There are different methods of cooking for different cuisines. It is dissimilar in making fruit desserts and fruit pastry. Tony's ( A dessert and pastry chef )rule of thumb is to cook "the crisp fruits first, then the soft and juicy fruits". If one is cooking a blend of pineapple, mango and apple, it is better to start with apple, which is to be followed by pineapple because its texture are medium. Last comes the mango. If we cook them in the other way round, the mango will turn to smash and the apple remains undone. In addition, the fruits should be boiled for 1 to 2 minutes before it is mixed into a gelatine mixture.

The Magic Herbs

Cinnamon, lemongrass and vanilla are frequently used in desserts. Tony said, herbs bring out a fine taste and their effects are unimaginable. Herbs and apples are a good match because cinnamon raises the sweetness of apples. To attune to the popular taste, vanilla is a good choice. The taste of vanilla is relatively mellow, which will not subdue the taste of other Ingredients.