Issue: 101
August 2018
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In this issue:

August is All About Lemons With 3 Great National Lemon Holidays
Produce Marketing Association Foodservice Conference and Expo in Monterey
Mason Jar Lemon Meringue Pies
August - Another Great Month of Grilling With Citrus
Limoneira Fresh Focus
Grilled Honey Lime Cilantro Chicken
Stay Smooth(ie) with Limoneira Citrus
Chilean, Argentinian and South African Grilling Experts 
Errant Lemon Escapes
Limoneira Customer Spotlight - Celebrating Hotdog on A Stick During Lemonade Month
August 12 International Youth Day
Jazz and Arts
                                                                          Winners Circle

August is all about lemons with 3 great National Lemon Holidays!

August is one of our favorite months, and why not...a cross the country we celebrate three great lemon holidays: National Lemonade Day, National Lemon Juice Day and for our pie passionate friends, Lemon Meringue Day.  

We also pay tribute to the world's wonderful young people in honor of Global International Youth Month

Mason Jar Lemon Meringue Pies

We love Linda Braden's recipe for individual servings of lemon meringue pies in mason jars. Linda and her husband and 2 kids live in Chicago. You can find her quick and easy recipe idea that will wow your guests on Limoneira's Pinterest page.

fooddrinkLimoneira-Fresh Focus

The benefits of drinking lemon water daily....

In addition to being amazing additives to zest up that drinking water, citrus fruits are naturally water dense - meaning simply consuming them is a great way to stay hydrated all summer long.

Each month, Megan features another wonderful facet of citrus living. Subscribe to Limoneira's YouTube channel for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.
grilling Stay Smoothie with Limoneira Citrus

This month,  Limoneira Spokesperson Megan Roosevelt shares three deliciously nutritious smoothies to start each summer day.

Breakfast is the most important meal of the day, but during a heat wave, making food can be the last thing anyone wants to think about. This month, take the Limoneira approach to start each day with a refreshing burst of yummy citrus flavor and an influx of vitamins and nutrients. 

For a helpful demonstration, you can watch Megan create the citrus smoothies below and also on the Limoneira YouTube channel. Don't  forget to subscribe - videos with more wonderful recipes, tips and tricks are added to the channel each Friday throughout the month.

Limoneira has also partnered with additional global chefs and mixologists, nutritionists, and beauty lifestyle and green cleaning experts to share their knowledge with the customers of our grocery and food service partners around the world. Their biographies can be found on Limoneira's website.

Without further ado, here's how to start each day the Limoneira way; healthy, simple, and with plenty of tasty citrus fruits. As an added bonus, in the month of August Limoneira is celebrating International Youth Day (August 12, 2018). Celebrate with ease by inviting the youths in your home into the kitchen to lend a hand during the smoothie-making fun. (And the smoothie 
drinking fun!)

Star Ruby Grapefruit Smoothie - Grapefruit for breakfast is a well-known lean breakfast alternative, but it makes an even better smoothie.


*1Limoneira Star Ruby Grapefruit
*1   cup pitted cherries
*3 tbsp chia seeds
* 1 cup ice
*1 cup plain yogurt


Begin by juicing the entire grapefruit. (The good news is, Limoneira citrus is notoriously juicy. Bring on that flavor!) Add all ingredients to a blender, and blend on high for about one minute. Enjoy!

Super Citrus Smoothie - Three times the citrus for three times the taste (and nutrients). This crowd-pleaser has a little bit of everything.


*½ Limoneira Star Ruby Grapefruit
*½ Limoneira Valencia Orange
*½ Limoneira Classic Lemon
*1 banana
*1 cup ice
*1 cup plain yogurt


Juice all three citrus halves, then combine all remaining ingredients in a blender. Blend on high for one minute, then it's smoothie drinking time.

Lemon-y Green Smoothie - Eating veggies isn't for everybody. Our favorite Limoneira life hack is to take those greens and pack them into a delicious smoothie instead.


*1 Limoneira Classic Lemon
*1 banana
*1 baby cucumber
*2 kale leaves (rinsed well)
*1 cup ice


No sense reinventing the wheel! Juice the entire Limoneira lemon, then add all ingredients to a blender. Blend on high for one minute, and the smoothie is yours to enjoy.

In addition to being amazing additives to zest up that drinking water, citrus fruits are naturally water dense - meaning simply consuming them is a great way to stay hydrated all summer long.

Each month, Megan features another wonderful facet of citrus living. Subscribe to Limoneira's YouTube channel for more information on the many ways this endlessly versatile fruit can improve life inside the home and beyond.

techErrant Lemon Escapes

Our friends at Fresh Plaza recently made us aware of this great video showing a traveling lemon. The video of this guy (the latest video star) went viral with almost 5 million views. The video, shot by Californian Mike Sakasegawa, mostly just depicts ... A lemon rolling relentlessly down a hill.

