ients are dominating restaurant menus across the country and nothing denotes “fresh” more than crisp, bright, refreshing citrus. From fast-casual to special occasion, from appetizers to entrées, desserts and beverages, diners are embracing the zesty flavours of fresh citrus as part of their culinary experience.Sunkist will be showcasing its over 40 varieties of fresh citrus at this year's PMA Foodservice Conference & Expo on July 25-27, allowing foodservice trade to sample fresh mixology recipes that highlight trending global influences and Meyer lemons, a variety that is quickly growing in popularity.
“Lemon demand is stronger than ever, and speciality varieties like the Meyer lemon provide new, exciting flavours that consumers are embracing on items across the menu,” said Sunkist Advertising and Public Relations Manager, Joan Wickham. “At this year’s PMA Foodservice Conference & Expo, we are pleased to be sharing two fresh mixology recipes that highlight the versatility of Meyer lemons to trade.”
Thought to be a cross between a mandarin orange and lemon, Meyer lemons are sweeter than conventional lemons and have a beautiful, bright thin skin. Their sweeter flavour has quickly made them a culinary favourite that Sunkist is pleased to offer year-round.
To showcase the variety, Sunkist Chef Robert Danhi will be at the Sunkist booth serving up fresh cocktails and mock-tails with a Southeast Asian flair for attendees, including a refreshing Sunkist Meyer Lemon-Rose Summer Splash cocktail and a non-alcoholic Sunkist Lemonade with Chinese Dates and Star Anise.
