Do y'all remember my "uglifying strawberry slices"? I decided to have a strawberry slice throwdown. Which would be the better treatment? Berry sugar (superfine or bar sugar in the U.S.) or lemon juice? (I'm still searching for Fruit-Fresh, which I cannot find for the life of me in the NYC markets. Fruit-Fresh, where are youuuu?)
I used the slicer that Lyndsay from Sweet Cuppin Cakes sent me and then divided the pile into two: lemon juiced vs. sugared.
(Note the little strawberry huller? I love it!)
At the end of my test (about 40 minutes), the sugared strawberries were somewhat liquidated and throwing up their fruit juice. The lemon-coated versions held up much better.
I hope to try a new test with Fruit-Fresh vs. lemon juice. But first, I must get some Fruit-Fresh! I asked my two local cooking supply store to order me some, but no one has been able to get this stuff. What's going on??
The current winner: lemon-juiced berry slices.
All photos by Stacie Joy.
I used the slicer that Lyndsay from Sweet Cuppin Cakes sent me and then divided the pile into two: lemon juiced vs. sugared.
(Note the little strawberry huller? I love it!)
At the end of my test (about 40 minutes), the sugared strawberries were somewhat liquidated and throwing up their fruit juice. The lemon-coated versions held up much better.
I hope to try a new test with Fruit-Fresh vs. lemon juice. But first, I must get some Fruit-Fresh! I asked my two local cooking supply store to order me some, but no one has been able to get this stuff. What's going on??
The current winner: lemon-juiced berry slices.
All photos by Stacie Joy.
Comments
Summer going into fall when the canning jars and canning supplies make their appearance it's more common (or if your grocery is bigger they may have canning jars year round with the FruitFresh hidden next to them). I use a lot of it for dehydrating fruit and I generally stock up when I see it on the shelves.
@Gigi -- I dried the sliced strawberries off so they wouldn't be too lemony.