Sweet Seasons: Maximizing Seasonal Produce in Desserts

By Jaime Schick

Today we can get almost any fruit, vegetable or fresh herb at any time of the year, regardless of where we live. This can blur the lines of what seasonality means. According to Merriam-Webster, the definition of seasonal is “relating to, or varying in occurrence according to the season,” “affected or caused by seasonal need or availability.” Using this definition, we can approach seasonality through two lenses. One uses the calendar to determine the four seasons. The second considers what is locally available at the time. In either instance, using produce at peak ripeness means we can add peak flavor to the plate. From a marketing standpoint, seasonal produce is a profitable selling point. This allows the menu to highlight specific farms, ingredients or local brands, and it then becomes a talking point for service staff. Other factors that influence how we can approach seasonality are location, the establishment’s theme and clientele expectations.

Climates play a major role in the availability of seasonal produce. Temperate climates will have a variety of local produce available year round in a seasonal rotation. Using what is currently growing would easily allow for integrating seasonal produce into desserts. If you are working directly with a small farm, the term farm-to-table would be appropriate. You can learn what is in season locally by talking with local farmers and purveyors, attending farmers’ markets or doing market research to understand what other establishments are using. These connections can also aid in sourcing produce, which comes down to creating good working relationships with purveyors and farms. Additionally, forging relationships with other local pastry chefs creates a community of knowledge and inspiration.

By contrast, extreme climates can limit produce availability during certain months. In this example, seasonality becomes the theme based on calendar months, location and the expectations of the clientele. Using flavors typically associated with each season gives the perception of seasonality. Apple, pumpkin, warm spices, maple syrup and the last of the summer harvest are considered fall flavors. Winter flavors continue with the warm spices, but trend towards warmer desserts, richer components and comforting dishes that can include caramels, chocolates, dried fruits and nuts. Frozen IQF fruit and frozen purees are excellent and convenient products to fill the gaps when local produce is unavailable, without sacrificing flavor. In Spring, you will still use some remaining winter produce, but also begin to lighten through first-of-the-season produce such as rhubarb, green almonds, mango, strawberries, fresh herbs and flowers. Summer brings a bounty of produce options. Desserts tend to be the lightest and most refreshing during the summer months. Stone fruit, figs, berries, fresh herbs, fresh flowers and a variety of vegetables are widely available.

Seasonal produce has optimal flavor, and flavor is, of course, the driving force behind using seasonal produce. When produce is at peak flavor, showcasing it on the plate in its natural state is ideal. Minimally cutting the fruit, adds a visually rustic and organic feel to the dessert. The dessert below shows fresh raspberries presented as halves. This elevates the look of the dish while maintaining the integrity of the fruit.

There will be occasions when the ripeness of the product is less than ideal. This is an opportunity to use specific cooking methods to aid in flavor development. High-heat cooking includes roasting, grilling and sauteing. This allows for some caramelization of natural or added sugars, creating a deeper, more complex flavor. You can add fats, sweeteners, and spices for additional layers of flavor. These cooking methods are perfect for highlighting knife skills, such as a small dice or brunoise. On a dessert, these shapes offer sharp, precise edges.

Low-heat cooking methods include poaching, sweating, sous vide cooking, dehydrating or macerating. These methods will provide a softer, subtler due to lower heat and can utilize a variety of liquids, spices and sweeteners to add depth of flavor. Parisienne scoops for poaching or cooking sous vide add a soft round shape contrast, while dehydrating at a low temperature concentrates and amplifies flavors with a crisp texture, such as a fruit chip. In the dessert below, you use both of these techniques. The dehydrated fruit chip adds dimensions and angles against the Parisienne scooped produce and round main item.

Using seasonal produce will enhance a dessert in many facets. Through flavor, visual appeal and marketability, however you choose to approach seasonality at your establishment, it is sure to offer guests new and comforting flavors and provide inspiration when developing desserts.

Flavor Pairing Tip: Pick three (or four) main flavors to focus on. These can be from your favorite coffee drink (coffee, chocolate, peppermint), from a book (corn, blueberry, lime), or from your favorite dessert (carrot, cream cheese, spices). Think about including those flavors in different textures and variations throughout the dish. I recommend repeating flavors to keep a dish feeling cohesive. Think of chocolate cake, peppermint mousse, coffee caramel sauce, chocolate soil, caramel foam, vanilla-peppermint ice cream, coffee microwave cake, tempered chocolate.

Jaime Schick is an Associate Professor at Johnson & Wales University in the International Baking and Pastry Institute where she teaches courses ranging from baking and pastry foundations to contemporary plated desserts. She holds a Bachelor of Science degree in Baking and Pastry Arts, as well as a Master’s of Education in Teaching and Learning.

(This article appeared in the Fall 2024 issue of Pastry Arts Magazine)