Chamoy refers to a variety of savory sauces and condiments in Mexican cuisine made from pickled fruit. Chamoy may range from a liquid to a paste consistency, and typically its flavor is salty, sweet, sour, and spiced with chiles.
The precise origins of chamoy are uncertain, but some〔(Salsa Chamoy Spicy Apricot Sauce - La Costeña )〕 believe it to be a Mexican adaptation of the Japanese umeboshi, or pickled ume fruit. In place of ume, the typical Mexican chamoy uses apricot, plum or mango as its fruit base.
Like umeboshi, Mexican chamoy is prepared by first packing the fruit in either dry salt or a brine. Occasionally, this brine is acidulated with vinegar. This draws out the natural moisture of the fruit by osmosis. When the fruit has been sufficiently dried, it is separated from the brine and is sold as a snack known as saladitos, literally 'little salty things.'
Meanwhile, the salted fruit brine created in this process is seasoned to taste with chile powder, becoming chamoy. This liquid may be further reduced, or thickened with pureed fruit, to achieve a variety of consistencies.
Because of differences in the type of fruit chosen and the composition of the brining solutions used, chamoys vary quite widely in taste. Most are quite savory and spicy due to the addition of chile powder, and salty due to the brine. Depending on whether and how much vinegar was used, they may also vary from sour to sweet. This combination is unusual in the U.S., where chamoy is often seen as an acquired taste.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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