How to Make Mostarda - A Wonderful Condiment Flor Bland Foods

There are many regional variations on Mostarda in Northern Italy; some derive their sweetness from concentrated grape must, and are opaque. What we are making here, instead, derives its sweetness from sugar, and is clear.

The best known mostarda in Italy is Mostarda di Cremona, which is made with a mixture of peeled, cored fruit: Apricots, peaches, kiwis (a recent addition), Bartlet pears, small apples, tangerines, cherries, quinces, figs, and so on. If the fruit is small sized, the presentation is much nicer if you leave the fruit whole (pit what needs pitting), or at the most cut in half lenghtwise. If you instead use larger fruit, cut it up as necessary.

Also, feel free to use other combinations. In Mantova, they use peeled, sliced, and cored quinces, and I have had mostarda made with everything from green tomatoes to finely sliced watermelon rind.

Here, among other things, I included apples, pears, kiwi, mango, strawberries, tangerines, cherries, and orange sections. Total weight 4.5 pounds, or 2 k.