I love making Mostarda di Frutta because it’s unlike anything else — sweet, aromatic, and slightly spicy all at once. The syrupy fruit is jewel-like and glossy, while the mustard adds a warm, tangy edge that transforms it from dessert-sweet to savory-sophisticated. It’s an excellent way to preserve fruit and a wonderful homemade gift for the holidays or special dinners.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
▢2 kg (4.41 lbs) fruit, not overripe ▢1 kg (2.2 lbs) sugar ▢5 drops of mustard essential oil
Directions
I start by layering the fruit and sugar alternately in a large stainless steel pot. I let it rest for 24 hours at room temperature so the sugar draws out the fruit’s natural juices.
After 24 hours, I place the pot over medium heat and bring it to a boil for about 5 minutes. I don’t cover the pot — this helps avoid condensation dripping onto the fruit.
I remove the pot from the heat and let it rest again for another 24 hours in a dry place.
I repeat this process two more times: boiling for 5 minutes and resting for 24 hours each time. This helps develop the rich, syrupy texture that makes Mostarda so distinctive.
Once cooled, I place 5 drops of mustard essential oil into each sterilized canning jar. I fill the jars with the candied fruit and syrup, then seal them tightly.
I store the jars in a cool, dark place and let the Mostarda rest for a few days before using to allow the flavors to fully meld.
Servings and Timing
This recipe makes about 5 jars. Prep Time: 10 minutes Cook Time: 20 minutes (over 3 days) Total Time: 3 days 30 minutes
Variations
I like to mix different types of fruit — pears, apples, cherries, figs, and peaches are all traditional choices. For a deeper flavor, I sometimes add a cinnamon stick or a few cloves during the boiling process. When I want a more intense kick, I increase the mustard essence slightly, but carefully — it’s very strong.
Storage/Reheating
I store my Mostarda di Frutta in tightly sealed jars in a dark, cool pantry. Once opened, I keep it refrigerated and use it within a month. Since it’s preserved in sugar syrup, it keeps for several months unopened. It doesn’t need reheating — I serve it at room temperature alongside meats or cheeses.
FAQs
What kind of fruit works best for Mostarda di Frutta?
I prefer firm fruits like pears, apples, and cherries that hold their shape during cooking.
Can I use frozen or canned fruit?
Fresh fruit gives the best texture and flavor, but canned fruit can work if drained well.
What does mustard essential oil do in this recipe?
It gives Mostarda its signature spicy heat and aroma — a hallmark of the traditional condiment.
How long should I wait before eating it?
I let it rest for at least three days after sealing so the flavors can develop fully.
What should I serve Mostarda di Frutta with?
It’s delicious with boiled meats, roasted poultry, or a cheese platter with aged cheeses.
Is Mostarda di Frutta very spicy?
No, it has a subtle mustard heat rather than a fiery spice — just enough to balance the sweetness.
How long does it last?
Unopened jars keep for several months; once opened, I refrigerate and use within a few weeks.
Can I make it less sweet?
I reduce the sugar slightly, but it’s important to keep enough for proper preservation.
Can I gift Mostarda di Frutta?
Yes, it makes a lovely homemade gift — I often decorate the jars with ribbons and labels for a personal touch.
Conclusion
I love how Mostarda di Frutta combines the best of Italian tradition and flavor in one vibrant condiment. Its blend of sweet fruit and spicy mustard essence adds sophistication to even the simplest meal. Whether I serve it with meats, cheese, or on a festive charcuterie board, it always brings a touch of northern Italy’s charm to my table.
A traditional northern Italian condiment made with candied fruits and mustard essence, Mostarda di Frutta perfectly balances sweetness, tang, and subtle spice. Glossy, aromatic, and jewel-like, it’s an elegant accompaniment to meats, roasts, and cheeses.
Ingredients
2 kg (4.4 lbs) assorted firm fruits (such as pears, apples, cherries, figs, or peaches)
1 kg (2.2 lbs) sugar
5 drops mustard essential oil
Instructions
Layer the fruit and sugar alternately in a large stainless steel pot. Let rest at room temperature for 24 hours to draw out the fruit’s juices.
After 24 hours, bring the mixture to a boil over medium heat for 5 minutes, uncovered. Remove from heat and let rest for another 24 hours in a cool, dry place.
Repeat the boiling and resting process two more times (boil 5 minutes, rest 24 hours each time) to create a rich, syrupy texture.
Once cooled, place 5 drops of mustard essential oil in each sterilized jar. Fill the jars with the candied fruit and syrup, then seal tightly.
Store the jars in a cool, dark place. Let rest for a few days before using to allow the flavors to meld fully.
Notes
Use firm, not overripe fruits to maintain texture during cooking.
Traditional fruits include pears, apples, cherries, figs, and peaches.
For a deeper flavor, add a cinnamon stick or cloves while simmering.
Mustard essential oil is potent—start with small amounts and adjust to taste.
