Boniato
SKU 524
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Seasonality: Year Round
Origin: USA
Once cooked, the Boniato is creamy and fluffy in texture. Boniato may be baked, boiled, roasted, fried, steamed, or sautéed.
The skin may or may not be removed. If the Boniato is peeled, immediately submerge in cold water with a bit of lemon juice and keep covered with water while cooking to avoid discoloration. Keep Boniatos in a well-ventilated, cool, dry place.
The skin of the Boniato should be scrubbed with a brush under running water and dried prior to use. Cook with the skin, or peel as you would a potato.
Peeled Boniato should be dropped immediately into cold water. When cooking, keep covered with water to avoid gray spots on the exposed fles.
When selecting Melissa’s Boniato look for well-formed tubers. Boniato should be firm and free of cracks or soft spots. Store whole in a cool, dry area for a few days.
Origin: USA
Once cooked, the Boniato is creamy and fluffy in texture. Boniato may be baked, boiled, roasted, fried, steamed, or sautéed.
The skin may or may not be removed. If the Boniato is peeled, immediately submerge in cold water with a bit of lemon juice and keep covered with water while cooking to avoid discoloration. Keep Boniatos in a well-ventilated, cool, dry place.
The skin of the Boniato should be scrubbed with a brush under running water and dried prior to use. Cook with the skin, or peel as you would a potato.
Peeled Boniato should be dropped immediately into cold water. When cooking, keep covered with water to avoid gray spots on the exposed fles.
When selecting Melissa’s Boniato look for well-formed tubers. Boniato should be firm and free of cracks or soft spots. Store whole in a cool, dry area for a few days.
