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Just clean and cook
Many use kumara as an addition to,or replacement
for, potatoes. Some, because they are also known as Sweet Potatoes, prepare them exactly as they would potatoes. Kumara are different from potatoes and so we can use them in different ways.
 


DON’T peel your kumara. Simply wash thoroughly and slice. It’s much easier than peeling them, they taste great cooked with the skin on and add great colour to the dish.
 

Colour adds
excitement & interest

Most of us know about the Red variety of kumara, but look for the Gold and Orange varieties as well. Like the unpeeled red, these can add real colour and interest to any dish that you plate.


Feature just one of the colours or serve all three as a medley of colours, textures and tastes.
 

Pre Dinner Nibbles
Make something new of the ever popular pre-dinner chips and dip. Try making kumara wedges instead.


Make kumara wedges really different by using all three varieties, red, gold and orange kumara and see how great the different colours look served together.
 
 

Real Student Food

If you have children (and let’s face it ­ especially boys) away at University or Polytech and they’re living in a Student Flat you can be certain that “Best Before” Dates on food will only be used as a roughest of guides.
 


Encourage them to buy and eat kumara. Kept in the pantry (the flat won’t even need a fridge) it will last a very, very long time, retain all its natural goodness and be delicious to eat.
 
 

From field to plate.

Fields of Choice & Taste


We at Delta have continued to introduce new varieties. Most of us are very familiar with the long-time favourite Red Kumara but the Red is no longer the only variety. Now you can get both Orange and Gold varieties. For “Foodies” and us this extends the opportunities for the ways that you use kumara.

It’s a Matter of Taste
The red kumara has a creamy coloured flesh, a mellow flavour and a firm texture. Leave the skin on and retain a lovely red that will enhance your plate presentation.

The gold kumara is both sweeter to the taste and softer in texture than the red. Its flesh and its skin are gold so, peeled or unpeeled, it will add colour to whatever dish you are serving. If you want a vegetable that will offer both a degree of softness and sweetness to the palate, then the gold kumara makes an excellent choice.

The other variety now available is the orange kumara. This is an exciting looking variety with both an orange skin and orange flesh. Firm like the red it is the sweetest of all the varieties now available. As a way to add colour and variety in taste and texture the orange kumara is a great opportunity to explore.
 
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