Preserving stone fruit or berry fruit in dilute ethanol, fruit juice and cane sugar solution

摘要

#$%^&*AU2015100747A420150709.pdf#####ABSTRACT. A method for preserving stone fruit such as cherries in which the cleaned fruit is immersed in 40% ethanol for a period of 1-4 weeks. The fluid is then decanted, sugar is added, and the ethanol concentration is adjusted to 20%. The fruit is then stored in the 20% ethanol/sugar solution for a further six weeks prior to consumption.