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We Hope You Packed Your Appetite.

Dole Passport to Flavor is back with an array of stunning new recipes from around the globe.

While each recipe introduces a unique take on a regional favorite, they all have one thing in common – no added sugars, but that doesn’t mean we’re skipping the sweetness.

As part of our Sweetened by Sunshine platform, we’re focusing on recipes that utilize the natural sweetness of DOLE Fruit to complement and enhance some of our favorite global-inspired dishes.

Choose Your Destination:

Nigeria

The cuisine of Nigeria is no stranger to spice. Most dishes from this region will include some element of heat and one of the most popular spice blends is known as suya – a blend of ground peanuts, smoked paprika and dried chilis often used as a dry rub for various skewered meats.

However, the type of dish that typically raises the most nostalgia for Nigerians is some form of soup or stew. These recipes are typically passed down from generation to generation and utilize the spices and ingredients that are indigenous to the region such as – rice, peppers, okra, spinach and plantains.

Lobster is one of the top 5 most popular seafood items on US Menus.*

Although commonly found along the coasts of Nigeria, lobster has traditionally only been eaten as a ﬁsherman’s snack, simply roasted over a ﬂame and enjoyed between passes of the net.

(Datassential 2022)

This spiced chicken sandwich is drizzled with an herbaceous chermoula sauce, made with mangos, chiles and a blend of spices.

Chermoula has recently been embraced by innovative chefs and is emerging more on menus.

Harissa is a spicy North African paste made from chilis, tomatoes, garlic, olive oil and spices.

Our version adds cherries to the mix for a burst of tart and fruity ﬂavor.

Feeding off the popularity of corn, especially street corn, this recipe combines this beloved ingredient with sweet plantains and crunchy coconut chips for an entrée style dish that is as lovable as it is easy to eat.

Efo Riro is derived from the Yoruba language in Nigeria. Efo means ”Green leafy vegetable” or ”spinach”, and riro, means ”to stir”.

Our take on this traditional Nigerian dish capitalizes on the plant-based trend by utilizing jackfruit as a meat substitute.

Lebanon

In Lebanese culture, sharing a meal is often a form of celebration. That’s why you’ll ﬁnd many dishes that are inclined to sharing. In Lebanese culture, these are known as mezzes, which include a variety of small dishes that can either be served as appetizers or as a meal itself.

With meals often composed of several dishes, there is often a focus on healthier, lighter fare that incorporates grains, nuts and fruits both as ingredients, topping and sauces.

Semolina is a type of ﬂour made from durum wheat that is often used in Middle Eastern desserts.

With a growth of 100% on US Menus, semolina cakes are gaining popularity on dessert menus.*

(Datassential, 2022.)

Shatta is a traditional Lebanese hot sauce used as an all-purpose condiment.

This plant-forward salad features a peach infused shatta dressing for a perfect balance of sweet and spice.

Biryani is a fragrant mixed rice dish popular in South Indian Cuisine. However, this dish has also become a beloved recipe in Lebanon.

Moghrabieh is a Lebanese variant of couscous that delivers a soft doughy texture, which pairs perfectly with the juicy mango and crunch cucumbers mixed into this plant-based wrap.

Batroun is located in the Northern region of Lebanon, and is know for its fresh lemonade, which also serves as a traditional welcome drink, especially during the warm summer months.

Want to dive deeper into the global food trend? Check out or 2023 Passport to Flavor Culinary Guide.