Italian Mustard Fruit

For Italian Mustard Fruit, place vinegar, wine, sugar, honey, and 500 ml tap water in a large, high saucepan, stir, and cook uncovered for about 5 min. until sugar is dissolved.

Dissolve salt in a large bowl with about 3 l cold water.

Peel and quarter quinces, remove core. Cut the fruit into 3 cm pieces and put them into the salt water to prevent them from turning brown.

Peel the apples, pierce the core, cut the fruit into thick rings or possibly slices and add to the salted water in the same way.

Lift quince and apple pieces (one after the other) out of the salted water with a skimmer, let them drain, add them to the syrup and cook over medium heat until they are glazed.

Quinces take about 20 min, apple pieces about 5 min – be careful not to let them fall apart. Lift the fruit pieces out of the saucepan and place on a clean tray.

Now peel the pumpkin, remove the seeds, cut the pumpkin flesh into 3 cm cubes and cook in the syrup for 10-15 min until bubbling.

Peel and chop the pears, only halve and pit the smaller ones, then cook in the syrup for 5-10 min. Cut mango strips into small pieces and add with the cherries for the last 3-5 min. and cook. Boil all fruits until translucent and drain like the quinces and apples and put them on the baking tray.

Now layer the fruit pieces alternately in clean glasses. Pour the juice that has accumulated on the baking tray to the syrup and e

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