Mostarda di frutta

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Learn how to make these famous Italian candied fruits with our simple Mostarda di frutta recipe from Lombardy. An excellent way to preserve any combination of fruits, the addition of mustard provides a pleasant kick and makes it the perfect condiment for a festive roast ham or cheeseboard.

First published in 2018




  • 1 kiwi fruit, peeled and cut into 16
  • 1 fig, sliced into 8
  • 1 tangerine, peeled
  • 1 small pear, peeled and sliced into 8
  • 1 apple, peeled and sliced into 16
  • 8 cherries, pitted and halved
  • caster sugar
  • 1 lemon, juiced
  • 1 tbsp of white wine
  • 4 tbsp of mustard powder

Mustard syrup

  • 1 tsp mustard seeds, (optional)


Weigh the prepared fruit, then weigh out half the amount of caster sugar. Place both in a bowl and stir to coat the fruit
Cover the bowl in cling film and place in the fridge for 48 hours, stirring each morning and evening to redistribute the sugar
After two days, the sugar should have dissolved into a syrup. Drain the fruits in a sieve, collecting the syrup in a pan
Add the lemon juice, white wine, mustard powder and seeds (if using) to the syrup. Stir and simmer until slightly thickened
Place the fruits in a sterilised jar and pour over the syrup. Seal the jar and leave for at least a week at room temperature before eating. Once opened, store the jar in the fridge

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