Culinary trends explore seasonal fruit recipes and freeze-drying

Seasonal culinary trends highlight different methods of fruit preparation and preservation. In the Allgäu region, recipes for plums and Zwetschgen are popular, with distinctions made between the two. While plums are typically larger, round, and suitable for compotes, Zwetschgen are smaller, oval, darker, and have a firmer, sweeter-sour flesh better suited for baking.

Concurrently, freeze-drying has emerged as a significant food trend. This process involves shock-freezing fruit at temperatures between minus 30 and minus 50 degrees Celsius, followed by vacuum drying to remove 85 to 90 percent of water content. While this method preserves nutrients, color, and aroma more effectively than other drying methods, it is characterized by high energy consumption, expensive equipment, and higher consumer costs. Because water is removed, nutrients and sugars become up to ten times more concentrated in the dried product.