10 Amazing New Foods You Have to Try

March 19, 2019 0 0

If you’re willing to expand your palate a bit while reaping some amazing health benefits, following, you’ll find 10 amazing new foods you have to try. These fancy ingredients may seem a bit peculiar to some, but everything is worth trying at least once, right? Dive into these edible adventures and you may be surprised which ingredients may quickly become staples in your diet. Who knows – you might even discover a new favorite dish. Read on to find out more about these awesome new food options, and how to make the most of them when cooking or dining out.




Squash Blossoms

Squash blossoms are almost too pretty to eat, but too delicious not to. These delicate yellow flowers grow on zucchini plants in the garden and produce both male and female blooms, but males are preferred for cooking because only a few are needed for pollination. Their golden trumpets open around dawn and close up around noon for the day. Farmers markets and farm-to-table restaurants will usually have them available during the summer months. The blossoms are prized in the kitchen and can be used in so many amazing ways. Chefs stuff their centers with cheese and anchovies, lightly batter and fry with just a sprinkle of salt. They are a beautiful addition to soups and stews bringing a bit of sweetness and color to the broths. Other innovative ways of enjoying them are fried up into tacos, on top of summer salads, in pasta dishes, between freshly baked bread as a sandwich or baked on top of your favorite pizza dough. The flowers can also be treated as breakfast or dessert, stuffed with fresh ricotta, local honey and then warmed up in the oven. The subtle flavor is sure to be enjoyed in so many different varieties. If you enjoy yellow squash, you will love the sweetness of these pretty blooms.

Chickpea Pasta

The love for chickpeas has grown beyond just hummus and now can be found in pasta form. The tiny legumes are packed with protein and fiber and contain lots of heart healthy vitamins. In a single 3.5 ounce serving of the pasta you’ll consume only 340 calories and tons of added nutrients that regular pasta doesn’t own up to. People love eating pasta because it’s filling, cheap and of course taste so good. Banza, one of the most popular chickpea pasta brands has launched a variety of pasta shapes like spaghetti, penne, shells, rotini and elbows, and is one of the closest tasting to regular pasta. The chickpeas are naturally gluten-free and the pasta taste delicious prepared in a variety of ways. Top yours with a light marinara sauce, tossed with crumbled sausage and kale or even in baked mac and cheese. People are truly enjoying the taste, texture and health benefits and we’ll definitely be seeing chickpea pasta showing up on more restaurant menus.


This Chinese fruit known as the “king of fruit” or the “forbidden fruit” has an extremely strong scent. The texture is unusual with a bit of creaminess, but the center is savory and sweet. Some people describe tasting chives, powdered sugar and hints of caramel. The fruit’s flesh hides inside a spikey shell, but once its cracked the creamy goodness can be enjoyed. Chefs are no longer turning their noses up to using Durian and instead embracing the unique fruit inside their kitchens. From cocktails and desserts, Durian has moved its way from Asian markets into restaurant dishes and cocktails. It’s easily one of the most incredible among our list of 10 amazing new foods you have to try, especially as Durian-inspired selections from cheesecake to ice cream and sweet rum coladas are quickly arriving on the scene.


No more passing on mom’s cabbage. Since Kimchi has hit the food scene people have taken a liking to the fermented dish. The Korean staple was traditionally prepared using Chinese cabbage in the early winter months and stored underground. The veggie has been around since the seventh century and is eaten with almost every meal in Korea. The health benefits are amazing, packed with vitamins and minerals and promotes a healthy gut. Kimchi can be bought at your local grocery store and is extremely popular in restaurants around the globe. The cabbage is typically served as a side dish mixed with spring onion, garlic, ginger, red chili flakes, sugar and kosher salt, but kimchi lovers can find lots of variety. Chefs are creating kimchi dishes like Kimchi Bokkeumbap (kimchi fried rice) or Kimchi Jun (kimchi pancakes). The veggie is also being topped on soups and salads and some restaurants are creating takes on old foods using kimchi. Take, for instance, the kimchi Kobe Beef hot dog or a kimchi reuben. We’re even seeing it mixed in cocktails like Kimchi Bloody Marys for some added punch at brunch.

Soft Shell Crab

Expect soft shell crab to begin showing up on more menus during the Spring months. Every Spring, crabs molt their hard shell as part of their growing process and have not yet grown a new one, making them “soft.” The harvesting of these crabs needs to happen fast before the shell is molted. The crabs are typically gathered before their shell is shell and transferred to a shedding operation tanks. Once the shell is shed, they are sold and quick pretty quickly. Chefs and foodies love the juicy sweet meat from soft shell crabs and the easy ways of eating the entire crab with no shell cracking necessary. The texture is slightly crunchy but the tenderness from the meat makes these crustaceans a real treat. The crabs can be easily pan-fried, deep fried or grilled. A popular dish showing up on menus through Spring is soft shell crab sandwiches on a brioche bun and topped with slaw.

