America is sweet on citrus—even the sour varieties.
Restaurant operators and chefs are increasingly using
oranges, lemons, limes, and other citrus items to liven up their menus with a fresh taste.
If there’s one word that seems to sum up citrus’ taste profile, it’s bright.
“Citrus is incredibly popular because it is so aromatic and has those bright and fresh notes,” says Kevan Vetter, executive chef and manager of culinary product development for seasoning giant McCormick & Co. “It really gives you a pop.”