Rum, raisins and a hint of spice: It’s time to mix your Christmas fruits

Before the tree is decorated or the cake is baked, there’s one quiet ritual that sets the Christmas season in motion - fruit mixing. In kitchens across Kerala and beyond, families gather around big bowls filled with chopped fruits, nuts, and dark rum, stirring together the first scents of the festival. It’s part recipe, part nostalgia. The act itself is simple, but the aroma that fills the room — of raisins, orange peel, cinnamon, and brandy — instantly feels like Christmas has begun.

If you’ve never done it before, fruit mixing is about patience and a little planning. The goal is to let dried fruits soak up flavour from the liquor or juice, becoming soft, dark, and aromatic by the time you bake your cake.

When to start
Ideally, start your mixing six to eight weeks before Christmas. Late October or till mid-November is perfect. That gives the fruits time to plump up and absorb all the flavours. Even a shorter soak of two or three weeks works fine if you’re late. The trick is to stir often and store properly.

What goes into the mix
A good Christmas fruit mix balances sweetness, tang, and spice. The usual favourites include:

• Raisins and sultanas
• Black currants
• Chopped dates
• Dried figs or apricots
• Candied orange and lemon peel
• Candied ginger
• Cashews, almonds, or walnuts for texture
• A bit of tutti frutti if you like colour in your cake

Spice it right
The warm spice blend is what gives the cake its festive aroma. Use cinnamon, nutmeg, clove, and allspice in small pinches. Some home bakers also add a touch of dry ginger or cardamom. Crush them lightly before adding so the flavours release slowly.

How to mix

1. Chop larger fruits like figs and dates into small bits.
2. Combine all the fruits, nuts, peel, and spices in a large bowl.
3. Pour in your soaking liquid: brandy or dark rum for the classic version, or orange juice for a non-alcoholic option. Add just enough to cover the fruits.
4. Stir well and transfer to a clean glass jar or airtight container.
5. Seal and store in a cool, dark place. Give it a shake or stir every few days so the flavours stay even.

When it’s ready
After a few weeks, the fruits will turn plump and glossy, and the fragrance alone will tell you it’s ready. When you bake your cake, add the soaked fruits along with a few tablespoons of the liquid. That’s where the deep, dark Christmas flavour comes from.

If you’ve made extra, the leftover soaked fruits can be stirred into puddings, muffins, or even spooned over vanilla ice cream. It’s a taste of Christmas that lasts long after the season ends.