As you hopefully read about in my posts last year , JetBlue entirely revamped their soft product (food, wine, amenities) in late 2020, and I quite enjoyed my two westbound flights - really, some of the food was restaurant quality, as in, *nice* restaurant quality. Sadly, my first eastbound flight was not nearly as successful, but my second was better. And so on. Read on for all my Eastbound experiences with the "new" catering.

June 2025 Flight

Flight Details

Flight: 734

Seat: 2A

Departure, SFO, 1:54pm (scheduled), push back 1:49pm, takeoff 2:06pm

Arrival, BOS, 10:41pm (scheduled),

This was an overall pleasant flight. On time, no real drama, although perhaps a bit more seatbelt sign on time than average, but, really, no issues here.

At our seats when we boarded were amenity kits and headphones. These are often only on request, so it was nice to just have those provided from the start. Pre-departure drinks were offered, and served in plastic cups. My request for Bubly was no problem. Lunch/Dinner orders taken while still on the ground, along with drinks to go with the meal.

The meal service was really quite fast for JetBlue. I was in row 2, and my wine and welcome snack were served 20 min after takeoff, my meal only 40 minutes after takeoff. This is really dramatically faster than any other JetBlue flight I've taken. We seemed to have 2 FAs working our cabin the entire time - previously they went to help in the back with drink service before returning to do Mint service. Service was attentive, friendly, and just overall pleasant.

Menu.

The menu, that previously always had 5 choices from which you picked 3, is down to only 4. So, just exclude one. Only one single cold dish now.

And ... hmph. I can't say I was particularly drawn to any, let alone 3. I've had this iteration of the lasagna twice before and found it pretty ho-hum, I don't eat chicken, I loathe goat cheese and dislike vinaigrettes, and I've never found JetBlue's shrimp to be very good. I decided to rule out the lasagna just because its so boring, and go for the other three. I hoped I could ask for no goat cheese or at least no dressing on the salad, and I was mostly getting the fried chicken for the sides that came with it (and maybe some crispy coating). But I wasn't actually very excited for this lineup, which is sad, because JetBlue has had some great menus in years past.

Drinks.

Same drink menu lineup as always, with the house cocktails/mocktails, basic spirits and beer, and 5 wines on offer. Since it was summer, the lineup was 1 sparkling, 1 white, 1 rose, and 2 red (during winter it is two whites, no rose).

I tried both reds, although the light red gets pretty meh reviews (of course I looked them up first!). I mentioned that I wanted to try both, and the FA pleasantly told me she'd bring me both to try. This is common, but usually they bring me a small pour, and then ask which I'd like to have a full glass of. She brought me a full pour of both. I'm not complaining ...

DESCOMBE Beaujolais Granite / Castiglion del Bosco Rosso di Montalcino.

I'm not sure which was which however, as neither seemed lighter than the other, but one was a bit more complex, so I'll assume that was the "big red"? Both were actually fairly good.

DESCOMBE BEAUJOLAIS GRANITE, 2022 "Light Red"

"Juicy, easy to drink, and peppery, Beaujolais is France’s quintessential chilled red wine. This version comes from a fifth-generation family producer, whose wines have been served in the restaurants of Lyon and Paris for the last 100 years. More recently, the Descombe family has embraced organic farming,

while continuing to craft delicious wines."

Very drinkable. Light but not boring. Low tanin, low acid. Just a fairly pleasant wine, a table wine style. General wine drinkers won't be offended by this. ***+.

CASTIGLION DEL BOSCO ROSSO DI MONTALCINO, 2020 • "Big Red"

"Castiglion del Bosco showcases the bold, powerful side of sangiovese. Located in the hills of Montalcino in the heart of Tuscany, the picturesque estate makes a range of sought-after red wines. This one, made entirely from sangiovese, is juicy and a bit peppery. It’s an ideal full-flavored Italian red."

This one had a bit more bite on the finish, so I'm assuming it was the big red. Not super strong tanin, but, a bit. Low acid. Again, pretty inoffensive. ***.

Welcome Snack: Tantos! Puffed Pasta Chips - Cacio e Pepe.

"We transformed an iconic Italian dish into a cheesy, savory, eat-it-anywhere snack."

Finally! A change to the welcome tasting! These were served alongside the drinks, a fairly small portion, just 5 puffs.

I had these puffs at an event last year, so they were not new to me. If you are not familiar with them, they are a puffed snack, wheat based. They come in a few other Italian flavors too (pesto, marinara, and classic, which I had before).

