This is most commonly done by drying, or by making jam, just before they are fully ripe. Dried fruits are more nourishing, but less digestible. Of these mention may be made of currants and citrons; figs, prunes, raisins, sultanas, and dates contain much nourishment; all are preserved in their own sugar (glucose).

Evaporated apples, pears, peaches are preserved by the evaporation of the excess of water which they contain.

When dried fruits have become too hard they can be softened by pouring boiling-water over them and allowing them to soak for a few hours. Stewed fruits are much used; the cooking sterilises and softens the fruit.

Fruits are made into jams and jellies. The fruit is boiled with equal weight of sugar in the making of jams, and in the making of jellies 14 oz. to I lb. are allowed for each pint of juice. If the cooking is carried out successfully the jelly and jam should stiffen from the pectose present. These conserves are good for children, satisfying the natural craving of children for sweets. They are wholesome, and their flavour may encourage the eating of more nutritious but less agreeable flavoured food, such as rice, semolina, etc.

Fruit syrups are made with about half as much sugar as fruit juice.

Fruit soups are common in Germany, and are prescribed in fevers when there is no diarrhcea. Bauer recommends soups " made by boiling fresh or dried fruits with water, with or without sugar, lemon peel, and freed from all solid residue by pressure".

When fruits are exposed to the sun and to considerable changes in temperature, they are liable to decompose and undergo fermentative changes which make them injurious to health. Insufficiently ripe, or over-ripe, soft, decomposing fruits are certain to cause diarrhcea, colicky pains, cramp, and sometimes nausea and vomiting. Gastritis may be induced in young people by indulgence in unripe apples, pears, cherries. This condition is best treated by a dose of castor oil to remove the irritating matter in the intestines.