Blanching fruit can seem strange— why would someone want to submerge a perfectly crisp apple in bubbling hot water? But blanching is actually a very useful technique, derived from French cooking. It can loosen the skin or negate the active enzymes. It is also quite simple!
Things You'll Need
- * Pan or pot
- * Cold water
- * Fruit (such as apples, peaches or tomatoes)
How to Blanch Fruit
First, fill a pot or pan with cold, clean water, and turn on the heat on your stove on low to medium. You want to have the water come to a slow, gradual boil.
While the water is boiling, wash any of the fruit you are using. Trim the stems and leaves as well.
Once the water has reached a boil, drop the fruit into the water, and let boil, uncovered, for 1 to 2 minutes. This has happens quickly so keep an eye on the time!
Immediately remove from heat and drain; rinse the food in cold water.
Tips & Warnings
- * It is a good rule of thumb to use at least 1 gallon of water for each pound of fruit.
- *It is very important that you do not overcook the fruit, and that you immediately submerge the fruit in cold water after the alloted time, as this stops the cooking process.
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