Why is dessert served sweet?

Jun 11, 2009

PICTURE this, you and a group of friends go out for a meal. While the waiter gets ready to clear the table, he asks you what you want for dessert. Your friends reply in the negative while you reply in the affirmative. <br>

By Harriet Birungi

PICTURE this, you and a group of friends go out for a meal. While the waiter gets ready to clear the table, he asks you what you want for dessert. Your friends reply in the negative while you reply in the affirmative.

Seeing your bowl of chocolate ice cream with fruit, they each opt for a scoop, emptying your bowl.
Desserts traditionally end a meal so as to leave the palate feeling sweetly refreshed.

The very name is derived from the French word “desservir” which means to clear the table.
When it was first introduced, dessert consisted of fruits and nuts rolled in honey.

Using sweetened foods as dessert became popular in the mid 1800s when sugar manufacturing became less expensive.

Today, many varieties of sweet dishes created to provide this function include, fruit salad, cakes, pies, ice creams and puddings among many.

But why does it have to be sweet? Victoria Ndyabahika, the food and beverages manager, Grand Imperial hotel says desserts are sweet because no one wants to have a bitter taste in the mouth.

Instead of ending your meal with a salty taste, a sweetened dessert is preferable so that one walks away from the table feeling that they have indeed had a good meal.

Having dessert is characteristic of a good meal. Whereas the meal is for nutritious value, dessert is for a yummy taste.

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