Fruit for Dessert

Gail Bellamy

This month fruit from trees and vines bursts on the scene with its seasonal freshness of flavor, color and sweetness. While the fruit selection may vary, its popularity is constant. For instance, according to the Menu Trak study conducted in 2004 by RESTAURANT HOSPITALITY, approximately 67% of respondents in both the casual dining/theme category and the family restaurant categories menued strawberries in the last 12 months.

In our recipe section, you'll see ideas such as Strawberry and Ricotta Gratin from Chef Michael Symon of Lola in Cleveland, and a Strawberry-Almond Shortbread Napoleon with Basil and Balsamico from Charlie Trotter's in Chicago. We're also featuring three tarts: A Grape Tart from Town Restaurant in New York City; an Orange Tart from Chef Allen's in Aventura, Fla.; and a Berry and Mascarpone Tart with seasonal berries. We offer other berry-based suggestions, too, including Blueberry Risotto Fritters with Blueberry Ginger Sauce from The Red Cat in New York City.

For your customers who like to chill out after dinner, there's the Frozen Nectarine SoufflÈ from Restaurant Lulu in San Francisco. Don't forget that the combination of nuts and chocolate also is a winner for dessert menus. We're providing ideas such as Hazelnut Milk Chocolate Panna Cotta, and Peanut Butter and Godiva Truffle Terrine. Look for these recipes, along with a Creme Brulee Trio from CafÈ Le Coq in Oak Park, Illinois.