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Preserved: Fruit

By Darra Goldstein, Richard Martin, Cortney Burns

Fruit is by its nature ephemeral, making preserving it something of a necessity. Most often this leads to jams and jellies, but what about the less expected outcomes of fruit preserving, ones that create a dynamic interplay of sweet and spicy, or sweet or bright? Preserved: Fruit offers a new template for fruit preserving with recipes for the Mexican chile sauce Chamoy, to drape over ripe mangoes; pickled green strawberries adding a pop of bright acidity to cheese plates; and a pomegranate molasses to drizzle over grilled meats. For those inclined towards uncomplicated sweetness, there is the classic brandy soaked Tutti Frutti to spoon over ice cream (or bake into a cake), and the delicately fragranced cherry and rose petal jam.


Packed with history, kitchen inspiration, and unabashedly delicious recipes—all gorgeously photographed—Preserved: Fruit is your guide to new culinary adventures.

Preserved: Fruit



    2724 NE ALBERTA STREET, Portland,Oregon 

    503.575.2866 -

    OPEN Thursday-Monday 12-6pm 


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    Vivienne is Portland's independent, woman-owned cookbook store.


    We're also a wine bar, we do book and kitchenware consignment, we host cookbook classes, book talks, private parties, and more.

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