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Fruit ketchup

From Wikipedia, the free encyclopedia

Fruit ketchup is a condiment prepared using fruit as a primary ingredient. Various fruits are used in its preparation, and it is also used as a spread and marinade, among other uses. Banana ketchup is a type of fruit ketchup that is common in the Philippines.

Overview

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Fruit ketchup is composed primarily of fruit such as apples, pears, peaches, currants, grapes, cranberries, cherries and plums, among others.[1][2][3] Tropical fruits used in its preparation can include mangoes, guavas, banana, pineapple, papayas and others.[4] Sometimes several fruits are used to create a mixed-fruit ketchup.[5] Chili peppers can be used to prepare a spicy fruit ketchup.[5] Vinegar, ginger and sugar or brown sugar are sometimes used in its preparation.[2][3][5]

Fruit ketchup is used as a condiment in the same manner as the more common tomato ketchup.[6] It is also used as a spread, dipping sauce, marinade, topping and base for salad dressings.[6][7][1] It can be used to top beef and pork and various savory dishes such as meatloaf.[1][3] It is also used as a sandwich spread.[3]

Loco moco with spicy banana ketchup atop the egg

Banana ketchup, sometimes referred to as banana sauce, is a sweet ketchup prepared using mashed banana, sugar, vinegar and spices.[8][9] It is a common condiment in the Philippines, where it is as common as tomato ketchup is in the United States.[8][10] Banana ketchup is mass-produced by some companies and marketed under various brands, such as Jufran.[8]

Companies

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NutriAsia is a company based in Manila, Philippines, that manufactures the Jufran brand of banana ketchup.[11][12]

See also

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References

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  1. 1 2 3 Stern, Bonnie (November 21, 2014). "Bonnie Stern: Hitting a plateau with recipes inspired by Montreal's hottest restos". National Post. Archived from the original on April 3, 2024. Retrieved June 12, 2016.
  2. 1 2 Publication. 1918. p. 58. Retrieved June 12, 2016.
  3. 1 2 3 4 Ziedrich, L.; Williams, C. (2009). The Joy of Pickling: 250 Flavor-Packed Recipes for Vegetables and More from Garden or Market (revised ed.). Harvard Common Press. p. 349. ISBN 978-1-55832-375-9. Retrieved June 12, 2016.
  4. ↑ Raichlen, S. (2003). BBQ USA: 425 Fiery Recipes from All Across America. Workman Pub. p. 683. ISBN 978-0-7611-2015-5. Retrieved June 12, 2016.
  5. 1 2 3 Tregellas, M. (2012). Homemade Preserves & Jams. St. Martin's Press. p. 52. ISBN 978-1-250-00446-8. Retrieved June 12, 2016.
  6. 1 2 Freezing Canning Cookbook. 1964. p. 311. Retrieved June 12, 2016.
  7. ↑ Simmons, Holley (June 30, 2014). "'Chups: Fruit ketchups stirred up by a couple with a passion for condiments". Washington Post. Archived from the original on August 11, 2016. Retrieved June 12, 2016.
  8. 1 2 3 Raichlen, S. (2015). Planet Barbecue!: 309 Recipes, 60 Countries. Workman Publishing Company. p. 44. ISBN 978-0-7611-6447-0. Retrieved June 12, 2016.
  9. ↑ Giles, A. (2016). Beyond Canning: New Techniques, Ingredients, and Flavors to Preserve, Pickle, and Ferment Like Never Before. Voyageur Press. p. 105. ISBN 978-0-7603-4865-9. Retrieved June 12, 2016.
  10. ↑ de Las Casas, D.; Gagatiga, Z.C. (2011). Tales from the 7,000 Isles: Filipino Folk Stories: Filipino Folk Stories. World Folklore Series. ABC-CLIO. p. 148. ISBN 978-1-59884-699-7. Retrieved June 12, 2016.
  11. ↑ "Nutri-Asia Inc.: Private Company Information". Bloomberg L.P. June 12, 2016. Archived from the original on June 16, 2016. Retrieved June 12, 2016.
  12. ↑ Gonzales, Iris C. (January 25, 2016). "NutriAsia to bring condiments business overseas". The Philippine Star. Archived from the original on October 7, 2016. Retrieved June 12, 2016.
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