If your Jamuns are sour you will need honey for the dressing.

• 2  ripe Jamuns sliced, hulled and chopped
• 1 tsp lemon zest
• 1 cup  extra virgin olive oil
• 2-3 tbsp hot sesame oil
• 1 tsp toasted sesame seeds
• 4 tbsp fresh ginger root juice
• 1 tsp soy sauce
• 2 tbsp rice wine vinegar
• Golden Honey if required

METHOD

Process the jamun, lemon zest, soy sauce and ginger juice to a smooth paste in a bullet mixer or food processor. Add the sesame oil, rice wine vinegar and slowly drizzle in the olive oil in 3 parts as you continue to process the dressing. Strain into a bottle using a small strainer if you want a smooth dressing.

Stir in sesame seeds and add salt to taste. Adjust for sweet and sour flavours. Keep refrigerated for 2-3 days.

Great over a Chinese Chicken salad, a baby spinach and pecan salad, even a noodle salad with edamame and carrots.