MENU TRENDS

Simple Summertime Favorites

Plant-based items have surged on menus in recent years, and it’s no surprise that exotic fruits are along for the ride. For example, monk fruit, originating in China, is used as an alternative sweetener in growing lifestyles like keto and Whole30. While exotic fruits aren’t widely available in grocery stores, more retailers have begun to broaden their selections with unique options like red bananas, rambutan and lychee as seasons change. When looking to add innovation to menus, swapping typical fruit for a unique spin can add excitement to a menu.

Calamansi MAC stage: Inception

– International markets, global independents and fine dining. Trends start here and exemplify originality in flavor, preparation, and presentation.

This citrus fruit with a sour and sweet flavor is often used for marmalades and sauces, as well as incorporated into savory dishes like namnam and pho. Calamansi, a hybrid between an orange and a lime, is packed with vitamin C, antioxidants and electrolytes. It has similar qualities to a lemon or a lime, but with a unique sourness.

On <1% of U.S. restaurant menus

Up 167% over the past four years

14% of consumers know it/ 7% have tried it/ 3% love or like it

Menu Example Pabu Hawaiian Kampachi

Calamansi vinaigrette, pickled Asian pear and Fresno preserved Meyer lemon oil

Guava

MAC stage: Adoption – Globalfood aisle at supermarkets, casual independents, fast casual. Adoption-stage trends grow their base via lower price points and simpler prep methods. Still differentiated, these trends often feature premium and/or generally authentic ingredients.

This lesser-known fruit hails from Central American countries and Mexico, and is a staple in those countries’ cuisines. Often described as having a strawberry-meets-pear flavor, guavas can range from sweet to sour, depending on their ripeness. They are served raw, blended into smoothies, added to cocktails or made into jam, but can also be used in savory preparations like barbecue sauce. In Cuban culture, guavas are combined with cream cheese (pastelito de guayaba).

On 6.1% of U.S. restaurant menus

Up 43% over the past year

76% of consumers know it/45% have tried it/31% love or like it

Menu Example Bonifacio Guava Stuffed French Toast

French toast filled with guava cream cheese, topped with ube whipped cream and fruit compote

Watermelon

MAC stage: Proliferation –Proliferation-stage trends are adjusted for mainstream appeal. Often combined with popular applications (on a burger, pasta, etc.).

The perfect summertime fruit, as it’s not only tasty, but also hydrating, watermelon contains about 92% water and is acclaimed for its health benefits. Aside from the fruit’s use in food applications, the beauty industry has taken a liking to watermelon in sleep masks, toners and lip balms. The WTR MLN brand sells bottled cold-pressed watermelon juice, as it offers benefits for postworkout muscle recovery, and immunity through high amounts of vitamin C and electrolytes.

On 13.5% of U.S. restaurant menus

Up 31% over the past four year

98% of consumers know it/93% have tried it/82% love or like it

Menu Example Karl Strauss Breweries Blackened Mahi Tacos

Guajilo salsa, shredded cabbage, cheddar, cotija, chipotle sour cream, pico de gallo, corn flour tortillas, cilantro, chili lime watermelon crudo

Pineapple

MAC stage: Ubiquity –Ubiquity-stage trends have reached maturity and can be found across all sectors of the food industry. Though often diluted by this point, their Inception-stage roots are still recognizable.

This sweet and tart fruit has a wide variety of applications, from juice to desserts to marinades. And let’s not get started on how beneficial pineapple is for health, because it’s a long list. We all know pineapple for its classic yellow look, but in 2020, Del Monte introduced the PinkGlow Pineapple, an Instagrammable fruit with the perfect pink hue. Growing on select farms in Costa Rica, the PinkGlow gets its color from a high amount of lycopene, which is also found in tomatoes and watermelon.

On 61.9% of U.S. restaurant menus

Up 4% over the past four years

97% of consumers know it/93% have tried it/81% love or like it

Menu Example Kani House Pineapple Upside Down Cake Martini

Stoli vanilla vodka, pineapple juice and a splash of grenadine