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Today, I would like to talk to you about a great recipe that you can easily prepare in your kitchen:
What should be done so that the fruits do not turn black? When making a fruit salad or fruit cake, darkening fruits is everyone's nightmare. But there are ways to slow this darkening. Jelly to prevent the fruits on the cake from darkening, and lemon juice for those on the fruit plate will help you.
You can use jelly so that the fruits on the cake do not darken. Your fruit in the fruitcake may darken when in contact with air. The jelly that prevents this is also frequently used in cakes in patisseries.
So, how is the jelly used to prevent the fruits from darkening? Here is the transparent jelly recipe…
- 1 glass of water
- 1 teaspoon of tapioca/cornstarch
- 1 teaspoon sugar
Add sugar to a glass of water and mix on low heat. After the sugars have melted, add the cornstarch. Stir constantly until the ingredients come to a boil. Be careful not to clump the starch.
When your boiling mixture reaches the consistency of jelly, leave it in the refrigerator for 15-20 minutes. Pour the cooled jelly over the fruits.
Tip: Do not leave them in contact with the air for a long time to prevent the fruits from darkening. Especially fruits such as bananas, apples, and pears darken in a short time and their taste may change. That's why you should prepare the fruit just before using it.
The fruits turn black after a certain time. You can prevent this with vitamin C. If you pour lemon on the darkened part of the fruit, its contact with oxygen will be cut off and the rate of blackening will slow down. So to prevent your fruits from darkening, you can soak them in lemon water.
If you don't like lemon, you can prevent darkening by applying orange.
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