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Preserved Fruits Blog

Our family business of quality candied fruits: a trip to the past

by Jesús Lázaro / on October 13, 2017 / in Lazaya's history
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Conservas Lazaya's old factory in Calatayud, Spain. Fruit in SO2 and quality candied fruits were processed here in the past.

Quality candied fruits are a reference in the gastronomy of Aragon, and one of the hallmarks of Lazaya, our family business. The growing of fruit trees is deeply rooted in these lands, and several generations of our family made a living from it. Exceptional weather conditions have contributed to make this region’s fruit a referent all over the world. Continue reading…

Sugar free products

Sugar free preserved fruit: same taste, less calories…

by Ignacio Lázaro / on September 30, 2017 / in Innovation and R&D, Preserved fruit features
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Pastries with sugar free preserved fruit and candied fruits are a sweet pleasure available for all.Sugar free preserved fruit is a growing trend that allows to combine a healthy nutrition and the intake of sweet. Achieving the same taste with less calories in candied fruits, fruit jam and fruits in syrup has been a real challenge, as they are high sugar products, e.g. 65% content in candied fruits.

Moreover, the role of sugar in preserved fruit is not just sweetening… Continue reading…

Degrees brix in preserved fruits

Degrees Brix in preserved fruit: what do they measure…?

by Ignacio Lázaro / on September 13, 2017 / in Preserved fruit features
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Degrees Brix in preserved fruit, such as fruits in syrup, are always measured for food safety.Degrees Brix in preserved fruit measure its sugar content. Brix is the unit of measure that food industry usually takes for food and beverages such as wine, preserved fruit, juices and soft drinks. But it is also a scale to measure the sugar content of fruits in the market (their degree of ripeness)  or even in fresh fruit that has not yet been collected.

The aim of measuring degrees Brix in preserved fruit and fresh fruit is obviously quite different. In this article, we will focus on the role that sugar content and degrees Brix have in preserved fruit.

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Origin of candied fruits

Origin of candied fruits and fruit jam along the centuries

by Alfonso Lázaro / on August 10, 2017 / in Lazaya's history
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The origin of candied fruits is uncertain: ancient merchants made the best of their stock preserving citrus fruit this way.The origin of candied fruits and fruit jam is very old, and as curious as the history of preserved food, dating back to the Paleolithic. Finding new ways to preserve food in order to avoid it being spoiled was a huge evolutionary step ahead for Mankind, as it allowed prehistoric men to survive in periods of scarcity and also to devote time to other activities apart from the mere search of fresh food.
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New website fot the best preserved fruit

The best preserved fruit in the world

by marketing / on June 12, 2017 / in Corporate
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Best preserved fruit websiteWe are pleased to present you the best preserved fruit website in the world, in line with the exceptional quality of our fruit products.

Here you can find the widest range of preserved fruits arranged in types of product (candied fruit, fruits in syrup, fruit in alcohol, fruit jam and jelly fruits, fruit in SO2…), with all their features and technical data (availability, size, packaging options…).
Continue reading…