Exotic Veggie Spotlight: Peruvian Purple Potatoes
There’s a nutritional theory that states we need to eat foods from all the colors of the rainbow in order to maintain a balanced diet. This makes perfect sense (and makes eating more fun!) because different nutrients are often associated with different colors. Carotenes, for example, are generally found in red and orange foods.
When it comes to purple (my favorite), we’ve got blackberries, eggplants, plums and ““ surprise ““ potatoes. Peruvian purple potatoes are exotic and delicious. They get their color from anthocyanins, the same antioxidants found in blueberries. What makes these Peruvian gems so wonderful is that they’re not just purple-skinned, but purple through-and-through, and they’ll stay that way even after they’re cooked.
Whatever way you eat them (purple potato salad, perhaps?), the vivid purple will certainly add an artistic element to your dish. And as my French friend says, “If food isn’t beautiful, then why eat at all?”
(P.S. Keep it local – here’s how to grow your own.)
Image: libraryman
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3 Comments
March 18th, 2008 at 2:23 pm
They’re so gorgeous I don’t think I could bear to eat one. I’d want to display it on the window, like a polished geode….
How does the taste differ from normal potatoes?
March 19th, 2008 at 3:51 pm
I’ve made stew with these and carrots and they really taste like regular (albeit creamy, flavorful) potatoes. Delicious.
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