Fruit mustard is the perfect condiment. Hot and sweet. It is delicious dolloped on top of a piece of cheese or in a burger. It’s a unique and flavourful base for salad dressing. Though fruit mustard seems posh, it is actually very simple to make at home.
This mustard recipe builds on my basic yellow mustard recipe. It is not the same as the Italian mostarda which is fruit spread that is flavoured with mustard.
Fruit mustard is a sweet and spicy condiment that should be used just like any other fancy mustard. It’s packed full of flavour and is delicious with any dish that usually goes with mustard.
Types of Fruit Mustard
Though the recipe is written for dried fruits, it can be made with any combination of dried and fresh fruit.
- Dried fruit gives a stronger, sweeter flavour.
- To use fresh fruit, replace the dried fruit with 1/2 cup of finely chopped fresh fruit and reduce the water to a 1/4 cup.
Looking for inspiration? Here are four mustard flavours that are all delicious.
- Apricot mustard: Dried (sulfite-free) apricots are perfect for a really sweet mustard.
- Plum mustard: Dried plums (prunes) result in an earthy, rich and sweet mustard that is perfect for barbecues.
- Blueberry mustard: Fresh blueberries create a bright and fresh-tasting mustard, perfect for summer salads.
- Apple mustard: This is what I used for the photographs. I recommend trying dried apples for a mustard that is perfect with cheddar cheese. Apples seem to absorb more water than other dried fruits, so you may need to add more water when you start to blend your mustard.
Fruit Mustard
Fruit mustard is the perfect combination of hot and sweet. Delicious with crackers and cheese, on a sandwich. This recipe can be made with either fresh or dried fruit. See the section above for four fruit flavour suggestions.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
- Diet: Gluten Free
Ingredients
- 1/2 cup mustard seed
- 1/4 cup chopped dried fruit
- 1/2 cup cider vinegar with mother (see notes)
- 3/4 of water, to cover (chlorine-free)
- 1 tsp salt (non-iodized)
Instructions
- Mix all of the ingredients together in a glass jar. Leave it to soak on the counter for 24 hours. See the section above for instructions on how to use fresh fruit instead of dried fruit.
- After soaking, grind the mustard seeds and dried fruit into a smooth paste using an immersion blender or a food processor.
- Store the mustard in the fridge for at least a week to allow the flavours to blend. At that point, you can taste the mustard to determine whether it needs to be sweeter. Stir in 1-2 tbsp of sugar if you need to sweeten the mustard.
Notes
- Cider vinegar (with a mother) is traditional for soaking mustard seeds. However, you can also use acidic kombucha tea. The mother not only adds a bit of probiotics to this recipe, it also acts as a preservative, preventing mold and other contaminants.
- To allow proper fermentation of the fruit and mustard seeds, you need to use sulfite-free dried fruits. Check the label as most dried fruit packaging will tell you if it contains sulfites.
- You may need to add more water after blending the mustard. The exact consistency will depend on how much water was absorbed by the fruit.
Keywords: grainy mustard, vegan, gluten free, fancy, sandwiches, blueberry, blackberry, apple, apricot, pear, plum, summer, fall, spring
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.