Making Lemonade Out of Lemons

On a steamy August day nothing quite hits the spot like a cool refreshing glass of lemonade.
Am I right? That begs the question. Is it the cool freshness, the tart sweetness or the lively
flavor that lends such brightness to citrus spiked foods and beverages?

citrusCreative chefs are squeezing citrus flavors such as Meyer lemon, lime, blood orange and grapefruit to add a pop of excitement or zing to traditional appetizers, entrees, desserts and beverages – cocktail or otherwise. Citrus flavors are remarkably versatile – adding freshness and taste to dishes in a healthful manner. Often, citrus goes unmentioned as an ingredient.
Until now. According to the Datassential MenuTrends Database, menu items with the term
“citrus” used in the description have increased in menu penetration 26.2% since 2010. Varietal
citrus fruits are catching even more of a buzz:

  • Blood Orange: +237.5%
  • Meyer Lemon: +71.4%
  • Kaffir Lime: +27.3%

Consumers of all ages and walks of life are expressing interest in fresher, cleaner options for
meal and snacktime. Adding a touch of citrus can deliver extraordinary zest and depth to
traditional recipes – livening them up in the process. Do you want to add some citrus tang to
your recipe catalog? Check out our chef’s citrus inspired recipes.

Read this article and more like it in our quarterly newsletter, Tasteology!

Posted in: Tasteology

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