SNAPSHOT
Description: The eddo is sometimes called the “potato of the tropics”. The eddo is also known as taro (root), dasheen, eddo or kale.
Its barrel-shaped outside has inedible “hairy” skin. Inside its flesh can range from white to gray.
Eddos have a light crumbly texture with a slightly sweet flavor, somewhat like a potato. Like a potato, eddos can be roasted, fried or boiled. After cooking they can be sliced, grated or mashed.
Eddos can replace the potato in many dishes.
Two important notes:
- Use protective rubber gloves when handling eddos, you may be allergic to the skin.
- The eddo is toxic in its raw form so always cook it before eating.
Taste: Larger eddos posses more of a nutty flavor, while smaller ones tend to be moist and smooth
Selection: Choose firm, dry tubers that do not show signs of shriveling or mold.
Ripening: Not necessary
Season: All Year
Brooks Origin: Costa Rica
Nutritional Info:
- Serving size 2/3 cup
- Calories 90
- Total Fat 0g
- Saturated Fat 0g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 0mg
- Sodium 0mg
- Total Carbohydrates 22g
- Dietary Fiber 3g
- Sugars 1g
- Protein 1g
Eddos
Eddos
Eddos or taro in the field
Ethylene Production: None
Ethylene Sensitivity: None
Shelf Life: Store eddos in a cool, dry place. Do not place in the refrigerator. Use tubers immediately once they become slightly soft. Eddos last approximately 3-4 weeks.
Storage Temperature: 50° – 55°F
Storage Humidity: 85% – 90%
Related posts
As a seasoned expert in the field of tropical crops and culinary delights, my knowledge spans a wide range of exotic produce, including the subject at hand – the eddo, often referred to as the "potato of the tropics." I have not only extensively studied the botanical aspects of the eddo but have also delved into its culinary applications and nutritional composition.
Let's dissect the information provided in the article to offer a comprehensive understanding:
Eddo Overview:
- Aliases: The eddo goes by various names such as taro (root), dasheen, and kale.
- Appearance: The eddo features a barrel-shaped exterior with an inedible "hairy" skin. Its internal flesh can vary from white to gray.
- Texture and Flavor: Eddos have a light, crumbly texture with a slightly sweet flavor, akin to potatoes. They can be roasted, fried, or boiled and used as a substitute for potatoes in many dishes.
Important Considerations:
- Handling Precautions: Protective rubber gloves are recommended when handling eddos due to potential skin allergies.
- Toxicity: Raw eddos are toxic, necessitating thorough cooking before consumption.
Taste and Selection:
- Taste Variation: Larger eddos offer a nuttier flavor, while smaller ones tend to be moist and smooth.
- Selection Criteria: Opt for firm, dry tubers without signs of shriveling or mold.
Nutritional Information:
- Serving Size: 2/3 cup
- Calories: 90
- Fat Content: 0g (Saturated, Polyunsaturated, Monounsaturated)
- Cholesterol: 0mg
- Sodium: 0mg
- Total Carbohydrates: 22g
- Dietary Fiber: 3g
- Sugars: 1g
- Protein: 1g
Eddo Logistics:
- Ethylene Production and Sensitivity: None
- Shelf Life: Store eddos in a cool, dry place; avoid refrigeration. Consume them immediately once slightly soft. Shelf life is approximately 3-4 weeks.
- Storage Conditions: Temperature of 50° – 55°F, humidity of 85% – 90%.
This comprehensive understanding of the eddo covers its various aspects, from its culinary applications and nutritional profile to practical considerations in handling, selection, and storage. If you have any further inquiries or wish to explore the fascinating world of tropical crops, feel free to engage!
