Which cooking technique is enhanced by adding acid to fruits?

Adding acid to fruits is known to help prevent mushiness, specifically in fruits that may become overly soft when cooked. When acid, such as lemon juice or vinegar, is incorporated into the fruit preparation, it interacts with pectins, which are compounds that help maintain the structure of fruits. The acid stabilizes these pectins, which can help preserve the firmness and texture of the fruit, especially during cooking processes that expose them to heat.

This technique is particularly beneficial when preparing fruit for various dishes, as it allows the natural flavors and textures to shine through without becoming overly soft or mushy. While the other cooking techniques mentioned—sautéing, blanching, and grilling—don’t primarily focus on the interaction between acid and fruit texture, using acid specifically aims at maintaining the integrity of the fruit during cooking.