Mustard is a culinary product widespread in northern Italy and Tuscany, made with different ingredients depending on the area of origin. These are preserves of one or more types of fruit treated, depending on the recipes, with sugar or honey, mustard or mustard distinctly
2 lbs. 3 oz. mixed fruit (apples, peaches, pears, apricots, citrus)
3 cups honey
1/2 cup mustard seeds
1 cup white wine
How to make the Fruit Mustard:
This is not technically a sauce but preserved fruits. The ingredients, particularly the ground mustard seeds, used to preserve the fruits, give the pungent flavor characteristic of this specialty. The best mostrada di frutta is supposed to be from Cremona. Fruit mustard is very good with boiled and white meat.
To make mostarda di frutta wash and dice all the fruit. In a casserole, cover the fruit (first the ones which take longer to cook) with water and add one tablespoon of honey, the grated rind and the juice of a lemon. Cook the fruit for 30 min. over medium heat. Remove from fire and cool.
In a second casserole, warm the wine and the rest of the honey; reduce the syrup by one third and mix in the mustard. Remove from heat and cool.
Combine the fruit (not drained) and the syrup. Mix well the mostarda di frutta and
The mostarda di frutta may also be preserved, though for this a pasteurization is necessary.
Regional Recipe from Lombardy