Smoking fruit??

Discussion in 'Fruit, Nuts & Berries' started by expat smoker, Jun 1, 2013.

  1. expat smoker

    expat smoker Smoke Blower

    It just occured to me that maybe I could smoke certain fruit in season.  Living in Thailand, we are now in the middle of a mango bumper crop and super sweet mangos for super cheap.  I've smoked tomatoes that have a lot more moisture and dried mangos are quite common, so why not smoke them?? Maybe slow @ 150f for as many hours as I can feed the fire.....8 to 10??

    Any comments or am I crazy to even consider this project, but the idea of a sweet smokey mango is mouth watering to me...........
  2. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

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

  3. kathrynn

    kathrynn Smoking Guru OTBS Member

    Make sure you post we can drool too!

  4. mdboatbum

    mdboatbum Master of the Pit OTBS Member

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

    expat smoker Smoke Blower

    What temp and for how long Mdb??
  6. roller

    roller Smoking Guru SMF Premier Member

    Sounds good to me...
  7. I can't imagine why it wouldn't work...don't forget the q view so we can enjoy as well!
  8. expat smoker

    expat smoker Smoke Blower

    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.
  9. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
  10. marasi

    marasi Newbie

    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 
  11. marasi

    marasi Newbie

  12. liambede

    liambede Newbie

    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?

  13. mdboatbum

    mdboatbum Master of the Pit OTBS Member

    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.
  14. cbrownlow

    cbrownlow Newbie

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


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