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tips
Try using a combination of the three varieties in salads or when roasting - this looks and tastes great. |
Kumara is also known as the sweet potato. It has been grown and eaten in New Zealand since the Maori first came to New Zealand, brought by Kupe in about the 10th century from Hawaiki. This variety was a bush with tubers much smaller than the kumara we know today. Later the bigger sweet potato was introduced, which came to be known as the kumara too. It grows on a creeping vine and is the one we eat now. The majority of our kumara is grown in Northland in the Northern Wairoa region where soil type and climatic conditions suit kumara perfectly.
There are a huge number of different varieties of kumara, although only three are commercially available in New Zealand. The most common is red-skinned, Owairaka Red, with a creamy white flesh sold as Red. Gold kumara, sometimes sold as Toka Toka Gold, has a golden skin and flesh and has a sweeter taste than red. Orange kumara, sometimes sold as Beauregard, has a rich orange flesh and is sweeter than both red and gold.
what to look for
Look for kumara which is firm with smooth and unbroken skin. Date stamped product gives a reliable measure of freshness. Buy regularly, no more than a week’s supply.
how to keep
Kumara should be stored in a cool, dark place which is well ventilated. Ideally the temperature should be 13 - 17°C with a relative humidity of 75 - 80%. Kumara should never be refrigerated or stored at less than 12°C as this will result in chilling injury. Chilling injury results in shrivelling, increased decay, surface pitting and sometimes causes a hard core to develop. This hard core will fail to soften during cooking. Sprouting becomes a problem at higher storage temperatures. Kumara are ethylene sensitive which means they should be stored separately from ethylene producing fruits and vegetables.
CONSUMER STORAGE: Like potatoes, kumara should be stored in a cool, dark place which is well ventilated. Do not refrigerate.
nutritional value
Kumara is a valuable source of vitamin C, iron, potassium and calcium. The coloured skin and flesh of kumara carries an array of phytochemicals. Varieties with red or purple skins or flesh contain anthocyanins, and those with orange and yellow pigments are rich in â-carotene. The richer the colour, the more anthocyanins and â-carotene present.
how to prepare
Kumara can be prepared in exactly the same way as potatoes. It’s not always necessary to peel them. If possible, scrub thoroughly and leave the skin on.
ways to eat this vegetable
Boiled, mashed, roasted, in soups, stir-fries, on barbecues, or in pies or quiches, kumara is a very versatile vegetable. Traditionally they were cooked in a hangi. They can be baked or stuffed as you would potatoes. Chunks of kumara are great in casseroles. Roasting unpeeled kumara in long thin strips with peppers and onions drizzled in oil and balsamic vinegar and flavoured with honey, ginger and garlic is amazing! Grated or finely sliced kumara is good added to a stuffing. Kumara chips are tasty, prepared and served as you would potato wedges, or slice thinly and they puff up into delicious crisps. Kumara salads are wonderful, cook the kumara first, either microwave, boil or steam until softened. You can peel but it is not necessary.
Kumara goes particularly well with sweetish meats such as chicken and pork. They also complement fruits such as banana, pineapple, apricot and apple well.
when you can get it
Available all year round.
tips for retailing
Buy small quantities regularly and employ good stock rotation principles. Handle kumara with care, they are not as hardy as they look and they do bruise easily. Rough treatment will shorten storage and shelf life and cause costly wastage. When stacking crates or boxes on top of each other, the weight must be borne by the crates, or boxes, and not product. Only buy product packed in boxes which are strong enough to withstand the weight.
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