Horned Melon

Kiwano, also known as the horned melon is a spiky tropical dragon fruit originating in Southern Africa. This gorgeous orangey yellow fruit has a high concentration of nutrients aiding in bone strength and helping with eye care. Other health benefits include chronic disease prevention, aiding in weight loss, improving skin and boosting the metabolism. The fruit is enjoyed perfectly ripened and taste like a mix of cucumber, zucchini, kiwifruit and banana. The fresh fruit is being used in smoothies, salads and paired with grilled beef and chicken dishes. The fruit can also be sliced into pieces and eaten seeds and all. Chefs have been incorporating the intricate fruit in their dishes like grilled beef with horned melon sauce and in tropical summer cocktails like a Kiwano martini, mixed with Hendrick’s Gin, Kiwano juice, lemon and pineapple juice. The pulp if scooped from the melon and all is blended including the seeds. The natural juices are then strained to create a refreshing and delicious drink. 

Bone Broth

Bone broth is showing up everywhere. Americans are skipping their mocha lattes and instead sipping cups of bone broth to start their mornings. The broth contains protein, collagen, essential amino acids and loads of vitamins and minerals. And for anyone with chronic health issues, the bone contents help to alleviate aches and pains, healing digestive issues and giving our immune systems a boost. The taste is a bit stocky, but people are adding it to dishes or seasoning their broth to make it even more enjoyable. Start by using your favorite animal protein bone such as beef, turkey or chicken and adding chopped veggies like carrots, onions or celery. You can even add ginger, turmeric and other spices for additional flavoring. Sip the broth daily or add it to your favorite smoothies or meals for an added boost. 

Wagyu Beef

Chefs love offering Wagyu Beef on their menus and it’s all about fat. Wagyu (meaning Japanese cow) meat comes from a group of Japanese breeds noted for an incredibly high level of fat marbling. The fat is what makes this meat one-of-a-kind and each bite of Wagyu has an equal meat/fat ratio. Wagyu has a unique taste and tenderness and most say the experience of eating this type of beef is special. The flavor is savory and rich, and the texture is tender, comparable to a lightly cooked fish. Typically served in steak form, Wagyu can also be enjoyed served as burgers, sukiyaki (a Japanese dish that is simmered tableside) and in barbecue dishes. For those looking for a truly decadent steak and over-the-top presentation, we recommend indulging in some Japanese goodness. 

Wild Onion


Wild onion grows rapidly in the late spring. The plant is native to North America and is unlike your typical white, yellow or red onions. They’re typically foraged after the soil has defrosted after a long winter. The plant has both leaves and small bulbs that are edible and lovely to cook with. Adding young leaves to sauces, soups or pesto brings a deliciously mild flavor to dishes. Though the scent is strong, wild onion has a much lighter taste than conventional onions. Chefs are using ramps in more and more dishes or simply topped on cheese plates or sandwiches for some added punch. It can also be used mixed in rice, pasta or topped on grilled meats for some added flavor and color. Ramps can also be simply grilled and enjoyed with a sprinkle of salt and pepper.


Turmeric is a tropical plant with deep orange and yellow flesh. Turmeric root, which is consumed, has a peppery, warm and bitter taste, but its initial scent gives off smells of ginger and orange. Another spice filled with loads of nutrients and health benefits such as arthritis pain, inflammation, muscle soreness and even signs of aging. Lots of turmeric lovers mix up turmeric milk, which consists of coconut milk, cinnamon, turmeric, ginger, honey, coconut oil and peppercorns. The milk helps build immunity, cold relief and even clarifies the skin. Turmeric can also be enjoyed in tea form or included in so many delicious recipes. It’s the perfect spice to season veggies and soups with and even add to poultry or fish for some added color and flavor.

Cheat Sheet

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Tags: Food and Drink, Top 10 Guides Categories: Food + Drink, Top 10 Guides
Meg Parisi

Meghan Parisi is an accomplished freelance writer and the managing editor for a luxury design publication that covers homes in New York City, the Hamptons, San Francisco and Connecticut. Meghan enjoys traveling, exploring new restaurants and cities as often as possible. She is an avid cook and enjoys sharing her recipes on her blog: Whiskey + Aprons.

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