The pepper spices were quite strong. Great crunch, nicely airy. Fun to munch on. I greatly prefer these to the Italian breadstick things that they had as the welcome snack the past few years.

Meal.

I really quite enjoyed my meal, a bit of a surprise given that I went into it feeling pretty meh. I'd actually probably get any of these dishes again, and would definitely get the shrimp again.

Bread and Butter.

I forgot to ask not to have the bread. I just don't really like it. It was warm though.

7 Herb Salad.

"Marinated cucumbers, goat’s cheese, lemon vinaigrette."

For many years, I was able to get the salad at least without the vinaigrette (sadly not without the goat cheese), but somewhere in the past year or so, JetBlue changed the catering so the dressing is already applied (rather than finished by the FA working the galley). So alas, this had both goat cheese and vinaigrette. I also wondered if it would have tomatoes, as the version of the dish on the menu the past ... 5? years did feature tomatoes, but those were mentioned as an ingredient, rather than herbs.

The salad ended up looking much like previous versions: arugula base, lots of cucumbers, ugh goat cheese, and yes, marinated tomatoes too. I find it curious that they dropped the tomatoes from the dish name and description.

Anyway, the arugula was fresh enough, although pretty heavily dressed in vinaigrette that was pooled in the base of the dish. There was nasty goat cheese crumbles hiding within as well, but I did at least manage to avoid 70% or so of it. (Note: I'm sure this was fine goat cheese, I just loathe it). The cucumbers were very ... cucumber forward cucumbers, if that makes sense. I love pickled cucumbers, but I'm not really into fresh cucumbers, and I hoped the marinate would push these into the pickled direction, but alas, they tasted strongly like fresh cucumbers, so I wasn't into them. Nice thick slices, juicy though. I really liked the lightly cooked marinated tomatoes, which always surprises me in this dish (or other versions of it), as I don't care for cooked tomatoes normally, but they work really well here.

So, as so far described, basically the same as all the previous versions of this dish that I have had over the years. So why was this one named a "7 Herb Salad"? Well, there were a few herbs in the base mix - I found one piece of basil, and a stem of something that didn't really seem edible, very twig-like. The basil was a nice touch, but that was really all I found of herbs, and it seems very peculiar to name the dish after the herbs, and to have changed the name of the dish from earlier versions.

Anyway, I suspect if you like goat cheese and fresh cucumbers, this was great, for me it was a low ***.

Tuscan Fried Chicken.

"Little gem salad, buttermilk dressing, lemon."

As you likely know if you read my blog, I hate chicken. I got this because the gem salad and buttermilk dressing sounded good, and hey, if it was fried/crispy and at least had a little bit of tasty coating on the chicken, I'd peel that off and eat it.

The dish arrived not quite looking like I expected. I was picturing a big piece of fried chicken, like, a breast or thigh. This was more like popcorn chicken style. Also, where was the buttermilk dressing?

The dressing turned out to be at the base of the dish, under the lettuce. As soon as I dug into the dish, I was no longer wondering where it was, and actually was a bit wondering how to avoid just so much of it. There was sooooo much of it. It was good, creamy buttermilk dressing, but, zomg, sooo much. It drowned the lettuce.

The little gems were good, big pieces, you could even make lettuce wraps with it ... if it wasn't totally smothered in dressing of course. As for the chicken, it was barely lukewarm, and soggy, definitely not crispy. The coating was reasonably flavorful and interesting, but, it really needed a trip to the air fryer. The lemon seemed odd with this dish, but I thought it went well with my other dish, the shrimp.

Overall, a mixed bag - I liked the gems, I liked the dressing, and utilized the lemon, but, it was definitely over dressed, and the chicken not prepared very well. ***.

Shrimp.

"Saffron aioli, garlic breadcrumbs."

The one dish that is something I'd normally like, but I was still a bit wary of, because JetBlue shrimp hasn't ever been a strong point (which is strange, their fish is good, the pork shoulder is amazing, but the shrimp often subpar).

This was definitely the best shrimp dish I've had with JetBlue. The shrimp were all a fairly large size, juicy, succulent. Not rubbery, not fishy. Just, totally reasonable shrimp, 6 of them. The saffron aioli was extremely generously globbed on, but it was quite good, flavorful, and did go nicely with the shrimp. It wasn't needed as the shrimp also were marinated or dressed in some other flavorful sauce, but, I do love aioli, so not really complaining. The garlic breadcrumbs were *excellent*, super strong garlic flavor, great texture added.

