Pickled fruit adds flavorful touch to dishes

Among fruits that hold up well to pickling are (clockwise, from upper left) blueberries, apples, watermelon rind, and peaches. (Globe Staff Photo / Pat Greenhouse)

By Lisa Zwirn

Globe Correspondent / September 17, 2008

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Late summer and early autumn is pickling time. Cucumbers, green tomatoes, and jalapenos are favorites among enterprising canners, including Peter McCarthy, chef and owner of Evoo restaurant in Somerville. But he also loves to pickle fruit. In fact, you might see him at the Belmont farmers' market on Thursdays buying up cases of peaches, plums, and early-variety apples for his ... (Full article: 541 words)