Preserved fruit techniques are found world-wide, due to the universal desire to extend access to fruit products that are only available for part of the year.
The most common techniques for fruit preservation are:
- Dried fruit, which extends the life of fruit by removing water and preventing bacterial action
- Fruit preserves, which cook the fruit to eliminate water and kill bacteria and fungus
- Candying, which cooks the fruit in sugar syrup until all the water is removed (also called confit)
- Pickled fruit and salting, which uses acid and salt to inhibit bacterial action
- Fermentation, which cultures desirable bacteria to produce a preservative environment
- Freezing and freeze-drying