You’re heard of fashion trends. Did you know that there are food trends too? Currently, pearl-shaped foods are all the rage. 

Some pearl-shaped foods aren’t fads. People have been eating caviar (fish eggs) for a long time. The pricey spread tastes great on toast, eggs, and pasta, if you don’t mind the salty flavor. 

Sound fishy? How about lime caviar? Finger limes look like skinny, pinky-shaped limes. They are full of tiny beads of lime juice. Slice the lime down the middle and squeeze the beads out.

Tea filled with boba is from Taiwan. In the last few years, it’s become popular around the world. Boba pearls are usually made from tapioca starch, water, and sometimes a sweetener like brown sugar. When cooked, boba balls become chewy and bouncy. Some boba burst when you bite into them.

Boba isn’t the only pop-able food. Some foodies enjoy balsamic vinegar pearls from brands like De Nigris. The company puts drops of the liquid inside a gelled “skin.” Another brand makes lemon and pomegranate pearls with real juice. These juicy orbs make for exciting toppings on salads or cheeses. 

Pastry chefs are also getting in on the action. Some put coffee and cocoa pearls on desserts. 

Cheesemaker BelGioioso makes tiny mozzarella pearls. They melt into cheesy pockets in baked pastas such as baked ziti.

Pure Sugar, a candy company, offers hard candy rabbits stuffed with candy pearls. Those who want a taste can either smash them open or shake out the pearls if they can’t bear to break the bunny.

Some restaurants “spherify” whole foods, from ravioli to melons. Jose Andres’ Mercado Little Spain in New York City features spheres made with olive oil.

What kinds of foods would you like to see spherified? 

For He satisfies the longing soul, and the hungry soul He fills with good things. — Psalm 107:9