Appetizer

Fermented Peaches, Blackberries, & Mangoes with Mint & Honey

Name: Fermented Peaches, Blackberries, & Mangoes with Mint & Honey
Prep time: 20 min
Total time: 20 min
Yield: 10 servings
Cuisine: American
Ingredients: 200 g slightly under ripe peaches, cut into thin slices; 10 whole blackberries, halved; 200 g slightly under ripe mango, cut into thin slices; 3 sprigs fresh Mint, with roughly 30 leaves total; 100 g water; 10 g kosher salt; 2 Tbsp honey; 1 star anise; 4 whole cloves

Tanja Enke May 21, 2024

Stone fruits are some of my favorite fruits to use when considering slightly sweeter lacto-fermentation projects. I first discovered pickled and/or fermented stone fruits when exploring Indian cuisine, where I noticed that mangoes can be salt-fermented and served as a condiment to accompany selected dishes. The mango used for this application is generally very underripe, and the salt concentration in the final product is high—giving the condiment a long shelf life and uniquely salty & sour taste.

For the recipe below, however, we begin with slightly less underripe fruit and add a bit of honey, which results in a product that is better suited for sweeter applications like breakfasts and desserts.

Prep time: 20 minutes

Fermentation duration: Approximately 3-4 days.

Serves: 10

Note: Similar to the recipe for fermented nectarines, this fermentation takes roughly 3-4 days. While you can ferment the fruits in this recipe for a bit longer than the recommended time, they take on a more pronounced alcoholic and acidic flavor that serves as a better compliment to savory dishes.

You can adjust the quantity of honey in the recipe based on your personal preferences.

Prep 20 min

Servings 10

Difficulty Beginner

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