An assortment of firm whole or large-cut fruits — typically cherries, pears, figs, apricots, quince, melon and mandarins — chosen for holding their shape through cooking and candying. It is the fruit base of mostarda, where the pieces are gently candied in syrup and then laced with a sharp mustard essence, balancing sweet, glossy fruit against a pungent bite.
Where it comes from
The mixed firm fruits at the heart of northern Italian mostarda, above all the Lombard mostarda di Cremona.
In the kitchen
Candied whole in syrup and laced with mustard to make mostarda, served with boiled meats and cheese.
Nutrition (per 100g)
~60kcalCal
~0.7gProtein
~0.2gFat
~15.0gCarbs
~2.0gFiber
AI-estimated; model and run unavailable.
