- ~40 lbs
- Purple Yam aka "Ube", "Violet Yam", "Purple Sweet Potato", "Zi-Xin-Fan-Shu", "Zi-Shu", "Bai-Pi-Zi-Shu", "Zi-Pi-Zi-Shu", "紫心番薯", "紫薯", "白皮紫薯", "紫皮紫薯"
- Purple yam is a root vegetable that looks similar to a sweet potato but with white or purple skin depending on the variety and purple flesh. It has a sweet, nutty flavor. The white skin purple yam is usually sweeter than the purple skin purple yam. Purple yam is a popular ingredient in Asian desserts such as halo-halo and ube ice cream. Purple yam is available year-round.
Handling Tip
Selection
- Purple yam is firm with no soft spots.
- The skin is fairly smooth with no signs of sprouts or blemishes.
Storage
- Purple yam should be stored at 55°F - 59°F (13°C - 15°C) with a relative humidity of ninety percent and no mist.
- The typical shelf life is one to three months, though extended storage decreases sensory quality. High temperature leads to sprouting or a pithy texture.
- Purple yam is sensitive to ethylene, a naturally occurring gas that regulates ripening. Purple yam should not be stored with high ethylene-producing products to extend shelf life and avoid discoloration and off-flavor development. Purple yam produces a low level of ethylene. Ethylene production increase drastically after chilling, wounding, and decay development.
- Purple yam is sensitive to chilling injury at storage below 55°F (13°C). Symptoms include root shriveling, surface pitting, flesh browning, and hardcore formation (flesh is hard after cooking/processing). The freezing point for purple yam is 28.6°F (-1.9°C).
Recommended for the PURPLE YAM (PREORDER)
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