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 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.[citation needed] Pickled peaches may be used to accompany meats and in salads,[3] 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.[4] Pickled pears may be used to accompany dishes such as roasts and salads,[5] among others.
List of pickled fruits
- Apple [6]
- Apricot [6]
- Barberry [6]
- Blackberry [6]
- Blueberry [8]
- Caper [9]
- Cherry [6]
- Citrus peel [8]
- Currant [1]
- Dates [6]
- Damson [6]
- Fig [8]
- Grape [1]
- Mango pickle [2]
- Nata de coco – fermented fruit juice[2]
- Nata de pina – fermented fruit juice[2]
- Olives [1][10]
- Orange [3]
- Peach [1]
- Pear [1]
- Peppadew
- Pickled lime [2]
- Pickled pepper
- Plum [1]
- Preserved lemon [2]
- Prunes [11]
- Strawberry [8]
- Tomato [1]
- Watermelon may be pickled, as well as watermelon rind.[12][13][14]
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Buai khem is Thai for "salted (Chinese) plums". They are prepared from Prunus mume (also known as "Chinese Plum" or "Japanese Apricot"), and are pickled, dried, and salted.
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thumb|Chanh muối, a type of pickled lime, aging in glass containers
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Pickled pimientos
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Olives being pickled
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Jarred pickled peppers
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Pickled tomatoes
By country
In Malaysia, some fruits are pickled when they are unripe, such as belimbing, kedondong, chermai,[15] lime, pineapple, papaya, mango and nutmeg.[16]
See also
References
- ^ a b c d e f g h i j k l m Woodroof, J.G.; Luh, B.S. (1986). Commercial Fruit Processing. Springer Netherlands. pp. 521–. ISBN 978-94-011-7385-8.
- ^ a b c d e f g 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.
- ^ a b 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.
- ^ 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.
- ^ 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.
- ^ a b c d e f g h Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN 978-1-317-84643-7.
- ^ Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317. ISBN 978-4-7700-3049-8.
- ^ a b c d McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–. ISBN 978-1-101-57516-1.
- ^ 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.
- ^ California Fruit News (v. 64, no. 1741). Howard C. Rowley. 1921. p. 3.
- ^ a b 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.
- ^ 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.
- ^ Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.
- ^ 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.
- ^ 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.
- ^ 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.
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