Baking with Fruits and Berries
- Jun 08, 2015
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Though the traditional phrase is “fruits and veggies,” we’re advocating “fruits and berries” to brighten up your baked goods. They work wonderfully well as flavor boosters, texture boosters and health boosters.
Fruit suggestions While there are the obvious—and oh-so-worthy—options of apples, cherries and peaches, you can also bake with fruits that are off the beaten path, if you will: pineapple, plums, apricots, prunes, raisins, oranges, and rhubarb (technically a vegetable, but used as a fruit in desserts). Try incorporating these colorful choices into muffins, mini loaves, bar cookies, crumb cake, shortcakes, cupcakes, crumb bars and tea cakes.
Berry suggestions Strawberries and blueberries shine in the berry category, but don’t forget raspberries, cranberries and blackberries. All work well in berry puffs, berry crisps, mini tarts or tartlets, and berry crumbles.
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