Why did the apple go out with the fig? Because he couldn’t get a date.” Ba-dum-bum. All jokes aside, when it comes to fruit and fruit juices, adequate consumption has become a consumer issue.

The USDA’s “5 a Day for Better Health” program was modified to suggest up to nine daily servings of fruit and vegetables. Hoteliers are ahead of the curve in addressing changing guest preferences and lifestyles with the offer of 100 percent pure and squeezed juices, either straight up or mixed in smoothies, specialty cocktails, or mocktails.

The scientific benefits of eating fruit and drinking its juices are myriad. Powerful phytochemicals act as antioxidants, stimulate the immune system, have a positive effect on hormones, and act as antibacterial agents in the body. The popularity of fruit juices and smoothie drinks are also tied into America’s weight consciousness, as these beverages gain market share as meal replacements or enhancements.

Traditionally popular juices such as apple and orange continue to satisfy the mainstream customer. The growing segment of this market is with newer flavors and more healthful fruits such as blueberry and pomegranate. These fruits are highly touted as superfoods with very high antioxidant content. Changing American tastes have also driven interest in tropical fruits and juices. Papaya, pineapple, passionfruit, guava, kiwi, and mango juices are popular varieties of fruit and nectar juices. A vast percentage of these fruits are imported from the South Pacific, Southeast Asia, and Mexico.

The Wall Street Journal reports that the hip new taste in juices is the acai (pronounced ah-sigh-ee), which comes from the Amazonian jungles. It’s a purple berry with hints of chocolate flavor and higher anthocyanin content than any other of the super fruits—an impressive 33 percent higher in cholesterollowering properties than found in red wine.

At Pure Juice and Takeaway at the Inn at Irving Place in New York City, acai juice is an ingredient in “Amazon” and is combined with bananas, coconut water, and vanilla. It is also featured in a sake-based martini in the accompanying Pure Food and Wine, an upscale raw food-concept restaurant. Pure Juice’s philosophy is to use fresh organic juices and smoothies that are uniced to preserve food nutrients. Smoothies are thickened with coconut meat or milk to add creaminess and replace crushed ice. The Gramercy Park location allows for convenient trips to the Union Square Greenmarket to source fresh local fruits. The juice bar and restaurant uses 20 high-end “Vita-Prep” blenders in the production of juice-based drinks.

At the Marco Island (Florida) Marriott, the Juice Bar caters to spa and poolside guests with a variety of customized freshly squeezed juices and smoothies. Over seven gallons of blended fresh juice are served daily at the breakfast buffet at the casualdining Tropiks. Blends such as mango-strawberry and mango-apple-celery are served, and F&B Director Steve Lipshutz is impressed at guest response to this fresh product. “You would never want to drink a canned or bottled product after having tasted these juices. The colors and flavors are amazing. The products are labor intensive and limited in shelf life, but the quality and health benefits are unparalleled.” The high volume and labor intensity of the process was addressed in the hotel’s purchase of high-end equipment, the Ruby 2000 Juicer and multiple Vita-Mix blenders.

Juices and health drinks are in high demand among health-conscious spa and hotel guests at the Hotel Crescent Court, a Rosewood Hotel in Dallas. The hotel features a wide variety of fresh juice blends at the weekend brunch in the Conservatory, including apple-passion fruit and kiwi-cucumber-mint. Various smoothie drinks, wheat grass shots and Gan-Bei tonics are offered at the Spa at the Crescent. All smoothies and juices are 100 percent natural and made from the freshest seasonal fruit. At their Nobu Dallas restaurant, specialty martinis feature exotic juices such as lychee, yuzu, ginger, and pear nectar.

The lychee is a member of the soapberry family and is derived from southeast Asia. Yuzu, a Japanese citrus fruit, is also used in the preparation of some of Nobu’s entrees.

The Peninsula Hotel Beverly Hills features all organic freshly squeezed juices and smoothies in the Roof Garden adjacent to their spa. Fresh juices are translated into frozen popsicles, served poolside as a complimentary and refreshing feature. Signature cocktails served at “Poolside at the Peninsula” include their popular Pomegranate Mojito, Wild Berry Cosmo and Millionaire Margarita, with wild tropical orange essences. With a price range of $14-28 for these specialty drinks, it appears getting juiced has never been more fun or profitable.

Nancy Fox is a frequent contributor to HOTEL F&B EXECUTIVE.