Two Types of Fruit Gelato Preparations:
To optimize results and meet different consumer expectations, it's important to distinguish between two main types of fruit-based frozen desserts:
- Fruit Gelato (milk-based): Includes milk or dairy components to enhance texture and creaminess.
- Fruit Sorbet (water-based): Made without dairy; ideal for a lighter, more refreshing flavor, and suitable for lactose-intolerant consumers or vegan diets.
Fruit Choices and Pairings
Common fruits used in milk-based gelato include:
- Banana
- Coconut
- Strawberry
- Peach
- Apricot
Fruits with higher acidity or juiciness, such as citrus fruits, berries, pineapple, and tropical fruits, are generally more suited to sorbet production. However, the final decision depends on the texture, sweetness, and flavor profile the gelato maker aims to achieve, and sometimes on the quality or availability of the fresh fruit.
Is Pasteurization Always Necessary?
Fruit naturally contains organic acids, which offer mild antibacterial properties—making pasteurization optional in some cases. However, pasteurization is highly recommended in the following situations:
- If the fruit is visibly dirty or soil-covered
- If there’s any doubt about farming conditions or chemical treatments (e.g., fungicides)
- For all tropical fruits (e.g., bananas, mangoes, pineapples), which must always be pasteurized to ensure food safety
Low-Temperature Pasteurization for Better Flavor
If pasteurization is required, use low-temperature pasteurization (65°C or 149°F) instead of high-temperature methods. This helps preserve the natural aroma and flavor of the fruit, preventing a “cooked” or jam-like aftertaste that may occur with high-heat processing.