Fruit

Lemons and Oranges

Grated lemon peel, and occasionally orange peel, are very important elements in Germany baking. A difficulty with fresh oranges and sometimes lemons, is that the peels are often artificially colored. The best you can do is to look at the ingredients carefully before buying and avoid oranges which appear unnaturally bright in color or have a peculiar unpleasant smell (lemons sometimes have this smell too).

Since the Germans use so much grated and candied citrus peel, their markets offer two different kinds of fruit: treated fruit for juicing and eating and untreated (a little more expensive) for use in baking. Try to find naturally colored fruit and, of course, always use real lemon or orange juice if a recipe calls for it.

Apples

For German apple desserts you need a crisp, tart apple whose flavor can survive being baked. Many apples, such as Red or Golden Delicious, are fine eating apples but they do not have a strong apple flavor. The result can be a lacklustre pastry. The best thing is to experiment with what is available in your area.

To prepare apples, peel, core and quarter medium-sized apples. If the apples are large, cut them into eighths. Score each piece of apple with three long, shallow slits down the curve. This gives your cake or tart the authentic look.

Toss the sliced apples with lemon juice so they will not discolor. If they are very juicy let them stand for awhile to give up some of their juice.

Raisins and Currants

Raisins. When a recipe calls for raisins, use the seedless type.

Sultanas. These raisins are produced from a yellow seedless grape. If you cannot find them under this name, use the so-called Golden Seedless raisins available in most markets.

Currants. The word originally referred to a small seedless grape and its resulting raisin, which was brought into Europe from Greece. In fact, “currant” is a corruption of “Corinth.”

To pump raisins and currants, place them in boiling water for one or two minutes. You will see the flesh puffing up. Drain in a colander and dry them in a towel before using.