Are you looking to change up the regular mix of superfoods you eat? Why not!
Let’s shake things up and try some weird and wonderful superfoods that you may have never seen or heard of before. Change is good!
These delightful superfoods can be found around the world. They may maybe a bit absurd looking – but rest assured they all have phenomenal health benefits.
We scoured the globe (virtually) and created a superfood list of the top 10 weirdest for you to try:
- Starfruit: It has 5 lobes covered in an edible waxy yellow skin and also known as carambola. Initially, just looking at them they may not resemble a star… until you slice it up.
They are now a fledging commercial crop and lot of them are grown here in the U.S. (Specifically the sunshine state of Florida). Its yellow flesh is reminiscent of a citrus fruit and varies from sour to mildly sweet. This low calorie exotic fruit may help lower cholesterol and it’s known to cure hangovers. Its waxy peel also provides a good amount of dietary fiber.
- Kumquats: They look like cute shrunken oranges – but don’t let them fool you. They are packed with serious flavor and loaded with Vitamin C and fiber, all in a tiny package.
Don’t be afraid of the peel. Kumquat peel has powerful anti-cancer compounds like: limonene, pinene, a-bergamotene, and caryophylleneare. It can even relieve heartburn. One of its greatest qualities is that it’s the only citrus you can eat whole…skin and all!
- Dragon Fruit: This fruit is also known as pitaya and is actually a cactus. You may instantly think its green in color…but it’s actually a bright pink color.
Since it has a very bland flavor it’s often used as an addition to other dishes as a garnish. Its low in sugar and although it may not be so tasty, its packed with antioxidants, Vitamin C, calcium, magnesium and omega-3 fatty acids.
- Kiwano: This common food in Africa is also used for decorative purposes.
The horned melon or Blowfish fruit is a roundish shape and has distinctive spikes that are deep orange with a lime-green interior.
People have described that this superfood tastes like a mix between zucchini, cucumber, kiwi and banana… having interesting and slight confusing experience for the palette.
It’s a great source of Vitamin C, potassium and iron. The yellowish-green colored pigment found in the seeds and pulp contain beta carotene also known as vitamin A. Vitamin A helps strengthen the body’s immune system and support eye and skin health.
- Mangosteen: For centuries the mangosteen has helped Southeast Asians maintain or regain their health and cure disease.
Traditional healers used the fruit to stop infection, treat inflammation, and increase energy. It’s nick-named the “Queen of Fruits” because Queen Victoria favored this exotic fruit centuries ago. Modern science finally agrees that this Queen of Fruits is helpful in preventing a wide range of diseases.
The fruit contains natural chemical compounds that boost the immune system called xanthones. These compounds have been shown to have more potent antioxidant activity than Vitamin E, one of the nature’s most powerful known vitamins.
- Turmeric Root: We have certainly touched upon the benefits of turmeric as a spice in previous articles here at Daily Superfood Love.
The spice is often used in its powered form but turmeric is a pretty gnarly looking root. You will have to grate turmeric or grind it before you can use it. But once the prep is done you can toss it into a number of dishes to reap the health benefits from the active ingredient in the root called curcumin.
- Kimchi: This superfood is very popular in Korea and is made primarily from a fermented red or green cabbage. Its extremely tasty and flavorful and you either love it or hate it.
If you enjoy it – then you will reap the benefits of Vitamins A, B and C.
But its biggest benefit may be in its “healthy bacteria” found in fermented foods like kimchi, kefir, and yogurt. This good bacteria helps with digestion, helps stop and even prevent yeast infections and may even prevent the growth of cancer. Did you know Koreans eat 40 pounds of this super-spicy condiment per person each year?
- Cherimoya: it’s a bit reminiscent of an avocado/artichoke from its size and green color. Its also called custard apple due to its soft interior that tastes like a combo of pineapple and banana. It’s also been called the “tree of ice cream” due to its creamy custard-like consistency.
Cherimoya is a great addition to smoothies, ice creams, added fruit salads or even used as a mousse or healthy pie filling. Note that the seeds and the skins are NOT edible as they are extremely toxic. The inner flesh is loaded with Vitamin C and provides around 1/5th of the daily-recommended value.
- Lucuma: Native to Peru, Chile and Ecuador this fruit is often made into to a powder by drying the fruits at a low temperature and then gently grinding them up to an easy-to use powder. It’s a great natural sweetener due to its sweet flavor and low glycemic index rating. Lucuma may have anti-inflammatory, anti-aging and skin repair effects on the human skin.
- Amaranth: We’ve covered a lot of weird super-fruits… but what about grains? Amaranth is a gluten-free ancient grain and along with quinoa it has been making a come back due to its many nutritional properties. It has more protein than any other gluten free grain. It’s high in lysine, calcium, magnesium, Vitamin E and polyunsaturated fats. Amaranth makes a great addition to soups and stews.
We hope you enjoyed our superfood list of the 10 of the weirdest foods to try. When you get a chance to try them out… let us know what you think!
Superfood Recipe of Week
Also check out this delicious recipe for Amaranth Date Nut Banana Bread…
(Adapted from Arrowhead Mills)
- 1 cup chopped dates
- 1/2 cup organic whole grain amaranth 1 cup boiling water
- 2 eggs
- 1/2 cup honey
- 4 tablespoons of butter, melted but cooled a few minutes
- 1 teaspoon vanilla extract
- 2 cups whole-wheat flour
- 2 teaspoons baking powder
- 1 cup chopped walnuts or pecans
- 1 small banana, mashed
Preheat the over to 350. Put the dates and amaranth in a small, heat-proof bowl, pour the boiling water over them, and let the lot soak for 15 minutes. In a large bowl, beat the eggs, then add the vanilla, honey and butter, adding it slowly while beating the mixture with a fork or whisk. Add the banana and the dates/amaranth/water mixture, blend it together lightly, then add the flour and baking powder, again mixing lightly, and finally the nuts, again mixing as little as necessary to blend them in.
Pour the batter into an oiled loaf pan and bake for an hour, or until a toothpick comes out moistened but clean. The result is a loaf with a crunchy exterior but a soft, moist inside.