We break down the reasons why chefs keep citrus in the kitchen
Chefs are finally seeing the bright side of citrus fruits.
Long relegated to ornamentation or an extra spritz of acidity to completed dishes, diners’ growing affection for cuisines rich with acidic and sweet-sour flavors have broadened the appeal of citrus across all demographics.
According to foodservice research firm Technomic, citrus fruit usage in U.S. restaurants has risen 15.6 percent from 2012 to 2017, including a 19 percent increase for blood oranges and 9 percent for bergamot within the last year.