Brand Spanking New Fruits and Vegetables

Who says there’s nothing new under the sun? Foodservice operators better hope there is. Combine the thunderous calls for more healthful restaurant food, the emphasis on fresh, unprocessed ingredients and consumer expectations for cutting-edge foodservice fare, and chefs are ever looking to pull something magical out of their toques.

Fortunately, the fresh produce industry is on top of it, and they had the opportunity to showcase their R&D results at the Produce Marketing Association Foodservice Conference and Exposition in Monterey, Calif., earlier this month. Here are a few of the newer novel items shown:

• Seedless lemons. At last. What bar drink or water glass couldn’t benefit from pure lemon sans-seeds? Chuck Olsen Co., Visalia, Calif., will have them available within the next few weeks through February.
• Finger limes, shaped like jalapenos, will be available for only the second season in September and October from Shanley Farms out of Morro Bay, Calif.
• Yellow grape tomatoes. Now restaurants can combine red and yellow versions in salads and as edible plate décor. They will soon be available from Andrew & Williamson Fresh Produce, San Diego.
• The color of radicchio is so striking, but it’s a bit bitter to the American palate. Now there’s a new milder-flavored variety, verona, with leaves that form cups to host other ingredients. Verona radicchio is available from Royal Rose LLC, Salinas, Calif.

It’s unlikely consumers will see these fresh bites in the grocery store, which makes them perfect for foodservice operators who want to offer something original to draw customers out of their comfy kitchens and into restaurant seats. -- Grow on!

Jody

Comments

[restaurant insurance]

Adding a fruity accent to any meal or drink makes it more appetizing. If you're a restaurateur, you have probably figured this out already. Thank you for sharing such tips, Jody!