That sounds like a good combination! How long did you keep it before trying it? I have something cherry, and some nectarine doing something since I started this thread. Is it fermenting? It’s in the fridge. I haven’t tasted it yet.
Today I picked a tomato that was so ripe it was essentially a bag of juice. It burst as I was wrestling it loose, but it didn’t taste “spoiled” or fermented. Maybe it could be a shrub.
