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Home arrow News archive arrow Fruit soups become popular

Fruit soups become popular PDF Print E-mail
Written by Mirjam Goudswaard   
Thursday, 23 November 2006
Fruits are warming soup offerings on fine dining menus. According to Mintel Menu Insights, a resource that tracks restaurant trends in the USA, traditional vegetable soup flavors are feeling the heat from more experimental fruit combinations and flavor creations. Fruit was once reserved for chilled appetizers or refreshing dessert soups. Now, chefs are experimenting with them as main centerpieces for their hot soup creations.

Read more on: Forbes
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