Name: Fermented Peaches, Blackberries, & Mangoes with Mint & Honey
Prep time: 20 min
Total time: 20 min
Yield: 10
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

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Peaches, Blackberries, and Mangoes in a bowl with fresh mint.

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5 from 1 vote

Fermented Peaches, Blackberries, & Mangoes with Mint & Honey

Created by: Tanja Enke Cuisine: The Art of Fermentation Courses: Appetizer, Fermentation Recipes, Fermented Dips & Sauces, Fermented Fruits & Vegetables, Lunch & Dinner, Sauces, Dips & Condiments

Difficulty: Beginner Prep Time 20 mins Total Time 20 mins

Servings: 10

Description

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.

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

Instructions

When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.
Cut the peach in half, and remove the pit.
Cut the skin off the mango, and cut off the softer mango flesh from around the pit. Discard the pit.
Cut the remaining peach and mango flesh into thin slices--You want 400g for this recipe, although you can use more or less fruit and proceed to adjust the quantity of water and salt that you use, aiming for a final product that contains roughly 2% salt by weight.
Add the peaches, blackberries, mangos, and fresh mint sprigs to the clean fermentation vessel.
Stir the 100g of room-temperature water with the 10g of Kosher salt and a few Tablespoons of honey.
When the salt and honey have completely dissolved, wait until the water returns to a clear color, or about 2 minutes.
Press down on the peaches and mangoes and mint with a spoon, and pour the salt water brine on top until the fruit and mint are completely covered.
Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.
Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.
Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.
Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!
After you have waited for roughly three or four days, you can transfer the fermented contents to the refrigerator and enjoy immediately.
Try to eat the peaches and mangoes within a few days after you transfer them to the fridge.

Keywords: fruit, peaches, mangoes, blackberries, ferment, fermented, honey, mint

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Fermented Peaches, Blackberries, & Mangoes with Mint & Honey

Fermented Peaches, Blackberries, & Mangoes with Mint & Honey

Description

Ingredients

Instructions

When you are ready to begin your fermentation, clean and sanitize your mason jar or fermentation vessel.

Cut the peach in half, and remove the pit.

Cut the skin off the mango, and cut off the softer mango flesh from around the pit. Discard the pit.

Cut the remaining peach and mango flesh into thin slices--You want 400g for this recipe, although you can use more or less fruit and proceed to adjust the quantity of water and salt that you use, aiming for a final product that contains roughly 2% salt by weight.

Add the peaches, blackberries, mangos, and fresh mint sprigs to the clean fermentation vessel.

Stir the 100g of room-temperature water with the 10g of Kosher salt and a few Tablespoons of honey.

When the salt and honey have completely dissolved, wait until the water returns to a clear color, or about 2 minutes.

Press down on the peaches and mangoes and mint with a spoon, and pour the salt water brine on top until the fruit and mint are completely covered.

Add a glass or ceramic weight to keep everything submerged below the surface of the salt water brine as best you can.

Secure the contents with a lid, and make sure that the lid isn’t too tight, as gas needs to be released from the jar periodically during the fermentation process.

Note at this stage that your ideal fermentation environment should be dark with a steady temperature of roughly 65˚-70˚F.

Every day, open the jar to release the built-up CO2, and to check on the progress of your fermentation. Give things a taste and see how the flavors are evolving!

After you have waited for roughly three or four days, you can transfer the fermented contents to the refrigerator and enjoy immediately.

Try to eat the peaches and mangoes within a few days after you transfer them to the fridge.

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