When you shop for fruits and vegetables, it’s easy to stick with the usual suspects like apples, bananas, and carrots. But the grocery store is full of underrated produce items that are just as nutritious and can bring variety to your meals. Exploring lesser-known fruits and vegetables can help you save money, eat more seasonally, and even reduce food waste. Choosing underrated produce is a great way to support a diverse diet and keep your kitchen interesting. With a little know-how, you can make these overlooked gems a regular part of your meal planning. Let’s take a look at the 12 most underrated produce items and how to use them to get the most out of your next grocery run.
1. Kohlrabi
Kohlrabi is a crunchy, slightly sweet vegetable that’s related to cabbage and broccoli. It’s usually pale green or purple, with a thick skin that you’ll want to peel. Slice it thin and eat it raw in salads, or roast it with a drizzle of olive oil for a caramelized treat. Kohlrabi is also excellent grated into slaws, adding a mild, fresh crunch to your dishes. If you’re trying to add more variety to your produce haul, kohlrabi is a must-try.
2. Rutabaga
This root vegetable is often overlooked in favor of potatoes or turnips, but rutabaga has a unique flavor that’s both earthy and slightly sweet. Roast rutabaga cubes with herbs for a hearty side, or mash them with butter as an alternative to mashed potatoes. Rutabaga holds up well in stews and soups, lending a subtle depth to your favorite recipes featuring underrated produce items.
3. Fennel
Fennel bulbs have a mild anise flavor and a crisp texture. Slice them thin for salads, where they add a refreshing crunch. Roasting fennel brings out its natural sweetness, making it a great addition to roasted vegetable medleys. Don’t toss the feathery fronds—they make an attractive and flavorful garnish for fish or chicken dishes.
4. Celeriac (Celery Root)
Celeriac is knobby and intimidating, but underneath its rough exterior is a creamy, nutty flesh. Peel and cube it for soups, or mash it with potatoes for added flavor. Celeriac also works well grated into slaws or salads. It’s a wonderful way to incorporate more underrated produce items into your winter meals, especially when local options are limited.
5. Daikon Radish
Daikon is a long, white radish with a crisp, mild flavor. It’s a staple in many Asian cuisines, where it’s pickled, stir-fried, or added to soups. Try slicing daikon into matchsticks for a crunchy salad topping, or roast it with sesame oil for a simple side dish. Daikon is also delicious when quick-pickled with rice vinegar, sugar, and salt.
6. Chayote
Chayote is a squash that’s common in Latin American cooking but often missed in the U.S. Its mild flavor and firm texture make it versatile—use it in stir-fries, soups, or salads. Chayote can be eaten raw or cooked, and its subtle taste pairs well with citrus and herbs. If you’re looking for new ways to use underrated produce items, chayote is a great place to start.
7. Watercress
Watercress is a peppery green that’s packed with nutrients. It’s more than just a garnish—use it as the base for salads, toss it into sandwiches, or wilt it into soups. Watercress is especially good in egg dishes like omelets or frittatas.
8. Sunchokes (Jerusalem Artichokes)
Sunchokes look like knobby potatoes but have a sweet, nutty flavor and a crisp texture when raw. Slice them thin for salads, or roast them to bring out their natural sugars. Sunchokes also make a creamy soup when blended with broth and herbs. Their versatility makes them one of the most underrated produce items you’ll find in the tuber section.
9. Romanesco
This fractal-shaped vegetable is part of the brassica family and tastes like a cross between broccoli and cauliflower. Steam or roast romanesco florets, or toss them into pasta dishes for color and texture. Romanesco’s striking appearance makes it a fun addition to vegetable platters or grain bowls.
10. Endive
Endive’s crisp, slightly bitter leaves are perfect for salads or as edible scoops for dips. Try filling endive with goat cheese and walnuts for a quick appetizer. Its sturdy structure also holds up well when braised, making it a flavorful side dish for roasted meats.
11. Jicama
Jicama is a root vegetable with a juicy, sweet crunch—think of it as a cross between an apple and a potato. Peel and slice jicama for a refreshing snack, or add it to fruit salads for extra texture. Jicama is also excellent in slaws or cut into sticks for dipping.
12. Mustard Greens
Mustard greens add a peppery kick to any dish. Sauté them with garlic and olive oil, or add them to soups and stews. Their bold flavor stands up to strong seasonings, so don’t be afraid to experiment. Including mustard greens in your rotation is a simple way to enjoy more underrated produce items and boost your greens intake.
Getting the Most from Underrated Produce Items
Choosing underrated produce items can transform the way you cook and eat. Not only do these vegetables and greens offer unique flavors and textures, but they can also save you money and reduce food waste. Many of these items are less expensive than popular choices and are often more available during their peak seasons. By exploring underrated produce items, you’ll expand your palate and make grocery shopping more fun.
Which underrated produce items have you tried, and how do you incorporate them into your cooking? Share your favorites and tips in the comments below!
What to Read Next…
- Seasonal Produce Guide Buying In Bulk And Saving With Coupons This Winter
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- 7 Fruits Often Better To Buy Frozen Than Fresh
- Heres Whats In Season This Month And What To Cook With It
- 12 Foods You Should Always Buy In Bulk
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