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The Fresh Insights for Foodservice Summer 2014 issue features how the classic, refreshing taste of watermelon is being menued by today’s innovative chefs, how butter lettuce is adding an upscale green to the menu, and how peaches are used in everything from a fruit tart to a grilled seafood dish. The report also tracks how the fresh fruits, vegetables, and herbs can transform modern cocktails, while savory tarts create a rich dish with a healthy halo.

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