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Avocado varieties with thin skin tend to have this problem. The hard rubbery lump will not soften with time even when surrounding area begins to rot. It is said that when the tiny young fruit is developing, certain insect can puncture the skin causing a calcified tumor in the flesh which continue to grow as the fruit mature. Some farmer spray pesticide or ...


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I grew up making hundreds of litres of banana juice on a weekly basis - all hand made. Bananas make a juice very close to clear apple juice. No enzymes or additives required, no heating. Takes about an hour of carefully squeezing the bananas with the aid of banana leaves and peels. Too fast and you get a puree. The bananas need to be very ripe in this ...


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If you add chocolate and nuts, no. They can be added without any adjustments, as they don't tend to affect the rest of the cake at all. Fresh fruit is a bit trickier, since it tends to release a great deal of liquid when cooked which can make the result soggy. In general, if you add fresh fruit to a cake you want to toss it in some starch (eg corn starch or ...


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At the time Dannon came to US, which was 1942, to appeal to the sweet tooth of Americans, fruit was added, but it was illegal at the time to mix anything with dairy. So they put it in the bottom to avoid this issue.


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From NCBI (National Center for Biotechnology Information): Sodium benzoate (0.4 g) was added to 400 mL orange juice. So 200 ml of orange juice, being half the amount of 400 ml, may need 0.2 g of sodium benzoate, which is half of 0.4 g.


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According to this, the FDA (food&drug administration) allow up to 0.1% per weight. "Concentration as a food preservative is limited by the FDA in the U.S. to 0.1% by weight" So, m maximum of 0.1% per weight of the weight of your 200ml of orange juice. Let's say 200ml of juice is at least 200g (more or less equivalent to water), you'd need to ...


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