Mustard Fruits and the Ideas They Sparked

And so, I continue to mull and contemplate mustard fruits, condiments and their applications.  I was planning on writing a brief note about the two mustard fruits we currently have in our New York pantry, crab apple and plum, and show a picture to lift the veil of what the heck are mustard fruits.  That is not going to happen, for as I was working with the mustard fruits this morning I began thinking about what else would make an interesting mustard fruit.  It appears olives are on my mind, for that was my first thought.  Then, I began thinking about sauces, garnishes, condiments and their integral role in our cooking.  Yet, how often do I leave such elements out in dessert preparations.  Think about it.  How exciting would dessert become with these additional elements.  Sweet pesto or salsa verde as a component to a dish.  Mozzarella pudding with balsamic condiment or olive mustard fruits.  I am just beginning to see the tip of the iceberg, so bear with the stream of consciousness approach to dishes.  Could piquillo peppers be candied and served with french toast style dessert?  I think so, the tastes work it is now just working on the applications.