Fruit Products

Nearly any kind of fresh fruit can be used in the production of desserts. In addition, a wide variety of dried, frozen, canned, and processed fruit products are important ingredients in the bakeshop. The following is a list of some of the most important fruit products. Use of these products is covered in appropriate chapters throughout the book. You will find more detailed information on fresh fruits in chapter 22.

• Fresh.

  apples

  apricots

  bananas

  berries

  cherries

  figs

  grapefruit

  grapes

  kiwi

  kumquats

  lemons

  limes

  mangoes

  melons

  nectarines

  oranges

  papayas

  passion fruit

  peaches

  pears

  pineapples

  plums

  rhubarb (actually not a fruit but a stem)

• Canned and frozen.

  apples, sliced

  apricots, halves

  blueberries

  cherries, both sour and sweet

  peaches, slices and halves

  pineapple, rings, chunks, nibs, crushed, juice

  strawberries

• Dried.

  apricots

  currants (actually very small raisins)

  dates

  figs

  raisins, light and dark

  prunes

• Candied and glacé.

  cherries

  citron

  figs

  fruitcake mix

  lemon peel

  orange peel

  pineapple

• Other processed fruits.

  apricot glaze or coating

  jams, jellies, and preserves

  prepared pie fillings

  fruit purées and fruit compounds, usually frozen (widely used for such products as fruit Bavarians, sauces, soufflés, and other desserts)