How did fruit transported from colonies to the capitals during the colonial era stay fresh enough during shipping trips lasting months at sea?

Question

You often hear in history how fruits such as pineapples and bananas (seen as an exotic foreign produce in places such as Britain) were transported back to the country for people, often wealthy or influential, to try. How did such fruits last the months long voyages from colonies back to the empire’s capital without modern day refrigeration/freezing?

In: 7801

Answer 1

very uncommon during the 1700s, it would be grown in hothouse (greenhouses basically) from seed or wrapped unripen in stem wraps made from leaves. (like banana leaves).

Later on it was a mix of salt an large blocks of ice which take a long time to melt, inside sealed hulls on ships.

And finnslt commercial refrigerstion was commercially adopted by the late 1800s.