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MINDFUL DESSERTS THE NEW DEFINITION OF INDULGENCE

It’s no surprise that flavor and indulgence are key attributes for patrons choosing to order desserts when dining out. While decadent desserts will always have a place on the menu, it’s important to consider the needs of consumers who are looking to satisfy their sweet tooth in a more mindful way. In this issue, we’ll discuss the role fruit plays in creating a well-rounded dessert menu that emphasizes healthy halo attributes while keeping craveable flavor front-and-center.

Lighten Up  YOUR DESSERT OFFERINGS
Whether it's the inclusion of nontraditional ingredients or smaller portion sizes, restaurants are starting to look at new ways to bridge the gap between healthful and indulgent desserts. As the editors of Nation's Restaurant News recently noted, "People love getting permission to eat what they love"3 - and by including more fruit-forward desserts on the menu, operators can give patrons the choices they're looking for. In fact, research shows that dessert is a top mealpart application of fruit4 - making the category ideal for menu innovation.
While many patrons still seek out "extreme" or social media-friendly

desserts when dining out, others simply want to satisfy a craving without over-indulging. This shift in consumer preference away from "too-sweet" items has led pastry chefs to create treats with less refined sugar and ingredients with natural sweetness, like fruit.5 Recently, the Dole team has been inspired by such unique concepts as dairy-free sundae bars with seasonal fruits, strawberry "dessert hummus" and orange-olive oil doughnuts.
Sophisticated flavor combinations that balance sweet, tart and savory are sure to lend your fruit-based desserts a signature edge, giving patrons the opportunity to treat themselves in a more mindful way.

WATCH OUR NEW VIDEO, AND GET INSPIRED TO ADD MORE MINDFUL DESSERTS TO YOUR MENU WITH DOLE® CHEF-READY CUTS AND DOLE® CHEF-READY FROZEN FRUIT PURÉES. VISIT VISIT DOLEFOODSERVICE.COM/VIDEOS

BALANCE THE "LIGHTER SIDE" WITH

SWEET INDULGENCE

These recipes featuring DOLE fruit range from light and refreshing to warm and comforting. What they all have in common is the inclusion of more wholesome ingredients, for dessert options that meet a range of patron needs.

STRAWBERRY SHORTCAKE

Our quick and easy recipe for a classic features DOLE Chef-Ready Cuts Sliced Strawberries, orange marmalade and whipped cream served over warm, fluffy biscuits.

APPLE AND FROZEN YOGURT SUNDAE BOWL

Put a healthful spin on decadent sundaes by swapping high-fat ice cream with vanilla frozen yogurt and topping the bowl with cinnamon-dusted caramelized Frozen DOLE Sliced Apples and homemade fudge clusters filled with Frozen DOLE Dark Sweet Cherries.

PINEAPPLE PISTACHIO SEMOLINA CAKE

This better-for-you semolina cake skips the frosting but keeps the sweetness with juicy DOLE ChefReady Cuts Pineapple Cubes, roasted pistachios and a tropical cinnamon-pineapple syrup made with DOLE Pineapple Juice.

VANILLA PANNA COTTA WITH CARDAMOM PEACH SAUCE

DOLE Chef-Ready Cuts Diced Peaches and cardamom make for a uniquely spiced sauce, perfect for topping a creamy panna cotta

ON TREND

ON THE MENU

EMERGING ICE CREAM CHAIN

SWEET CREAM BISCUITS & PEACH JAM ICE CREAM:
buttermilk ice cream, crumbled salty sweet cream biscuits and swirls of peach jam

INDIAN-LATIN FUSION FINE DINING

CARAMELIZED BANANA PARATHA:
with coconut crumble, mango mint cubes and cardamom ice cream

NATIONAL RAMEN/ASIAN CHAIN

BLOCK POPS:
grean tea pistachio and triple berry white chocolate

PRODUCT FOCUS

DOLE CHEF-READY CUTS

Perfectly sliced, cubed, slivered and diced fruit that delivers unbeatable time, labor and cost savings. Add a burst of fruit flavor to the menu, whenever you need it.
LEARN MORE

DOLE CHEF-READY FROZEN FRUIT PURÉES

These versatile purées are made with quality fruit, ideal for creating consistent, memorable sauces, beverages and desserts.
LEARN MORE

SOURCES: 1,7 Datassential, “Plant-Based Eating Keynote,” March 2018.
2,4 Datassential, U.S. menu penetration, 2018.
3 Bret Thorn, Tara Fitzpatrick and Ron Ruggless, “6 food
trend predictions for 2019,” Nation’s Restaurant News, December 11, 2018.
5 Nielsen-Massey Vanillas, “What Flavor Trends are In—and Out—in 2019,” Food Newsfeed, December 2, 2018.
6 Mintel, “Global Food & Drink Trends,” 2018.
8 Datassential MenuTrends, U.S. menu penetration growth 2014-2018.