Broccoflower
History
Originating in Holland, broccoflower has a milder flavor than broccoli or cauliflower.
Pronounced “brahk-uh-flow-er,” this round vegetable looks like a cross between broccoli and cauliflower, but is actually a type of cauliflower. Originating in Holland, broccoflower is almost chartreuse in color and has a milder and slightly sweeter flavor than its close cabbage-family relatives.
A hybrid mix of cauliflower and broccoli than broccoli) and packed into a round head like cauliflower. The flavour tends to be sweeter than cauliflower and broccoli.
What to look for
Broccoflower is available from Oakley’s, and should feel firm, heavy and compact. Good-quality broccoflower will have yellowish green or pale green heads that are firm with no space between the curds. The leaves should be fresh and green. There is no quality difference between large and small heads.
Storage
Broccoflower can be found in the produce section of most health food stores, specialty markets, and supermarkets. Look for a firm, compact head with tight florets, and avoid any heads that have begun to brown. Store unwashed, tightly wrapped broccoflower in the refrigerator.
Consumer storage
Store at 2 - 4ºc with a relative humidity of 85-90%. Broccoflower is ethylene sensitive and should be stored separately from ethylene producing vegetables and fruits wherever possible. What are Ethylene producing vegetables and fruits ?
How to prepare
Wash broccoflower head well, cut into florets, and steam until tender. Or cook broccoflower in stock, then purée with milk for a fast, creamy soup.
Suggested ways to serve
Cooking, soups, dips and salads. Use just as you do regular cauliflower.
Availability
Broccoflower is available all year long.
Tips for retailers
Always leave a small portion of outer leaves intact for protection of the product. Hand stack one deep with stem end down. Trim stems daily. Display in refrigerated shelving.
To prevent damage to curd, handle with care; do not drop shipping containers on floor. Do not wash before storing.
Safe produce handling suggestions
1. Refrigerate produce as soon as possible after purchasing. Refrigerate cut or chopped produce within two hours of peeling or cutting. Once cut, leftover produce should be discarded if left at room temperature for more than two hours.
2. Wash hands with hot soapy water before and after handling fresh produce, as well as after using the bathroom, changing diapers, or handling pets.
3. Wash all vegetables with cool tap water immediately before eating. Don't use soap or detergents. Cut away any bruised or damaged areas before eating.
Previous page: Value added products
Next page: Harvesting & Handling