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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.
 
 

The taste of good health.

Nature’s Battery Pack

Kumara is a wonderfully tasty versatile food that’s densely packed with nutritional value. Grown in accordance with GAP Standards Delta Kumara is a real powerhouse of nutritional benefits. It is full of valuable vitamins and minerals. It also has a very low GI rating which means that it provides you with a slow-release energy source giving you excellent stamina.

Another reason Kumara is now thought of as nature’s battery pack is how it naturally lasts an extraordinarily long time and remains deliciously good to eat. To keep your kumara in premium condition before cooking, store them in your pantry NOT in the fridge. The best temperature is about 14 degrees Celsius.

The natural long shelf life of Kumara is because they are self-preserving through the natural process of converting starch into sugar. Long life is extended because kumara has a perfectly natural ability to heal itself if damaged, for example being skinned, cut or bruised during the harvesting process.

The huge health supporting values of the kumara together with its naturally very long life means that it has to be the single best vegetable for any family. It is a vegetable with substance.
 
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