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.
Torpedo Red Onions
Inventory, bunch : 0
This item was last sold on : 09/12/17
|Tutti Frutti Organics||Homepage|
An Italian heirloom variety, its skin is reddish-purple in color. Elongated in shape, the bulbs resemble a torpedo or petite football. Its flesh is sweet, mild and tender with multiple sets of translucent purple and white colored rings that give it the appearance of a shallot more than an onion.
Red Torpedo onions are available mid winter through late spring.
These torpedo onions are the younger crop, full of succulence and brighter flavors rather than the mature onions that stay in the earth longer.
Torpedo onions are sweet enough that they can be eaten raw. Cooking brings out the natural sweetness of the torpedo onion best. A slow sautée to caramelize the 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.
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.
|JSIX American restaurant & Bar||San Diego CA||619-531-8744|
|Pendry SD (Lion Fish)||San Diego CA||619-738-7000|
|Culinary Concepts||San Diego CA||858-530-1885|
|Mr A's||San Diego CA||619-239-1377|
|Rancho Valencia||Del Mar CA||858-756-1123|
|Wrench and Rodent||Oceanside CA||760-840-1976|
|Art Institute of San Diego||San Diego CA||858-598-1200|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Solare Ristorante Lounge||San Diego CA||619-270-9670|
|Union Kitchen & Tap (Encinitas)||Encinitas CA||760-230-2337|
|Dolce Pane & Vino||Del Mar CA||858-832-1518|
|Fabrice Poigin (VIP)||San Diego CA||619-804-2888|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|University Club||San Diego CA||619-234-5200|
|Chef Jenn||Solana Beach CA||858-212-9054|
|AToN Center Inc.||Encinitas CA||858-759-5017|
|Surf Side Cuisine||San Diego CA||619-507-0891|
|Michele Coulon Dessertier||San Diego CA||858-456-5098|
|The Bellows||San Marcos CA||619-395-6325|
|Chianti Restaurant||San Diego CA||619-235-8144|
|Uptown Tavern||San Diego CA||619-847-4688|
|Fishery||San Diego CA||858-272-9985|
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Miho Gastrotruck||San Diego CA||619-867-4295|
|Catamaran||San Diego CA||858-488-1081|
|Herb & Wood||San Diego CA||619-955-8495|
|Marriott Coronado||Coronado CA||619-435-3000 x6335|
|Kettner Exchange||San Diego CA||312-415-5455|
Recipes that include Torpedo Red Onions. One is easiest, three is harder.
|Nourished Kitchen||Onion Gratin|
|Cooking Books||Red Onions Cooked in Orange Juice|
|Gastronomy||Sweet Onion and Anchovy Pastries|