How To Make Honey Fermented Fruit At Home

A jar of fermented fruit is sitting on a wooden serving board. Another of fermented lemon and ginger honey sits behind.

How To Make Honey Fermented Fruit At Home

Boost your gut health with this simple honey-fermented fruit recipe! This naturally probiotic-rich food is packed with beneficial bacteria, antioxidants and an abundance of nutrients.

Course: Fermented Food

Cuisine: Fermentation

Keyword: Easy

Prep Time: 5

Fermentation Time: 5

Total Time: 5 5

Servings: people

Calories: 49kcal

Author: Gabby Campbell

Equipment

▢
1 1.5 pint/750ml jar

Ingredients

▢ 10 ounces honey (300ml) or more as needed.
▢ 2-3 nectarines (or any fruit of your choice)

Instructions

Thoroughly wash 2-3 nectarines (or your fruit of choice), de-seed, and cut into medium-sized wedges. I go for roughly 4-5 wedges for each half of the nectarine.
Add the fresh fruit into a 1.5 pint/750ml jar so it’s roughly half full. Use a 1 pint/500ml jar for a smaller batch.
Pour over the raw honey until it just covers the fruit. Give the honey a couple of minutes to make its way through the nectarine wedges to the bottom of the jar. Once it has, give it a gentle stir with a clean chopstick or spoon. This will help get the honey into all the little spaces in the jar.
Add a little more honey on top to finish ensuring the jar is no more than 3/4 full. This is important as it leaves enough room for fermentation to occur at which time the honey may become frothy and bubble up.
Store the jars in a cool, dark place to ferment at room temperature for 5-7 days. “Burp” the jars daily for the first few days by briefly opening and closing the lid to release the accumulated gases. It’s ready when the nectarines look soft and are completely submerged in the honey. You’ll see that the honey has also become very liquid and will slosh around like water.
When fermentation is complete, move the jar to the fridge to extend the shelf life.
Enjoy with yogurt and granola, add to tea or salad dressing, or add a little to your morning toast.

Video

Notes

The fruit should be fully submerged in the honey to prevent mould growth. Refrigeration slows down the fermentation process significantly, but it doesn't stop it completely. Properly stored honey-fermented fruit can last for several months, although the flavor and texture may continue to evolve over time.

Nutrition