Using Fruit (or fruit juice) in Marshmallows
Many fresh fruit purees can be used to make marshmallows. Depending on the water content of the fruit, you may need to adjust the amount of puree you use, so you might have to experiment a little when you try something new. Bananas should be pureed just before using the puree, and it’s a good idea to add a teaspoon of all natural Fruit Fresh dissolved in 1 tablespoon of water to the puree before you use it. Unless you have access to local berries or stone fruits, it’s better to use frozen fruit to get a truer flavor. Press the berries through a fine sieve, or food mill, before using them to remove the seeds, because the seeds will detract from the texture of the marshmallows.
Some fruits work better than others, because of their texture. Apples, for instance are better used as a cider or juice when flavoring marshmallows. Just use the juice to replace the water in the marshmallows. This also applies to pears.
