From holiday pies to seasonal sweet treats, fruit plays an important role in making popular desserts. But, when working with fruit, you have to deal with issues that arise, such as dealing with juicy apples or working with frozen berries. Home remedies for fruit desserts can help you make the most out of your favorite recipes.
Table of Contents
- Fruit Desserts Home Remedies
- a) Ice Cube Tray:
- b) Heated Oranges:
- c) Remove from Refrigerator:
- d) Microwave:
- e) A Little Time:
- f) Palm Rolling:
- g) Use the Right Pan:
- h) Aluminum Foil:
- i) Potato Starch:
- j) Toothpick:
- k) Fruit Rind:
- l) Tapioca:
- m) Bottom Oven Rack:
- n) Cut Thin Fruit Slices:
- o) Silver Fork:
- p) Flour:
- q) Marshmallows:
- r) Dusted Pie Pan:
- s) Sugar:
- t) Egg White:
- u) Cornstarch:
- v) A ‘Y’-Shaped Slice:
- w) Salt:
- x) Drinking Straw:
Fruit Desserts Home Remedies
Sometimes, you need a quick fix for common pie problems, such as making sure fruit fillings don’t become runny in the oven. Other instances, you just want the easiest way to peel or juice a lemon. Below you find an assortment of home remedies for fruit desserts that are sure to come in handy in the kitchen:
a) Ice Cube Tray:
You can store fresh lemon juice in the refrigerator for about one week, but if you have a large amount to preserve, pour into ice cube trays and freeze for later use.
b) Heated Oranges:
To make it easier to peel an orange, slightly heat the fruit for three or four minutes before peeling, and you increase your chances of getting the skin off in one piece.
c) Remove from Refrigerator:
Before squeezing your fruits to get juice, let your lemons, limes and oranges reach room temperature.
Putting fruit in the microwave for a couple of seconds before squeezing can help you extract more juice – just make sure not to overdo it or you’ll end up with boiled juice. Heating lemons before using can produce two times the quantity of juice.
e) A Little Time:
Do not freeze a fruitcake right away. If you let it age for at least three to four weeks, the flavor will build up in the dessert.
f) Palm Rolling:
To get the most out of your juiced fruits, roll a lemon, lime, or orange around on the countertop a couple of times before squeezing.
g) Use the Right Pan:
To get the best results when baking fruit dishes, use a glass or dull-metal pie pan. Shiny or disposable aluminum pans actually reflect heat and prevent crusts from browning. Using a dark-colored pan also causes crusts to brown too much.
h) Aluminum Foil:
To avoid baked edges from getting overly cooked, cover with foil after the first 15 minutes of baking. Cut a hole in the center of a 12-inch square piece of foil. The hole should match the size of your pie (excluding the crust). Gently fold over the ‘ring’ around the crust’s edge after fitting over the middle of the pie. The foil will protect your crust from burning. You can also use the foil trick at the start of cooking, and remove during the last 15 minutes of baking.
i) Potato Starch:
When you wish to thicken fruit pie juices without compromising the taste or appearance, use potato starch in the recipe instead of cornstarch.
If you are only in need of a few drops of juice, use a toothpick to pierce the skin. This will allow you to squeeze out the small amount without wasting an entire fruit. When storing the fruit, reinsert the toothpick and place in a plastic bag in the refrigerator.
k) Fruit Rind:
To add a nice flavor to a cake and prevent it from becoming stale, add the grated rind of an orange or lemon to the batter.
To avoid runny fruit pies when working with high-acid fruits, substitute cornstarch with tapioca to thicken ingredients, such as cherry filling.
m) Bottom Oven Rack:
It is best to bake certain pies made with juicy fruits directly on the floor of the oven to make sure the bottom crust is crispy. This is a common concern for pies made with nectarines, raspberries and peaches.
n) Cut Thin Fruit Slices:
If you cut apples for a pie into thin slices, the size will avoid the air space that can develop with thick slices. Layer the slices well, as the extra air can create an unwanted gap between the fruit and crust .
o) Silver Fork:
When baking apples, prevent cracks by pricking them in several places with a silver fork before putting them in the oven.
Fruits can settle at the bottom of a rich fruit cake, which is not a pretty sight for the baker. Prevent this by shaking the fruit in a bit of flour and adding to the mixture at the last minute.
Adding marshmallows on the bottom of a pumpkin pie crust, and then covering with the filling creates a tasty topping. The marshmallows will rise to the top.
r) Dusted Pie Pan:
If you dust your pie pan with flour before lining with dough, you can prevent a fruit pie from sticking after it has been baked.
Tame the juiciness of peaches in pies by adding a couple extra tablespoon of sugar before making the filling. The flavor will not only intensify, but you can rid about ½ cup of excess juice in the process. The result is a pie that is firm yet supple.
t) Egg White:
Prevent a soggy crust in an unbaked pie shell of a fruit pie by brushing a thin coating of egg white. An egg wash is also a good way to glaze the tops of lattice apple pies. Brush over the surface of your pastries or pie crust using a pastry brush to create a shiny appearance, crispier crust, and aid in browning of fruit pies .
You can add one tablespoon of cornstarch to the sugar when making meringue for pies to avoid weeping of the pie. Cornstarch is an overall thickening agent for pies that helps create a smooth texture for fruit pies. It also does not thin out when you reheat a slice of pie.
v) A ‘Y’-Shaped Slice:
Want to cut your fruit pie into five equal slices? Cut a ‘Y’ into your pie, and then slice the two larger pieces in half.
Prevent the fumes that can emerge from the juice of a bubbling pie by sprinkling a little salt on the fruit juice.
x) Drinking Straw:
Insert drinking straws that you have cut into short pieces into the slits of your fruit pie crust to allow venting.