Fruits

The goal is to provide a molded fruit option that brings the great flavor and shape of the fruit offered on menu. Refer to our Webtrition recipes for proper preparation and standard technique. It is important that once the fruit is placed in the desired mold that it be placed in the freezer to set up prior to unmolding for plating purposes.

Molding & Plating Techniques

Piped: Fruits piped into serving vessel Fruit Mold: Pureed fruits placed in shaped molds that resemble the shape of the original fruits Flex Mold: Pureed fruits placed in a silicone mold, set in freezer then presented sliced on plate Cut Fruit: Pureed fruits are placed in shallow pan, set in freezer then cut into ½” x ½” dice then served in bowl to represent diced fruit (canned or fresh fruit)

Service Vessels: Ramekin, Dessert Bowl or Plate

Tips

• Utilize silicone molds for consistent portioning • Slightly freeze in molds then pop out for improved presentation • Purchase fruit shaped molds, i.e. melon, pear, peaches, pineapple • Be sure to drain canned fruits before blending • All fresh fruits should be ripe prior to blending

Sample Fruits