Tamarind
fruits are usually harvested at two stages, i.e. half ripe and fully ripe. At the
half ripe stage the pulp is yellowish
and has a more dense consistency, particularly in the case of sweet
forms.
At the fully ripe stage the pulp
shrinks, due to loss of
moisture, and changes to
reddish-brown and becomes
sticky.
tamarind (different
varieties)
tamarind (different
varieties)
At this stage, the sticky fruit sits very lose in the peel,
around shiny brown seeds, and is held together by inedible fibres.