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Trendy purple produce packs nutritional punch

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    A garland of purple food includes cabbage, kale, watermelon radish, cauliflower, tomatoes, eggplant, potatoes and rice.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    The ubiquitous eggplant can be almost perfectly round, large and oblong, long and tubular, stubby and egg-shaped, or petite and curved with a bulbous end.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    In addition to being nutritionally superior to white potatoes, purple potatoes (also known as blue potatoes) — as well as white-skinned Okinawan and Molokai sweet potatoes — add a pop of color to dishes.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Some purple-skinned carrots are purple all the way through, while others are orange, yellow or white inside, or some combination thereof, said Shin Ho, operations manager of the family-run Ho Farms. The family grows a variety of colored carrots on its Oahu acreage.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    Shin Ho, operations manager of the family-run Ho Farms, says there are several varieties of purple tomatoes, some so dark they are almost black. These sweet cherry tomatoes are widely available at supermarkets in “clamshells” as part of a Ho Farms medley of small, colorful tomatoes.

  • CINDY ELLEN RUSSELL / CRUSSELL@STARADVERTISER.COM

    The Hawaii staple made from taro has been described as a superfood, devoid of fat, sodium and gluten but high in fiber. Taro itself can be cooked any number of ways, including grated and seasoned to make hash browns, boiled and cubed for holiday stuffing, or as a more nutritious substitute for white potatoes.

We are supposed to “eat the rainbow” — or fill our plates with colorful food — for health reasons, and lately much attention has been focused on a particular band in that rainbow. Read more

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