Looking for the most unusual fruit spreads you have encountered in shops - so no home-made variations.
I once came across a paprika (bell pepper) fruit spread, tasted remarkably nice as well. And last week we found a pumpkin fruit spread, a first for us (it was a bit too sweet to be honest).
What do we mean by “fruit spread” here? Would Carpobrotus edulis jam count?
Jams and preserves. Fruit spread may be Dunglish (English as spoken by a Dutchman) in that sense.
ETA: hottentot fig - definitely an example of what I was looking for. 
Not unusual to me, but it’s very rare to find beach plum jelly in stores.
My daughter once brought home a jar of strawberry/jalapeno jam she found at an Amish booth at a local flea market. I thought it an odd combination until I tasted it. It was WONDERFUL!! Strawberry goodness with a nice bite of heat! I have since made it myself many times.
Err, no. Don’t care what Wiki says, nobody calls here it that anymore, and if that’s what they call it overseas, they need to stop. It’s “sour fig”.
And what do we mean by “funny”? I’ve purchased Quince Jelly; it was only funny because the cashier looked at it and said, “Kince Jelly, huh?”
Can we include disgusting spreads like Flucker’s?
:smack:
should be:
nobody here calls it that anymore.
The cricket sellers?
I’ve had tomato jam. Very interesting. Sweet yet very tomatoey
So…you had ketchup? How was it different?
I’ve made pepper jelly. Not a big fan. Strawberry would make it palatable, to me.
Pawpaw jellies and jams are found in lots of country markets. Its a crap shoot whether you’ll get a good one.
Watermelon rind preserves can be surprisingly good.
Ketchup is a sauce. Tomato jam I’ve had is more like marmalade or whole fruit jam in texture. It’s quite popular in South Africa, so I didn’t think it was unusual enough to mention.
Let me see, what other popular jams here might be strange overseas then - is melon-and-ginger jam unusual? What about fig-and-walnut? Bacon?
Quandong - the only native Australian fruit that is jammified commercially to the point of being a supermarket, rather than craft fair commodity. Nice sweety but slightly tart taste.
Where do chutneys fit?
ETA: no, I’m not lobbing that as a straight line.
Depends what you mean by chutney? South African chutneys are more like … chunky ketchup with fruit bits, but runnier than jam. Like a Branston Pickle. I believe the USA has something similar in Maj. Grey’s?
Indian ones vary. A lot. Like, a whole lot.
It was as different from ketchup as a beef jerky strip is from a medium rare ribeye.
I make Muscadine jelly and mulberry jelly. Not so strange. The fruit is hard to find, though. I have my own grape vines and an ancient Mulberry tree.
There is a Mayhaw festival down the highway from me every fall. I’ve never ventured over there.
Sweetened hot pepper preserves are very nice on top of cream cheese on toasts or thick crackers.
I don’t want to try anything funnier than that.