Marian Plum in Syrup

Ingredients

Pitted marian plums        1,000 grams 
Water                          750 grams
Pandan leaves               4-5 leaves
White sugar                  250 grams
Salt                             2 teaspoons

Directions for making Marian Plum in Syrup

1. Pour water in a pot, add pandan leaves, and bring them to a boil until the leaves turn the color and have fragrance. Then, remove the pandan leaves.
2. Add sugar and salt in a pot and bring the mixture to a boil. Then, turn off the heat and set the syrup aside to cool.
3. Peel the Marian plums (Ma Yong Chid), rinse them thoroughly, and soak the fruit in salt water for 15 minutes. Set aside.
4. Remove the seeds by scooping the plum as close to its seed as possible and holding it gently so the Marian plums do not get bruised.
5. Strain the syrup, then add the prepared Marian plums to the syrup mixture. Refrigerate for at least one night. Serve the Marian plums in syrup with crushed ice.

The food characteristics: The dessert features fruit pulp in syrup. The tastes are sour, sweet, and mildly salty.