fruit Archives - Food Crumbles

Understanding Food Ingredients

The power of lemons – Lemon science

After reading Salt, Fat, Acid, Heat I became a lot more aware of the importance of acid in food. Not just in a lemon meringue tart (even though those are delicious), in lemon bars or as a drizzle over a salad. Instead...

June 1, 2019

6 min read

Understanding Food Ingredients

Why to use orange zest (instead of juice)

If you want to bake something with an orange flavour, recipes will more often than not, not use orange juice. Instead, you will use orange zest (or both). But why is that the case? That orange zest is actually packed...

February 16, 2019

7 min read

Understanding Food Ingredients

Cranberry science & Why cranberries make a great jam

Every year, around the American Thanksgiving holiday, the internet seems to be full of cranberries again. We’ve looked at these native to North America fruits before, when using a flavour pairing tool to determine...

November 13, 2018

4 min read

two apple ciders with green tea and plum

How Food is Made

How (alcoholic) apple cider is made

As a people we seem to have managed to make alcoholic drinks from just about all of our produce. Grains can be transformed into beer, or spirits such as whiskey. Grapes are transformed into wine and apples, yes, you...

March 23, 2019

9 min read

fresh fruits on the cheesecak, ready for the last bake

Food Chemistry Basics

Colours in fruits & vegetables

Have you ever noticed how fruits and vegetables have a wide variety of colours? The spectrum goes from orange to purple to green to bright red. It’s amazing how nature has developed all these bright and beautiful...

February 26, 2019

9 min read

freshly harvested carrots, crinky and wobbly

Understanding Food Ingredients

Vegetable and fruit texture – On turgor and plant cells

Poached pears are soft and juicy, whereas a ripe fresh pear has a nice crunch to it. Raw carrots crunch and you need a firm bite to break a bit of, but, the carrots which have been boiling in your soup for more than an...

May 28, 2018

10 min read

How Food is Made

Candied cherries – Science of preserving cherries

You can find these bright red, slightly translucent fruits on top of cocktails, or topping off your refreshing sundae. The British also like to put them on top of their cakes. I’m talking about glacé or candied...

August 1, 2019

10 min read

Ripening of fruits & vegetables – On Ethylene and (non)-Climacteric

Should you buy a banana ripe or unripe? And what about strawberries? Or pineapple, avocado, green beans or Brussels sprouts? Your first reaction might be that it depends. It can depend on when you’ll be eating it...

May 20, 2018

6 min read

Science of flavour pairing – Cranberry, brie & walnut appetizer

Anyone who’s developed a new recipe, which can be as simple as throwing some ingredients in a wok, will know that one of the tricks of a good recipe is the flavour combinations you make. Red cabbage works well...

August 12, 2018

8 min read

Food Chemistry Basics

Enzymatic browning, polyphenol oxidase & Bananas

Once you’ve peeled your banana, you’d better eat it. If you forget about it and return a few hours later it will have turned an unappetizing brown. Same goes for leaving an unpeeled banana on your counter...

May 20, 2018

9 min read

Tag - fruit

The power of lemons – Lemon science

Why to use orange zest (instead of juice)

Cranberry science & Why cranberries make a great jam

How (alcoholic) apple cider is made

Colours in fruits & vegetables

Vegetable and fruit texture – On turgor and plant cells

Candied cherries – Science of preserving cherries

Ripening of fruits & vegetables – On Ethylene and (non)-Climacteric

Science of flavour pairing – Cranberry, brie & walnut appetizer

Enzymatic browning, polyphenol oxidase & Bananas

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Tag - fruit

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