Spring and summer is fresh fruit season. And it always arrives with abundance. Making fermented fruit is my favorite way to preserve fruit for winter.
This simple recipe will work with any combination of fruit: blueberries, blackberries, raspberries, strawberries, and cherries. It works for peaches, plums, or apricots as well!
- It’s so quick, easy, and delicious.
- A zero-waste, energy-free way to preserve fruit.
- It’s low-sugar and probiotic!
Fruit Preserves on Everything
Sweet fermented fruit
A fresh jar of fermented berries is so easy to use. It’s a probiotic and low-sugar (or sugar-free) alternative to jams and sweetened fruit sauces. It is a delicious treat served straight up in a bowl with a spoon. Sweet berries are an ideal topping for pretty much everything:
Savory pickled fruit
If left to ferment for more than 7 days, the fruit will become savory and slightly acidic. They are more like a pickle than a sweet ferment.
- They are great as a condiment served with a traditional meat and potatoes meal.
- Served in salads (with goat cheese and pecans, yum!).
- As a unique pizza or pasta topping.
Storing fermented fruit
Fermented fruits will last in the fridge for 1 month without any issues. It may even last for longer… but it will continue fermenting becoming less and less sweet over time.
The best way to store fermented fruit for winter eating is by freezing it. Here are some tips and tricks:
- Use straight-sided mason jars.
- After fermenting, put on a screw cap and place the jar in the freezer.
- It will remain delicious and probiotic for up to 6 months!
- Simply defrost it in the fridge and use it however you want.
Simple Fermented Fruit
Fermenting fruit is a great way to preserve the delicious flavors of summer. It is perfect with any combination of berries or soft fruit. See the section above for sweet and savory serving options.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- Category: Dessert
- Method: Fermented
- Diet: Vegan
- 2 cups of fresh fruit or berries (no bruises or bad spots)
- 2 Tbsp of starter culture (see notes for some suggestions)
- Water, enough to cover (chlorine-free)
- 1 Tbsp raw sugar (optional, to feed the ferment)
- Wash and prepare the fruit. If you are using stone fruit then you need to pit and slice them. Large strawberries should be sliced as well.
- Pack the fruit into a glass jar for fermenting.
- Stir in the sugar and culture.
- Add enough filtered water to keep the fruit submerged, leaving at least 1 inch of headroom at the top of the jar.
- Use a weight to keep the fruit below the liquid. Cap with a fermentation-friendly jar lid or a cloth held in place with a jar ring to keep out any fruit flies. It’s going to bubble a lot, so don’t use a tight lid.
- Place the jar in a cool dark location (a cupboard is perfect) to ferment for 2-3 days.
- The fruit will start out “sparkling” but it should mellow out after a few days in the fridge.
- If you want a smooth sauce, without any chunks, then puree after fermenting.
- The fruit will be a lot less sweet than you expect. Even if you used honey as the culture, fermenting consumes most of the sugars. If you want your fruit to be a bit sweeter, stir in sugar or honey right before serving.
- Store the fruit in the fridge and enjoy them within 2 weeks. See the section above for details on how to preserve fermented fruit for winter eating.
- The natural sugars in the fruit will ferment with any yeast-based culture. Try using water kefir, kombucha, milk kefir whey, or ginger bug. Raw apple cider vinegar is perfect for a savory ferment. My favorite culture is raw (unpasteurized) honey which naturally ferments into a sweet, then savory combination.
- I usually ferment in a straight-sided 500 ml mason jar which makes it easy to freeze them after fermenting. Regardless it’s important to keep the fruit below the liquid because there is an added risk of mold contamination with a sweet ferment.
Keywords: raspberry, blueberry, cherry, strawberry, blackberry, probiotic, keto, vegan, gluten free, paleo, sugar free, superfood, spring, summer, fall, jam, peach, plum, apricot, nectarine