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Smoking fruit??

post #1 of 15
Thread Starter 
 
post #2 of 15

Sounds like a great way to spend the weekend.  Why don't you let us know how it turns out?

 

Tom

post #3 of 15

Make sure you post q-views...so we can drool too!

 

Kat

post #4 of 15

I've smoked pineapple and peaches. They're delicious. Give it a try and let us know what happens!

post #5 of 15
Thread Starter 

What temp and for how long Mdb??

post #6 of 15

Sounds good to me...

post #7 of 15

I can't imagine why it wouldn't work...don't forget the q view so we can enjoy as well!

post #8 of 15
Thread Starter 

DISASTER!! Mangoes have so much water in them that it took most of the day and overnight to dehydrate them and by then, the mango flavor was overpowered by the smoke flavor.  I won't give up and may try again, maybe half drying them and finishing them in the smoker or maybe the other way around. I did a taste test when they were only in for 3 hrs and taste was great, but texture was too mushy.  Not worth taking a picture of.....sorry.

post #9 of 15

Oh wow, I didn't realize you were talking about smoking as a preservative. I can imagine that's a LOT of smoke for the fruit. I thought you just meant as a way of flavoring fresh fruit.

post #10 of 15

I am thinking about cold smoking several different fruits. Strawberries, bananas, oranges, apples, pineapple, and possibly pears and/or blackberries come to mind. Has anyone out there tried smoking 

post #11 of 15
Quote:
Originally Posted by marasi View Post
 

I am thinking about cold smoking several different fruits. Strawberries, bananas, oranges, apples, pineapple, and possibly pears and/or blackberries come to mind. Has anyone out there tried smoking 

 

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post #12 of 15

Hi There guys,  so i'm very interested in smoking pineapple in particular but fruits in general. 

 

marasi - any luck with the cold smoking idea? 

mdb - can you tell us details of the smoked pineapple and peaches that you did?

 

cheers!

post #13 of 15

I smoked the pineapple with ribs I believe, and for probably 2-3 hours. The temps were likely in the 250˚-275˚ range, as that's usually where I smoke ribs. If I remember correctly I marinated them in brown sugar and rum, but I may be wrong on that, it's been a couple years. The peaches were even longer ago, but I believe they were on a hot grill with steaks and probably not on for more than 10-15 minutes. So I guess they were technically grilled, but I was using smoke wood and remember they picked up a good bit of flavor. I'm thinking the pineapple was hickory and the peaches were done with cherry.

post #14 of 15

I just got back from Ukraine after a two week vacation. Over there it was very common to see smoked fruit. Mostly, pears and apples though. They'd take this dry, smoked fruit and boil it with some sugar and pour the liquid off to be drank. It's called compote there. Sweet, fruity tea with a smokey taste. I loved it!

post #15 of 15

Sounds interesting !     When I was in Baku cherry juice and cherry's were very popular

 

 

Gary

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