Pickled fruit

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 includes tae,igit,buni, 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. Pickled peaches may be used to accompany meats and in salads,^[3] and also have other uses.

Pears

A pickled pear (center of plate).

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]
  • Crab apple ^[6]
• Apricot ^[6]
  • Umeboshi ^[7]
• 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]
  • Aavakaaya
• Nata de coco – fermented fruit juice^[2]
• Nata de pina – fermented fruit juice^[2]
• Olives ^[1][10]
• Orange ^[3]
• Peach ^[1]
  • Nectarine ^[11]
• 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]

Gallery

• 

  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.

• 

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

• 

  Pickled pimientos

• 

  Olives being pickled

• 

  Pickled mango

• 

  Jarred pickled peppers

• 

  Pickled tomatoes

• 

  Umeboshi

• 

  Pickled apple along with other veggies.

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

• Chutney
• List of condiments
• List of fruit dishes
• List of Indian pickles
• List of pickled foods
• Peter Piper
• Pickles in India and Pakistan

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. 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.
4. 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.
5. 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.
6. Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN 978-1-317-84643-7.
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.
8. McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–. ISBN 978-1-101-57516-1.
9. 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.
10. California Fruit News. Howard C. Rowley. 1921. p. 3.
11. 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.
12. 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.
13. Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.
14. 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.
15. 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.
16. 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.