A New Ferment is Born

Alive to Liven any Meal

A Stunning, Bright Bite on Your Plate

Co-starring Jicama Root – A Superfood Cum Superstar!

With so many ways to enjoy ferment-rich foods I did notice a missing style – so I came up with this probiotic-rich “fruit cup” —like a chutney it’s spicy, sweet-tart, but is raw.

What’s in this secret sauce, you say? —JICAMA ROOT [HEE-ca-ma]. Shredded and combined with most any fruit and fermented into “froot chutney,” it adds fun, ferment, and fiber to your any meal. I especially enjoy it on my breakfast plate.

I was driven to find or create a probiotic breakfast mate, when yogurt or kefir needed the morning off. Froot chutneys are an evolved “fruit cocktail” that balances the meal with a sweet-tart and crunchy texture.

JICAMA “ROOT” – Is traditionally peeled and eaten raw. Texture and taste is a bit like apple or pear. It’s fiber-rich and easy to peel and grate with a box grater or food processor

RECIPES: 1 Quart Batch

This list grows every week!

• LONE STAR GRAPEFROOT
• KIWI-STRAWBERRY
• PEACH-CRAISIN
• APPLE-DATES-CINNAMON
• ORANGE-DATES-CINNAMON
• BLUEBERRY-LIME-BASIL
• MANDARIN-MAPLE SYRUP
• PIÑA ALOHA PINEAPPLE
• KIWI-NUTMEG
• KIWI-GRAPE
• STRAWBERRY ROOTBEER
• STRAWBERRIES & CREAM
• MANGO-TANGO
• MANGO-MANGO – Replace jicama with green mango!
• PAPAYA-BASIL-BALSAMIC
• BANANA-DATE
• WATERMELON-BALSAMIC VINEGAR
• DRIED FIG-MAPLE SYRUP
• FRESH FIG-CINNAMON
• APPLE LEMON [APPLEMON]
• AMBROSIA
• ORANGE-CRAISIN
• GINGERBREAD-PEAR [or APPLE]
• STAR FROOT
• PLUM

BONUS: FROOT CHUTNEY COLESLAW

HISTORY:

Jicama is little used or understood in the American diet. It’s enjoyed in Mexico, Central America, and Asian cuisine, mostly as a raw crunchy snack or in a salad. I found it to be a perfect ferment star—easy to prep, easy to ferment, easy to eat.

In addition, it has prebiotic carbohydrates, called “inulin,” that science has found to feed our resident gut microbiome. When you ferment inulin based produce, you get both a “prebiotic” and a “probiotic” dish of delish! Science has labeled this a “synbiotic” I call it a “preobiotic.” What’s not to love about froot chutney?!

I had a lot of fun discovering flavor options for this sweet-tart delight. It all began with a serendipitous moment—I was washing my hands with a grapefruit scented soft soap. The smell of grapefruit permeated the air and led me to want to capture it in a ferment.

Eureka! I couldn’t believe how bright and centering the taste and texture became. My taste testers (my doubting brother and sister) were ready to reject my concoction sight unseen. Then they tasted…. 

Next came a series of what-if’s to create a trove of recipes—limitless in color and flavor profiles.

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Jicama: The Ingredient Star

Find jicama (HEE-ka-ma) at Latin, Asian, international, and large supermarkets. Look for softball sized ones with a light tan, unblemished skin. They are inexpensive.

• Jicama has a thick outer skin and a thinner secondary skin that needs to be peeled
• Cut in half through the poles
• Slice off top and bottom, then using a paring knife carefully peel off strips of jicama skin, like peeling a banana
• ALTERNATE: Halve jicama and use a paring knife to cut away both peels [my preferred technique]
• Then shred using either a box grater or a food processor with a grating disc

• To grate the ginger root use the fine holes of a box grater or other fine grater

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Fruit Mates: Fresh, Frozen, or Dried

Choose barely ripe fresh fruit—too much sugar during lacto-fermentation can cause a yeasty “fizz.” This is harmless, but not preferred. You will adjust for sweet-tart balance after fermentation is complete.

