We've scoured the 'net to debut the up-and-coming superfoods of 2016 (trust us, they're all delicious).
Sacha Inchi (pronounced SA-CHA IN-CHI)
These Peruvian super seeds have been cultivated for thousands of years in the Amazon rainforest, and are rich in protein, fiber, and omega-3 & 6 essential fatty acids. They have a rich, nutty taste, but are completely nut-free! Munch on them by the handful or sprinkle over your next salad.
Pitaya (Dragon Fruit) (pronounced PIT-A-YAH)
The definition of exotic, this fruit of the Central American cactus has soft pink or white flesh with tiny black seeds. Mildly sweet and very refreshing (many describe it as a cross between a kiwi, pear, and watermelon), it's an excellent source of vitamin B2 and magnesium. Try it in your next smoothie bowl!
Lucuma (pronounced LU-CU-MA)
Known as the “Gold of the Incas," lucuma fruit is native to the Andean valleys of Peru. It has a sweet, mellow, maple-like flavor that pairs well with desserts, and is an exceptional swap for sugar due to its low glycemic rating. Rich in antioxidants, this phenomenal fruit may also support cardiovascular and skin health.
Fun fact: lucuma is the most popular ice cream flavor in the Andes.
Kefir (pronounced KE-FIR)
Move over kombucha – there's a new drink in town. This fermented milk beverage is rich in protein and probiotics (healthy bacteria that nourishes our digestive system), and packs in high levels of calcium and phosphorous. Kefir has the consistency of a "drinkable yogurt", with a tart, tangy flavor. Making your own is easy with a starter culture - try switching up the flavor with berries or citrus!
Baobab (pronounced BEY-OH-BAB)
Native to Africa, the green fruit of the baobab tree is packed with antioxidants, nutrients (vitamin C, calcium, potassium, thiamin, B6) and soluble fiber to stimulate the gut. Typically milled into powder, its sweet, tangy, pear-like taste is the perfect way to boost smoothies and desserts.
Marie Claire "2016 New Superfoods"
Cosmopolatin "New Superfoods to Add to Your 2016 Dietary Vocab"
Self Magazine Jan/Feb 2016, page 16