NOVELTY - Preparing biological preserved fruit involves selecting fruit, which is mature, well developed, medium sized and damage free. The fruit is mature peach (7-8), which is mixed with Cryptococcus yeast having density of 5x 108 colony forming units/ml and 20 mu l/L garlic oil. The obtained mixture is soaked in biological anti-staling agent for 2 minutes. Peach is immersed or sprayed with herbal compound. The herbal compound contains 1% starch, 1% chitosan, 1% glycerol, 3% polyvinyl alcohol, 0.02% monoglycerides, 2% leaves extract, 0.5% galangal extract and 1.5% white moss bark liquid.    USE - Method for preparing biological preserved fruit (claimed).    ADVANTAGE - The method enables to prepare biological preserved fruit that is safe, eco-friendly and suitable for large-scale production in simple manner using simple and recyclable plastic wrapper.    DETAILED DESCRIPTION - Preparing biological preserved fruit involves selecting fruit, which is mature, well developed, medium sized and damage free. The fruit is mature peach (7-8), which is mixed with Cryptococcus yeast having density of 5x 108 colony forming units/ml and 20 mu l/L garlic oil. The obtained mixture is soaked in biological anti-staling agent for 2 minutes. Peach is immersed or sprayed with herbal compound. The herbal compound contains 1% starch, 1% chitosan, 1% glycerol, 3% polyvinyl alcohol, 0.02% monoglycerides, 2% leaves extract, 0.5% galangal extract and 1.5% white moss bark liquid. The herbal compound forms protective film on fruit surface. The paper with thermal insulation properties is selected. The calcium silicate powder is mixed with 1000ml oxidized starch solution, and coated evenly on ordinary wrapper, and then sprayed on filter paper to form continuous coating layer. The obtained filter paper is bonded to coated paper, and then placed in drying oven. The treated fruit is placed on paper, and loaded in foam mesh bag. The obtained material is placed at room temperature i.e. 28| three quarters degrees C.