If using dried fruit, like figs, I find coarsely chopping and then using a food processor to break down is the way to go

PREPPING FRUIT:

When prepping fruit consider the firmness. We want to create a texture that can be spooned onto a plate. If using crisp fruit like apple or pear, it is better to grate along with the jicama

If using soft fruit, plan on a mince or fine dice. Berries should be about the size of your pinky fingernail.

Frozen fruit, like mango, should be hand chopped coarsely, as it is quite loose-watery when thawed.

Can’t find jicama? I found Bosc pears and Asian pears also work well. If organic, peeling is optional.
I have just tested substituting jicama with green papaya and green mango: it works! So those of you who grow mangoes and papayas, you can make froot chutneys right off your trees!

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FROOT CHUTNEY BASE – 1 Quart

• The base contains everything except the fruit and the spices you will add
• I prefer to weigh the ingredients when shopping. Shop for at least 1-1/4 LBS for jicama and fruit of choice, [this is gross weight, before peeling]
  • If using a measuring cup, plan on 3-1/2 cups jicama, and 2 cups fruit of choice
  • If using a scale—it’s uniquely simple>1 LB each for jicama and fruit!
• jicama – 1 large, 1-1/4 LB, peeled, grated [3 1/2 cups]
• pepper – 1/4 tsp, fresh ground is better
• vanilla extract – 2 tsp
• ginger, fresh – 1+ TBS, peeled, and finely grated
• sea salt – 1 TBS, scant [Himalayan or fine sea salt]

NOTE: [Exchange bosc pear or Asian pear for the jicama if jicama is hard to source. Same amount and technique]. These base fruits are not prebiotic, but in a pinch no one will know!

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• ADD FRUIT & SPICES TO THE ABOVE BASE:
  • 1 LB. fruit, shred, or small dice [2 cups] Note: you can use minced, dried fruit

• AFTER FERMENTATION ADDITIONS:
  • Sample your chutney and if it doesn’t have a sweet-tart sparkle, add a couple tablespoons of sweetener

* For sweetener I make simple syrup—equal parts organic sugar and water simmered until dissolved. Also, consider: honey, maple syrup, jam, or jelly. Then toss well by the tablespoon until you hit that sweet-tart balance

Consider matching the sweetener with the fruit; for instance, using strawberries would beg to have strawberry jam as the sweetener. Grapes would be nicely sweetened with grape jelly.

HEAT: If you want some chili heat, add a pinch of red pepper flakes or a few shakes of the classic Mexican condiment: Tajin. My cooksharists, Darlene and Greg, made a beautiful Pineapple-Tajin froot chutney. Figure about 2 tsp Tajin per quart.

We have had great success adding a drizzle of balsamic vinegar or pomegranate molasses

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RECIPES:

GRAPEFROOT CHUTNEY: This is the ground-zero recipe that began

INGREDIENTS: 1 QT

• chutney base – [see above]
• grapefruit – 1 LB, [3-4 large], both zest, and fruit segmented, about 2 cups

INSTRUCTIONS: Note—Jicama has a thick skin, normally you need to remove a thin layer beneath the outer skin, too. I prefer to remove using a paring knife

1. Peel jicama and grate
2. Zest the grapefruit to yield 2 TBS [zest grapefruit before cutting up grapefruit]
3. Section the grapefruit and slice into dice and add to the jicama mixture
4. Add the salt, pepper, vanilla, grated ginger, then mix well
5. To a clean one quart jar add the jicama mixture until almost full, press down to draw out liquid so the contents will be under liquid; then seal your fermenter [I use the Perfect Pickler instruction]
6. Ferment for 3 days
7. After fermentation is complete, taste the chutney and adjust for sweetness [I prefer to pour the chutney into a large bowl and sweeten to taste, then add back to the jar.] At this time you can also decide if it needs more spice or herbs. The recipe is not done until you tweak it to your satisfaction!
8. Refrigerate

Above: Use a large bowl to mix your ingredients Below: Use a butter knife to insert catch cup

Note: At Step 5 above, fill jar to about 1/2-inch from the lip [I use my thumbnail as measure]. Then push down on the catch cup with the flat side of a knife so the cup is flush with the lip. Then wipe away any bits of ingredients above and around the jar threads. Note: it is important to wipe clean any bits so the lid will seal the jar. Now the fermentor is void of any internal air contact with the recipe.

