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Author Topic: Potatoes: My experiences with Plectranthus rotundifolius and Dioscorea bulbifera  (Read 4083 times)

Caesar

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Nice links! The purple ones seem even rarer and harder to find than the normal ones. All the types shown in the links are African types. There's purple Asian types as well. We need to find all of them!

I'm keen on trying more recipes myself, I'm gonna cook a few more this weekend to see what I can do with them. They really are good, kinda like a mix of yam and potato in flavor, not like full yam. It's weird, 'cause I thought they were called air "potatoes" based on appearance alone, but apparently taste is a factor as well.

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Important note: there's a reason plants need proper spacing. I didn't get any Lerén to taste this year, and hardly any potato mint. Too much of both growing in the same pot, competing. The Lerén in particular was hungry and vigorous in root (while the potato mint was vigorous in foliage). I'm hoping to get a better harvest from the mints at my grandmothers house. Let's see how it goes.

Caesar

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Important note about the air potato: for best flavor, eat them fresh!

My mother boiled up a batch of big air potatoes that had been sitting on the table for about a month. They were darker green on the inside and leached a lot of brown stuff into the water (¿tannins?). While still half decent in flavor, I wasn't very enthusiastic about eating them. The bitter notes were stronger and the taste less appealing.

Here's the batch as it cooked:




My grandmother, on the other hand, plucked a couple of fresh bulbils today and boiled them up on the spot. They were paler on the inside and barely leached stuff into the water. On tasting them (even with the dark green layer under the skin), they were very good, better than the first ones of the season (which were on the table for a week). They tasted like potato!

So for best flavor, it's better to pluck as needed rather than letting them fall off or storing them.

 

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