Modern technologies are nothing more than a continuation of man's long-standing aspirations to comprehend the laws of nature and use them for his own benefit. For generations, people have been looking for ways to preserve the fruits of the harvest - for the long winter months. Trade, travel, climate change made this task increasingly urgent.
🤔How did they cope with this task before?
Our ancestors noticed that in the cool shade of caves, under stones, in mountain streams or deep cellars, fruits ripen more slowly, and sometimes remain fresh almost until spring. But this was not enough. Man, not wanting to lose what nature gave him, looked for new ways to prolong the life of fruits.
To protect fruits from spoilage, they covered them with sand, moss, straw, creating a natural barrier from heat and cold. In clay storage facilities, simple and wise, fruits were wiped dry, placed in pots, hermetically sealed and buried in the ground. Clay, like a guard, preserved both juiciness and purity, preventing harmful microorganisms from spoiling the supplies. They also used a thin layer of wax - the fruits were wrapped in invisible armor, which reliably sealed their freshness.
Some fruits were specially dried - in the sun, in ovens, in the shade of wind-blown barns. Fruits dried in this way retained their benefits and taste, becoming a real delicacy available at any time of the year. And in the northern regions, where winter frosts were especially severe, fruits were frozen right on the street, creating a semblance of natural glaciers.
But perhaps the most amazing method is fermentation. Our ancestors knew that time can not only destroy, but also transform. Fruits were fermented, infused in honey, dipped in syrups and hung in dark pantries, allowing nature itself to prolong their life.
And so, century after century, humanity has sought ways to preserve the gifts of nature, learning from the Earth itself. Each method — whether it was cooling, drying, fermentation or sealing in clay — was not just a practical solution, but a true art, a reflection of wisdom and respect for food.
Today, with access to technology, we sometimes forget how carefully and reverently our ancestors treated each fruit, striving to prolong its life without compromising its benefits and taste. But, as then, the essence remains unchanged, and real wealth is whole, living fruits, carrying the power of the sun and the generosity of nature.
Author: Maria Koropetskaya and Urban Fruitarian
🤔How did they cope with this task before?
Our ancestors noticed that in the cool shade of caves, under stones, in mountain streams or deep cellars, fruits ripen more slowly, and sometimes remain fresh almost until spring. But this was not enough. Man, not wanting to lose what nature gave him, looked for new ways to prolong the life of fruits.
To protect fruits from spoilage, they covered them with sand, moss, straw, creating a natural barrier from heat and cold. In clay storage facilities, simple and wise, fruits were wiped dry, placed in pots, hermetically sealed and buried in the ground. Clay, like a guard, preserved both juiciness and purity, preventing harmful microorganisms from spoiling the supplies. They also used a thin layer of wax - the fruits were wrapped in invisible armor, which reliably sealed their freshness.
Some fruits were specially dried - in the sun, in ovens, in the shade of wind-blown barns. Fruits dried in this way retained their benefits and taste, becoming a real delicacy available at any time of the year. And in the northern regions, where winter frosts were especially severe, fruits were frozen right on the street, creating a semblance of natural glaciers.
But perhaps the most amazing method is fermentation. Our ancestors knew that time can not only destroy, but also transform. Fruits were fermented, infused in honey, dipped in syrups and hung in dark pantries, allowing nature itself to prolong their life.
And so, century after century, humanity has sought ways to preserve the gifts of nature, learning from the Earth itself. Each method — whether it was cooling, drying, fermentation or sealing in clay — was not just a practical solution, but a true art, a reflection of wisdom and respect for food.
Today, with access to technology, we sometimes forget how carefully and reverently our ancestors treated each fruit, striving to prolong its life without compromising its benefits and taste. But, as then, the essence remains unchanged, and real wealth is whole, living fruits, carrying the power of the sun and the generosity of nature.
Author: Maria Koropetskaya and Urban Fruitarian