Any leftover recipe can be enjoyed as a fresh fruit salad

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L: Kiwi-Strawberry, R: a variety of trials after making a double base then using 4 pint jars

Above: CHERRY-ALMOND CHUTNEY: To base add 2 cups cherries [or dried cherries], 1 tsp almond extract, 1/4 tsp ground cardamom. [I used both dried and fresh chopped cherries] After fermentation I added 2 TBS maple syrup

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ABOVE: BLUEBERRY-LIME FROOT CHUTNEY: Add juice and zest of one lime, and a loose cup of basil, chopped. This chutney is more of an Asian dinner condiment. Adjust for sharp sweet-tart flavor after fermentation. NOTE: If you use frozen and thawed blueberries there will be a rich dark chutney color. This was the favorite in a group tasting at my fruit club workshop.

MANDARIN MAPLE FROOT CHUTNEY: Great orangy flavor, add 1/2 tsp almond extract, 1/4 tsp nutmeg, 1/2 tsp ground coriander. After fermentation add about 2 TBS maple syrup or other sweetener to establish a sharp contrast.

PIÑA ALOHA FROOT CHUTNEY™ A Club Favorite!

To the base chutney recipe add: 2 cups diced pineapple, zest and juice of 1 lime, 1/2 tsp turmeric, 1/2 tsp cardamom, 1/4 cup shredded, unsweetened coconut. After fermentation add simple syrup, pineapple juice, or other sweetener to taste

L: Served with Lamb Chop Dinner. R: Served with Scrambled Eggs and Toast

KIWI NUTMEG FROOT CHUTNEY: Delicious!

To the base recipe add 2 cups kiwi, 1/2 tsp nutmeg, zest from one lime. Add sweetener to taste after fermentation

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KIWI-GRAPE

There is something brewing here! I can’t describe it, but the flavor is like it always existed. A must try!

To the base add: 1 1/2 cups diced kiwi, 1/2 cup diced grapes, 2 TBS minced dates, 1/2 tsp cinnamon, 1/2 tsp almond extract

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STRAWBERRY FROOT BEER CHUTNEY: Why not!? Like a soda fountain drink in a chutney

To the base recipe add: 2 cups diced strawberries and 1/2 tsp root beer extract and sweeten to taste after fermentation [I use strawberry jam]

STRAWBERRIES & CREAM FROOT CHUTNEY – Wow, such a delight!

To the base above add: 2 cups chopped strawberries, 1/2 tsp ground cardamom, 1/2 tsp almond extract, 1/4 cup shredded coconut. After fermentation is complete add: 1/4 cup coconut milk, and about 1/4 cup strawberry jam

RIGHT: Served with BBQ Chicken and Rice

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MANGO TANGO FROOT CHUTNEY™ – Great tropical beat!

Note: MANGO-MANGO FROOT CHUTNEY: If you also have unripe [green] mango, you can substitute it for the jicama. [Also enjoy this as Mangosauce —Recipe]

To the base recipe above: add 2 cups diced ripe mango [2 mangoes], 1/4 cup shredded coconut, 1/2 tsp each: cardamom, cinnamon, and turmeric; and 1/4 tsp fresh grated nutmeg; after fermentation sweeten to taste with honey

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PAPAYA-BASIL FROOT CHUTNEY – A Mediterranean Blend with Balsamic Vinegar

To the base I added 2 cups [1 LB] fairly ripe papaya, 1/2 tsp almond extract, a half packed cup of chopped basil. After fermentation I added 2 TBS simple syrup and 1 TBS of balsamic vinegar.

