Eddos

Description:

The eddo is sometimes called the "potato of the tropics". 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. The eddo is also known as taro (root), dasheen, eddo or kale. 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.

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

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

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.

Brooks Availability: All Year

Brooks Origin: Costa Rica

Storage Temperature: 50° - 55°F

Storage Humidity: 85% - 90%


COOKING WITH EDDOS