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Fruit penetrates restaurant menus

Three-quarters of restaurants offer a menu item with fruit and 8% of all dishes include fruit, according to a study done by Datassential for Fruits from Chile. This is an increase across all restaurant segments from 2009 to 2013,


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“The research shows that fruit is an essential element on U.S. restaurant menus, with an emphasis on freshness,” according to Datassential’s senior director Maeve Webster in a press release. “Fruit is being used as a base for innovation against new flavors of traditional items as well as unexpected applications.”

The survey found that the word “fresh” is used to describe more menu items than seasonal, organic or local.

In addition, the research found that a quarter of U.S. menus have at least one menu item containing avocados, lemons, limes or apples.

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