Welcome to the Cake Decorators Q&A

When we use fresh fruits on a top of cake? What to do to retain their freshness and also to avoid them turning black / stale as in apple and loose their water for fruits like strawberries

Hello Baker06

Browning of apples is caused by oxidation of iron. Cutting into an apple breaks open some of the cells releasing the fluid that turns brown. Using a very sharp knife will minimise the browning. To prevent the fruit turning brown, it can be kept in water until required. Once out of water, to minimise browning in the short term, dust with ascorbic acid powder ( Linus vitimin C powder from the pharmacy). For longer term prevention, use a fruit glaze to seal the apple from oxygen (the air) slowing down deterioration.
See here for glaze recipe: http://www.dessarts.com/2015/01/how-to-glaze-a-fruit-tart.html

Strawberries will mould very quickly if you wash them. I normally ‘wash’ them very gently with a soft brush and a very little alcohol. Let the alcohol evaporate and gently further dry them wih a good absorbant kitchen tissue. Take care not to break the flesh of the berry as broken flesh will produce juice which will very quickly spoil the fruit. The glaze can also be used on the strawberries as a seal if you like.

Thanks a lot Made it with Love.. I couldnt finf Linus ( vitamin C powder and since it was sugar free cake so
I camt use normal glaze.
So my mum suggested me to put fruits like apples in saline water and then I wiped it and they were good to go.
Didnt turn red.

Glad it worked out for you. I was going to suggest the saline but I didn’t know how long you were going to have the fruit standing. A lot of people don’t like the thought of salt on fruit but it doesn’t taste because it is so dilute.
Thumbs up to Mum! x