1 - small organic cantaloupe
1 - medium sized wild apple cored and diced
1 - slice of non-organic pineapple diced
1/4 cup - frozen raspberries
juice and pulp from 1 lime
1 Tbsp unrefined sea salt
1 Tbsp from my first attempt as a starter
This made enough to fill a liter mason jar to the shoulder. The mixture fermented wildly and came close to overflowing, so I added sesame oil on top again (my attempt to keep air away from the mixture) -- don't know if this was necessary... The fermentation slowed if the jar was tightly capped, but then the jar was under A LOT of pressure, so I left the lid screwed down loosely and the fermentation settled down.... I think it was best after 3 days, but I left it in my warm cupboard for 4 days, before moving it to the fridge. It's a little fizzy and tastes QUITE strange, but feels OK and I did eat all of it... However, I don't think I'd do this one again -- I don't really like the taste of the fermented cantaloupe AT ALL! Also although the addition of the sesame oil on top of the ferment may be a good option to keep the air out, for the 5 years since I made this recipe, I haven't found it to be necessary...