So, overall, well prepared, everything tasty, very happy with this dish. ****.

Vanilla Gelato (Toppings on the Side).

"Roasted raspberries, almond oat crumble."

As always, I asked for my gelato toppings on the side, and had my own fresh berries and rainbow sprinkles with me, to jazz it up in case I didn't care for their toppings. The JetBlue toppings can be soooo hit or miss, sometimes way too crazy sweet or just oddly spiced.

The base gelato was a lot better than the past few years. It was served quite hard, but I didn't mind, as I was stuffed, and wanted some time before dessert anyway. But it was creamy, rich, and had a decent vanilla flavor. ***+.

The "roasted raspberries" was actually just a warm raspberry compote. I like how they serve a warm topping to help melt the gelato, but I was sorta expecting this to have some intact berries given the description. This didn't have any pieces at all. It was good, and not cloying sweet, but definitely sweet (and a tiny bit tart). As a "warm raspberry sauce", ***, as "roasted raspberries", it failed to meet expectations.

The almond oat crumble was great! Slivered almonds for great crunch, streusel-like oats, slightly sweet but also a pop of salt ... really good. One of the better gelato toppings they've had. I gleefully used all of it. ****+ crumble.

Gelato: My Way!

Even though the provided toppings were quite good, I couldn't resist jazzing mine up. Fresh raspberries and blackberries, and fun sprinkles, really did push this over the top.

I really, really enjoyed this. **** overall.

June 2024 Flight

Flight Details:

Flight: B6 734

Departure: SFO, 3pm (scheduled), 3:11pm takeoff.

Arrival: BOS, 11:41pm (scheduled)

Seat: 2A

Relatively on time flight, boarding started right at 2:15pm as planned, standard A320 Mint cabin (not the new Neos). I got my favorite seat (2A, single suite, with drink table on the right hand side since I'm right-handed).

Service & Amenities

Service was fine. It wasn't the super friendly JetBlue of the original days, but, still very personable and not generic feeling. JetBlue seems to have adjusted their service flow for the start of Mint service as well - previously, Mint guests didn't get their drinks until after main cabin, and meals closer to 2 hours in, as the FA would go help with main cabin drink service, and this time had an FA the whole time. I had my drinks within 30 minutes of takeoff, and I had my meal right at the hour mark, as is more standard with other airlines.

New Amenity Kits.

Sometime since my last JetBlue flight in December, they introduced new amenity kits. These are smaller, and changed out a few things (no more toothbrush, just mouthwash, which makes more sense for a domestic daytime flight anyway). Nothing particularly interesting in the kit, but I appreciated the lotion for my hands that dry out easily.

Food & Drink

Cocktails and Spirits.

I didn't have any of the cocktails, beer, wine, or spirits, but the seasonal venetian spritz did sound interesting.

Wine List.

Instead I stuck with wine.

For summer, JetBlue offers a choice of 2 red, 1 white, 1 rose, and 1 sparkling (at other times of year there is no rose, and two whites instead).

I decided to try both reds, and was given a full pour of each.

Presqu'ile Pinot Noir.
Santa Barbara County. 2022. Light Red.

"While Presqu’ile is located in California, its wines share more in common with those of France than the big, rich reds the state was long known for. In the Santa Maria Valley on the cool central coast, they make this pinot noir that’s simultaneously spicy, earthy, and ripe fruited."

The pinot noir was fine. A fairly mild, inoffensive wine, very little tanin. Definitely fruit forward, it seemed perhaps a bit young. But perfectly drinkable, and better than most US domestic airline wine. Higher ***.

Querciabella Il Turpino Super Tuscan.
2020. Big Red.

"A family winery based in the heart of Chianti - makes this rich, full-flavored red from organic

vineyards along the Mediterranean coast. As is common for Super Tuscans, it’s made with grape

varieties more commonly found in Bordeaux than central Italy."

The super Tuscan was indeed a bigger red as advertised. I found it a bit harsh, but still good enough. My least favorite of the two. ***.

Eastbound Lunch/Dinner.

Well, this menu felt like deja vu. I had this same menu last year in June when I flew this route, the only changes were marinated feta now instead of goat cheese with the cucumber salad, crostini served with the burrata, and the tomato sauce for the lasagna re-branded as "late summer tomato sauce" instead of "fresh tomato sauce". While I enjoyed my meal a year prior, I was a bit disappointed, as there wasn't a 3rd dish I really wanted - the lasagna was a bit boring, I don't like chicken, and I don't really have faith in airplane steak. I wished for a seafood option, or their great pork shoulder (which is on the westbound rotation right now). Alas.

