A Fermented Spicy Fruit Recipe

A vibrant, gut-friendly spicy fruit ferment that blends natural sweetness with a bold kick of spice.

Fermented fruit might sound unconventional, but once you try this spicy fermented fruit recipe, you’ll wonder how you ever lived without it. This lively combination of sweetness and heat transforms everyday fruit into a tangy, probiotic-rich condiment that brightens everything it touches.

With fermentation enhancing both flavour and nutrition, the result is a beautifully balanced mix that’s perfect on yoghurt bowls, alongside savoury dishes, or enjoyed straight from the jar. Simple to make and bursting with complexity, this is one ferment you’ll keep coming back to.

Ingredients

• 2 – 3 cups peeled, pitted chopped seasonal fruit
• 1/4 cup nuts
• ⅓ cup sultanas or other dried fruit
• 1-2 tablespoons maple syrup or another sweetener
• 1 cinnamon stick
• 1 teaspoon cloves
• 1 teaspoon peppercorns
• 1 teaspoon cardamom pods
• 2 star anise
• ½ cup chopped onion
• 5 mint leaves, chopped
• 2 – 3 unpeeled lemon wedges, finely chopped
• 1 Tablespoon grated ginger juice
• 2 teaspoons sea salt to taste
• 1 – 1.5 cups filtered or boiled water as needed
• Orange slices

Method

1. In a large bowl, mix together all ingredients. Cover the bowl and let the mixture sit 15-20 minutes.
2. Scoop it into a litre jar pressing with a spoon to compact it and bring up the juices so that it covers the fruit. Add more water here if necessary.
3. Cover the mixture with slices of ginger or orange to hold down any floating fruit. Place a glass weight on top if you have one.
4. Cover with a lid, tightly and place on a plate to catch any juices that might escape from the jar.
5. Ferment on a counter away from drafts or direct sunlight for 2-3 days. Unscrew the lid to let the CO2 escape. Taste and if you think it is fermented enough, move it to the fridge if not put the lid back on and ferment a few days longer.
6. It will last 1-2 weeks before turning into a more alcoholic brew.