For two minutes, Sakasegawa followed a lemon as it rolled down a hill near his San Diego home, filming the citrus fruit's adventure on his phone. He didn't have a plan for the lemon. Sakasegawa saw it first from a distance, already rolling at a steady pace, as he walked home from his morning run.

"I thought it was a tennis ball or something," Sakasegawa said in an interview. He'd just passed a guy walking his dogs. He ran to catch up to the rolling object, and it was only as he got closer that he noticed that it was a lemon.

Amazon is considering this as part of their direct to consumer options (not).

KrogerAugust 12th International Youth Day

The United Nations' (UN) International Youth Day is celebrated on August 12 each year to recognize efforts of the world's youth in enhancing global society. It also aims to promote ways to engage them in becoming more actively involved in making positive contributions to their communities.

Imali Bandara is a Program Associate at Wellspring Philanthropic Fund. Prior to this she was with the United Nations Foundation as a Public Affairs intern working with the Girl Up campaign. Her experience also includes being an Executive intern with the Embassy of Sri Lanka in Washington, DC where she conducted research on U.S.-Sri Lanka relations and worked in community relations.

She earned her Bachelor of Arts degree in 2012, majoring in Political Economy and Globalization from the University of California, Berkeley.

Throughout her internship at the UN Foundation, she had the pleasure of being exposed to the many ways in which the Foundation is engaging with and for young people. From their stellar Girl Up Teen Advisors advocating for girls around the world to the Global Alliance for Clean Cookstoves' commitment to keeping kids healthy and safe from indoor air pollution, she notes that the campaigns she worked for inspired her every day to try and work toward a better future for people everywhere.

Imali says "I am thrilled to see how my generation is making a difference around the world! But the work does not stop there. Everybody can get involved in the important work the campaigns the UN does every day.

ChefProduce Marketing Association Foodservice Conference and Expo in Monterey

This past July, Limoneira Management was in Monterey, California for the Produce Marketing Association (PMA) Foodservice Conference & Expo which brings together more than 1,800 sellers and buyers-including distributors, retailers, wholesalers, brokers and end-use operators. Highly-accomplished chefs were on hand to provide an inside look at how fresh produce makes the plate and collaboration and new innovations that are changing the industry were showcased. 

Uncovering Three Important growth Trends in Foodservice

Euromonitor International recently published a new edition of global consumer foodservice data, which offers a picture of global demand, key drivers and trends and forecast expectations through 2022. Below are key growth trends in the global consumer fo odservice industry.

Global delivery sales expected to continue upward trend

Recently, delivery sales have grown faster than any other dining occasion, drastically outpacing sales in eat-in, takeaway and drive-through occasions. Apart from the Netherlands where delivery grew a remarkable 43 percent last year, delivery grew fastest in the largest emerging markets of Russia, China, South Africa, India and Brazil, respectively. At US$43 billion, the largest market by total value sales remains China with the US remaining a more distant second. Delivery sales are accelerating as services get better and become more widespread. Consumers no longer need to sacrifice quality for convenience and can get restaurant quality meals delivered with the simple touch of a button.

With improved logistics and mobile technology, third-party players are driving growth by not only allowing more restaurants to participate but also by connecting more of these restaurants to more consumers. Delivery sales in the full-service restaurant category grew faster than any other foodservice category except street stalls and kiosks, where delivery sales grew rapidly but from a smaller base.

Transactions expected to outpace global value growth

By all indicators, foodservice growth is expected to continue through 2022. While consumer spending is growing, the way consumers spend into foodservice is changing. When looking at the data in constant value terms to remove the effects of inflation, overall transactions growth consistently outpaces value sales, which means the average spend per transaction is expected to fall through 2022, according to Euromonitor. More consumers are spending into foodservice more frequently but often they are spending into less expensive categories.

This is the case in most world regions, but especially in Asia Pacific, which is important since the region contributes the most to global sales growth. This shift is due in part to growing competition from local chains in countries like China. Local chains increasingly serve as a cheaper alternative to the more premium-priced multinational chains in quick-service categories. 

Additionally, the quality of offerings at less expensive formats in all world regions is improving, making it easier for consumers to trade down. This means that consumers no longer need to spend at pricey restaurants to guarantee an acceptable level of quality. That, coupled with convenience and affordability, has helped fuel sales in quick-service categories and in foodservice in general.

