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Oca Sunrise Potatoes
Inventory, lb : 0
This item was last sold on : 07/19/18
Sunrise ocas are small and cylindrical, growing on average between 5 to 15 centimeters in length. Its waxy skin showcases their namesake vibrant yellow and is lined with indentations and shallow eyes. Sunrise oca will offer a tangy, slightly sour flavor and crisp texture when freshly harvested. If left to sit in the sun for a week, the oxalic acid content of the Sunrise oca will start to break down, and glucose levels will rise giving them a much sweeter taste and starchier texture, a process known as “hardening.” When cooked, the Sunrise oca will offer a sweet and nutty flavor with a texture reminiscent of cooked potato or winter squash. In addition to the tuber, the leaves, shoots, and stems of the Sunrise oca are edible and have a flavor reminiscent of sorrel with nuances of lemon.
Sunrise oca is available year-round with peak season in the fall and spring.
The Sunrise oca, botanically classified as Oxalis tuberosa, is a member of the Oxalidaceae family along with rhubarb, spinach, sorrel, and garlic. The Sunrise oca is not a potato, but rather a perennial South American tuber of the wood sorrel family. Also spelled ocha, oca tubers are one of the most agriculturally important foods in their native home of Peru and Bolivia, second only to the potato. While the oca has experienced a small degree of popularity in Europe and the United States, it is in New Zealand where it has found its greatest modern commercial success. The oca is grown so extensively in New Zealand today that they have come to be known by many as New Zealand yams.
Sunrise oca is a good source of fiber, vitamin B6, vitamin A, vitamin C, amino acids, and iron. It also contains some phosphorus, riboflavin, and niacin.
Sunrise oca can be consumed raw or in cooked applications such as roasting, baking, boiling, steaming, or frying. Raw Sunrise oca can be used without peeling and can be sliced or grated and added to salads and sandwiches, or pickled as a condiment. Roasted or boiled and then mashed, oca makes an excellent side dish. Sliced and cooked they can be used instead of potato in warm or cold salads and soups, stews and curries to add substance and texture. Yellow varieties of oca such as the Sunrise tend to be sweeter in flavor and can be candied, dried and eaten like dried fruit or used to make jams and marmalade. To store, keep Sunrise oca away from direct sunlight in a cool and dry location.
Over the past 1,000 years, the oca has undergone extensive genetic alteration as a result of human intervention and ongoing selection. Years of this has resulted in thousands of South America varieties. Street vendors popularly sell hot baked oca on the streets of many Peruvian cities. In Pisac, Peru, oca is commonly frozen, allowed to dry in the sunshine and then ground down to make a sweet flour used in desserts such as such as mazamorra pudding.
The Sunrise oca tuber is descendent of the ancient oca native to northern Bolivia and central Peru and is believed to predate the Incas. The oca then made its way to Mexico in the 1700’s, to Europe and France in the 1830’s and finally to New Zealand in 1860. Today is it still widely available in Central America, South America, New Zealand, Europe, and in specialty stores in the United States.
Recipes that include Oca Sunrise Potatoes. One is easiest, three is harder.
|Simmer Stock||Oca Salad with Capers and Cornichons|
|He Needs Food||New Zealand Yam & Brussels Sprout Gratin|
|Permaculture||Warm Oca Salad|
|Bake Me Away||New Zealand Yams|
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Near San Diego, California, United States
About 331 days ago, 8/23/17
Spotter's comments : Sunrise Oca Potatoes spotted at Specialty Produce.