94 Fresh Fruit

The wide range of taste and colour makes fresh fruit appealing. What is more irresistible than a fresh strawberry tart? However, fresh fruit has its disadvantages:

  • It requires more handling. Fruit such as kiwi and banana must be peeled and cut to size.
  • It is prone to spoilage due to enzyme activity and moisture level.

Fresh fruit is used as:

  • An ingredient (e.g., bananas or blueberries in cakes and muffins)
  • A topping for fruit flans, tarts, and cakes
  • A filling along with cream in jelly rolls, layer cakes, and mousse cakes
  • In sauces or coulis to accompany cheesecakes or plated desserts

Here are some tips when using fresh fruit:

  • Certain fruits such as pineapple have enzymes that counteract gelatin setting.
  • Fresh fruit oxidizes and changes colour when exposed to air. Peeled apples may be immersed in slightly acidified water (lemon juice) to prevent this. Prolonged soaking leaches out nutrients.
  • Some fruit is better broken into small pieces or puréed to minimize browning in baked products. Bananas fall into this category.
  • Excess fruit, even bananas, can be frozen. In the case of bananas, freeze them in the skin, defrost and use in banana muffins or cakes; there will be some discoloration but not objectionably so in this type of product.
  • When used as a topping on flans and tarts, fresh fruit is usually glazed thinly to prevent oxidation and impart a brilliant shine.


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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