FRUIT BASICS

THIS BOOK FOCUSES ON SIMPLE FRUIT desserts, most of which are American in origin. We have not considered desserts where fruit is an accent or which require lengthy preparation, such as pies and tarts. The recipes in this book are quick to make and casual in nature. The emphasis is clearly on the fruit.

There are not too many secrets to buying good fruit. In-season, local fruit is always a better bet than out-of-season fruit that has been shipped thousands of miles, if only because local fruit can be picked when ripe. Otherwise, use common sense when shopping.

At home, fruit stored at room temperature will continue to soften and ripen, while refrigeration will retard this process. To speed the ripening of pears or stone fruits, seal them in a paper bag with several green bananas. The bananas give off ethylene, a clear, odorless gas that promotes ripening.

This chapter outlines some common techniques we use in our kitchen to prepare fruits. Refer to them when making the desserts in the following chapters.