There is a fruit equivalent to sourdough, a countertop jar of fruit that was fermenting in place and we had to add new fruit periodically to the mix. It was probably in the late 60s that my Mom had a tightly lidded glass canister with the fruit. What was that called and how do you get it started? I'm willing to bet someone here has had or made that mix before. And was the fruit fresh or cooked before adding?