Preserved Fruits Blog

Roscón de Reyes: history, tradition and the role of candied fruit at Christmas

by Jesús Lázaro / on November 4, 2026 / in Uses of preserved fruit for...

(1 votes, average: 5.00 out of 5)

Christmas is a time full of culinary traditions passed down from generation to generation. Among the most representative sweets of this holiday season, the Roscón de Reyes occupies a privileged place and, without a doubt, every January 6th is the absolute protagonist of breakfasts, snacks and family gatherings.
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Preserving fruit in syrup: good practices for the hospitality and food processing industries

by Alfonso Lázaro / on November 4, 2026 / in Food quality and safety

(1 votes, average: 5.00 out of 5)

Fruits in syrup are used continuously in hotels, restaurants, pastry shops, ice cream parlors, catering services and professional workshops, especially because of their availability throughout the year, their color, flavor, juiciness and attractive presentation for numerous preparations.
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Sugar-free jelly fruits: when it’s a good option and for which businesses

by Jesús Lázaro / on November 4, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

In a market as dynamic and competitive as the Horeca sector, constant innovation and adaptability are key factors in differentiating oneself from the competition. However, this doesn’t mean incorporating complex techniques or exotic ingredients. Sometimes, a small change in presentation, texture, or flavor balance is enough to transform a dish and surprise the customer.
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Candied fruits in artisan bakeries: how to improve texture and preservation

by Alfonso Lázaro / on October 24, 2026 / in Uses of preserved fruit for...

(1 votes, average: 5.00 out of 5)

In artisanal baking, the difference between a decent piece and an unforgettable creation often lies in the details. For example, the moisture balance, the stability of the dough, the consistency of the baking, and, of course, the quality of the ingredients that contribute flavor and character. In this context, candied fruits occupy a key place in workshops that seek a more attractive finish, a more pleasant texture and optimal preservation of the final product.
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Fruit jams for hotel breakfasts: more profitable flavors and formats

by Jesús Lázaro / on October 24, 2026 / in Innovation and R&D

(1 votes, average: 5.00 out of 5)

Breakfast is the service that most often influences a hotel’s rating. A good buffet or a breakfast served at the table leaves a lasting impression, and fruit jam in HORECA plays a very important role. It’s economical, versatile, keeps well, and allows you to create unique dishes without complicating the kitchen.
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Preserved Fruit Specialists

Preserved Fruits Blog

Roscón de Reyes: history, tradition and the role of candied fruit at Christmas

Preserving fruit in syrup: good practices for the hospitality and food processing industries

Sugar-free jelly fruits: when it’s a good option and for which businesses

Candied fruits in artisan bakeries: how to improve texture and preservation

Fruit jams for hotel breakfasts: more profitable flavors and formats

Preserved Fruits Blog

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