Mi told me one day on the phone she had just harvested roselle fruits (yes, not the flowers) and distributed them to the neighbors. Ever since the bushes were flowering (not yet turned into fruits) and “reddened” our house, the neighbors had been asking about and for the bushes. Later she also taught them how to make roselle tea. She was happy to see them happy.
And then, they began to leave Malang to live in places I never heard or thought of. Neglected was her garden which thrived with orange trees, mosquito-repelling trees, bangun-bangun bushes, roselle bushes, and even coffee trees. I heard she kept the roselle seeds with her. Too bad, the roselle seedlings did not thrive well in the equatorial city. All I remember is her love for gardening anything that is edible. Every plant she planted was at least has some parts that were edible or of medicinal values. Gardenia, for instance, was planted not only for its fragrant porcelain-white blossoms, but also for making a tasty leaf-jelly!
So when Pi brought a big bag of roselle fruits last week, I instantly asked him, “Ini dari biji yang ditanam Mi?” He shook his head, saying they were from another hybrid which is more heat-resistant. And their size was bigger too. Since it was a plentiful crop, I distributed it among friends. I still had a medium-sized bucket full of roselle fruits. What shall I make of them?
Roselle Tea aka Teh Rosela
– Roselle fruits/buah rosela (bukan bunganya ya)
– Clean roselle fruits, peel the calyxes off the seed pods. Wash again if needed/Cuci buah rosella, kupas dan buang kapsul bijinya. Cuci lagi bila perlu.
– Put it in a pan of water, bring to boil, stir until the calyxes become softer/Masukkan ke dalam panci berisi air, didihkan, aduk sampai buah jadi lembut.
– Pour it over sieve, ready to serve/Saring, siap sajikan.
I made a very thick roselle tea solution and stored it in big glass jar. If I want to make tea, I put cinnamon powder, ginger powder, and honey in a glass. And then, I pour boiling water and add like 3 tablespoons of roselle tea solution. It makes a refreshing drink when served with ice. This type of drink at Starbucks can cost like 3 dollars. I’d rather make my own tasty roselle tea!
Roselle Jam aka Selai Rosella
– Roselle fruits/buah rosella
– Butter/mentega (bukan margarin ya)
– Clean roselle fruits, peel the calyxes off the seed pods. Wash again if needed. Put it in a blender./Cuci buah rosella, kupas dan buang kapsul bijinya. Cuci lagi bila perlu. Haluskan di blender.
– Put it in a pan of water, bring to boil, stir in sugar and butter, cook until the calyxes become softer and the solution thickens/Masukkan ke dalam panci berisi air, didihkan, masukkan gula dan mentega sampai buah jadi lembut dan selai mengental.
– Let it cool, store in fridge, serve/Biarkan dingin, simpan di kulkas, siap saji.
Easy no? I’ve never found anyone selling fresh roselle fruits. Only dried fruits are available. It makes good tea but of course not for jam making. People should be selling roselle fruits nowadays. They’re highly nutritious and have medicinal values too! I read that Indian cuisine, as well as most cuisines in ASEAN countries use it, even use the leaves for salad and as vegetables. Interesting. So the next time you go to a plant seller, ask for roselle plants. They are easy to plant and low maintenance. They will bring you an endless crop of bright rosy roselle fruits so you can make roselle tea and roselle jam!