Each summer, the harvest of rich fruits like berries, peaches, nectarines, plums and apricots brightens menus. Though many of these fruits are sold all year, summer is when they need not be shipped from another coast or hemisphere and can be put on the plate in a state of succulent, fragrant ripeness.While fresh fruit continues to glorify many dessert menus, chefs increasingly are using them in savory combinations.In some instances, such as in the foie gras terrine with strawberries at E.U., ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.