Siniguelas from Sour to Sweet: A Fresh Filipino Plum Relish for Grilled Ulam

Siniguelas have edible thin skin and a hard, fibrous stone. Ripe fruit can be eaten fresh or cooked; the PROSEA species account documents both fresh use and sweet preserves. This home relish uses the fruit as a tart accompaniment to grilled ulam, with onion and a small vinegar adjustment. It is a contemporary preparation for chilled storage. Source 1

Ingredients for a small bowl

Start with 350 g sound, ripe-to-firm whole siniguelas, 50 g finely chopped onion, 1 teaspoon oil and 50 ml water. Have up to 1 tablespoon food vinegar and 1–2 teaspoons sugar available, but add them after tasting the cooked fruit. The purchased weight includes stones; divide the finished relish into about six small condiment portions rather than expecting six bowls of fruit.

Remove the stones before cooking

1. Wash the intact fruit under running water, rejecting mouldy or spoiled pieces. Work on a clean board away from raw fish.
2. Slice the flesh away from each stone in small sections. Do not force a knife through the hard centre. Keep the edible skin, then inspect the flesh for stone fibres or fragments.
3. Warm the oil and soften the onion in a small non-reactive saucepan. Add the chopped fruit and 30 ml of the water; reserve the remainder for loosening.
4. Simmer gently, stirring, until the fruit yields readily to a spoon. Begin checking after about 8 minutes and continue as needed. Add the reserved water a little at a time if the pan catches.
5. Taste a cooled spoonful before adding vinegar. Start with 1 teaspoon only if the fruit needs extra sharpness; add a little sugar if needed for balance. Already tart fruit may need no vinegar.
6. Stop when the relish is spoonable, with some soft fruit pieces. Serve a small amount alongside the ulam and transfer surplus to a shallow covered container for refrigeration.

Prepare the condiment before handling raw fish, or wash and reset the work area thoroughly between tasks. The guide to one-board kitchen preparation explains how to separate raw ingredients from food that is ready to eat. Source 2 Source 3

Pair and adjust

A spoonful works beside inihaw na tilapia, where a tart fruit condiment contrasts with the grilled fish. Keep most of the relish at the side so diners can choose the amount and the fish remains easy to check for bones.

Firm fruit leaves more identifiable pieces; softer ripe fruit moves toward compote. If the pan is watery after the fruit softens, reduce gently uncovered. If the flavour is already too sharp, further reduction concentrates it; use sweeter ripe fruit in the next batch instead of adding more vinegar.

Treat it as a fresh condiment

This small sugar-and-vinegar addition is for flavour and does not establish a safe canning process. Keep the relish at 4°C or below, refrigerating within two hours or within one hour above 32°C. Make a modest quantity for the planned meal and keep any opened-fruit condiment chilled. Source 3