Rumtopf – Preserving Seasonal Fruits Pt.2

So today we are going to discuss exactly what you can place in your Rumtopf. This is a very easy lesson.  You can place many fruits in there.

These are the best candidates for a good Rumtopf (make sure fruits are pitted, cored, and with stems/leaves removed, if applicable):

  • Pineapple (cut into large chunks)Rumtopf
  • Cherries (any variety)
  • Peaches (cut in halves, quarters, or slices)
  • Apricots (halves)
  • Nectarines (halves)
  • Plums (half or quarter)
  • Pears (peeled and sliced)
  • Grapes (sweet seedless red or green grapes are ideal)
  • Strawberries (don’t wash, just remove stem & leaves).
  • Raspberries (don’t wash).
  • Red currants
  • Gooseberries

The following fruits are not good candidates:

  • Citrus fruits (too acidic)
  • Apples (odd texture)
  • Bananas (mushy!)
  • Blackberries and Blueberries (bitter)
  • Watermelon and cantalope (waters down the mixture)
  • Rhubarb (can make the mixture sour)

A few points to make.  First of all, fruit should be ripe, not overripe. Overripe fruit will become mushy and could affect the taste negatively. Also, frozen fruit is not recommended due to the excessive moisture upon thawing.

Our next segment will explain preparation of your Rumtopf.

See also:

Rumtopf – Preserving Seasonal Fruits Pt.1

Rumtopf – Preserving Seasonal Fruits Pt. 3

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Pineapple (remove rind & core and cut in large cubes)
Cherries (any variety, stemmed and pitted)
Apricots (halves, pitted)
Nectarines (halves, pitted)
Peaches (remove pits and cut in halves, quarters, or slices)
Pears (cored, peeled & sliced)
Plums (remove seed and half or quarter)
Grapes (sweet seedless red or green grapes are ideal)
Strawberries (don’t wash, just remove stem & leaves).  Strawberries will soften and lose their bright red color as the soak up the rum.
Raspberries (don’t wash). Raspberries will lose some of their bright red color.
Red currants (removed from stem)
Gooseberries (remove stems)

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