After reading this recipe from the Paleo Diet I pose a question? Sometimes I put some fruit into the Vita-Mix (This is a blender that will grind up frozen fruit!) and puree it, then add some water or not. I drink some and put some into the fridge. Later the refrigerated portion has jelled. It does not seem to spoil in a day or two. However the same fruit spoils very quickly if even bruised a little. Or Raspberries and others will mold overnight; But included in a mix, I have never pureed a single fruit it tastes fine a day or two later, while the berries would taste spoiled. Is it a mix of fruits? That keeps it from spoiling? Remember this is not cooked. Is it the puree process- the mixer is powerful. I may have used the same ingredients as in the recipe below,at times, but never add juice always just fruit. Sometimes I buy a box of Peaches when they are at the summer low price, bring them home and let them ripen to perfection - then freeze them. That way we have perfectly ripe peaches in the winter. Yes there are sugar free frozen peaches in the market, but they did not let them get very ripe. In my foraging childhood I only ate superbly ripe fruit. Now I live in the high cool desert of Wyoming and love the super clean air, the hunting and fishing (we eat plankton fed trout and salmon all summer) but except for September when a few farm marketers come to town our fruit comes from one of three markets. Below is the entry that caused my question? Fruit Cantaloupe Soup with Blueberries -------------------------------- 1 ripe peach, peeled, pitted and diced 1 cantaloupe, peeled, seeded and diced 1 cup apple juice juice of 1 lemon for garnish, fresh mint leaves and fresh blueberries Place peach and cantaloupe in a soup pot with apple juice. Cook over med. heat, covered, about 10 minutes. Remove from heat. Transfer to a food processor and puree until smooth. Stir in lemon juice, pour into a bowl and cover. Chill thoroughly before serving, about 2 hours. Serve garnished with fresh blueberries and mint leaves. Makes 4 servings. Adapted from: _Cooking the Whole Foods Way_ by Christina Pirello.