For the May issue of PMQ Pizza magazine, we are seeking pizzeria operators making creative use of fruit toppings, beyond just pineapple. Whether you're using fruits for savory or dessert pizzas, we want to hear your ideas! Recipes and high res images are also welcome. Here are some questions we're asking: What fruits do you use or have you used on your menu? How do you combine them with other complementary toppings/ingredients? What are some ways you can cross-utilize fruits across your menu, such as for desserts, salads, etc.? How do you handle cost/profits/pricing, as well as storage/shelf life, when it comes to fruits, so they can make maximum profits and maintain their best flavor? Do you have any special prep tips or other considerations for the fruit toppings on your menu? How do you market your fruit-topped pizzas so customers are encouraged to try them? What has the feedback from customers been like? And feel free to share any other tips, tricks and experiences from working with fruit as a topping in the pizzeria setting! Anyone who responds should include full name, title, company name, city/state and total number of locations.

(1) We've used figs, blackberries, strawberries, blood orange, and grilled peaches. Pineapple gets all the attention, but I love layering a touch of sweetness into something unexpected. (2) I love letting the fruit balance something salty--like blackberries with prosciutto, or grilled peaches with creamy goat cheese and a hint of rosemary. It's like composing a piece of music with flavor. (3) Fresh strawberries from our pizza also go into a lavender honey tart we serve during summer. And our roasted fig blend appears in arugula salads with balsamic drizzle. When you start thinking in terms of color and texture, not just category, the possibilities unfold. (4) I treat fruit like fresh flowers--it needs to be rotated with care. We prep in small batches and lean on seasonal availability so pricing feels natural. A drizzle of aged balsamic or a housemade fruit reduction can stretch flavor without wasting produce. (5) We pre-roast some fruits like figs and plums to concentrate the sugars and draw out dimension. Citrus is always segmented fresh. Never, ever from a can--freshness is the soul in this. (6) We photograph everything in natural light--no filters--and run tasting nights with names like "Sweet & Savory Sundays." When customers feel like they've discovered something secret, they fall in love faster. (7) People are surprised at first, but once they try it, they're hooked. Almost everyone walks away saying, "I didn't expect that--now I want to try them all." (8) Trust your instincts with fruit. My rule is: if you'd serve them on a cheese board, they probably belong on a pizza. And don't forget the herbs--mint and basil do more than garnish; they tie the whole story together. Julia Pukhalskaia Founder & Creative Director Mermaid Way Miami, Florida 1 location