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How to Serve Fresh Fruits and Desserts

Appears in
top 1000The Picayune's Creole Cook Book
The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About
Fruits are served on New Orleans tables every day. There is always a variety of Fruit in our markets. We have our own magnificent Louisiana Oranges, Peaches, Pears and Plums, Grapes of all varieties, Mangoes, Mespilus, in their season; Pineapples, Figs in abundance in season, Pomegranates, Strawberries, Raspberries, Blackberries, which are to be had for the picking, Bananas and Plantains galore, Lemons, Citrons — in a word, all the Fruits of the tropical and temperate zones.
In arranging Fruits on the table, the higher they are elevated the prettier the effect, and the more tempting the sight.

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