Recipes

Did you know you can make your own miso from green bananas? All you need is the right equipment and a bit of patience. Recipe by Edible Alchemy

With this marmalade made from orange peels you can use our oranges completely. The recipe was provided to us by gebana customer Gerald Ullrich.

These pickled pears are perfect for processing larger quantities of pears or apples. Cinnamon, star anise and vanilla give them a unique aroma. Recipe by Sarah-Vanessa, Velvet & Vinegar

Sweet-and-sour pickled beans with a touch of pink peppercorns - a taste sensation! When stored cool, the beans can be kept for up to five months. Recipe by Carmen Baumann, The Good Mood

The ideal recipe for using large quantities of onions at once. The jam pairs wonderfully with cheese, as a topping for burgers, or as a spread on bread. Recipe by Sarah-Vanessa, Velvet & Vinegar

Did a few mangos or pineapples get left over from the last delivery? If so, or if some of your fruits are damaged, you can still save them by turning them into a tasty chutney. Recipe by Alicia Makanja.

With this recipe you can preserve oranges for up to a year. The fruits ferment due to the salt and develop a bitter-spicy flavor. Recipe by Inés Lauber from Studio Inés Lauber

With this recipe you can use oranges completely and enjoy their flavor well beyond the season. As a seasoning, the orange peel paste gives dishes a fruity note. Recipe by Inés Lauber from Studio Inés Lauber

A way to preserve — and make delicious — large quantities of lemons. All you need is salt, a few kitchen tools, and patience. Recipe by Roots Radicals

It takes 10 ingredients and about an hour to prepare these pickled lemons. After pickling, the sweet-and-sour pickles with an exotic note keep for up to a year. Recipe by Shiruna, My Elephant Kitchen.

The great thing about organic lemons? We can use every part of them. Candied lemon peels can be enjoyed as is or used for baking. Recipe by Alexandra Daum, Occasionally Eggs

An ideal way to use large quantities of ginger. The sugar preserves the paste and makes it last up to a year when stored in the refrigerator. Recipe by Verena Hirsch, allmydeer

This sweet-spicy jam is made with only two ingredients and has an intense flavor. It is suitable as a side for cheese, meat, or as a seasoning in sweet dishes. Recipe by Doris, Cannelle Rebelle

The side dish that must not be missing at any sushi meal. This version of pickled ginger is made entirely without granulated sugar. Recipe by Lisa Angelina Goertz

A good way to preserve ginger for those who like it syrupy sweet. Recipe by Doris, Cannelle Rebelle.

Very salty oranges that smell wonderfully aromatic but are too salty to eat on their own. Combine them with other dishes, raw or cooked. Recipe by Alexis Goertz, Edible Alchemy

We hear it again and again: "What am I supposed to do with 13 kilos of oranges?" We can only smile tiredly, as we all know how quickly the 13 kilos disappear. But if someone really struggles with the amount, they might want to try this recipe from our customer Peter Schneider. Also works with other citrus fruits.

The organic Greek kiwis keep well for two to three months when stored properly. A customer sent us a recipe that can preserve the kiwis for much longer. We tested the recipe and liked it so much that we want to share it with you.

As inspiration for using the freshly harvested mangoes from Burkina Faso, we would like to present a recipe for pickled mangoes. The pickles go excellently with cheese dishes such as fondue, raclette or soufflé.