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  • Frozen sliced peaches
  • Frozen dark cherries
  • Bosc pear
  • Seedless red grapes
  • Orange zest
  • Pomegranate juice
  • Dry mustard powder
  • Balsamic vinegar
  • Honey
  • Sugar

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February 16, 2016 | Issue 596

Winter Fruit Mostarda

Winter Fruit Mostarda

A Something Different Recipe
Developed by Dana Jacobi

This Italian inspired recipe is the ultimate homemade condiment, perfect for serving alongside chicken and other meats. At a time of year when fresh fruit isn’t plentiful this dish features a medley of frozen peaches and cherries, fresh pears and grapes, and tart pomegranate juice. Sweet and savory with an unexpected flavor, this chunky chutney adds fiber-packed and phytochemical-rich fruit to your cancer preventive diet.

Makes 6 servings. Yield: about 2 1/2 cups.
Per serving: 165 calories, 1 g total fat (0 g saturated fat),
40 g carbohydrate, 2 g protein, 2 g dietary fiber, 2 mg sodium.


  • 1 pkg. (10 oz.) frozen sliced peaches
  • 1 cup frozen dark cherries
  • 1 medium Bosc pear, peeled, cored and cut in 1-inch pieces
  • 1 cup large seedless red grapes, preferably globe variety
  • 4 (2-inch x 1-inch) strips orange zest
  • 1/4 cup pomegranate juice
  • 1/3 cup dry mustard powder
  • 3 Tbsp. balsamic vinegar
  • 1/4 cup honey
  • 1/4 cup sugar


In mixing bowl, defrost peaches and cherries. Drain liquid from bowl into measuring cup. Transfer peaches and cherries to stainless steel or other non-reactive medium saucepan. Add pear, grapes and orange zest.

To measuring cup with peach and cherry liquid, add enough pomegranate juice to make 1/2 cup liquid, reserving extra pomegranate juice for another use. Place mustard powder in small mixing bowl. Pour in juice mixture and whisk to combine with mustard. Add mustard mixture to pot with fruits. Add vinegar, honey and sugar.

Over medium-high heat, bring liquid to boil. Using wooden spoon, gently stir to combine fruits with liquid and sweeteners. Boil gently until liquid is foamy, then reduce heat and boil gently until liquid is slightly thickened and fruits are tender but not falling apart, 20 minutes. Off heat, cool mostarda in pot to room temperature.

Using large spoon, transfer mostarda to jar or bowl, preferably glass, including liquid up to level of fruit. It keeps in the refrigerator for 3 days. If desired, use remaining liquid to make red cabbage slaw or salad dressings, adding lemon juice, salt, pepper, and olive oil to taste.

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