Summer Fruits

Name: Summer Fruits
Yield: 4 servings
Ingredients: 1 Bartlett pear, thinly sliced; 1 red plum, seeded and quartered; 1/2 lemon, thinly sliced; 1 tablespoon fresh ginger, slivered; 1 cup water; 1 cup sugar; 1 cup rice wine vinegar; 1 sprig fresh mint

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: American Pickle

Summer Fruits

0 Reviews

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

246

Total Fat

0

Saturated Fat

0

Carbohydrates

60

Dietary Fiber

2

Sugar

56

Protein

0

Cholesterol

0

Sodium

6

Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

246

Total Fat

0

Saturated Fat

0

Carbohydrates

60

Dietary Fiber

2

Sugar

56

Protein

0

Cholesterol

0

Sodium

6

Ingredients

1 Bartlett pear, thinly sliced

1 red plum, seeded and quartered

1/2 lemon, thinly sliced

1 tablespoon fresh ginger, slivered

1 cup water

1 cup sugar

1 cup rice wine vinegar

1 sprig fresh mint

Directions

Place the pear, plum, lemon, and fresh ginger in a bowl. In a non-reactive saucepan, combine the water, sugar, and rice wine vinegar. Bring the liquid to a simmer and cook until sugar dissolves.
Place the fruit mixture into a spring-top glass jar and add the sprig of mint to the fruit. Slowly pour the hot pickling liquid over the fruit, filling the jar to the top.
Cool the pickles, then refrigerate for 2 days up to 1 week before serving.