Fruits
Fresh or canned fruit have different uses in the kitchen: they can be eaten raw, chopped and mixed together for fruit salad, cooked as a condiment or for garnishes.
The acidic sugars of the fruit contribute lots of different flavors to dishes depending on their various uses.
Citrus fruits that are going to be added to salads or compotes should be peeled, removing the white pith and seeds, as they give food a bitter taste.
The peel can be used in small amounts in certain stews, as it adds to the flavor and counteracts the sweetness of the fruit.
When using apples, bananas or pears, be aware that once peeled, contact with the air makes them turn dark in color. To avoid this, just submerge them in water with lemon juice or parsley.
To make preserves and jams make sure you use ripe fruit.
Classification
Stone fruits
Berries
Citrus
Pears
Apples
Grapes
Melons
Tropical fruits
Other fruits
Go to next chapter Stone fruits →