Pickled fruit

Pickled lemons

Pickled fruit refers to fruit that has been pickled.[1] Pickling is the process of food preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of fruit are pickled.[1] Some examples include peaches, apples, crab apple, pears, plums, grapes, currant, tomato and olives.[1][2] Vinegar may also be prepared from fruit,[2] such as apple cider vinegar.

Peaches

Pickled peaches

Pickled peaches may be prepared from medium-sized, non-melting clingstone peaches that are small-seeded.[1] In the United States prior to around 1960, some were prepared from small, unripe freestone peaches.[1] They may be prepared with sugar, cinnamon, cloves and allspice to add flavor.[3] Pickled peaches may be used to accompany meats and in salads,[4] and also have other uses.

Pears

Pickled pears may be prepared with sugar, cinnamon, cloves and allspice to add flavor, and may be referred to as spiced pears.[1] They may be prepared from underripe pears.[5] Pickled pears may be used to accompany dishes such as roasts and salads,[6] among others.

List of pickled fruits

Pickled watermelon

By country

In Malaysia, some fruits are pickled when they are unripe, such as belimbing, kedondong, chermai,[16] lime, pineapple, papaya, mango and nutmeg.[17]

See also

References

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  1. ↑ 1.0 1.1 1.2 1.3 1.4 1.5 1.6 1.7 1.8 1.9 1.10 1.11 1.12 Woodroof, J.G.; Luh, B.S. (1986). Commercial Fruit Processing. Springer Netherlands. pp. 521–. ISBN 978-94-011-7385-8.
  2. ↑ 2.0 2.1 2.2 2.3 2.4 2.5 2.6 Battcock, M.; Azam-Ali, Sue (1998). Fermented Fruits and Vegetables: A Global Perspective. FAO agricultural services bulletin (no. 134). Food and Agriculture Organization of the United Nations. p. 14. ISBN 978-92-5-104226-7.
  3. ↑ Jo, F. (2012). Pickled Greats: Delicious Pickled Recipes, The Top 97 Pickled Recipes. Emereo Publishing. pp. 75–76. ISBN 978-1-4864-0885-6.
  4. ↑ 4.0 4.1 Carrolata, K. (2012). Pickled: From Curing Lemons to Fermenting Cabbage, the Gourmand's Ultimate Guide to the World of Pickling. Adams Media. pp. 86–87. ISBN 978-1-4405-3873-5.
  5. ↑ Chesman, A. (2012). The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More. Storey Publishing, LLC. p. 109. ISBN 978-1-60342-890-3.
  6. ↑ Hobson, J.; Watts, P. (2012). Making Traditional and Modern Chutneys, Pickles and Relishes: A Comprehensive Guide. Crowood Press, Limited. p. 119. ISBN 978-1-84797-502-7.
  7. ↑ 7.0 7.1 7.2 7.3 7.4 7.5 7.6 7.7 Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN 978-1-317-84643-7.
  8. ↑ Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317. ISBN 978-4-7700-3049-8.
  9. ↑ 9.0 9.1 9.2 9.3 McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–. ISBN 978-1-101-57516-1.
  10. ↑ Carrolata, K. (2012). Pickled: From curing lemons to fermenting cabbage, the gourmand's ultimate guide to the world of pickling. F+W Media. p. 41. ISBN 978-1-4405-4023-3.
  11. ↑ California Fruit News (v. 64, no. 1741). Howard C. Rowley. 1921. p. 3.
  12. ↑ 12.0 12.1 Grigson, J.; Skargon, Y.; Hill, J.; Dickerman, S. (2007). Jane Grigson's Fruit Book. At table series. University of Nebraska Press. p. 449. ISBN 978-0-8032-5993-5.
  13. ↑ Ziedrich, L.; Williams, C. (2009). The Joy of Pickling: 250 Flavor-packed Recipes for Vegetables and More from Garden Or Market. Harvard Common Press. p. 287. ISBN 978-1-55832-375-9.
  14. ↑ Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.
  15. ↑ White, A.; Varney, J. (2012). Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love. Chef's Table. Lyons Press. p. 147. ISBN 978-0-7627-8944-3.
  16. ↑ Janick, J.; Paull, R.E. (2008). The Encyclopedia of Fruit and Nuts. CABI Publishing Series. CABI North American Office. p. 373. ISBN 978-0-85199-638-7.
  17. ↑ Steinkraus, K. (1995). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. Food Science and Technology. Taylor & Francis. p. 139. ISBN 978-0-8247-9352-4.