Dole fruit International Pizza Expo 2025
Dole turned heads and taste buds at the 2025 International Pizza Expo, held March 25–27 at the West Hall of the Las Vegas Convention Center. Booth #2433 became an essential destination for pizza lovers, media, and culinary pros looking to explore fruit-powered flavor innovation. The company delivered an unforgettable experience, spotlighting globally inspired fruit-forward pizzas and chef-crafted botanical beverages.
Karey Tanner of Dole Packaged Foods personally welcomed us into the booth, offering insight, energy, and a curated tasting that proved how bold and thoughtful the brand’s culinary direction has become. Behind the counter stood the visionary Chef James Bickmore-Hutt, a master of flavor fusion who elevated pizza into edible art.
🍽️ Meeting Chef James Bickmore-Hutt: A Flavor Architect
Chef James Bickmore-Hutt shared his philosophy and techniques while crafting every dish with precision and creativity. Standing in the booth, we watched him explain each concept as he layered flavor on top of flavor. He spoke about the balance between sweet, savory, and texture, then let the food do the talking.
As ovens roared behind him, the scent of toasting crust, caramelized fruit, and melted cheese filled the air. Each slice served wasn’t just delicious—it told a story.
🍕 Signature Fruit-Infused Pizzas That Impressed the Crowd
R.A.P. Pizza: Sweet Meets Savory Excellence
Dole Chef-Ready Cuts Diced Apples created a juicy burst that danced with salty prosciutto and sharp gorgonzola crumbles. A finishing touch of hot honey and fresh rosemary made every bite pop.
Coconut & Mango Thai Pizza: A Tropical Escape
Dole Mango Cubes, grilled chicken, julienned red bell peppers, and sesame ginger sauce combined beautifully. Toasted shredded coconut added contrast and crunch that made this pizza unforgettable.
Not a Georgia Peach Pizza: BBQ Reimagined
Dole Diced Peaches paired surprisingly well with pulled pork, red onions, and a tangy BBQ-marinara blend. A dusting of black and bleu spice added a bold finish that sealed its smoky charm.
A Trifle Confusing (Dessert Pizza): A Sweet Curveball
Cream cheese, limeade powder, Dole Red Tart Cherries, pineapple crunch, and graham cracker crumble came together like a dessert symphony. Lime zest brought balance and brightness to the indulgent finale.
🍹 Botanical Beverages Designed to Pair Beautifully
Dragon & Elderflower Refresher
Dole Diced Dragon Fruit, elderflower cordial, lemon juice, and soda water created a light, vibrant beverage topped with mint and dragon fruit garnish.
Strawberry Rose Lemonade
Dole Diced Strawberries, rose water, and sparkling lemon made for an elegant, floral-forward drink perfect for warm Las Vegas days.
Pineapple Lavender Fizz
Dole Light Pineapple Juice, lavender syrup, and lemon juice, poured over ice and topped with club soda, finished with a fragrant lavender sprig. Refreshing and elevated.
🎤 A Booth Built for Culinary Success
Booth #2433 offered more than samples—it delivered a full sensory media experience. Karey Tanner of Dole Packaged Foods and Chef James created an atmosphere where pizza lovers could taste, learn, and engage directly with the innovations driving Dole’s culinary leadership.
🍍 Final Slice: Dole Leads the Future of Fruit-Driven Flavor
Dole came to the 2025 International Pizza Expo to lead—not follow. Every dish, drink, and detail at Booth #2433 reflected commitment to creativity, culinary excellence, and premium fruit ingredients. Attendees should make Booth #2433 their first stop at the Las Vegas Convention Center. Taste the difference. Meet the minds. Experience how Dole fruit pizza is rewriting the rules of pizza and beverage innovation Just Now News.
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