Welcome Snack: Taralli.

After our drinks were served, we were brought the welcome snack (rather than with the drinks, as I thought was standard?). They were the curly Italian bread sticks that I've had before.

I don't really like these much, as they are kinda just hard, and somewhere in-between sweet and savory.

Meal.

As always, the 3 dishes I selected were served at once, along with bread and butter. I think the butter is new? No chili oil was available, and now just a packet of Maldon sea salt (instead of the old tins). I'm still confused why they don't provide pepper, but I know to bring my own.

Roll & Butter.

The roll was cold, and not very fresh or good tasting. Just chewy. I have never liked the JetBlue bread, and it is a surprise as it is really lower quality than everything else in the meal. The butter was good.

Cucumber Salad.

"Cherry tomatoes, marinated feta, Italian vinaigrette."

To start, the cucumber salad. I did ask for this with no dressing, as I've had it a few times in the past that way before, and was told it already had the dressing at the base.

Previous versions of this dish had goat cheese, and I was happy to see it changed to feta, but ... if it was feta, it was definitely a very goaty one. I tried to avoid it as much as possible, as I really didn't like the taste.

The rest of the dish was very good though - the cucumbers remarkably fresh and crisp, the tomatoes roasted and full of flavor. The vinaigrette just accented it all nicely. I added my own salad greens to round it out into a real salad, and added salt and pepper, and really did quite enjoy it. ***+, my favorite of the trio.

Burrata (no pine nut crumble).

"Zucchini, pine nut crumble, basil, crostini."

This burrata dish I've had on the JetBlue summer flights for many, many years. Eastbound, westbound, they rotate it through every single year. As I once had pine nut syndrome, and I'm terrified of them since, I asked for no pine nut crumble, which was easily accommodated (that's the NF call out on the menu itself). Mine also came with no crostini, maybe because she thought I wanted no gluten (although still served the roll). I didn't follow up on the missing crostini as I didn't mind.

This dish can be a bit hit or miss in terms of ripeness of the burrata. Sadly, this was a miss - it was just a firm solid cheese, no lovely cream flowing out. The portion was great, but, I really wanted runnier, riper, cheese.

The rest of the dish was good though, the pesto at the base flavorful and a good pairing, and the squash nicely cooked (although it was really, really remarkably cold). I am sure the pine nut crumble adds a welcome crunch, but I didn't mind it missing. I had my own crackers with me that I spread the burrata on, and did enjoy it. ***+ squash/pesto, **+ burrata, so *** overall.

Lasagna.

"Late summer tomato sauce, ricotta, parmigiano."

The lasagna I had without modifications, and it was kinda funny because the FA actually specifically asked if I wanted the cheese on that one. She seemed to catch on to the fact that I was customizing by removing the toppings, but in this case, it is a cheese lasagna, so removing the parmesan they sprinkle on top wouldn't really change it much.

The lasagna was fine, but boring, and a bit pedestrian, just as in the past. Well constructed, nice ratio of ricotta to noodle, not too mushy pasta, but ... just very simple. If a restaurant served it, I would be pretty let down, but I'd say it is better than most frozen dinner lasagnas, and likely on par with your standard homemade version. I also lamented that it doesn't get any nice crispy edges, as we all know that's the best part of lasagna. I added red pepper flakes I had with me, and that helped, and now that I think of it, I suspect adding the squash and pesto in here would jazz it up quite a bit too.

**+, my least favorite of the dishes.

Vanilla Gelato.

"Roasted peaches, hazelnut shortbread crumble."

The gelato was served very solid, so it took quite a while for it to get nicely melty. It was uninteresting plain vanilla gelato.

Usually JetBlue has a warm topping to spoon over it, but the peaches were barely warmed, really room temperature. And usually they have more of a sauce/compote/goo. This was basically one hunk of peach, plus a smaller second piece, minimal goo. That said, I didn't like them anyway, seemed just like canned peaches. Meh. I added my own fresh fruit instead.

The "hazelnut shortbread crumble" I think must have been swapped out, as this didn't taste anything like hazelnut, nor shortbread. It was just two hunks of very stale soft cake. I did not like this at all.

My Version.

So overall, one of the least good desserts I've had on JetBlue. Average gelato, meh toppings. ** as served, but at least I had my own fruit.

