Cooking fruit at low temperatures is beneficial as it prevents the cells from completely breaking down as in traditional methods such as roasting or poaching. This means that the fruit is cooked but still holds its shape.

All fruit can be cooked sous vide but the cooking time and temperature need to be adjusted depending on the firmness of the fruit, for example, pineapple will take much longer to cook than peach. It is also important to bear in mind that fruit cooking times will vary according to the ripeness of the fruit. Use our guidelines below but be sure to check what you are cooking every 20 minutes to achieve the texture you require.