This information does not appear to be available online, but what can be explained is that fruit changes just like vegetables change when they are being cooked.
Baking fruit is more common than you might think. Ever had a baked apple at Christmas? Ever had a pear cake? Baking fruit happens all the time when it comes to cooking sweet things, and you will notice a rather extensive change in the fruit by the time it has come out of the oven. The apple will be much smaller in size and its appearance will be much different. Simply, the fruit will have lost most of its moisture when it was baked in the oven.
The skin and the fruit alike both contain a lot of moisture when they are ripe. They are juicy to eat and appear incredibly plump. Once they are subject to heat, the moisture starts to evaporate. This means that the fruit loses its water and becomes a lot drier to eat. When it comes to baking apples, you can either wrap them in tin foil to ensure that not all of the water escapes (and your apple doesn't become a dry mess), or you can simply cook it for the perfect amount of time. Cooking it for a precise amount of time simply means that the apple will not lose too much moisture and will still be a pleasure to eat.
When it comes to cakes, you don't have to worry all that often about losing too much moisture in the cake. Oftentimes, you will use dried fruits in a cake anyway. It's a simple matter of ensuring that the cake tastes great, so choose whatever kind of fruit you want. If you use fresh fruit, you don't have to be too worried about the fruit moisture given that it will be surrounded by cake and other ingredients. The water will simply struggle to get out of the fruit in the first place.
- Baking
Baking fruit is more common than you might think. Ever had a baked apple at Christmas? Ever had a pear cake? Baking fruit happens all the time when it comes to cooking sweet things, and you will notice a rather extensive change in the fruit by the time it has come out of the oven. The apple will be much smaller in size and its appearance will be much different. Simply, the fruit will have lost most of its moisture when it was baked in the oven.
The skin and the fruit alike both contain a lot of moisture when they are ripe. They are juicy to eat and appear incredibly plump. Once they are subject to heat, the moisture starts to evaporate. This means that the fruit loses its water and becomes a lot drier to eat. When it comes to baking apples, you can either wrap them in tin foil to ensure that not all of the water escapes (and your apple doesn't become a dry mess), or you can simply cook it for the perfect amount of time. Cooking it for a precise amount of time simply means that the apple will not lose too much moisture and will still be a pleasure to eat.
- What about cake?
When it comes to cakes, you don't have to worry all that often about losing too much moisture in the cake. Oftentimes, you will use dried fruits in a cake anyway. It's a simple matter of ensuring that the cake tastes great, so choose whatever kind of fruit you want. If you use fresh fruit, you don't have to be too worried about the fruit moisture given that it will be surrounded by cake and other ingredients. The water will simply struggle to get out of the fruit in the first place.
