Fruits are here a fundamental part of what we have called the Culture of Coffee, as they have constituted for generations the foreground of the landscape, the complement of the economy, the flavor of customs, and the tradition of fine dining. In this book, we creatively and innovatively rescue the best culinary knowledge about the most exquisite and exotic tropical fruits, many of which are only now being discovered by the palates of countries with seasons, and we open the doors to healthy and wonderful gastronomic experiences.