Mostarda

Mustard fruits are an Italian specialty, (a mixture of sugar syrup and mustard oil) are inserted in the different fruits in a Mostardasirup. The original Italian name is Mostarda di frutta. Be used oranges, grapes, pears, peaches, greengage, cherries, tangerines, kumquats and apricots.

The flavor is sweet-tart and the fruit also adjusting very well to traditional Swiss dishes such as raclette, fondue or jacket potatoes. However, any other form of cold meat or cheese fits perfectly.

Production

Mustard fruits can be very difficult to produce yourself, as mustard oil is not commercially available. Moreover, the production is very complex and requires a great deal of experience.

The fruits are just before they are picked ripe and stored separately in barrels with water, salt and metabisulfite. Before candying the fruits are desalted. The fruits are washed, perforated, cooked and washed again. The water in the fruit is replaced by a sugar solution. The fruits are placed for several days in ever more concentrated baths with sugar solution.

Finally, the so candied fruits are mixed in glasses filled and filled the whole with the Mostardasirup. There the fruits accept the mustard flavor.