Dark-colored fruits, such as blueberries and prunes, are best used in dark-colored batters. You can add lighter-colored fruits, such as pears or applesauce, to almost any batter without changing its color. Adding yellow-orange fruits, such as pureed peaches or apricots, can often add an appetizing yellowish crumb. You can use pears and apples nearly universally in baking because their taste is mild and unnoticeable. Apricots, prunes, and pineapple add a much stronger flavor. Bananas and peaches are somewhere in the middle, adding a little flavor, but never overwhelming. Here’s a secret: if you don’t have a food processor to puree your own fruit, use baby food. It is already pureed, has a mild flavor, and is usually made without sugar.
