Fruits

Fruits have an incredible versatility and can be used and cooked in a large variety of ways. Often they can be used without cooking, although some fruits, such as apricots, benefit tremendously from cooking. Other fruits, like Asian pears, are best kept raw. An entire dessert can be built around a fruit or a variety of fruits; however, it is important to know how to manipulate them to bring the best out of them and also to know how to combine them with other fruits or components. Only use fruit that is in season because that is when it is at its best, and also because it is less expensive. You can choose not to use fresh fruit. There is no rule that says that you should have fresh fruit on your menu year-round. You can use dried fruit or you can put away fresh fruit throughout the main produce months in your area by either freezing them (whole or puréed) or preserving them. Of course, this requires large storage spaces in your freezer and in your pantry; this can increase your food costs tremendously during those in-season months but greatly reduce them in the winter. You can also stick to other flavors, such as chocolate, spices, or nuts. It is the resourceful pastry chef who will succeed in pleasing customers throughout the year.