Sous Vide Guide to Fruit

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Sous Vide Guide to Fruit

84°C (183°F) is your magic number for most fruits as they contain pectin - the molecular ‘glue’ that holds the cells together, which only start to break down at 84°C (183°F).

However when creating your own fruit cocktails and dessert dishes, it is sometimes favourable to cook fruits at low temperatures as it prevents the cells from completely breaking down and to help the fruit keep its form whilst giving you the same superb flavour you get from the low and slow treatment.

Cooking fruits sous vide at a lower temperature also ensures they retain their bite (no more mushiness), with a stronger, sweeter and more concentrated natural flavour as it cooks in its own juice.

All fruit can be cooked sous vide but the cooking time and temperature need to be adjusted depending on the firmness of the fruit. It is also worth taking into consideration the fruits ripeness as this will also cause your cooking times to vary.

Did You Know?

  • A strawberry isn't an actual berry, but a banana is.
  • Apples, peaches and raspberries are all members of the rose family.
  • The colour Orange is named after the Orange fruit, but before that, it was called Geoluread (yellow-red).
  • Humans share 50% of their DNA with bananas.
Fruit Explained
Fruit Temperature Chart