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- Pluerry (Plum and Cherry): The pluerry was made for the cherry lovers who are always wishing that there was more fruit to enjoy. It combines the sweetness of the cheery with the zing of a plum.
- Peacharine (Peach and Nectarine): This beautiful blend of a peach and nectarine will leave your mouth wanting more. The peacharine has the sweet flavor of your old-fashioned peach, but with minimal fuzz and a silky fruit texture.
- Plumcot (Plum and Apricot): These are the predecessor of the pluot, with an intensely sweet and fruity flavor. Their difficulty in growing, harvesting and shipping led to the later developed plum and apricot hybrid, the pluot.
- Pluot (Plum and Apricot): This later generation cross between the plum (70%) and apricot (30%) has high sugar levels giving them its extraordinary sweet taste.
Broccolini, on the other hand, is a hybrid of broccoli and Chinese broccoli. It has longer and thinner stalks than broccoletti, with a smaller broccoli-like head at the top. Broccolini is slightly bitter and has a milder flavor than broccoletti. Origins. Broccoletti was first cultivated in Italy in the early 1990s by the Sakata Seed Company.
Broccolini. Broccolini, Aspabroc, baby broccoli or tenderstem broccoli, is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. It is a hybrid of broccoli and gai lan (which is sometimes referred to as "Chinese kale" or "Chinese broccoli"), both cultivar groups of Brassica oleracea.
May 13, 2024 · This hybrid, known as Broccolini, also goes by other names like Tenderstem, Asparation, or Italian baby broccoli. It combines the long, slender stalks of gai lan with the florets of traditional broccoli. The outcome is a vegetable that is subtly sweet, tender, and versatile in the kitchen. Broccolini was first introduced in the 1990s, becoming ...
- Selection
- Storage
- Preparation and Serving Methods
- Safety Profile
Fresh broccolini bundles are readily available throughout the year in the U.S. When selecting broccolini, look for stalks that are light green with compact heads of blue-green florets and crisp, dark green leaves. Some flowering within each bundle may be acceptable (around 6-8 yellow flowers per bunch). Opt for uniformly-sized stalks, ideally aroun...
While at home, store the unwashed branchlets in a sealed plastic bag in the refrigerator promptly, as they tend to wither quickly at room temperature. While they can be stored for up to 3-4 days in cold storage, it's best to use fresh broccolini greens as soon as possible to maximize their benefits.
Broccolini is gaining popularity not only in the U.S. but also in Europe and Asia. Its fresh flower buds and stems are utilized in a wide range of cuisines. Long tender stalks and tiny florets of broccolini impart a subtly peppery and slightly sweet flavor that is reminiscent of asparagus. Its flavor complements well with mustard, soy sauce, vinega...
When reheating leftovers of Brassica family leafy greens, such as broccolini, certain bacteria may convert nitrates to nitrites and nitrosamines. These toxic compounds pose potential health risks.The presence of phytates and dietary fiber in broccolini can hinder the absorption of iron, calcium, and magnesium.Broccolini, a member of the Brassica family, contains oxalic acid, a natural substance that can crystallize into oxalate stones in the urinary tract for some individuals. Those prone to oxalate uri...Goitrogens found in broccolini may disrupt thyroid hormone production, potentially leading to thyroxine hormone deficiency in individuals with thyroid dysfunction.Feb 25, 2022 · Broccolini does not have quite as many vitamins and minerals as its counterpart, broccoli. However, one cup of broccolini has 5.8 grams of carbohydrates, 3.7 grams of dietary fiber, and 2.4 grams of protein. Broccolini also has moderate amounts of vitamin A, vitamin K, vitamin C, potassium, calcium, and iron. Broccolini contains beta-carotene ...
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Oct 11, 2021 · Broccolini also has a much more gentle, sweet taste in comparison to both broccoli and Chinese broccoli. Broccoli rabe, on the other hand, is technically not even related to the broccoli family. In fact, despite it looking a great deal like broccoli or broccolini — with its little florets and green stem — this veggie is actually related to the turnip family.
