Top Food Trends for 2017 | Melissa's Produce


What’s new and exciting in produce for 2017?

Here are the Hottest Trends in Produce for 2017

Take an inside look at what 2017 has to offer in your local produce department. To continue your healthy eating habits in the new year we present to you convenient, colorful varieties, and snack-able sized items.


1. Convenience / Pre-cooked ingredients
Already cooked vegetables

Organic Garden Grab Bag

Coconut Heart



2. Varieties and colors


A photo posted by Melissa Reome (@grillmomma) on




3. Snack-able sized items


More Trendy Produce in 2017

4) Vegetables: Parsnip, Okra, Rhubarb, Ruby Gold Potatoes and Colorful Carrots


Mashed Carrots and Parsnips

By Melissa's Corporate Chefs

Ingredients

4 large Organic Carrots (approximately 1 pound)
6 large parsnips - (approximately 1 pound)
3 whole Cloves
2 teaspoons Granulated Sugar
2 tablespoons Butter (1/4 stick)
2 tablespoons Brown Sugar
Mint finely minced or Green Onions tops for garnish

Directions

Scrape the carrots and slice coarsely. Peel the parsnips, and cut in half length.

Cut again and remove the pithy centers.

In deep saucepan, place the carrots, parsnips, cloves, granulated sugar, salt, and water to cover.

Cover pan, bring to a boil over high heat, cook 25 - 30 minutes, or until the vegetables are tender.

Drain, removing the cloves, and then add the butter, and brown sugar.

Mash with a potato masher (or use the food processor) and place in a serving dish.

Sprinkle the mint or green onions over the top.


5) Chile Peppers: Shishito Peppers



6) Emerging Produce items: Tatuma, Milpero, Turmeric, Org. Ginger, Thai Chiles and Guava



Gingered Fruit Salad
By Melissa's Corporate Chefs



Ingredients

2 Cara Cara Oranges peeled and sectioned
2 Organic Apples cored and chopped
2 Organic Peaches or Feijoas sliced
1 cup Organic Strawberries halved
1 cup Plain Yogurt
2 tablespoons Brown Sugar packed
1/2 teaspoon Ginger Root grated

Directions

Blend yogurt, brown sugar and ginger in bowl.

Toss with fruit until coated.

Serve chilled.

Can be garnished with a sprig of mint.

7) Trendy Citrus Favorites: Kumquats, Ojai Pixie Tangerines, Cocktail Grapefruit and Neapolitan Tangerines



Pixie Tangerine Crepes with Melissa's Raspberry Sauce
By Chef Tom Fraker

Ingredients

6 Ojai Pixie Tangerines segmented
2/3 cup Light Cream Cheese softened
1/3 cup Powdered Sugar
3/4 cup Non Fat Sour Cream
1 tablespoon Meyer Lemons, juice freshly squeezed
1/2 Meyer Lemons, zested
6 Crepes
Dessert Sauces (use Raspberry Dessert Sauce) to your taste

Directions

In a bowl, combine cream cheese and powdered sugar and blend with an electric mixer until smooth. Add sour cream, lemon juice and zest and blend. Gently mix in the tangerine segments.

To assemble the crepes, spread the mixture over each crepe and roll them up. Refrigerate until time of service.

Presentation

Place one crepe on a dessert plate. Drizzle the sauce over the top.

Makes 6 servings. Note: For a little added sweetness, garnish with some dark chocolate shavings.

8) Seasonal Fruits: Butterscotch Pears, Green Dragon Apples, Christmas Crunch Grapes and Muscato Grapes



9) Tropical Fruits: Passion Fruit, Dragon Fruit, Tree Ripen Mango, Jackfruit and everything coconut



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