PRESERVING FRUIT

Evening Post, Volume CVI, Issue 56, 15 September 1928, Page 20

PRESERVING FRUIT

IN THE FORM OF BRIQUETTES. According to a report received by the Commonwealth Department of /Markets at Canberra, a German engineer, Karl Hessel has after many years of research developed a new method ot preserving fresh fruit for an indei finite time at a very low cost. Fresh fruit is reduced to a dry powder, which , is pressed into small briquettes and rotainel in this form indefinitely. When the briquette is dissolved in water the substance and taste of the fresh fruit are revived. It is claimed that dried powder preserved in this manner may be used in winter at a saving of about iBO per cent, of the price of fresh fruit out of season in Germany. Both truit and vegetables are preserved in this 'manner, and in many cases the raid or peel is also preserved. This retains tho | essential oils and aroma of fresh fruit, 'and, since the' product is .cooked; at a temperature of approximately 170 degrees Fahrenheit, the vitamins are practically all retained. ■ For retail trade the. briquettes are packed in pasteboard cartons and stockI may bo easily shipped, preserved and cd. They can be prepared with chocolate covers;.and put into dice form, m.ido into cakes, or small sticks. They can be covered with sugar or glazed like many varieties of preserved fruit at present. In the kitchen the powder can be used as sauce, compote, or icecream filling. The report adds that the German Ministry of Agriculture and other Government officials have examined the new process and given it their approval. . . .