Fruit Mustard

How to make fruit mustard with dried fruit for a hot and sweet condiment

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5 from 1 review

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 flavor suggestions.


Units Scale
  • 1/2 cup mustard seed
  • 1/4 cup chopped dried fruit
  • 1/2 cup apple cider vinegar (see notes)
  • 1/2 cup of water (chlorine-free)
  • 1 tsp salt (non-iodized)


  1. Mix the mustard seed, dried fruit, vinegar, and water in a glass jar. Leave everything to soak on the counter for 24 hours. 
  2. 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 absorb more liquid than others.
  3. Store the mustard in the fridge for at least a week before serving to allow the flavors to blend and the mustard seeds 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, but 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.