Galgal pickle
Ripe Himalayan galgal is boiled, sun-dried and cooked with mustard oil, spices and jaggery before a further rest in a ceramic jar.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Meskhetian mulberry tklapi
A reported Khizabavra household method cooks mulberry juice with wheat flour into a thin porridge before drying it on cloth; batch measures and a measured endpoint are absent.
Elevated risk
Mulberry tklapi
Georgian field notes describe mulberry tklapi with wheat flour but omit how the paste is cooked. FDA warns raw flour can carry harmful bacteria; this incomplete account is documentary, not a home recipe.
Fruit preserved in honey
Fruit and some other foods were placed in honey in ancient Mediterranean kitchens. The honey's concentrated sugar does the preserving, and wet ingredients weaken it.
Galgal pickle with fennel and thyme
In a surveyed Himachal method, ripe galgal is blanched, sun-dried, cooked with mustard oil, fennel and thyme, then left to ferment.
Lunu dehi
Lunu dehi is Sri Lankan salted lime pickle. This version sun-dries cut, salt-stuffed ripe limes, then packs them with dried lime juice, chillies, spices and vinegar.
Salal berry cakes
Salal berries pulped, formed into cakes and dried, a compact berry reserve of the northwestern American coast.
Mokan (Marshallese pandanus cakes)
Pandanus fruit cooked, pulped and dried in the sun, then dried further with heat and wrapped for storage in the Marshall Islands.
Fruit leather
Fruit pulp spread into thin sheets or shaped into cakes and dried, a compact, portable way of keeping fruit in western and central Asia and among Indigenous North Americans.
Umeboshi
Naturally acidic ume fruit salted and sometimes dried in Japan; the salt, the fruit’s own acidity and the loss of moisture supply the preservation, and the preparation is not always fermented.
Candied and glacé fruit
Candied fruit is fruit that has been repeatedly steeped in concentrated sugar syrup, which replaces part of its water with sugar, often followed by drying. It differs from fruit served in a thin syrup.
Berries stored in seal oil
Berries, greens and fish eggs were kept in seal oil by Indigenous Alaskan communities. The oil seals the food from air, and the result depends on preparation and the surrounding conditions.
Aam papad
Ripe mango pulp spread thin and dried as a chewy fruit leather. This entry records one controlled unsweetened experiment and distinguishes it from Bengali sun-dried aamshotto and sweetened or spiced variants.
Amchur powder from sun-dried unripe mango
Thin slices of sour unripe mango are sun-dried over four days and ground into a tangy powder, following a five-fruit account published with an Indian mango study.
Suska sechlońska
Małopolska plums smoked and part-dried over a wood fire in a regional kiln for several days, giving a dark, concentrated fruit with a protected name.
Elevated risk
Dried fruit and berries (Viking Age, reconstructed)
Apple slices dried until most of their water has gone, shrinking and concentrating into leathery or crisp rings, with the modern controls that a plausible old technique turns out to need.