Mostarda (mustard fruits) recipe from Italy

Today I would like to introduce you to a recipe that is quite different from the previous ones: mustard fruits or mostarda di frutta. This dish can be traced back to 1621! The use of mustard or mostarda had come to northern Italy from France (the mustard from Dijon is particularly famous). At that time, mostarda was mainly enjoyed during the Christmas season. There are now different variations in northern Italian cities: whole pears and quinces are prepared in Mantua, while candied fruit is used in Voghera. In Cremona, figs, apricots and peaches are also common.

More or less mustard can be used depending on taste.

Mostarda is served with meat dishes. You can also find pasta filled with mostarda and pumpkin in Italy.

A bowl of mustard fruits (mostarda)

Ingredients for the Mostarda recipe (serves 3):

• ¾ kg fruit, mixed e.g. (pineapple, firm pears, figs, limes, cherries, mangoes, orange slices, papaya, peaches, physalis, star fruit, lemons, sugar melon)
• 425 g sugar
• ¼ l water, fruit juice or white wine
• 75 ml vinegar(white wine vinegar)
• 20 g mustard powder

Preparation of mostarda:

Prepare the fruit, depending on which you have chosen.

Cut the pineapple, peach and melon flesh into 1 ½ cm cubes. Cut the mango flesh into slices about 1 cm thick. Cut the star fruit and the peeled limes and lemons into thin slices. Cut the nectarine and papaya flesh into wedges. Remove the skins from the physalis.
Simmer 325g sugar in ¼ l water for 10 minutes until the sugar has completely dissolved. Add the fruit to the sugar water in order of cooking time: melon, pineapple, star fruit first, mango, papaya and physalis last. Cook the fruit in the sugar water for 10 to 15 minutes. Remove the pan from the heat and pour the contents into a bowl.
Simmer the remaining sugar with the vinegar for 10 minutes and then leave to cool. Pour the mustard powder over the vinegar syrup in a bowl and whisk until smooth.
Leave to rest for 1 hour. Pour the mustard syrup over the fruit and pour the mixture into jars. Store in the fridge.

Not only an exotic delicacy for your own consumption, but also ideal as a gift.
Good luck with your cooking!