Food Trends: Superfruit
SuperfruitS offer rich pickings in colourful and exotic inspiration, WITH EACH VARIETY sharing its own STAND-out superpower.
We've recently been swotting up on our superfruits, as we've spotted the rise in their use in recipe and restaurant offerings, and know they are undoubtedly on the up. Whether looking to the tropics or closer to home for innovative ingredients and applications, we think it’s an engaging theme for expressing a sense of inventiveness and adventure, as well as promoting a healthy outlook and new beginnings.
As we shortly embark on yet another New Year - feels like just a few months after the last one, doesn't it? - here's a superfruit cheat sheet to help give your campaign a new, healthy focus that hits the mark at just the right time for some uplifting and eye-catching energy.
From bright and uplifting to elegant and otherworldly, these experimentations in culinary delight combine with some brilliant health benefits. Here are some of our favourites.
Acai berries have a dark reddish-black colour, and look similar to grapes. They’re one of the healthy fruits of the moment, and are reputed to help lower cholesterol, burn calories and boost energy levels. Great served with salads or as a decoration to desserts, but the real eye-catching and experiential impact comes via Acai Bowls; the epitome of health and beauty, packed full of nutritious ingredients that create vibrant visual impact.
Found in subtropical areas of India and Africa as well as Central and South America, the custard apple comes in various shapes and sizes and contains a good amount of fibre, potassium and magnesium. It has a sweet yellow pulp and can make a simple but delicious dessert.
Peter Gilmore, the Executive Chef of the award-winning Quay restaurant in Sydney, created this stunning Snow Egg featuring Custard Apple ice cream and Guava elements - such an elegant, ethereal presentation.
Gaining popularity among vegetarians, the jackfruit is actually the largest tree growing fruits on the planet. This is also one of the most versatile fruits you could wish for - cooked properly, it can produce the veggie equivalent of pulled pork, as interpreted by streetfood vendors Club Mexicana's signature 'Pulled Jackfruit Burritos'. The seed pods taste a little of pineapple and a little of pear and there’s no wonder it’s become a vegan favourite; it’s also rich in vitamins and minerals and has no saturated fats.
With a lovely salmon coloured flesh, the mamey sapote packs so much flavour. Halfway between sweet potato and pumpkin, when you bite into it you also get the odd hint of chocolate and almonds. Hailing from Central America, it’s full of vitamins, beta carotene and some useful minerals and is great as a base for a new exotic ice cream.
Found in West Africa and shaped like a big jelly bean, the miracle fruit has gained a bit of notoriety in recent times for its mild sweetness and numerous health properties. However, it is most well-known for its unique property of altering the taste buds and turning sour into sweet, due to the presence of miraculin. This superfruit is particularly intriguing to us, as it unlocks a wealth of interesting experiments for the more scientifically-minded among us, and a potential breakthrough in aiding medical recovery by making the unpalatable enjoyable.
African Horned Cucumber
With a touch of the Roald Dahl about its name, you can’t get more exotic-sounding than the African horned cucumber, with its spiky exterior and green, juicy interior. High in Vitamin C and a great source of natural fibre, this particular fruit looks out of this world on a plate, but we think it deserves to be a cocktail in the first instance.
A shout-out to those closer to home: the common cauliflower - super versatile and gluten-free. And the humble cucumber, with increasingly interesting varieties to play with. Don't forget them; they'll be sad.