Clafouti - love it, hate the funny colours the fruit goes ...

[NotQuiteCockney]

I really love clafouti. But if I make it with any pale-coloured fruit (bananas, rhubarb), the fruit goes really gross-coloured. Blue, grey, ick.

It tastes great.

But what can I do to keep it from going icky-coloured, other than only making it with plums.

Toss the fruit in lemon juice first, maybe?

Not sure you can do anything about banana going horrible though - it always looks horrible when you cook it.

Well, there's horrible and then there's bluey-greeny-grey.

Yeah, I was thinking lemon juice. Will try it.

Bluey-greeny-grey sounds about right for cooked bananas! That's how they go when you bake them as well. Taste lovely though; well worth putting up with a bit of bluey-greeny-greyness.

I'm surprised that your rhubarb goes a funny colour though.

Yeah, rhubarb goes, well, grey. I think. It looks gross.

Maybe this is why clafouti is normally made with cherries or plums?

hmm maybe the sugar content is wrong, rhubarb is a vegetable isn't it? i don't like bananas cooked, they make a strange woolly texture. i think frozen fruit may be your friend. waitrose had blueberries last week (they seem to vary seasonally).