Chanh muối, a type of pickled lime, aging in glass containers
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, crab apple, pears, plums, grapes, currant, tomato 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 conserve 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

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.[citation needed] Pickled peaches may be used to accompany meats and in salads,[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.[5] Pickled pears may be used to accompany dishes

Delicious Pickled peaches
Delicious Pickled peaches

such as roasts and salads,[6] among others.

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.[7]

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.[7]

List of pickled fruits

A pickled pear (center of plate)
A pickled pear (center of plate)
Umeboshi

By country

In Malaysia, some fruits are pickled when they are unripe, such as belimbing, kedondong, chermai,[17] lime, pineapple, papaya, mango and nutmeg.[18]

Pickled peppers with vinegar.

In Mexico, there are two phrases to describe a "pickle": the term "escabechar or encurtir" is used when food is pickled by vinegar; when salt is the main ingredient for pickling, it is called "escabeche or salmuera."[19]

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.[19]

See also

References

  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–. ISBN 978-94-011-7385-8.
  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. 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 Scribners Sons. p. 152.
  4. ^ 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. ISBN 978-1-4405-3873-5.
  5. ^ 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.
  6. ^ 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.
  7. ^ a b Stabiner, Karen (August 3, 2016). "Refrigerator Pickles: Summer Fruit, All Sealed Up". The Wall Street Journal. Retrieved October 6, 2019.
  8. ^ a b c d e f g h Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN 978-1-317-84643-7.
  9. ^ Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317. ISBN 978-4-7700-3049-8.
  10. ^ a b c d McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163–. ISBN 978-1-101-57516-1.
  11. ^ 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.
  12. ^ California Fruit News. Howard C. Rowley. 1921. p. 3.
  13. ^ 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. ISBN 978-0-8032-5993-5.
  14. ^ 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.
  15. ^ Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.
  16. ^ 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.
  17. ^ 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.
  18. ^ 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.
  19. ^ a b Hursh Graber, Karen (October 1, 2006). "Preserving the Fall harvest:Mexican pickles and vinaigrettes". Mexconnect. Retrieved September 29, 2019.