Mustard fruit
Mustard fruits ( ital. Mostarda di frutta ) are an Italian specialty, in which various fruits in a Mostardasirup (a mixture of sugar syrup and mustard oil are placed). The original Italian name is Mostarda . Use oranges , grapes , pears , peaches , greengage , cherries , tangerines , kumquats , quince and apricot .
The taste is sweet and hot.
The fruits go very well with various Italian dishes, but also with traditional Swiss dishes such as raclette , Gschwellti , fondue , cold meat or cheese .
Manufacturing
Mustard fruits are first mentioned in the poem "La secchia rapita" by Alessandro Tassoni (1621).
Mustard fruits are now industrially produced as follows: The fruits are picked shortly before they are ripe and stored in barrels with a solution of water , table salt and disulfite . Before candying , the fruits are desalinated. The fruits are washed, perforated, boiled and washed again. In a further step, the water in the fruit is replaced by a sugar solution. The fruits are placed in increasingly concentrated baths with sugar solution for several days. Finally, the candied fruits are mixed and filled into glasses and topped up with mustard syrup. There the fruits take on the mustard aroma.
This process can largely be followed at home, as evidenced by various recipe variants.
