Slender and irregularly shaped, parsley root is often double-rooted and resembles a small parsnip. Attached to feathery large parsley leaves, the flavor is somewhere between a carrot and celeriac.
The Purple mangosteen, botanical name Garcinia magostana, simply referred to as mangosteen, is an ultra-tropical slow growing evergreen tree that is cultivated for its edible fruit.
Boniato Sweet Potatoes
Inventory, 40 lbs : 2.00
This item was last sold on : 02/23/17
Boniatos have the same distinct shape as other sweet potatoes, roughly ovate and tubular with tapered ends. Its skin color can vary from dusty rose to light brown depending upon variety and is often speckled with small eyes. Its flesh is creamy white offering a fluffy, starchy texture when cooked, similar to that of a baking potato. Unlike yellow and orange-fleshed sweet potatoes, the Boniato potato is not as sweet. When roasted whole, its best flavorings evolve within its skin, emitting a subtle sweet flavor and notes of chestnuts.
Boniato sweet potatoes are available year-round.
The Boniato is a sweet potato variety and botanically a part of Ipomoea batatas. Its other vernacular names include batata, Cuban sweet potato, white sweet potato, and camote. There are multiple types of Boniato sweet potato, each varying slightly in exterior coloring, growing season, and tolerance to pests and disease. A member of the Convolvulaceae family the sweet potato has long been one of the most important food crops in the world along with wheat, rice, and potato. White fleshed sweet potatoes such as the Boniato are one of the most popular sweet potatoes in Latin America and Asia today. In recent years, the Boniato has become a significant commercial crop in Florida to meet the demand of an increasing population of Cubans in southern Florida.
Like sweet potatoes, Boniato have long been an important food crop for sustenance around the world. Nutritionally they offer vitamin C, vitamin A, potassium, and antioxidants. One of the reasons for the Boniato’s widespread popularity through the years is its high fiber content which allows one to feel full longer, a particularly valuable characteristic during times of food scarcity. Boniatos are also naturally sweet and have a low glycemic index making them an ideal carbohydrate option for those on low sugar diets.
The Boniato can be used in many preparations that call for conventional sweet potatoes. They can be baked, steamed, boiled, sautéed, roasted, or fried. Blending well with a variety of foods, Boniato pairs well with goat cheese, roast pork, grilled pork chops, raisins, pecans, bell peppers, eggplant, arugula, sage, and cilantro. Make appetizers such as Boniato empanadas or mashed Boniato croquettes stuffed with a savory ground beef. Whip mashed Boniato potatoes with fresh garlic for a savory side dish. Use cubed and roasted Boniato as a topping on flatbreads or a filling for tacos. Boniato can also be cooked and pureed for use in soups, stews, puddings, pies and muffins. In addition to the tuber the leaves and shoots of the Boniato vine can be eaten as well and are popularly used as a cooking green. Immerse peeled or cut Boniato potatoes in cold water immediately as the flesh quickly discolors. To store Boniato keep them in a cool, dry place and use within a few days of purchase for best flavor. Do not refrigerate Boniato as this can cause them to deteriorate faster.
In the United States, the term sweet potato is commonly associated with sweet orange-fleshed tubers however in Central America, Latin America, and Asia it is the white fleshed Boniato that has long been synonymous with “sweet potato.” It is said that Boniato owes its name to the early Spanish explorers of the Americas who upon discovering the tuber and learning that unlike many other plants they encountered it was not poisonous named it after the Spanish word for “harmless” or “good,” an indication that the tuber was safe to eat. In Cuban cuisine, the Boniato is popularly boiled and mashed, formed into patties or balls, then breaded and fried to make a snack food known as croquetas. In the United States a new variety of Boniato known as “liberty” has been recently developed which is said to be more resistant to common potato pests and diseases.
The sweet potato is believed to have originated in tropical America and was grown extensively throughout the continent well before the arrival of the Europeans. The Boniato sweet potato, in particular, is believed to have been cultivated as early as 1000 B.C. in Peru and Colombia. The Boniato is thought to have made its way to Asia potentially via pre-Incan explorers traveling to the Easter Islands. In time, the Boniato would become one of the staple food crops of Asia. Today nearly 90 percent of the world’s production of Boniato comes from Asia. As a result of the Boniato’s ability to thrive in tropical climates, in the United States Florida has become a major producer of Boniato. In south Florida nearly 5000 acres of Boniato are grown annually, picadia in the fall and winter, and campeon in the summer and fall. Growing year-round allows for a constant supply of Boniato sweet potatoes which are sold predominately at international markets to meet the demand of Cubans and other Caribbean people living in the United States.
Recipes that include Boniato Sweet Potatoes. One is easiest, three is harder.
|Love & Lemons||Sweet Potato Veggie Burgers|
|Worden Farm||Thai Coconut Milk Boniato|
|The Domestic Man||Mashed Boniato|
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