June 2023 Flight

Flight Details

Flight Number: 1734

Departure: SFO

Time: 3:02pm (scheduled) 3:33pm (actual)

Arrival: BOS

Time: 11:41 PM (schedule)

Seat: 2A

We had a slightly delayed boarding, and slightly delayed takeoff. Compared to all the other flights that day, and the two prior though, we were very, very lucky. For example, the 2pm scheduled flight didn't take off until nearly 5pm, and the 2pm the day prior was delayed over and over until 11pm and then ... took off at 6:30am the next day instead. Ooph. 6700 flights delayed/cancelled the day before alone, and more the day before that. The meltdown was all due to extensive storms on the east coast that results in full ground stops for most east coast airports. So I was fortunate, and thrilled to only be slightly delayed.

Service / Amenities

Since I've covered JetBlue Mint many times, and they haven't updated anything about the seat or amenities in years, I won't go into much detail this time. I had my favorite seat, 2A, the single suite with drink table on the right hand side, as I booked plenty far in advance. My review of the suite remains unchanged - yay for privacy! A door! Pillow and blanket! But it isn't actually all that comfortable, and the electronics in particular are showing their age (my headphones wouldn't stay plugged in at all).

I had a fairly amazing crew. They were welcoming and set the tone immediately. Very friendly but not fake, took meticulous care dealing with another passenger's food allergy. They took a moment to socialize and personalize the service for those of us they could tell would appreciate it, and left the less chatty folks alone. Really, just top notch crew all around. They made me remember why I once loved JetBlue so much.

Drinks

JetBlue always has a decent drink lineup, including Bubly Lime which I appreciate for non-alcoholic, and Dunkin' brand coffee.

Wine and Cocktails.

On the alcoholic side, the cocktail menu started with the signature Mint Condition, and the seasonal offering was a summery Venetian Spritz. Both are available without the booze too. The wine lineup is where I was most interested, with one sparkling, one white, one rose (per JetBlue custom in the summer), and two reds.

I was tempted by the Ventian Spritz, but decide to go with just wine. I asked to sample both of the reds, which was easily accommodated with a "Of course! We'll do a little wine tasting for you. Make it fun!"

I enjoyed my drinks, but, I do lament the days of the really fabulous JetBlue wines (before the 2020 catering changes). The current lineup is "fine" but, generally priced at $20-30 per bottle, rather than $40-50 as they once were, so not quite as premium

Vineyard Project 004 Gober & Freinbichler Blaufrankisch 2021. "Light Red".

"If you’re a fan of light reds like Beaujolais and Pinot Noir, then check out this organic wine made from an Austrian grape variety called Blaufränkisch. It’s peppery and crisp, ideal for when you want a red wine that’s refreshing and vibrant."

My tasting started with the "light red".

This was a decent wine. A light red, indeed. Not much complexity, but quite balanced. Easy drinking, no acid, minimal tannins. An easy drinking wine that I enjoyed. Retails around $20 per bottle. ***+.

Condello Romagna Sangiovese Predapippio 2020. "Big Red".

"Made by the talented Chiara Condello in Emilia-Romagna, this spicy red wine is made entirely with Sangiovese. Surrounded by olive trees, the grapes are farmed organically, yielding a rich and herbal

wine without being sweet or overly fruity, reminiscent of the best wines from Chianti and Brunello di Montalcino."

Next up, the "big red". Definitely bigger. Far more complex. Some tannin, but not too much for me. I preferred this with the bold flavors of the red sauce in my lasagna. Retails around $26 per bottle. ***+.

Food

My meal was pretty good. Definitely better than any other domestic airline, but not as good as some previous JetBlue flights.

Linner Menu.

As always, the menu had 5 options, and we could choose three. The first two were chilled. Three vegetarian options, one meat, one chicken. No seafood this time.

We had a severe nut allergy in our cabin, so no nuts were served on any dishes - no nuts for the welcome snack, no pine nut garnish on the burrata or steak, and, the tragic one to me, no hazelnut shortbread crumble for the gelato :(. But as someone with a severe allergy myself, I get it and really appreciate the precaution on their behalf.

The welcome snack should have been warmed nuts, but instead we were just given bags of pretzels, which I declined.

My choices for the meal were pretty easy: tomato salad, burrata, lasagna, as I don't eat chicken and airline steak didn't exactly sound compelling. I can't say I was particularly excited about any of the dishes though, as I've had previous versions of each, and while "fine" they weren't great.

Meal.

