📝 About This Recipe
A centerpiece of Lombardian gastronomy, Mostarda di Frutta is a stunning condiment of whole candied fruits bathed in a clear, fiery mustard-infused syrup. This traditional recipe balances the intense sweetness of slow-poached fruit with the sharp, sinus-clearing heat of pure mustard essence. It is the ultimate accompaniment for rich meats and aged cheeses, offering a sophisticated interplay of textures and bold, contrasting flavors.
🥗 Ingredients
The Fruit Selection
- 500 grams Firm Pears (peeled, cored, and quartered)
- 400 grams Green Apples (peeled, cored, and sliced into thick wedges)
- 300 grams Apricots (halved and pitted)
- 200 grams Cherries (pitted but kept whole)
- 4 pieces Clementines (peeled and segmented)
- 200 grams Fresh Figs (halved)
The Macerating Syrup
- 800 grams Granulated Sugar (high quality white sugar)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 1/2 cup Water (only if fruit is not releasing enough juice)
The Pungent Finish
- 12-15 drops Mustard Essence (pure food-grade mustard oil; handle with care)
- 50 grams Dry Mustard Powder (Colman's or similar, used as an alternative if essence is unavailable)
- 2 tablespoons White Wine (to dissolve mustard powder if using)
👨🍳 Instructions
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1
Prepare your fruit by washing, peeling, and cutting them into large, uniform pieces. Ensure the fruit is firm and slightly underripe so it maintains its shape during the long candying process.
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2
Place all the prepared fruit into a large, non-reactive ceramic or glass bowl. Pour the 800g of sugar and the lemon juice over the fruit, tossing gently with your hands to coat every piece.
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3
Cover the bowl with a clean cloth and let it macerate at room temperature for 24 hours. The sugar will draw out the juices from the fruit, creating a natural syrup.
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4
After 24 hours, strain the accumulated syrup into a heavy-bottomed saucepan, leaving the fruit in the bowl. Bring the syrup to a boil over medium-high heat.
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5
Simmer the syrup for about 5-10 minutes until it reduces slightly and becomes more viscous. Pour the hot syrup back over the fruit and let it sit for another 24 hours.
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6
On the third day, repeat the process: strain the syrup into the saucepan and bring it to a boil. This time, add the fruit into the boiling syrup.
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7
Simmer the fruit and syrup together for 5 minutes. The fruit should look translucent and 'jewel-like' but still hold its structure. Remove from heat and let it cool completely.
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8
Once the mixture is cool, it is time to add the mustard. If using mustard essence, add it drop by drop, stirring very gently. Be careful not to inhale the fumes, as they are extremely potent.
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9
If using mustard powder, dissolve it in 2 tablespoons of white wine to form a paste, let it sit for 10 minutes to activate the heat, then stir it into the cooled syrup.
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10
Sterilize your glass jars and lids by boiling them or running them through a hot dishwasher cycle.
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11
Carefully pack the fruit pieces into the jars, then pour the mustard syrup over them, ensuring the fruit is completely submerged and there are no air bubbles.
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12
Seal the jars tightly and store them in a cool, dark place for at least 2 weeks before opening. This allows the flavors to mellow and the heat to permeate the fruit.
💡 Chef's Tips
Use a variety of colors to make the jars look like a collection of gems. Never add the mustard essence to hot syrup, as the heat will destroy the volatile oils and the 'kick' will vanish. If you prefer a milder condiment, reduce the mustard essence to 5-8 drops. Ensure your fruit is not overripe; soft fruit will turn into jam rather than distinct candied pieces. Always use a wooden or plastic spoon when stirring to avoid reacting with the mustard oil.
🍽️ Serving Suggestions
Serve alongside a traditional Bollito Misto (Italian boiled meat platter). Pair with aged Provolone, sharp Pecorino, or a creamy Gorgonzola Dolce. Thinly slice the fruit and serve atop a toasted crostini with a layer of pâté. It provides a brilliant contrast to roasted pork loin or fatty duck breast. Enjoy with a glass of sparkling Lambrusco or a bold Amarone della Valpolicella.