Berries, peaches, mangoes, and other summer fruits are brightening up menus with bursts of juicy flavor and color. The season can be fleeting for some of these varieties, so operators are highlighting them in limited-time offers. Other concepts are using LTOs to test a new protein or ingredient. Take a look at what’s trending on menus now.
IHOP’s new Pancake Flight BREAKfeast brings together six silver dollar pancakes in three flavors: Strawberry Banana, Double Blueberry, and Mexican Tres Leches. The flight lets guests sample multiple stacks alongside bacon, sausage, ham, eggs, and hash browns for a big meal built around smaller pancakes and flavorful fruit. Price ranges from $16-$22.
Fruit-topped silver dollar pancakes at IHOP.
Peak blueberry season is in July and Krispy Kreme is celebrating with the Original Glazed Blueberry Flavored Doughnut. The doughnut is made with blueberry-flavored dough and was on offer for a very limited time of four days. The special LTO was available with the purchase of a dozen regular size doughnuts or 16 mini doughnuts.
Peaches are the fruit of choice at Andy’s Frozen Custard. There’s a Peach Cobbler Concrete with vanilla frozen custard blended with peaches and topped with cobbler crumble and Peach Cobbler Sundae featuring vanilla frozen custard topped with peaches and cobbler crumble. Returning are the Key Lime Pie Concrete and Three-Crete, a combo of vanilla frozen custard blended with peanut butter, bananas, and chocolate chip cookie dough, developed in collaboration with Andy's Racing Team drivers Austin Dillon and Cole Custer.
Marionberries are Burgerville’s nod to local, seasonal fruit. The Oregon-grown berries, a Pacific Northwest blackberry variety, are showcased in a Marionberry Shake, Sundae, Lemonade, and Stumptown Cold Brew with Marionberry Cold Foam. Washington state-grown Walla Walla onions are featured in two new burgers: the Walla Walla Mustard BBQ Cheeseburger and Walla Walla Mustard BBQ Veggie Burger layered with a house-made veggie patty.
Burgerville's Marionberry Shake.
Strawberries play a starring role at Honeygrow this summer. On offer are a Pomegranate Açaí Salad with strawberries, candied pecans, feta, seasonal veggies, and greens with a pomegranate-açaí vinaigrette and Strawberry Shortcake Honeybar, a variation on the fast-casual’s signature dessert featuring vanilla mousse, strawberries, pound cake, clover honey, and whipped cream in a cup. On the warm and savory side is a Ginger Scallion Stir-Fry with egg white noodles, roast chicken, baby bok choy, carrots, broccoli, scallions, and pickled Fresno chiles.
Pei Wei Asian Kitchen goes fruit-forward with new Honey Mango Chili Chicken. The dish is a combo of breaded fried chicken and diced mango tossed in honey mango sauce with chile flakes, then finished with chile oil, chile paste, and a lime wedge.
At Philz Coffee, Strawberry Matcha (Uji matcha from Japan with strawberry purée and sweetened oat milk) and Strawberry Mint Matcha (Strawberry Matcha topped with mint) are the latest beverages to join the lineup. Also on the midsummer menu are Iced Matcha and Salted Caramel Matcha.
Available through August 30 at Nothing Bundt Cakes is Lemon Raspberry, a lemon Bundt cake with summery raspberry purée. The Turtle Cheesecake Swirl Pop-Up Bundtlet is flavored with chocolate instead of berries and has a shorter run, ending August 9. It’s a miniature white Bundt cake with ribbons of cheesecake and toppings of Oreo cookies, caramel and chocolate drizzles, and toasted pecans.
Braised Beef is in test at Cava.
Cava is testing a new protein in Philadelphia and Atlanta. Braised Beef is slow-cooked until tender, seasoned with a baharat spice blend, and braised with tomato, garlic, and onion. The item is available as a protein choice and also featured in two curated bowls: Baharat Beef + Lemon Tahini and Baharat Beef + Rice. Baharat, which means “spices” in Arabic, is a Middle Eastern spice blend often composed of ground black pepper, cumin, cinnamon, and allspice.
Blended Bobaccinos have joined the menu at Gong cha. The creamy takes on frozen coffees and teas come in three versions. Brown Sugar Bobaccino boasts a caramelized flavor from brown sugar blended into a smooth base. Coffee Caramel Bobaccino blends coffee and sweet caramel flavors, while Mocha Crunch Bobaccino is a mix of chocolate and coffee flavors for a frozen mocha beverage that’s topped with Oreo cookie pieces. All three are finished with Gong cha’s signature boba.
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