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Fruit preservation is an ancient practice that has been transmitted from generation to generation throughout history. Before the advent of modern chemicals and refrigerators, our grandmothers relied on traditional, much more natural methods to keep fruit from spoiling quickly.
These methods were very effective and, in this post, we are going to see some of these ingenious techniques that our grandmothers used and that are still used today, with some improvements, in the manufacture of preserved fruits.
Fruit preservation techniques used by our grandmothers
We are going to see some of the oldest procedures in fruit preservation that, surely, will surprise you:
Sun dried
Sun drying is one of the oldest and most reliable techniques that our grandmothers used to preserve fruit. This natural process involved placing the fruits on trays and leaving them in the sun for days. The heat of the sun gradually removed the moisture from the fruits, which prevented the proliferation of microorganisms responsible for spoilage. The resulting dried fruits were nutritious, flavorful, and perfect for long-term storage.
Home dehydrators
In places where the sun was not as abundant or during the cold seasons, our grandmothers used homemade dehydrators. These ingenious devices used a combination of gentle heat and air circulation to dehydrate fruits in a controlled manner. The result was similar to drying in the sun, with the advantage of being able to be done at any time of the year.
Canned and bottled
Another of our ancestors’ favorite methods of preserving fruit was canning and bottling. This process involved cooking the fruit with sugar or syrup and then sealing it in airtight jars. The sugar acted as a natural preservative, while enhancing the flavor of the fruit.
Preserved fruits were a real treasure during the winter when fresh variety was limited. This process is still being done today using the most advanced technology to manufacture fruits in syrup and candied fruits.
Jams and jellies
Our grandmothers were also masters in the creation of jams and jellies. These products not only allowed the fruit to be preserved, but also turned the flavors into authentic delights for the palate. The combination of fruit, sugar, and sometimes pectin resulted in a thick, flavorful texture that could be enjoyed all year round.
Pickled fruits
Our grandmothers also used a very powerful preservative like vinegar to preserve fruit. Pickled fruits were a popular choice in the past, as vinegar creates an acidic environment that inhibits the growth of harmful bacteria. In addition to extending the shelf life of the fruit, the pickles added a unique sweet and sour touch that complemented a variety of dishes.
Fruit fermentation: a process widely used in ancient times
Although more associated with vegetables, fermentation was also used in the past to preserve fruit for long periods of time. The fermentation process not only preserved the fruit, but also increased its nutritional value by producing beneficial probiotics for intestinal health.
Although technology and conservation methods have advanced, we can still find inspiration in the traditional practices of our grandmothers. The search for natural and sustainable alternatives to preserve fruit has led to the revaluation of many of these methods, adapting to the needs and expectations of modern cooking.
Continuing the tradition of fruit preservation
As we have seen, the fruit preservation techniques used by our grandmothers contained great culinary wisdom and taught us to connect creativity with nature in a perfect way to achieve delicious and, most importantly, long-lasting fruit.
In Lazaya Preserved Fruits we are committed to keep the tradition of fruit preservation alive. For this reason, we manufacture canned fruits that capture the essence of our grandmothers’ practices but using modern and sustainable methods to adapt to new production methods. Every bite of our preserved fruit is a tribute to our grandmothers’ legacy and love for quality food.
In our extensive catalog you can find candied fruit, fruit in syrup, fruit in alcohol, fruit in SO2, canned fruit without sugar, jams and gels, and candied vegetables. The knowledge of the old conservation techniques, together with the use of the most modern technological processes, has resulted in exquisite fruits that are the favorites of the majority of professionals in Horeca establishments.
Don’t hesitate to contact us and tell us what you need to surprise your customers. We can make personalized orders and answer any questions you have about our products and formats, or about fruit preservation. We will be happy to help you. Talk later?
