Roselle may be used raw, dried or juiced. The fruit's tart flavor requires a sweetener of some kind, and it is successfully used like a cranberry in recipes for jam, jelly, chutney and even wine.
Barrel Cactus Fruit
The fruit of the Barrel cactus is best prepared in sweet applications, since its natural tartness lends itself well to a hint of sugar. Cook the fruit down with agave syrup to make a jam, jelly or a sweet and sour chutney.
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This item was last sold on : 11/05/16
Ambo potatoes are medium, oval-shaped, multi-colored potatoes. The skin is a smooth, creamy beige (or ‘white’ in potato terms), with flushes of red that tend to leave the tuber with the look of being dipped in beet juice. Ambo potatoes have moderately deep, red-hued eyes and a firm, creamy white flesh. The texture can be described as both waxy and floury, making it a good multi-use spud. Ambo potatoes have an earthy flavor with a true potato taste.
Ambo potatoes are an early maincrop variety, available in the mid-to-late summer months through winter.
The Ambo potato is an Irish-bred variety of Solanum tuberosum. It is the result of a cross between a popular European variety, Desiree, and another Irish variety, Cara. Ambo potatoes were selected for their drought tolerance, versatility and high yield. This variety is most commonly found in England, Ireland and on the surrounding Channel Islands.
The waxy Ambo potato contains less starch than other, floury potatoes. The potatoes are high in vitamin C and B, as well as potassium and thiamin. Most of the nutrients are present in the area just beneath the skin of the potato, so it is recommended to eat the potato with the skin on. The red flush on the Ambo potato’s skin is also an indicator of higher antioxidant levels.
Ambo potatoes are versatile and have multiple uses. They hold their shape, so Ambo potatoes are ideal for boiling, baking or roasting. Leave the skin on for maximum nutrient value. Boil Ambo potatoes and refrigerate ahead of time for potato salad or add to a classic Niçoise salad. Ambo potatoes are generally considered too firm for mashing, as they do not absorb very much water. Store Ambo potatoes at room temperature, or in a cool, dark, dry place for up to a month. Do not wash potatoes until ready to use, as washing them will shorten storage time.
The Ambo potato was developed and bred at one of the largest, most advanced potato breeding programs in Europe, located in Ireland. Potatoes were first introduced to Ireland in the late 16th or early 17th century, though there is some confusion as to who may have been the one to introduce the tuber. Some believe it was Sir Walter Raleigh and other claim it was Sir Francis Drake. Either way, the popularity of the tuber and its nutritional and caloric benefits led to mass planting. Unfortunately, in the mid 1800s a potato famine nearly wiped out the population and the species of potato that was blighted.
Ambo potatoes were developed in the late 1980s by an Irish potato breeding company called Teagasc. They were developed in conjunction with the Oak Park Research Center in Carlow in the southern part of Ireland. Ambo potatoes were registered at the beginning of 1991 and were introduced to the market in the mid-1990s. The Ambo is one of 30 named varieties created by the Irish company for commercial markets worldwide. Ambo potatoes are primarily grown and sold for markets throughout the United Kingdom.