Fruit mustard is the perfect condiment. Hot, sweet and full of flavour. It is delicious dolloped on top of a piece of cheese or in a sandwich. It’s a perfect base for salad dressing and sauces. Though fruit mustard seems posh, it is actually very simple to make at home.
This mustard recipe builds on my basic yellow mustard. It is not the same as the Italian mostarda which is a 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 1/4 cup.
Looking for inspiration? Here are four mustard flavours that are all delicious.
- Apricot mustard: Dried (sulfite-free) apricots (sponsored link) are perfect for 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 bright and fresh-tasting mustard, perfect for summer salads.
- Apple mustard: I recommend using dried apples (sponsored link) for 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 is the perfect combination of hot and sweet. Delicious with crackers and cheese or 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 1/4 cups 1x
- Category: Condiment
- Method: Fermented
- Cuisine: British
- Diet: Gluten Free
- 1/2 cup mustard seed
- 1/4 cup chopped dried fruit
- 1/2 cup cider vinegar with mother (see notes)
- 1/2 cup of water (chlorine-free)
- 1 tsp salt (non-iodized)
- Mix the mustard seed, dried fruit, vinegar and water in a glass jar. Leave it to soak on the counter for 24 hours.
- After soaking, stir in the salt. Then grind the mustard seeds and dried fruit into a smooth paste using an immersion blender or a food processor. You may need to add more water depending on the type of fruit used. Some types of dried fruit soak in more liquid than others.
- Store the mustard in the fridge for at least a week before serving to allow the flavours to blend and the mustard seed to mellow. 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 want to sweeten the mustard.
- Raw apple 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.
- I don’t recommend replacing mustard seeds with powdered mustard, as most powdered spices have been treated with preservatives to prolong shelf-life.
Keywords: grainy mustard, vegan, gluten free, fancy, sandwiches, blueberry, blackberry, apple, apricot, pear, plum, summer, fall, spring