to cool), some water and some ice.
Err on adding too little simply syrup at first, you can always add more later. You want the slight sweetness, but not so much sugar you overwhelm the flavor of the duhat.
Turn your blender on and watch the liquid color a spectacular deep purple. It was the first time we had made this at home, and everyone in the household was amazed by the color of the shake…
…keep blitzing until the skins are very fine, and the shake smooth. Taste and adjust sweetness if necessary.
We all had a little taste of the duhat shake. Two-thirds of us were sure it would be unpalatable, and that the tannins would be worse after the whirl in the blender. It wasn’t. The shake was a smash as far as I am concerned. The distinct flavor of duhat was present, just a little hint of the tannins, a nice sweetness from the pulp of the fruit and the simple syrup, and a spectacular color.
I suppose you can adjust the amount of fruit and the intensity of the color would change… The pigments in duhat skins stain, so be careful when handling the fruit.
This is what our kitchen counter looks like after experimenting with duhat shakes… what a mess. :)