Frieda’s Specialty Produce, known for spotting trends like plant-based protein and turmeric, has released its predictions for 2019 to help retailers make room for what’s hot.

Frieda’s trendologists have had a high rate of success when predicting trends. “We are in the fields with our farmers and in the kitchens with our chefs,” said Cindy Sherman, director of marketing and innovation. “Fads become trends when they resonate with consumers beyond their 15 minutes of fame. We overlay consumer sentiment to predict what will really stick.”

Frieda’s trend predictions:

Popability: Bite size has been trending, from candy to crackers. Now it’s hit produce well beyond berries. Including teeny tiny tomatoes, baby Brussels sprouts, cape gooseberries and a line of Frieda’s kumquats, mandarinquats and limequats.

Unicorn-kissed cooking: The unicorn craze has made eating by color even hotter and produce is front and center, a source of natural color. Freshly juiced turmeric smoothies, baked goods with persimmon glaze, roasted rainbow carrots and curry with Friedas Stokes Purple sweet potatoes and greens.

Produce as the "protein": Consumers putting hearty, nutrient-dense vegetables at the center of the plate, making them the star of the meal. In fact, meat has become the garnish — think shaved beef jerky on top of ramen. Try veggie ceviche, staring beets and jicama, not seafood.  Jackfruit serves as the “protein” in tacos.

Vegetables for dessert: Move over chocolate and apples, vegetables are ready to take center stage when it comes to desserts. Think avocado or corn ice cream. Our Thanksgiving tables featured butternut squash tarte Tatin and Stokes Purple sweet potato pie.

The dragon awakens: Dragonfruit is on fire.  Predicted for 2018, it’s become a staple in fruit salads with merchandising in fresh-cut. We’re seeing it in beverages too. Varietals are multiplying — red, white and yellow — all sun kissed with freckles. What’s next in tropical?  Watch for guanabana.