Fruit mustard is the perfect condiment. Hot and sweet, it is delicious dolloped on top of a piece cheese or in a burger. And it’s a unique and flavourful base for salad dressing. Though fruit mustard seems posh, it is actually very simple to make at home.
Blackberry mustard, blueberry mustard, sweet apricot mustard… are you feeling inspired?
PrintFruit Mustard
Fruit mustard is the perfect combination of hot and sweet. Delicious with crackers and cheese, on a sandwich or with meat. This recipe can be made with either fresh or dried fruit.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
Scale
Ingredients
Preferment
- 3/4 cup mustard seed
- 1/4 cup chopped dried fruit (see notes)
- 1 tbsp starter culture (see notes)
- 1 tsp salt (non-iodized)
- water to cover (chlorine free)
Remaining Ingredient
- 1/4–1/2 cup cider vinegar
- Sugar to taste (optional)
Instructions
- Mix the prefermented ingredients, and allow to ferment somewhere warm for 24 hours.
- Then using a blender (or an immersion blender) grind the mustard seeds and the dried fruit into a smooth paste. Add cider vinegar to reach the desired consistency. (See below for instructions on replacing dried fruit with fresh fruit).
- Stir in 1-2 tbsp of sugar for sweeter mustard.
Notes
- Cider vinegar (with a mother) is the traditional starter for mustard. But feel free to replace it with whatever you have on hand: whey, kombucha or sauerkraut brine. This recipe uses salt to prevent yeast from taking over and turning the fruit into something alcoholic.
- I don’t add sweetener to this mustard, but if you want a sweet mustard you may need to add 1-2 tbsp of sugar.
Keywords: grainy mustard, vegan, gluten free, fancy, sandwiches
Fruit
This mustard builds on my basic mustard recipe. The flavour combinations are up to you!
- I recommend using dried fruit, in any combination, that interests you. Dried fruit gives a stronger, sweeter flavour. I particularly like dried plums or apricots.
- If you want to use fresh fruit, don’t soak dried fruit. Instead add 1/2 cup of fresh fruit when you grind up the remaining ingredients. The fresh fruit will add extra liquid, so only add cider vinegar if you need it.
- If you are looking for a spread that is more fruity try mostarda. Mostarda is an Italian fruit-based condiment flavoured with mustard.
Thank you for your recipe, can’t way to make some.
How long would this fruit mustard last in the fridge?
Honestly, I always have homemade mustards in the fridge… usually several different types and I’ve never had them go off (so six months). However, the fruit increases the risk of yeasts and molds getting in there (like jam). If you are clean about everything it should still last several months.