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Pickled fruit

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Title: Pickled fruit  
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Subject: List of pickled foods, Condiments, List of condiments, Chutney, Peppadew
Collection: Condiments, Fermented Foods, Food Preservation, Pickles
Publisher: World Heritage Encyclopedia

Pickled fruit

Pickled fruit refers to 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 1
  • Pears 2
  • List of pickled fruits 3
  • By country 4
  • See also 5
  • References 6


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.


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

Pickled watermelon

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


  1. ^ 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–.  
  2. ^ 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.  
  3. ^ 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.  
  4. ^ Chesman, A. (2012). The Pickled Pantry: From Apples to Zucchini, 150 Recipes for Pickles, Relishes, Chutneys & More. Storey Publishing, LLC. p. 109.  
  5. ^ Hobson, J.; Watts, P. (2012). Making Traditional and Modern Chutneys, Pickles and Relishes: A Comprehensive Guide. Crowood Press, Limited. p. 119.  
  6. ^ a b c d e f g h Home Pickling. Culinary arts. Taylor & Francis. 2014.  
  7. ^ Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317.  
  8. ^ a b c d McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–.  
  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.  
  10. ^ California Fruit News (v. 64, no. 1741). Howard C. Rowley. 1921. p. 3. 
  11. ^ 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.  
  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.  
  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.  
  15. ^ Janick, J.; Paull, R.E. (2008). The Encyclopedia of Fruit and Nuts. CABI Publishing Series. CABI North American Office. p. 373.  
  16. ^ Steinkraus, K. (1995). Handbook of Indigenous Fermented Foods, Second Edition, Revised and Expanded. Food Science and Technology. Taylor & Francis. p. 139.  
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