i just finished writing a new winter dessert menu within which one of my components is a banana coulis. i want to keep the coulis looking and tasting clean, but am a little concerned that the color will muddy. i can make the coulis every day if necessary, but would also like to avoid generating waste as our distributors' produce prices have sky-rocketed. i know that lemon juice usually aids with a problem like this, and i was thinking that citric acid (which i have in the kitchen) may do the job? has anyone done a coulis with banana like this? any tips would be so very much appreciated, thanks.