Until recently, vegetables have claimed the spotlight in the meat-free and flexitarian segments—but fresh fruits are making a play for menu real estate.
- Watermelon, with its bright pink color and firm texture (especially when compressed) makes a fun, delicious ahi tuna substitute. Chefs are also smoking and charring chunks to enhance natural sugars and add complexity.
- Roasted, pickled, and grilled fruits such as grapes, berries, pears, and peaches can be paired with gooey cheeses, leafy greens, and salty meats.
- Feature chilled and warm fruit soups such as the cantaloupe-honeydew melon with coconut milk and herbs on warm-weather menus.