If you are done with fermented foods and poke, take heart. Summer is here and with it a new crop of food trends. Wandering through food fairs like Smorgasburg is one way to take stock and taste the latest. Team Zeitguide did some sampling and investigating, and here’s the season’s must-taste treats.

Chilled Wines
The addition of rosé aperol spritzes and frosé to cocktail menus everywhere means we have formally reached peak rosé. Several red varietals are also showing up in wine coolers. To compliment all the red meat you’ll encounter at your next cook out, you may consider a chilled sparkling red such as Sangiovese, Barbera, or Colorino, or fruitier styles such as Beaujolais and grenache.

Rum is the New Bourbon
For those seeking something stronger to sip, artisanal rum distilleries are cropping up around the United States, competing with Caribbean classics for imbibers in pursuit of a good sipping rum. Every city seems to be getting a bar where run is the star spirit, too. Order good rum neat or on the rocks. Here’s hoping you still get a mini umbrella.

Ube
Purple yam, or ube as it is known as in the Philippines, has become a popular ingredient to add a deep purple color to dishes. Look for ube ice cream to populate your Instagram feed this summer, perhaps on a charcoal ice cream cone or in halo-halo, a popular Filipino desert that pairs it with coconut and fresh fruit.

Green Coffee
Coffee made from unroasted coffee beans, which resembles tea in its light green color, is being touted for containing more of the beans’ natural chlorogenic acid. One study has linked this chemical to reduced weight and body fat in mice.

Gochuchang
This spicy Korean sauce was everywhere at the recent Fancy Foods Show in New York. Use it to give your mayo a kick, as a marinade for veggies or mixed with butter and honey on a biscuit.

Kid Food
Whatever your favorite childhood food was, someone is selling a version today that is more appetizing. From burgers with mac n’ cheese for the buns, to hot dogs topped with Japanese and Mexican inspired flavors, to spaghetti donuts, this summer will bring plenty of reasons for eating like a kid … and to hit the gym.

Edible Cookie Dough
Another unhealthy childhood habit you’ll be tempted to indulge again: eating raw cookie dough. Using pasteurized eggs and heat-treated flour, purveyors including Winston-Salem’s Tart Sweets and New York’s Dō are selling that stuff you used to sneak from the tube in the fridge, minus the risk of salmonella or E.coli.

Have other trends you’re excited about this summer? We’d love to hear about them via email or social media. Your suggestions may even make it into our ZEITGUIDE 2018, due out in December.