PICKLED FRUITS

INTRODUCTION:

Pickled fruit refers to fruit that has been pickled. Pickling is the process of food

preservation by either anaerobic fermentation in brine or immersion in vinegar. Many types of
fruit are pickled. Some examples include peaches, apples, crab apple, pears, plums, grapes,
currant, tomato and olives. Vinegar may also be prepared from fruit, such as apple cider vinegar.
Pickles are usually made from a mixture of vegetables and fruit. They are eaten as a savoury,
spicy accompaniment to a meal. Pickles are preserved by a combination of increased acidity
(reduced pH), added salt, reduced moisture and added spices. Pickles can be prepared using one
of two main methods: lactic acid fermentation of vegetables, either with or without the addition
of salt the preservation of vegetables in acetic acid (vinegar).

The products made by these two methods are very different -each one has its own
distinctive taste and texture. Vegetables such as cucumber, cabbage, olive and onion are
fermented by lactic acid bacteria which can grow in low concentrations of salt. The bacteria
ferment sugars in the food to form lactic acid, which then prevents the growth of food poisoning
bacteria and moulds. The amount of salt added controls the type and rate of the fermentation. If
2-5% salt is used, the fermentation is carried out by a series of bacteria that produce lactic acid.
The pickle is preserved by the high level of acidity. If higher levels of salt are used (up to 16%)
the product is preserved by the high salt concentration rather than by fermentation and is known
as a salt-stock pickle. Fruit and vegetables can be semi-processed and stored for many months by
preserving in a high salt solution.

They can be further processed into pickle later in the season. Sometimes sugar is added to
increase the rate of fermentation or to make the product sweeter. Pickles prepared by
fermentation are not heated, therefore strict attention must be paid to cleanliness and hygiene.
The concentration of salt, pH of the mixture and temperature of fermentation must all be
controlled to ensure a good fermentation and to prevent the growth of undesirable bacteria.
Vegetables pickled in acetic acid (vinegar) have salt and sugar added. They are not fermented
and therefore have a different texture and flavour.
OBJECTIVES:

1. To preserving or extending the lifespan of food by either anaerobic fermentation in brine.

2. To enhance the taste and to know the consequences if I mix another ingredient.
3. To determine the nutrients value of pickles fruit.

MATERIALS:
Knife Glass jar
Chopping board Stove
Strainer Pot
Basin Pan
Spoon

METHODOLOGY:

Figure 1:  I washed the cucumber and my spices ingredients with clean water

Figure 2: I peeled the cucumber with a knife

Figure 3: I split it into small pieces, I also split into small pieces my spices

Figure 4: I mixed various ingredients of hers such as adding onion, salt, vinegar, and pepper

Figure 5: I mixed cucumber, spices and vinegar with my

sugar and salt mixture. My other mixed fruit is papaya
RESULT:

Food acidity is important in preventing botulism, a foodborne illness that comes

from eating contaminated food with toxins produced by C. botulinum. This fact is used in
preparing pickled fruits and vegetables. Aside from following tested recipes in
acidification and proper packaging of products.

CONCLUSION:

Today we need to be smart or good at choosing what we do or eat because here we

learn the proper discipline in making what we eat. As I made this mixture I mixed 2 fruits into
my pickled product I learned how to do it right and blend it to my taste. I learned how to make
pickles products through this activity. I learned that preservatives like sugar and salt are great for
pickles because they enhance the taste of what I make and in my taste.
I've learned about the different types of vitamins that can be given to our body that help us feel in
addition to being good and lightweight in our pockets even more so that we can be stronger and
far from the pain we are feeling.