Which fruits can ruin what in your dessert?

It's difficult to give a definitive answer to "what fruits can ruin what in your dessert" because it depends entirely on the type of dessert and the specific fruit.

Here's a breakdown of how different fruits can impact desserts:

Fruits that can impact texture:

* Watery fruits: Fruits like watermelon, cantaloupe, and pineapple can make cakes, custards, and puddings overly wet and soggy.

* Fruits with high pectin content: Fruits like apples, pears, and plums can make jams and jellies too thick and syrupy.

* Fruits with high acidity: Fruits like lemons, limes, and berries can curdle milk-based desserts like panna cotta or cheesecake.

Fruits that can impact flavor:

* Strong-flavored fruits: Fruits like grapefruit, passionfruit, and elderflower can overpower delicate flavors in cakes, mousse, or custards.

* Fruits with high acidity: Fruits like lemons and limes can create a tartness that might not be desired in all desserts.

* Fruits with high sugar content: Fruits like mangoes, bananas, and dates can make desserts overly sweet.

Some general advice:

* Consider the sweetness level of the fruit. If your dessert is already sweet, you may want to choose a fruit that is less sweet or more tart.

* Consider the acidity level of the fruit. If you are using a milk-based dessert, you may want to choose a fruit that is not too acidic.

* Consider the texture of the fruit. If you are using a cake or custard, you may want to choose a fruit that will not make the dessert too wet.

Ultimately, the best way to determine if a fruit will ruin your dessert is to experiment and see what works best for you.