Street stalls/kiosks- the top performing foodservice category

Chains make up just 11 percent of total value sales in the street stalls/kiosks category, but chained concepts, specifically, grew 17 percent by value last year, which was faster than any other single foodservice segment globally, according to Euromonitor. Clear standouts in the category this year were Asia Pacific-based bubble tea chains led by Taiwan-based Yiddtea (Shenggen Enterprise Co Ltd) and China's HEYTEA (Shenzhen Meixixi Food & Beverage Management Co Ltd). Yiddtea, in particular, grew from just 300 outlets in 2012, to over 3,500 in 2017 to become the world's largest chain of street stalls/kiosks.

Chain-tea concepts in Asia Pacific have had a direct impact on the category's positive performance overall, but consumers, in general, are increasingly drawn to the relative informality and on-the-go nature of these dining occasions. Street stalls and kiosks, as a category, captures everything from the street stalls of traditional food markets and hawker centers, to modern food halls and even food trucks.

LunaAugust......Another Great Month of Grilling with Citrus

Nothing symbolizes summer more than the savory smoky smells of BBQ on a hot grill.   We have a plethora of great grilling recipes on the Limoneira website, and this month we're showcasing some cool grill masters from around the world along with some nifty BBQ tips.

Before we turn to these gurus however, we want to share a recipe that combines two of our passions, lemonade and grilling. 

Our friends at Genious Kitchen, tell us that grilling lemons adds a smoky flavor to your favorite summertime drink. The Limoneira Instagram page is the place to find this Genious recipe!


16 lemons
2 cups sugar
1 3/4 cups sugar
1 pinch of salt
1 sprig Rosemary
2 cups ice

Dip the cut sides of 16 halved lemons in sugar and grill until grill marks appear, about 5 minutes.

Simmer 1 1/4 cups of sugar with 1 3/4 cups of water and a pinch of salt until dissolved. Let cool.

Squeeze lemons through a strainer into a pitcher and stir in the simple syrup (plus additional water to taste if too sweet).

Add ice, a few of the grilled lemon slices and a long sprig of rosemary.



SnapGrilled Honey Lime Cilantro Chicken

Honey + Lime + Cilantro = delicious says Alyssa Rivers, the Utah based food blogger behind The Recipe Critic.

Something about the sweet honey and tangy lime plus the cilantro infuses this chicken with such amazing flavor. She notes that the marinade comes together quickly, and she loves to marinade for a few hours so the chicken can soak up the delicious flavor. 

Prep time- 5 minutes
Cook Time-10 minutes
Serves 4-6


*              2 pounds boneless, skinless chicken breasts, or thighs
*              ¼ cup lime juice
*              ½ cup honey
*              2 Tablespoons Soy Sauce
*              1 Tablespoon olive oil
*              2 garlic cloves minced
*              ½ cup cilantro, finely chopped
*              ½ teaspoon salt
*              ¼ teaspoon pepper

1.  Put chicken in a Ziploc bag. In a small bowl combine lime juice, honey, soy sauce, olive oil, garlic, cilantro, salt and pepper. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.

2.  Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.

Teagan111AB Steak-Jakarta Indonesia

AB Steak Jakarta 
is the creation Michelin-starred Chef Akira Back. It's special, because all of the premium meat is dry-aged in-house, in its own meat chamber.   Dry-aged steak is a meat maturation technique that allows the natural enzymes to slowly tenderize the meat which results in more intense flavor & enhanced texture. Specialized salts such as yuja, garlic, truffle, kimchi add flavor.  

Elizabeth Karmel - North Carolina and NYC

While many barbecue beginners douse the grates in oil before lighting up, Elizabeth "Grill Girl" Karmel, a renowned Southern cook and barbeque expert, says that's not best practice. She says "A thin layer of oil on the food holds in moisture, not to mention that if your grill is dripping in oil "that's a big fire hazard. Oil has a very low smoking point; you only have to oil the grates once to know that it will burn instantly."

Source: Food and Wine

Billy Durney - NYC

To really kick your flavors up a notch, cover your meat with infused oil before placing it on the grill, or get creative with your basting brush. Billy Durney of New York City's Hometown Bar-b-q suggests the "Incorporate a basting brush made of herbs by attaching whole stems of thyme, rosemary and sage onto a wooden spoon with butcher twine. Use it to baste meats throughout the cook with butter, a good oil or sauce."

Source: Thrillist

Danielle Bennett - Toronto Canada

While it's tempting to slather your food in a delicious sticky sauce early in the grilling process, doing so is a bad idea, says Canadian pitmaster, and host of popular TV Show BBQ Crawl Danielle Bennett. "One of the biggest mistakes people make is applying sweet sugary sauce at the beginning of the cooking process she notes. If you add it too early it's more likely to burn. Instead, brush it on during the last five to ten minutes of cooking".

