Seasonal Fruits and Sous-Vide cooking: ideas and advantages

Improved aromas, enhanced flavors, a better texture and a longer preservation of seasonal fruits thanks to sous-vide cooking

We have created a new video, where we show you some of the advantages of sous-vide cooking seasonal fruits and vegetables: improved aromas, enhanced flavors, a better texture, a longer preservation… the examples we show you are self-explanatory and we include a few presentation suggestions. We hope you find them useful!

seasonal fruits and sous-vide

Seasonal fruits and sous-vide

Base recipe:

  • 300 g seasonal fruits or fruit of your choice.

Optional ingredients in amounts according to taste:

  • Aromatics
  • Sugar (if the fruit is not very ripe)
  • Spices
  • Alcohol
  • Vinegar

Method of preparation:

  1. Clean the fruit well.
  2. Portion and place inside the vacuum bags.
  3. Add the optional ingredients to taste.
  4. Seal the vacuum bags and cook at 65.5º for 1 hour 30 min.
  5. When ready, remove and place in the blast chiller.
  6. Reserve in the refrigerator or use.

Important qualities of vacuum cooked fruits:

  • A very special texture and a very powerful flavour.
  • The fruit maintains a structure that allows us to have something that is cooked but with sufficient body to be handled.
  • All the nutritional value is preserved from the beginning to the end of the preparation and cooking.
  • The aromatization and impregnation of flavours is amazing.
  • It is a very good method of conservation allowing the possibility of having a stock of seasonal fruit ready for use.
  • Ideal for using as a garnish for white or red meats and of course for desserts or for accompanying these.

The vacuum cooking of seasonal fruits is also ideal for making:

  • Jams
  • Chutneys
  • Jellies
  • Compotes