Sweet gold pineapples, juicy melons, plump red tomatoes. These are just some of the rainbow of fresh cut fruits and vegetables that are increasingly showing up on restaurant menus. Driven by consumers’ desire to have healthier options while eating out, operators are using fresh cut fruits and vegetables as side dishes and in recipes. Fresh cut fruits are being served as is, used in parfaits and smoothies and scooped on top of pancakes and French toast, while fresh cut vegetables are ...
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