{"id":660,"date":"2019-06-13T22:50:11","date_gmt":"2019-06-13T22:50:11","guid":{"rendered":"https:\/\/opentextbc.ca\/ingredients\/chapter\/fresh-fruit\/"},"modified":"2019-06-13T22:50:11","modified_gmt":"2019-06-13T22:50:11","slug":"fresh-fruit","status":"publish","type":"chapter","link":"https:\/\/opentextbc.ca\/ingredients\/chapter\/fresh-fruit\/","title":{"raw":"Fresh Fruit","rendered":"Fresh Fruit"},"content":{"raw":"\nThe 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:\n<ul>\n\t<li>It requires more handling. Fruit such as kiwi and banana must be peeled and cut to size.<\/li>\n\t<li>It is prone to spoilage due to enzyme activity and moisture level.<\/li>\n<\/ul>\nFresh fruit is used as:\n<ul>\n\t<li>An ingredient (e.g., bananas or blueberries in cakes and muffins)<\/li>\n\t<li>A topping for fruit flans, tarts, and cakes<\/li>\n\t<li>A filling along with cream in jelly rolls, layer cakes, and mousse cakes<\/li>\n\t<li>In sauces or coulis to accompany cheesecakes or plated desserts<\/li>\n<\/ul>\nHere are some tips when using fresh fruit:\n<ul>\n\t<li>Certain fruits such as pineapple have enzymes that counteract gelatin setting.<\/li>\n\t<li>Fresh fruit oxidizes and changes colour when exposed to air. Peeled apples may be immersed in slightly acidified water&nbsp;(lemon juice) to prevent this. Prolonged soaking leaches out nutrients.<\/li>\n\t<li>Some fruit is better broken into small pieces or pur\u00e9ed to minimize browning in baked products. Bananas fall into this category.<\/li>\n\t<li>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.<\/li>\n\t<li>When used as a topping on flans and tarts, fresh fruit is usually glazed thinly to prevent oxidation and impart a brilliant shine.<\/li>\n<\/ul>\n","rendered":"<p>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:<\/p>\n<ul>\n<li>It requires more handling. Fruit such as kiwi and banana must be peeled and cut to size.<\/li>\n<li>It is prone to spoilage due to enzyme activity and moisture level.<\/li>\n<\/ul>\n<p>Fresh fruit is used as:<\/p>\n<ul>\n<li>An ingredient (e.g., bananas or blueberries in cakes and muffins)<\/li>\n<li>A topping for fruit flans, tarts, and cakes<\/li>\n<li>A filling along with cream in jelly rolls, layer cakes, and mousse cakes<\/li>\n<li>In sauces or coulis to accompany cheesecakes or plated desserts<\/li>\n<\/ul>\n<p>Here are some tips when using fresh fruit:<\/p>\n<ul>\n<li>Certain fruits such as pineapple have enzymes that counteract gelatin setting.<\/li>\n<li>Fresh fruit oxidizes and changes colour when exposed to air. Peeled apples may be immersed in slightly acidified water&nbsp;(lemon juice) to prevent this. Prolonged soaking leaches out nutrients.<\/li>\n<li>Some fruit is better broken into small pieces or pur\u00e9ed to minimize browning in baked products. Bananas fall into this category.<\/li>\n<li>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.<\/li>\n<li>When used as a topping on flans and tarts, fresh fruit is usually glazed thinly to prevent oxidation and impart a brilliant shine.<\/li>\n<\/ul>\n","protected":false},"author":123,"menu_order":1,"template":"","meta":{"pb_show_title":"on","pb_short_title":"","pb_subtitle":"","pb_authors":[],"pb_section_license":""},"chapter-type":[],"contributor":[],"license":[],"class_list":["post-660","chapter","type-chapter","status-publish","hentry"],"part":658,"_links":{"self":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/660","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters"}],"about":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/types\/chapter"}],"author":[{"embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/users\/123"}],"version-history":[{"count":0,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/660\/revisions"}],"part":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/parts\/658"}],"metadata":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapters\/660\/metadata\/"}],"wp:attachment":[{"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/media?parent=660"}],"wp:term":[{"taxonomy":"chapter-type","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/pressbooks\/v2\/chapter-type?post=660"},{"taxonomy":"contributor","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/contributor?post=660"},{"taxonomy":"license","embeddable":true,"href":"https:\/\/opentextbc.ca\/ingredients\/wp-json\/wp\/v2\/license?post=660"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}