FRUITS AND NUTS

FRUIT PRODUCTS
Nearly any kind of fresh fruit can be used in the production of desserts. In
addition, a wide variety of dried, frozen, canned, and processed fruit products
are important ingredients in the bakeshop.The following is a list of some of the
most important fruit products.
Fresh
apples
apricots
bananas
berries
cherries
figs
grapefruit
grapes
kiwi
kumquats
lemons
limes
mangoes
melons
nectarines
oranges
papayas
passion fruit
peaches
pears
pineapples
plums
rhubarb (actually
not a fruit but a
stem)
Canned and
frozen
apples, sliced
apricots, halves
blueberries
cherries, both sour
and sweet
peaches, slices and
halves
pineapple, rings,
chunks, nibs,
crushed, juice
strawberries

Dried
apricots
currants (actually
very small raisins)
dates
figs
raisins, light and
dark
prunes
Candied and glacé
cherries
citron
figs
fruitcake mix
lemon peel
orange peel
pineapple

Other processed
fruits
apricot glaze or
coating
jams, jellies, and
preserves
prepared pie
fillings


NUTS
Most nuts are available whole, halved, or broken or chopped. Because they are
high in oil, all nuts can become rancid. Store them tightly closed in a cool, dark
place.
Almonds The most important nut in the bakeshop. Available natural
(skin on) and blanched (skin off) in many forms: whole, split, slivered,
chopped, ground (almond flour).
Brazil nuts
Cashews
Chestnuts Must be cooked. Forms used in bakeshops are purée and
glacé (in syrup).
Coconut Sweetened coconut is used primarily for cake decoration.
Unsweetened coconut is used as an ingredient in a great variety of goods
such as cookies, macaroons, cakes, and fillings. Many types are available,
based on the size of the individual grains, flakes, or shreds. The smallest
types are extra fine, which is about the texture of granulated sugar, and
macaroon, about the texture of cornmeal. Large sizes include short and
long shred, chip, and flake.
Hazelnuts Best if toasted before use. Also available ground (hazelnut
flour or meal).
Macadamia nuts
Pecans More expensive than
walnuts. Used in premium goods.
Peanuts
Pine nuts or pignoli Small kernels that
are usually toasted to enhance flavor.
Especially important in Italian pastries.
Pistachios Often used in
decorations because of the attractive
green color of the kernel.
Walnuts One of the most important
nuts in the bakeshop, along with
almonds and hazelnuts.

NUT PRODUCTS
Almond paste An expensive but highly versatile nut paste used in a
variety of cakes, pastries, cookies, and fillings. It is made from two parts
finely ground almonds and one part sugar, plus enough moisture to bring
it to the proper consistency.
Kernel paste A product similar to almond paste,but less expensive. It is
made from apricot kernels, which have a strong almondlike flavor.
Macaroon paste This product stands between almond paste and
kernel paste in that it is made from a blend of almonds and apricot kernels.

Hazelnuts
Pecans
Pine nuts or pignoli
Walnuts
Pistachios
Almonds

Marzipan Essentially a sweetened almond paste, used in decorative
and confectionery work.This product can be purchased or made in the
bakeshop from almond paste.
Praline paste A confectionery paste made from almonds and/or
hazelnuts and caramelized sugar, all ground to a paste. It is used as a
flavoring for icings, fillings, pastries, and creams.