Boniato

Description:

The Boniato's skin ranges in color. It maybe pink, purple, cream, or red. However, its flesh is dry, white and smooth in texture. It also known as the batata and sweet cuban potato. Boniatos can be baked or roasted and can be served whole or mashed just like a regular baked potato. Sliced boniatos are also popular fried. Boniato's flesh discolors rapidly when peeled, so put them in cold water right away. If you are boiling them, be sure they are completely covered with water for the same reason.

HOW TO PREPARE BONIATO

 
Nutritional Info
Serving size 1/2 cup
Calories 115
Total Fat 0.0g
Saturated Fat 0.0g
Polyunsaturated Fat 0.0g
Monounsaturated Fat 0.0g
Cholesterol 0mg
Sodium 22.5mg
Total Carbohydrates 60g
Dietary Fiber 6.75g
Sugars 0.0g
Protein 2.5g

Taste: Commonly compared to the traditional sweet potato. Its flesh is fluffier and less sweet, with a slightly nutty flavor.

Selection: Choose pieces that are rock-hard, without soft or moldy spots. Normally they have an irregular shape with white flesh and reddish color.

Ripening: Not necessary

Ethylene Production: None

Ethylene Sensitivity: Yes

Shelf Life: Keep at room temperature, and use within a few days. Do not refrigerate. Keep well ventilated.

Brooks Availability: All year, though scarce during February and March

Brooks Origin: Florida

Storage Temperature: 55° - 60°F, do not store below 40°F

Storage Humidity: 85%-90%