In the U.S., restaurants often make it a point to highlight seasonal fruits in desserts. You've seen it on menus before: "Local peaches from...Organic melons grown in...Tiny Tristar strawberries, first of the season!"
But in Paris, it was just there. Everywhere. In all the good pâtisseries and boulangeries. No boasting of where the fruits came from, or the fact that they might have been local or organic. It was just there, and in such great abundance. Apricots tucked into golden tarts, rhubarb rolled into a flaky escargot, sweet cherry clafoutis, and so much more. Click though for 5 fruit desserts we love in Paris.