An artist was what he had really wanted to be, and he had simply transferred his painterly feelings to stroking the rich glaze on a shank of lamb, or dashing his signature in a passion-fruit coulis.

ECONOMIST: Santi Santamar��a

My favorite pan-Latin restaurant in New York, Esperanto, finishes off its meals with a frothy passion fruit mousse.

NPR: Cool and Comforting Ceviche