A New Twist On Fruit Drinks

Looking for an innovative drink offering that can boost beverage sales? Maybe you should look south of the border. A traditional Mexican offering called agua fresco, (literally "fresh water") may be what you are looking for.

Essentially a water beverage, agua fresca fits nicely into the emerging category of specialty waters-from ionized and ultra purified to "enhanced" and "infused"-that seek to take water from a commodity to a premium product.

Because it uses fresh fruits, herbs and spices-some familiar and some fairly exotic-as key ingredients, agua fresca drinks can also tap into consumer demands for fresh, healthful beverages, and for new flavor sensations.

And, with Hispanics making up an increasing share of the U.S. population, agua frescas Mexican pedigree delivers a significant existing customer base already familiar with the product (agua fresca stands are common in Mexican cities).

In other words, the perfect beverage trend storm?
So, what exactly is agua fresca? Essentially, it's water flavored with fruit. The basic recipe is simple: mk fresh water with an equal amount of cut-up fruit, puree and strain to remove the pulp, producing a pure liquid (an alternative is to puree and strain only the fruit and then mix the liquid with water).

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.