Collection: DRIED FRUITS AND PEELS

Valvasor wrote about drying fruit in the Glory of the Duchy of Carniola in 1689. During abundant harvests, it was processed in all possible ways: it was dried in various ways, fruit spirits were cooked, processed into homemade vinegars, and later compotes and jams were made.

Dried fruit was nibbled on long winter evenings, it was a school lunch, or a gift at St. Nicholas' Day.

Today, home-made dried fruit is a delicacy that reflects a positive attitude towards life, nature and everything it gives us.