Preserved Fruits

These condiments employ some of the oldest known preserving techniques, salting and pickling, and are mainly for savory uses. Although many enjoy them on ice cream or in cocktails, my Dark Cherries in Merlot Syrup are superb with lamb, duck or fine cheese. Despite a distinct holiday rush, my Grandmother’s Spiced Crab Apples, updated to taste better than I remember, and my Apple Cranberry Relish are good enough to use year-round with any manner meat, marinade or cheese.

Seasoning with fruits preserved in salt is a centuries-old tradition in cuisines from Japan and India to North Africa. In Morocco perfumed local lemons are salt-cured and used in their traditional tagines–stews cooked in clay pots with distinctive conical lids–especially lamb stew and the classic chicken with olives. I will now use them anywhere instead of salt. My Salt-Preserved Rangpur Limes are unique to me-cured with lavender, rosemary, bay and juniper berry, they taste like saffron…




Read a review at “The Nibble” TheNibble.com


See our selection of Fruits and Relish, and Salt-Preserved Citrus.