Changes in consumer habits have led to restaurant operators putting fresh food on their menus all year round, in addition to local seasonal fruit fruit.

From an article by the Costa Rican Foreign Trade Promotion Office (PROCOMER):

A study by the Association of Chilean Fruit Exporters has concluded that the penetration of fresh fruit on the menus of restaurants in the U.S. has increased significantly, mainly due to consumers increased interest in frequenting places that offer healthy choices when eating outside of the home.

The research analyzed data from 4,800 national and regional chains and independent restaurants, and the results show that three quarters of them incorporate at least one fruit on their menus, establishments in which about 8% of the menu items include at least one fruit as an ingredient. Similarly, the study shows that between 2009 and 2013 the penetration of fruit on menus has increased in almost all segments.

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