Fruit Punch

Pick up a menu from almost any American-style restaurant, and chances are you'll find a fruit dessert on the list. What could be more traditional than apple pie or strawberry shortcake? It's less common to find fruit in the appetizer or entree sections -- unless you're dining in a Latin or Asian type of place. But the growing popularity of these two cuisines -- along with the greater availability of
fresh, dried, and top-quality processed fruit has enlightened diners to the pleasures of pairing fruit with poultry, seafood, meats, cheeses, and other ingredients. In response, a number of mid-priced chains are working fruit into savory applications and more fine-dining chefs are searching out exotic varieties to pump up and differentiate their menus.

Statistics from the Wheaton, IL-based Chain Account Menu Survey (CAMS) support this trend. Between 2000 and 2002 in the top 200 chain restaurants, there was a 21% surge in appetizers featuring fruit; a 30% increase in fruit-enhanced chicken, fish, and shellfish entrees; and a 22% rise in fruity main-course salads.