Source Global News Canada

Richard H Turner - London

"That steak may looking inviting straight off the grill but allow some time before you dig in and it will taste all the better" says Richard H Turner of British steakhouse chain Hawksmoor says. "Take the meat off before you think it is ready and let it rest: it will continue cooking in the residual heat and the tissues will relax, meaning what you serve will be juicier and more tender.

A 20-minute rest at 60°C [140°F] will improve your grilling no end."

Source: The Guardian

Juan Gabler, Cuerovaca, Santiago Chile

Guided by the most demanding international standards, Juan Gabler's Cuerovaca is positioned as a Premium meat retailer, always appealing to its quality of origin. Their menu offers a wide variety of cuts on the grill. A selection of meats and cuts from the best breeders in the country.
In their menu you will find, besides the prestigious Wagyu meat, currently produced in Chile and recognized as the best bovine carne in the world for its texture and flavor.

Mick Donnelly and Peter Lees - The Butcher Man, Capetown South Africa

South Africans are serious about their meat. South Africans quickly put our humble Fourth of July spreads to shame.
 Braais (barbeques) are common even on the coldest, rainiest winter nights. Gas or electric grills are uncommon-part of the experience is waiting for the charcoal to light up, and it's preordained that the designated   braai-master must be coated in smoke. And while the occasional burger can be spotted, the stars of a truly successful braai are the lamb chops and boerewors, or Afrikaans-style sausage.

The Butcher Man in Capetown is a meat lovers heaven is certainly not your ordinary butchery. The two friendly master Butchers are Mick Donnelly and Peter Lees, both British natives who've been slicing and sculpting since they left school over 50 years ago. Working with fervor in their trendy glass 'office' (so that visitors can feel part of the process), the duo prepares a vast assortment of top-quality, ethically produced cuts to patrons' specifications.

Gastón Riveira- La Cabrera, Buenos Aires

Chef Gastón Riveira created La Cabrera, emblematic of Argentina's meat-loving culture in Buenos Aires.

It's been selected as one of the 50 best restaurants in Latin America, an award given by the 50Best. It's known for massive cuts of beef served on huge slabs with dozens of side dishes.   La Cabrera offers more than 25 cuts of beef and Riveira says it's crucial to try the bife de chorizo, a thick cut of juicy butterflied sirloin steak.

Another treat-provoleta, a provolone-type cheese that is placed on the grill, crisped on both sides and served oozing with melted cheesy goodness in the middle.

winnerscircleLimoneira Customer Spotlight-Celebrate Hotdog on a Stick During Lemonade Month

Once upon a time in 1946 on the beautiful beach in sunny Santa Monica, a man named Dave Barham opened a food stand that would become an American icon. 

Originally called Party Puffs, the bright red barnlike stand served ice cream cones and lemonade but that all changed when, using his mom's cornbread recipe, Dave perfected the Hot Dog on a Stick®. 

To highlight this new menu staple, he changed the name of his stand to Hot Dog on a Stick. Next, he took his products on the road and started selling at county fairs using his Lincoln Continental as a generator. After that, Hot Dog on a Stick took to the malls. While we have clearly come a long way, that famous Muscle Beach location is still selling made-to-order Hot Dogs on a Stick and fresh hand-stomped lemonade today.

Let's see, what else? Oh, their fantastic uniforms! How could we forget? During the early days of Hot Dog on a Stick, our Hotdoggers wore polka dots but eventually we changed to the famous and iconic outfits everyone knows and loves today.

Our bright and eye catching striped uniforms are "Red, White and Blue with a Splash of Lemonade. They have a ton of pride in them as they stand for their commitment to exceptional smiling customer service. And, fun fact, their hats are so coveted that they are never supposed to leave the store. If people want to get their hands on one, their stores do have fun paper replicas.

What began as an entrepreneurial dream on the beach of Southern California is now a brand with 70 stores in 7 states. The Global Franchise Group acquired Hot Dog on a Stick in 2014 and plans to expand Hot Dog on a Stick across the U.S. so everyone can experience the deliciousness of their stick items and lemonade.

winnerscircleJazz and Arts

winnerscircleLimoneira's Winner Block

This month our lucky winner is Katy Dobbs, from Raleigh North Carolina. As our monthly winner, Katy has won a Limoneira Orchard Fresh or Lifestyles Gift.  Congratulations Katy  !

For your chance to win, make sure you're on our mailing list to be entered into our monthly drawing. To join  click here  or visit our website at

Be sure to check out our other contests and drawings for additional changes to win prizes.