Attendees are always poking around in the corners at the National Restaurant Association Restaurant, Hotel-Motel Show, looking for the newest-latest-hottest before it becomes the newest-latest-hottest.
Trend-watcher Suzy Badarocco, the president of Culinary Tides Inc. who presented the seminar "The Road Ahead for Food Trucks," offered a few hints at what she sees on the horizon in hot produce -- not just on the truck scene but for restaurants in general.
She suggested keeping an eye on:
- cherimoya
- baobab fruit
- yuzu (a Japanese citrus)
- gold kiwi
- sunchokes
- nopales (pads of the prickly pear cactus)
- chayote squash
Contact Ron Ruggless at [email protected]
Follow him on Twitter: @RonRuggless
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