A Bright Idea
The health benefits of citrus are a big plus for Fresh To Order, a seven-unit chain based in suburban Atlanta.
“I love citrus, and I’d use it anywhere,” says Jesse Gideon, vice president of operations and corporate chef. “Probably 20–25 menu items have citrus notes in them.”
That includes lemon in the balsamic cabernet reduction used in several dishes and orange in a sauce served with grilled salmon. Shrimp is marinated in a lime, chile pepper, and cilantro sauce and then blackened so that the lime isn’t overpowering.
Although most people associate food as salty or sweet, “they forget the acidity levels, which make the flavor pop off your tongue,” Gideon says. “Citrus provides an explosion of flavor, making salt levels brighter without being saltier.”
The fruit is also best when fresh, he says. “Freshly squeezed lemon is much better, because it brings a brightness to round out the flavor.”
Historians say citrus originated in Southeast Asia and spread via trade and conquest. Oranges are an important part of Asian cooking and are also associated with Spain and Italy, while lemons and limes are in Asian, Mediterranean, and Middle Eastern dishes.
Citrus eventually made its way to America, first with explorers and then, in the West, by Spanish missionaries moving north from Mexico, says Tom Spellman, a director of Citrus Roots, an organization devoted to keeping California’s citrus heritage alive.
“The San Gabriel Mission (founded in 1771) was known for having orange groves,” says Spellman, who works for tree grower Dave Wilson Nursery in Hickman, California.
While several citrus types are grown in Mexico, limes became a predominant fruit in that nation’s cooking. Originally the Mexican lime, similar to the Key lime, was used.
Most Mexican-style limited-service restaurants in the U.S. use lime—sometimes the larger, thinner-rind Persian variety—in many of their dishes. At Café Rio, a Salt Lake City–based chain of 46 units in 10 states, it may be on as much as 70 percent of the menu.
“Lime is in all of our sauces, rice, and salsas and in multiple entrées,” says Ben Craner, chief marketing officer. “It’s in our fresh fruit frescas (drinks) and lime pie.”
Each Café Rio restaurant squeezes about 1,000 limes a day, because the fresh juice makes a big difference. “If you buy the prepared juice pasteurized, it’s a lot more bitter,” he says. “Fresh juice gives you all the natural flavor and essence.”
Lemons and oranges have been in a variety of dishes offered for years at the 70-unit Pick Up Stix chain of Asian restaurants in
“Citrus items are a nice addition to any Asian cuisine menu, as they offset the many traditional soy flavors we have to offer,” says Linda Nelson, COO for the company. “The fragrant aroma of fresh citrus used in dishes adds to the senses.”
Lemon chicken has a light, sweet lemon sauce, while orange chicken includes fresh orange peel along with chicken, water chestnuts, green onions, and red chili pepper.
The chain’s Pad Thai is garnished with fresh lime to stick with the traditional and expected style, while Mandarin oranges are an ingredient in the Chinese Chicken Salad.
The lime in Pad Thai is part of the Americanization of global foods, says Technomic’s Chapman. “Like many foods, it’s now what we consider the correct way to serve it.”
But traditional Thai cooking employs the Kaffir lime plant that produces a small fruit with a bumpy rind. The flavor often derives from the leaves and peel, not the juice.
Various citrus varieties, including lemons and some Japanese hybrids, are used in ponzu sauce at some U.S. quick serves.
Mandarin oranges, a cousin of the tangerine, have increasingly become fundamental to Asian salads at dozens of American restaurants and chains.
Segments from the small fruit were used in 2002 by Wendy’s in its premium Mandarin Chicken Salad, part of the Garden Sensations line. The following year, McDonald’s launched an upscale Asian salad with Mandarin oranges. Neither remained a regular menu item.
These days, Mandarin segments can be found on all types of dishes, even as a pizza topping.
Lemon juice and zest are favorites in Greek and Middle Eastern dishes, including glazes and marinades, particularly for poultry and salmon.
The juice is key in hummus.
“When people think of hummus, they are thinking about chickpeas, tahini, and lemon,” says Kyle Frederick, director of food and beverage for Zoë’s Kitchen, a 57-unit Mediterranean restaurant chain based in Birmingham, Alabama.
“The lemon balances it out, so you hardly need salt,” he says.
All of the seafood served at Zoë’s comes with a traditional lemon wedge, while the shrimp and salmon kabobs are finished with lemon oil.
Some Mediterranean cultures figured out long ago that a balanced diet is important to fitness, and citrus has health benefits that are part of that, Frederick says.
While dessert is not always the healthiest part of the meal, citrus has taken a big role in those dishes, whether it’s Key lime or lemon pie, orange topping on cheesecake, or various flavors for ice cream, frozen yogurt, smoothies, milkshakes, and shaved ices.
Rita’s Italian Ice uses fresh fruit, juices, and concentrates in its items, including Alex’s Lemonade, Florida Orange, and Key Lime ices. Lemon ices alone use 1.5 million lemons annually.
A new margarita flavor—margaritas and mojitos are increasingly popular alcoholic drinks that traditionally are made with lime juice—will launch this spring.
“The flavors with citrus are refreshing and sweet, yet tart,” says Jonathan Fornaci, president and chief executive of the Trevose, Pennsylvania–based chain. Fans say the citrus flavors “burst in your mouth.”
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