Preserved Fruits Blog

Candied fruits in Christmas desserts: a worldwide tradition

by Alfonso Lázaro / on December 1, 2017 / in Lazaya's history

(5 votes, average: 4.60 out of 5)

Roscon de Reyes is a typical Christmas dessert of Spain

The presence of candied fruits in Christmas cakes and desserts is common to the traditional gastronomy of many countries. Spanish “Roscón de Reyes”, Portuguese “Bolo Rei”, Italian “Panettone”, British Christmas Cake and German “Stollen” are all delicious Christmas sweets that incorporate candied fruits. They are irreplaceable in Christmas and each country of Christian tradition has its won one…!

Natural colour glace cherries: pros and cons

by Ignacio Lázaro / on October 30, 2017 / in Food quality and safety

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Natural colour glace cherries are perfect for those who love sweets but no additives.

Natural colour glace cherries are triggering a growing demand, due to the increasing concern on healthy nutrition in many countries.
Colour dye is a key feature of food that may enhance its attractiveness and thus, achieve a huge impact in purchasing decisions. But more and more sectors of society demand natural and healthy food, with less artificial colours and, broadly speaking, an additives free label.

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

by Jesús Lázaro / on October 13, 2017 / in Lazaya's history

(4 votes, average: 4.75 out of 5)

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 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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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 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 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.