Cooking with fruit is a centuries old tradition that has inspired many delightful dinners and fantastic recipes. This article imparts knowledge of how to cook different fruit and which fruit will fuse best with which recipes.
Generally speaking it is better not to boil the fruit to death, simmering fruit allows it to retain most of its texture and flavor and will provide a much more tasty end product. A huge variety of recipes that include fruit tend to be desserts because of the sweet flavor of fruit, although in many different cuisines it is also used in many savory recipes. If the fruit being used is very soft, or is a peach or a nectarine just warm them slightly in a boiling pan of water. Pears are another winner when cooked and poaching is a great way to get the best out of pears. Great recipes have made their name in history from many different fruits. A favorite dessert from the United Kingdom is apple and blackberry crumble, one of the oldest country recipes but a very delicious dish that uses the local fruits and produce of the country. The sugary crumbly topping with some added melted caramel complements the tangy fruit being used in this recipe. Many cultural influences in the United Kingdom has led to many different variants, with slightly different spice and sweetening.
One of the most tasty recipes is very simple but effective, Banana fruit cake is absolutely fantastic. It is very moist and should be incredibly soft whilst having a rich taste and texture to it. Bananas can also be used in a variety of recipes, for instance they can be seasoned with fiery chilli and fried in oil creating a sweet and spicy culinary experience. France has long been known to fuse fruit with savory recipes, combining strong French brie cheese with a cranberry sauce is a favorite French cuisine. Wensleydale cheese from England is a milder cheese but is infused with delicious cranberries and raspberries. Overall fruit is very versatile and has endless possibilities in cooking and perseverance ultimately pays off.