We consistently monitor usage trends for our sun dried fruit, which helps us make targeted recommendations to our foodservice customers.
Clearly sun dried fruit has become a pantry staple that appeals to every age group and sells to almost every type of restaurant and institution across the country.
Who’s buying dried fruit? Just about everyone – spas, camps, white tablecloth, fast food, day care, quick service, health clubs, assisted living.
Traina Dried Fruit at Schools
Adding Traina Dried Fruit to school menus will brighten the plate and satisfy the student’s palate, encouraging a new generation to eat what's good for them. A sprinkle of diced cranberries added to the top of green beans is an enticement to eat every bean. Some golden raisins in spinach adds natural sweetness that most children enjoy. Instead of canned fruit floating around in a bowl of syrup, serve naturally sweet chewy dried fruit pieces for an after-school treat. Natural Fruit Medley is a favorite, Traina Foods preservative-free blend for snacking.
Foodservice managers appreciate the exactness of dried fruit -- there's no waste, no spoilage, no prep work, and convenient 1-year refrigerated storage.
California Trail Granola
Traina Dried Fruit in Spas
Small details are noticed and remembered during spa vacations. Whether it's a "go for the burn" health spa or an "ahhh that feels good" pampering salon, sun dried fruit fits in mealtime and in-between meal snacks at spas. Adding a chafing dish of warm, diced Baker's Fruit Medley compote to the buffet table invites guests to top oatmeal, couscous, brown rice, or pancakes with a healthful sweet fruit indulgence. A bowl of chewy, sweet, and tangy California sun dried apricots alongside a dish of almonds provides the vitamins and nutrients listed as Essential Foods for Women in their 50's.
Traina Dried Fruit at the Country Club
Gracious dining is synonymous with clubhouses from coast to coast. Members expect and pay for food that’s a cut above the ordinary. Upscale menu items are cost-effective and quickly made by adding diced sun dried apricots, figs, Bing cherries, and other sun dried fruit to traditional clubhouse fare.
A pan-finishing sauce made with California sun dried apricots enhances pan-fried pork chop, distinguishing the dish in appearance and taste. Plain grilled fish is elevated to Grilled Whitefish Provencal with the addition of artichoke hearts and sun dried tomatoes – more taste for very little extra effort. A simple sautéed chicken breast becomes an appetizing Moroccan Chicken, with the addition of spices, dried dates and sun dried apricots.
Traina Dried Fruit at the Café
Quick service food can be transformed into healthy, delicious tasting food when sun dried fruit is added. It is so easy to enhance breakfast, lunch, and dinner menus by adding our sun dried fruit!
Diced dates can top baked oatmeal. A favorite scone recipe will burst with a rainbow of heart-healthy dried fruit including sun-dried peaches, blueberries, and tart cherries. All-American dried fruit blend was made to top crisp green salad and the sweet taste of sun dried fruit makes healthy grain dishes more colorful and great tasting!
Traina Dried Fruit in the Military
Sun dried fruit provides economical common sense nourishment quickly and easily. A 5-pound box of dried diced Baker's Fruit Medley will add color, flavor, and vitamins to 150 portions of plain rice.
Traina Dried Fruit in Health Care Facilities
The wide variety of Traina dried fruit offers solutions to the meal challenges of health care facilities. Most of our sun dried fruit products are free of added sugar, yet high in flavor, fiber, and vitamins. The naturally sweet taste of sun dried fruit is a familiar and favorite taste which may encourage elderly patients to eat better.
Traina Dried Fruit in Fine Dining
Wine, artisan cheese, and sun dried fruit are all products that respect the tradition of slow-aging to achieve taste perfection. Sun dried fruit contributes to a guest's heightened dining experience by adding color, texture, and the taste of tradition to a fine meal. At fine dining locations across the country, Black Mission Dried Figs are being drizzled with fine vinegars; plump Medjool dates are tucked into cheese plates; and flavorsome Bing cherries are roasting with heritage poultry, proving once again that sun dried fruit is an ancient food that is very relevant today.