6 Delicious Ways to Use Fermented Fruit

Newbies may feel enthusiastic about the health benefits of fermentation, but hesitant about how to consume the end product. Depending on what you’re trying to ferment, the answer may be simple—or perplexing. Join us here as Abigail shares delicious tips for consuming the most perplexing of all—fermented fruits.

We all know what to do with a loaf of sourdough—slice it up and spread some butter on it! Milk can be fermented into a variety of stand-alone products—yogurt, cheese and sour cream, to name a few. Even many fermented vegetables have recognizable uses- sauerkraut, kimchi, or traditional pickles are common examples.

However, when it comes to fruits, many of us are left staring at our tangy, bubbling masterpiece without a clue of how to eat it. In most of our minds, fruit is supposed to be sweet—not sour. We think of fruit eaten by hand or in baked goods—not something meant to be slowly turned into an unfamiliar probiotic concoction.

6 Delicious Ways to Use Fermented Fruit

If you’re new to fermenting fruits, let me give you a few ideas to get started.

Add them to beverages

Just last week I made fermented rhubarb, then added it to lemonade and let it sit out a day or two to mix up. It’s delicious, and the idea could be easily adapted to other fermented fruits. Second-brew kombucha is usually made with fruits. Fermented fruit could also be added to smoothies.

Use them as a relish or chutney

Fermented cranberry relishapple-onion sauerkraut, tangy probiotic peach chutney… all would be delicious spread atop chicken or pork for dinner. The sky’s the limit for flavor combinations! What else can you come up with?

Turn them into dessert

Take the fermented fruit smoothie idea and run with it for an easy summery dessert. Drizzle honey over fermented fresh cranberries. Or, you can always substitute fermented fruits for fresh ones in baked goods.

Stir them in other foods

Fermented fruits make a lovely addition to other non-fermented foods. Morning oatmeal? Add fermented blueberries. Plain yogurt? Add variety with tangy probiotic apples, strawberries, or peaches.

Use them as a topping

Why stick with boring, junky toppings when you could use tasty, complex flavors instead? Use fermented fruits to top bagels and cream cheese, a dinner salad, granola or even an ice cream sundae.

Eat them straight

When all else fails, grab a spoon and dig in. You may be surprised by how many fermented fruits are delicious all on their own!


Fermenting fruit can be tricky because of the sugar content. Visit this post for some great tips to keep your ferment from turning to alcohol. Also, be sure to visit the Fermentools store for all your equipment needs.


Abigail is an aspiring homesteader, homeschooler, and music-maker. She lives with her husband and three children on her acre-and a half homestead in scenic Pennsylvania. You can visit her blog about living the homegrown life (and seeking contentment while doing it) at They’re Not Our Goats.

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