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.
Inventory, 12 ct : 0
This item was last sold on : 08/18/17
The Torpedo onion, once cured, has tightly layered papery skin with a blushed red violet. The bulbs are elongated and resemble a petite football or essentially a torpedo, hence their given name. Once peeled or cut they reveal multiple sets of translucent purple and white colored rings that give it the appearance of a shallot or leek more than an onion. Torpedo onions have a warm, sweet flavor and tender flesh.
Torpedo onions are available from late winter into summer.
Onions vary in colors shape, flavor and sizes, however all onions can be categorized as either spring and summer varieties, or storage varieties. Torpedo onions are a spring and summer fresh onion versus storage onion variety. They are best eaten within two to three months of being harvested as they have poor long term storage qualities.
Torpedo onions are sweet enough that they can be eaten raw. Cooking brings out their natural sweetness best. A slow sautée to caramelize the onion creates a rich flavor that can allow it to enhance marinades or dressings. It can be utilized as an addition to pizzas or an accoutrement to both fish and meat dishes. Torpedo onions are also an ideal pickling onion. Complimentary pairings include bacon, avocados, cheeses such as taleggio, pecorino, cotija, feta and mozzarella, fresh herbs including basil, thyme, oregano and tarragon, grilled meats, cream-based sauces, nuts such as hazelnuts, pine nuts and pistachios, chiles, citrus and warm spices including cloves and cardamon.
The Torpedo onion is native to Torpea, a town in Calabria, Italy, where it has been cultivated since B.C. records. It does not have a large commercial market; it can mostly be found at farmers markets as it is grown as a specialty crop in mild climates that are similar to its Mediterranean origins. The soil is also crucial to the torpedo onion's flavor and productivity. The Italian native Torpedo onion is known as Rossa di Tropea and it has a protected registered D.O.C. (Designation of Origin) within the European Union.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Torpedo Onions. One is easiest, three is harder.
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