L: Served with Turkey á la King Dinner R: Served with Lamb Chop Dinner

BANANA-DATE FROOT CHUTNEY – Use moderately ripe bananas, along with 3 minced dates, 1/2 tsp turmeric, 1/2 tsp cardamom, 1/2 tsp almond extract. I added 2 TBS simple syrup post fermentation

BANANAS FOSTER FROOT CHUTNEY – To the base add nearly ripe bananas, 3 dates, chopped, 1/2 tsp rum extract, 1/2 tsp butter extract [or 1 tsp ghee, 1/2 tsp banana extract], pinch of allspice. After fermentation— some sweet orange marmalade or orange juice

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WATERMELON-BALSAMIC VINEGAR

To the base add 2 cups diced watermelon [drained of any juice], and half cup of chopped fresh basil. After fermentation: 2 tsp balsamic vinegar, 2 TBS simple syrup, and 1 cup more chopped basil

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GINGERBREAD FROOT CHUTNEY – Gingerbread flavored froot chutney is enjoyable with any of the recipes. Here’s the spice recipe : to a quart of chutney add a TBS molasses, tsp each of powdered ginger, cinnamon, and nutmeg.

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DRIED FIG & MAPLE SYRUP

DEE-LICIOUS! Coarsely chop 2 cups of dried figs before using food processor, 1/2 tsp each of cardamom and nutmeg. After fermentation, add 2 TBS maple syrup or to taste.

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FRESH FIG-CINNAMON: I have a 30-year-old brown turkey fig that yielded a super crop this year. If you can source fresh figs, it will not disappoint! Complete the base recipe by adding 1 pound chopped fresh figs, 2 capfuls of almond extract, and 2 tsp cinnamon.

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APPLE LEMON [APPLEMON] – A fellow fermenter dreamt this beauty up and shunned most the flavoring ingredients to achieve this sweet-tart. For this recipe Sarah skipped the vanilla, and pepper. The honey crisp apple was organic and the peel added both color and texture. 1 Quart > 1 pound each honey crisp and jicama, the zest and juice of one lemon, 1 TBS. grated ginger, and 1 TBS sea salt. No sweetener was added after fermentation.

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AMBROSIA – I fashioned a play on the traditional Southern fruit salad! This can include pineapple, cherries, orange slices, banana, and coconut. It comes out delicious with most any combo. To the base add 1 pound mixed diced fruit, 1/2 tsp almond extract. After fermentation adjust sweetness if needed and add coconut milk to moisten.

R: Served with Lamb Chop, Baker, and Broccoli

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ORANGE-CRAISIN – Combine mostly orange pieces with craisins to make 1 pound. Add 1/2 tsp each of cinnamon, nutmeg, cardamom, with a pinch of allspice. Then combine with the standard chutney base.

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GINGERBREAD FROOT CHUTNEY

Combine this warm spice blend with apple, pear, or banana to enjoy a “cookie” chutney:

• molasses – 1 TBS
• ginger, ground, – 1 tsp
• cinnamon – 1 tsp
• nutmeg – 1/2 tsp
• almond extract – 1/2 tsp

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STAR FROOT CHUTNEY –

My fruit club was wanting more ways to eat their homegrown produce. In central Florida star fruit [carambola] is a steady producer. It makes a perfect froot chutney.

To the base add 1 pound of diced star fruit [I snuck in a little diced clementine citrus], juice of 1 lime, cinnamon stick [or 1 tsp ground], 1/2 tsp of almond extract. After fermentation I balanced the sweet-tart balance with juice of another lime, a tsp. of minced kefir lime leaf [opt. or use fresh basil leaves] and 2 TBS simple syrup [or sweetener of choice]. This will be a go-to recipe!

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PLUM FROOT CHUTNEY – I grow a variety of plum, called Scarlet Beauty. The scarlet comes on beautifully!

To the base add 1 pound chopped plums, 1 tsp almond extract, 1 tsp cinnamon. After fermentation I added 1/4 cup maple syrup

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One More Discovery!

FROOT CHUTNEY COLESLAW™

I created a new category of Cole Slaw by adding 2 cups of any froot chutney to shredded cabbage and carrots, top with a creamy dressing

LEMON-YOGURT DRESSING:

• lemon – 1, 1 tsp zest, 2 TBS juice
• salt – 1/4 tsp
• pepper – 1/4 tsp
• yogurt – plain, 3 TBS
• olive oil – 1 TBS
• fresh herb of choice – 2 TBS, minced

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A family affair; gather and cook share some Froot Chutneys!

© 2009-2025 B. Hettig