FermenteaWhere food goes to change

Recipes

1504 records with their sources, across 11 categories.

All fruit4Fruit preserves2Adjacent and excluded1Condiments and enzymatic seasonings1
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Recipes

4 recipes

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Illustrative refrigerated preserve made from ordinary watermelon-rind cubes in light lemon-ginger syrup; inspired by, but distinct from, traditional makataan konfyt.

Refrigerated watermelon-rind preserve inspired by makataan

A measured, refrigerated prototype cooks ordinary watermelon’s white rind in lemon, ginger and sugar syrup. It is inspired by makataan konfyt but does not reproduce the traditional fruit or its lime-water treatment.

Modern adaptation
· Fruit
A bowl of cooked Nepali lapsi ko achar with whole softened fruit in a thick mustard-oil, sugar and roasted-spice sauce, made in the published Nirmala cuisine style.

Lapsi ko achar with mustard oil

Ripe Nepali lapsi is boiled, peeled and cooked with mustard oil, salt, sugar and roasted spices to make a sweet-sour achar served alongside a meal.

Kathmandu · Modern adaptation
· Fruit
Illustrative coconut milk with a natural cream layer separating on top, beside mature coconut and freshly grated flesh.

Coconut milk and cream

Grated or shredded coconut extracted with water and squeezed or strained into a milky emulsion; left to stand, it separates into cream and a watery layer.

Malaysia · Modern adaptation
Fruit
Smooth, thick amber apple butter in a ceramic bowl with fresh apples and cinnamon; an illustrative image, not a representation of a canned batch.

Fruit butter (appliance routes)

A smooth fruit pulp cooked down with sugar and spice until it holds its shape on a spoon, made by three documented routes in a slow cooker, a microwave or an electric multicooker.

United States · Modern adaptation
Fruit