MOODY FRUIT MAGIC: CREATE DRAMATIC VISUAL CONTRAST

Industry forecasts point to a shift away from bright summer citrus toward deeper, jewel-toned fruits such as blackberries, lingonberries, pomegranates, figs, cranberries, and black currants.

Fall fruit is getting darker, bolder, and more sophisticated. Dark fruits deliver richness, sweetness, acidity, and complexity that feel more elevated than traditional pumpkin-spice flavors. Trend reports specifically highlight plums, persimmons, blackberries, pomegranate seeds, cranberries, red grapes, and figs as key autumn flavor drivers.

BEVERAGES

Red currant lemonade
Blackberry mezcal margarita
Lingonberry aperitif spritz

SAVORY MAINS

Duck tacos with cranberry-chipotle salsa
Ahi poke bowl with plum ponzu
Grilled radicchio with fig and black garlic dressing

SANDWICHES

Blackberry BBQ brisket
Prosciutto, figs, arugula, & blue cheese
Lamb burger with pomegranate aioli

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

MOODY FRUIT MAGIC: CREATE DRAMATIC VISUAL CONTRAST

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