Pickled fruit

Chanh muối , a type of pickled lime, aging in glass containers

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, crabapples, pears, plums, grapes, currants, tomatoes and olives. ^{[1] [2]} Vinegar may also be prepared from fruit, ^[2] such as apple cider vinegar.

For thousands of years in many parts of the world, pickles have been used as the main method to preserve fruits and other foods. There is evidence that thousands of years ago in Mesopotamia, Egypt, Greece, Rome and China people pickled different foods for preservation. Mayan culture in America used tobacco to preserve food, specifically to make pickled peppers. In ancient times the different cultures used salt that was found naturally and water to make the brine, which they used to pickle foods that cannot be eaten naturally, such as olives and some grains. ^[3]

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] Flavour may be added to the pickle using 'sweet spices', such as cinnamon, cloves and allspice, ^[4] or savoury pickling spices, such as peppercorns and coriander. ^[5] Pickled peaches may be used to accompany meats and in salads, ^{[6] [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. ^[7] Pickled pears may be used to accompany dishes such as roasts and salads, ^[8] among others.

Pickled peaches

Grapes

To pickle grapes it is necessary to use white wine vinegar, water, kosher salt, sugar, cloves garlic, rosemary and dried chili flakes. Garlic, chili flakes and some other species make grapes a unique flavor. ^[9]

Cantaloupe

The cantaloupe is a summer season fruit, which can be pickled and refrigerated to be able to eat it during the rest of the year. The cantaloupe can be pickled using champagne vinegar, hot water, granulated sugar, ice, mustard seed, celery seed, Aleppo pepper and cinnamon stick. ^[9]

List of pickled fruits

A pickled pear (center of plate)

Umeboshi

• Apple ^[10]
  • Crab apple ^[10]
• Apricot ^[10]
  • Umeboshi ^[11]
• Barberry ^[10]
• Blackberry ^[10]
• Blueberry ^[12]
• Caper ^[13]
• Cherry ^[10]
• Citrus peel ^[12]
• Currant ^[1]
• Dates ^[10]
• Damson ^[10]
• Fig ^[12]
• Grape ^[1]
• Mango pickle ^[2]
  • Aavakaaya
• Nata de coco – fermented coconut juice ^[2]
• Nata de pina – fermented pineapple juice ^[2]
• Olives ^{[1] [14]}
• Orange ^[6]
• Peach ^[1]
  • Nectarine ^[15]
• Pear ^[1]
• Peppadew
• Pickled lime ^[2]
• Pickled pepper
• Plum ^[1]
• Preserved lemon ^[2]
• Prunes ^[15]
• Strawberry ^[12]
• Tomato ^[1]
• Watermelon may be pickled, as well as watermelon rind. ^{[16] [17] [18]}

• Pickled fruits
• 
  Pickled lemons
• 
  Pickled watermelon.
• 
  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.
• 
  Pickled pimientos
• 
  Olives being pickled
• 
  Pickled mango
• 
  Jarred pickled peppers
• 
  Pickled tomatoes
• 
  Pickled apple along with other vegetables.

By country

In Malaysia, some fruits are pickled when they are unripe, such as belimbing , kedondong , chermai , ^[19] lime, pineapple, papaya, mango and nutmeg. ^[20]

In Mexico, there are two phrases to describe a pickle: the term "escabechar" or "encurtir" is used when food is pickled by vinegar; whereas it is called "escabeche" or "salmuera" when salt is the main pickling agent. ^[21]

The word "vinegar" is of French origin (Vin - Aigre), comprising "vino-agrio" in Spanish and literally "wine-sour" in English. At its origin, vinegar was obtained as the result from the fermentation of wine which was sour.

In Mexico, vinegar is obtained in large part from the fermentation of fruits such as pineapple and apple; people use this naturally sourced vinegar to pickle fruits and vegetables in the home. With many various peppers, the pickle pepper is very popular in Mexico — the pepper being one of the main products made both at home and by the pickling industry. Some states in Mexico such as Oaxaca and Puebla use homemade fermented pineapple-vinegar or sour brine to pickle fruits such as mangoes, membrillos and some cactus — the resulting pickles are then used as ingredients in traditional cooking. ^[21]

See also

• Food portal

• Chutney  – South Asian condiments made of spices, vegetables, and fruit
• List of condiments
• List of fruit dishes
• List of Indian pickles
• List of pickled foods
• Peter Piper  – Nursery rhyme
• Pickles in India and Pakistan  – Pickled varieties of vegetable and fruitPages displaying short descriptions of redirect targets

References

1. Woodroof, J.G.; Luh, B.S. (1986). Commercial Fruit Processing. Springer Netherlands. pp. 521–. ISBN   978-94-011-7385-8.
2. Battcock, M.; Azam-Ali, Sue (1998). Fermented Fruits and Vegetables: A Global Perspective. FAO agricultural services bulletin. Food and Agriculture Organization of the United Nations. p. 14. ISBN   978-92-5-104226-7.
3. Derven, Daphne (2003). Encyclopedia of Food and Culture Vol. 3. Charles Scribner's Sons. p. 152.
4. Shulman, Martha Rose. "Pickled Peaches With Sweet Spices Recipe". NYT Cooking. New York Times. Retrieved 3 August 2022.
5. Smith, Delia (9 November 2015). "Preserved Pickled Peaches". Delia Online. Retrieved 3 August 2022.
6. 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.
7. 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.
8. 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.
9. Stabiner, Karen (August 3, 2016). "Refrigerator Pickles: Summer Fruit, All Sealed Up". The Wall Street Journal. Retrieved October 6, 2019.
10. Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN   978-1-317-84643-7.
11. Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317. ISBN   978-4-7700-3049-8.
12. McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–. ISBN   978-1-101-57516-1.
13. 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.
14. California Fruit News. Howard C. Rowley. 1921. p. 3.
15. 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.
16. 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.
17. Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.
18. White, A.; Varney, J. (2012). Philadelphia Chef's Table: Extraordinary Recipes from the City of Brotherly Love. Lyons Press. p. 147. ISBN   978-0-7627-8944-3.
19. 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.
20. 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.
21. Hursh Graber, Karen (October 1, 2006). "Preserving the Fall harvest:Mexican pickles and vinaigrettes". Mexconnect. Retrieved September 29, 2019.