I frequently comment on how long it takes for meal service in the Mint cabin, but, our FA was totally on top of things. Our drinks came out quickly, and our meals, within 1 hour of takeoff. Which of course, meant it was 4:30pm when my meal arrived, and I wasn't remotely hungry. In retrospect, I probably should have asked for it to be served later, or had a smaller lunch. Rookie move!

Meals came with the standard bread and our 3 savory selections, gelato was presented later.

Bread & Condiments.

As always, I didn't really care for the bread ... it didn't taste particularly fresh, and was what you'd expect on a plane. I usually ask to not get it, but forgot this time.

Chili oil is nice, quality sea salt I appreciate, but, why oh why no pepper?

Tomato Salad (no vinaigrette).

"Cucumbers, goat cheese, italian vinaigrette."

When I ordered, I asked if the dressing was already on the salad, as I don't care for vinaigrettes generally, and last time I had this dish it was very overdressed. I was told that it was not, and the FA immediately suggested, "do you want it on the side or left off entirely? It is much better that way." I said yes, to just leave it off.

When I last had this dish, it was specified that it was roasted cherry tomatoes, so I was curious if it was still cherry tomatoes, and still roasted, or not. Indeed it was exactly the same - cherry tomatoes, roasted. The tomatoes were fairly flavorful. The cucumbers, remarkably fresh and crisp. The goat cheese, well, goaty, and I wished it wasn't there. It absolutely did not need the vinaigrette, particularly once I combined it with the burrata and salsa verde.

Overall, fresh tasting, vibrant, and nicely done. I did add my own greens as a base to make it more salad-like. ***+.

Burrata (no pine nut crumble due to allergy in the cabin).

"Zucchini, salsa verde, pine nut crumble, mint."

Next up, the burrata.

I've had a lot of JetBlue burrata over the years, and sometimes it is reasonably ripe, but often it is not. But I knew it would pair beautifully with the tomato salad, and brought my own crackers to round it out too, as I never care for the bread. As always, it came as a pretty huge portion, a full bulb.

The burrata was bursting open, perfectly ripe. Nicely done this time, JetBlue! The zucchini and summer squash again amazed me at how good they were, really nicely cooked, and so great with the flavorful pesto-like salsa verde. I don't generally love summer squashes, but, they do these well. As always, I did find that I wanted pepper, which JetBlue doesn't provide (only high quality maldon salt for some reason), but of course I had that with me too.

Overall, a good dish, and really nice to combine with the tomato salad. ***+.

Lasagna.

"Ricotta, fresh tomato sauce, parmigiano."

And finally, lasagna.

I wasn't really that excited for the simple lasagna, as I had a similar one once before and found it a bit underwhelming. The bolognese version however was fantastic, as were butternut squash ones with the old catering, but this one, a bit, well, simple.

My feelings were unchanged on this version. It was a generous serving, served at the right temperature. I liked how much ricotta was in it (although, with the burrata, and goat cheese, wow, I was having a cheese fest!). The tomato sauce was decent, relatively flavorful. Extra parmesan sprinkled on top made it even cheesier. It was better than a standard grocery store frozen lasagna, but not as good as you'd get at a nice Italian restaurant. For an average airline, I'd say it was quite good. For JetBlue, it was "fine", if that makes sense. They set a pretty high bar in general. ***.

Vanilla Gelato (Toppings on the side).
(No hazelnut shortbread crumble due to allergy in the cabin).

"Roasted peaches, hazelnut shortbread crumble."

As always, I asked for my toppings on the side, as sometimes the fruit topping just is too sweet. This was easily accommodated (and my FA agreed with my assessment). Because of the nut allergy of my fellow passenger, I wasn't able to try the hazelnut shortbread crumble, which made me sad, but, I did have my own fresh fruit and sprinkles to jazz it up.

The gelato was good as always. Served quite hard so I did need to wait for it to get nicely melty. Decent vanilla bean flavor, no freezer burn, creamy. Not an exciting base, but, JetBlue has opted to go this route of always serving vanilla gelato, and embellish with the toppings. ***+ gelato.

The peaches were warm, lightly spiced, not too sweet. But definitely gave off "canned peaches" vibes, and I didn't really like them much. **+. I was glad I had my own fresh strawberries, blueberries, blackberries, and cherries with me. I suspect the crumble would have been a nice addition as well, but alas, allergies.

Overall, one of the least exciting desserts I've had on JetBlue, but again, not having the hazelnut shortbread crumble definitely hurt here.