Zucchini: Another highly versatile vegetable thanks to its mild
;avor and quick cooking, zucchini is both a stellar addition
and carb alternative in a vast array of dishes.
According to the United Fresh Winter ;;;;
Fresh Foodservice Report, zucchini has
experienced four-year growth on restaurant
menus across the board. The penetration
percentage of restaurants menuing zucchini
is up most among midcasual ;;;;;, casual
;;;;; and ;ne-dining ;;;;; restaurants.
“As consumers become increasingly
health-conscious and struggle with allergies like gluten intolerance, operators are
also leveraging zucchini for trendy concepts
like spiralized noodles and veggie chips,”
the report says.
Three factors—exotic, unexpected and
seasonal—are the top drivers in today’s
foodservice fruit trends. Here are nine
fruits and spices setting foodservice menus
Avocados, Blueberries and
Pomegranates: United Fresh
;nds that plant-forward cakes
and desserts—anything from
avocado chocolate pudding to blueberry
and pomegranate vegan cheesecake—are
stealing the show in foodservice.
When asked in a Datassential survey why
they eat plant-based foods, consumers were
most likely to say it’s because plant-based
foods are healthy. “Fresh fruits like blueberries and avocados are widely considered superfoods due to their high levels of
antioxidants, and leveraging them for a dessert often associated with indulgence, like
cakes, can bring fresh appeal to health-conscious consumers,” according to the United
Fresh Winter ;;;; report.
Cherries: Sensationally sea-
sonal, cherries are a sought-af-
ter fruit for scores of consumers
every summer. Foodservice
operators are getting creative and ;nding
new ways to leverage cherries beyond des-
sert applications, according to United
Fresh. Cherries are a fan favorite in a variety
of dishes, from salsas to marinades to
sauces and salads.