Mostarda

Often described as something between a relish, a chutney, and a pickle, Italian mostarda is a sweet and spicy fruit preserve that is traditionally served with meats, especially poultry and game. In Northern Italy, it is also an essential accompaniment to an assortment of boiled cuts of meat called bollito misto.

Mostarda can also be enjoyed spooned over sharp cheeses that can hold up against its zesty bite. This condiment’s tradition dates back to the Middle Ages, when it was made with cooked grape must, or mosto ardente in Italian – hence the name mostarda.

Today, however, the pungent kick comes from either mustard oil or sometimes even whole or powdered mustard seeds, which are added to fresh, dried, or candied fruit. Even though countless modern varieties of this popular fruit preserve are available ready-made, nothing compares to a homemade mostarda.

It is traditionally prepared through the end of summer and well into the fall using local, seasonal fruits like white watermelon, fig, plum, prune, apricot, apple, pear, quince, or even pumpkin.