Description:

Generally narrow, yuca measures 1 1/2 - 4 inches in diameter, and can be up to 2 feet long. Its woody, brown skin covers a dense, white flesh. Once cooked, the pulp becomes translucent and develops a sticky texture.

Yuca, known also as cassava, is the third largest source of carbohydrates for human consumption in the world. The flour made of the roots is called tapioca.

Yuca is cooked in a variety of ways. The soft-boiled root has a delicate flavor and can replace boiled potatoes in many dishes. Deep fried (after boiling or steaming), it can replace fried potatoes with a distinctive flavor.

COOKING WITH YUCA

Taste: The yuca is mild and creamy when cooked.

Selection: Choose yuca that are without soft spots. Cracked skin and yellow flesh are a sign of age.

Ripening: Not necessary

Ethylene Production: None

Ethylene Sensitivity: None

Shelf Life: Yuca should last 2-3 weeks when stored in the refrigerator. Once set out on store

Brooks Availability: All year

Brooks Origin: Costa Rica

Storage Temperature: 45° - 50°F

Storage Humidity: 85% - 90%

Nutritional Info: Provides 135 calories per 1/2 cup serving. Rich in iron and niacin. Raw yuca contains cyanide, so it must be cooked before eating.

YUCA RECIPES