The most common apple guava received its name because its coloring is so similar to that of a green apple, with hues of lemon and lime. The fruit is roughly spherical with a furrowed smooth surface.
Tampoi are large, orange colored and smooth skinned, round fruits. They have a very thick pithy rind that surrounds a white, segmented, seeded flesh, similar in appearance to mangosteen.
Inventory, 20 lbs : 1.00
This item was last sold on : 10/06/15
Sunchokes are available year-round, with a peak season in the fall and early spring.
Sunchokes are the bulbous, medium-sized tubers of the plant known botanically as Helianthus tuberosus, or commonly, a variety of sunflower. The plant is propagated primarily for its root which can stay in the ground indefinitely, though it loses any culinary value if left underground too long. Native to North America, Sunchokes are one of the few vegetables to travel back to the Old World with explorers and have a lasting culinary impact. For a time, the tubers were called Jerusalem artichokes, despite being unrelated to either Jerusalem or artichokes.
Sunchokes are best described as thin-skinned, knobby, potato-look-a-likes. The tubers are the root stem of a variety of sunflower that can grow up to ten feet tall with smallish yellow flowers. Related to daisies, the sunflowers grow anywhere but in wetlands and marshes. Sunchokes have “eyes” similar to potatoes, some varieties are smooth whereas others are more knobbed. The tubers have a light-beige to tan-colored skin. The crisp, ivory flesh of the Sunchoke has a texture similar to water chestnuts and a sweet, nutty flavor.
The inulin-rich Sunchokes contain no other type of carbohydrate, which is perhaps why some call it “the potato of diabetics.” The sunflower tubers are also high in fiber and have more potassium than most other vegetables.
Sunchokes can be used in place of potatoes in any recipe, though they have more moisture and no starch, so cooking times can differ. The knobby tuber is said to be best when roasted, though it can be served raw in salads, baked like fries, boiled and mashed or pureed into a soup. Serve raw sliced Sunchokes in a crudité with creamy or oily dips. To remove the thin skin, scrub the choke beneath running water and use a peeler or the edge of a spoon to remove skin around larger knobby areas. Sunchokes will keep in the refrigerator for up to a month if wrapped in plastic.
The name “Jerusalem artichoke” may have been a corruption of ‘Girasole Articiocco’ which is what the Sunchoke is said to have been called when it was handed out from the garden of Cardinal Farnese, a favorite of the Pope. It was said that all newly discovered plants were sent to the Pope where he would give them to his friends to cultivate, one of which was Cardinal Farnese who was growing Jerusalem artichokes in 1617 in Rome. The Sunchoke found popularity on the menus of famous 18th and 19th century French chefs, in particular Louis Eustache Ude, who used Sunchokes as his main ingredient in Palestine soup which is still made in French homes today.
Sunchokes are native to North America and were cultivated by the Native tribes, who called them “sunroots,”. North American explorer Samuel Champlain sampled a Sunchoke in Cape Cod in 1605 and is said to have declared that it tasted like an artichoke. Many believe this is where the “choke” portion of the tuber’s name originated. Brought to Europe shortly thereafter, the Sunchoke became “Girasole” the Latin name for sunflower. It is believed that the moniker “Jerusalem Artichoke” came from a corruption of this Italian name, and the flavor profile pronounced by Champlain. It gained favor in French kitchens in the 17th century. Before potatoes were commonly planted, it was the Sunchoke that accompanied the meat dishes and stews of Europe and the United States. Still cultivated and grown in home gardens in France, the Sunchoke was most popular during the World Wars when food was rationed and Sunchokes, rutabegas and other root vegetables were more common on the dinner plates. Now cultivated mainly in the south of France, Sunchokes still go by a variety of names like Sunroot, and Topinambour (the French name, which is also the name of a Brazilian tribe though whether or not a connection exists is unknown).
Restaurants currently purchasing this product as an ingredient for their menu.
|Bracero Cocina de Raiz||San Diego CA||619-756-7864|
|Brooklyn Girl||San Diego CA||619-296-4600|
|Beaumont's||San Diego CA||858-459-0474|
|Cal A Vie||Vista CA||760-945-2055|
|Wine Vault & Bistro||San Diego CA||619-295-3939|
|Turquoise Coffee||San Diego CA||858-412-5377|
|Kettner Exchange||San Diego CA||312-415-5455|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Rancho Santa Fe Golf Club||Rancho Santa Fe CA||858-756-1582|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Searsucker Downtown||San Diego CA||619-233-7327|
|Kindred||San Diego CA||858-342-3609|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Sheraton La Jolla||San Diego CA||858-453-5500|
|Blue Point / Coastal Cuisine||San Diego CA||619-233-6623|
|Georges at the Cove||San Diego CA||858-454-4244|
|Analog||San Diego CA||619-233-1183|
|JRDN Restaurant||San Diego CA||858-270-5736|
|Aura Catering San Diego||San Diego CA||619-990-8340|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Bleu Boheme||San Diego CA||619-255-4167|
|Churchill's Pub and Grille||San Marcos CA||760-471-8773|
|Catania La Jolla||La Jolla CA||619-295-3173|
Recipes that include Sunchokes. One is easiest, three is harder.
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