Pickled fruit

From Infogalactic: the planetary knowledge core
Jump to: navigation, search

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 includes tae,igit,buni, 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

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,[3] and also have other uses.

Pears

A pickled pear (center of plate).

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

Gallery

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

References

  1. 1.00 1.01 1.02 1.03 1.04 1.05 1.06 1.07 1.08 1.09 1.10 1.11 1.12 Woodroof, J.G.; Luh, B.S. (1986). Commercial Fruit Processing. Springer Netherlands. pp. 521-. ISBN 978-94-011-7385-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  2. 2.0 2.1 2.2 2.3 2.4 2.5 2.6 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  3. 3.0 3.1 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  4. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  5. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  6. 6.0 6.1 6.2 6.3 6.4 6.5 6.6 6.7 Home Pickling. Culinary arts. Taylor & Francis. 2014. ISBN 978-1-317-84643-7.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  7. Tsuji, S. (2007). Japanese Cooking: A Simple Art. Cookery, Food and Drink Series. Kodansha International Limited. p. 317. ISBN 978-4-7700-3049-8.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  8. 8.0 8.1 8.2 8.3 McCarthy, L. (2012). Jam On: The Craft of Canning Fruit. Penguin Publishing Group. pp. 163-. ISBN 978-1-101-57516-1.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  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. ISBN 978-1-4405-4023-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  10. California Fruit News. Howard C. Rowley. 1921. p. 3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  11. 11.0 11.1 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  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. ISBN 978-1-55832-375-9.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  13. Andrea, A.L. (1918). Home Canning, Drying and Preserving. Doubleday, Page. p. 107.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  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. ISBN 978-0-7627-8944-3.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  15. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
  16. 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.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>