![]() The reason for the good eyes is actually the colour of the carrot. ![]() It is often said that eating carrots is good for your eyes and that is indeed true. So what molecules (or molecules groups) cause all these nice colours?įor orange carrots you might have heard. You will also see reoccuring patterns, so if you’ve read our post on tomatoes (yellow & red ones) or the one on oranges (why are they orange) you might hear some familiar terms. There are a lot of different colours all caused by different groups of molecules. We now also know better how those colours of carrots are formed.Ĭolours in food (mostly fruits & vegetables) are widespread and fascinating to study. The orange carrot has been developed by farmer through basic breeding principles and over the years this breeding has continued using nowadays knowledge. Apparently because they were easier to grow and more resistant towards the European climate. Only a few centuries ago farmers started growing orange carrots instead of the fancier coloured ones. Centuries ago carrots were already grown in the Middle East, however, they tended to be purple and yellow, not orange. Instead, it’s the orange one that’s the most recent ones. It seems that purple carrots itself are nothing new to humanity. That’s why I decided to use them for making a carrot cake, it gives the carrot cake a well deserved facelift and allows me to ramble a bit about science & carrots & colour. Why? Because I like trying new things, think it’s good if we don’t eat only one variety of crops and it makes your food look special! Most supermarkets still only sell the orange ones, but whenever I see the different colours, I tend to buy them. This product is a true testament to the richness and biodiversity of the land.Carrots are orange, aren’t they? No, not necessarily! Purple and yellow carrots are a relatively new variation of carrots in our supermarket (at least in my perception, until I found out it’s actually the purple ones that were there before the orange ones). Today, naturally the mule’s role has been replaced by an electric motor, but all of the other stages of production, selection and cultivation have remained unchanged. In the past, the irrigation system was operated with mules that turned a pulley mechanism (a ‘gegnu’), and this was used to pump water. At low tide, water is drawn from underground reserve tanks. The cycle of irrigation follows the tides. The sandy soil has a high salinity level and is irrigated with water from a hand-dug, 12-meter deep stone well from the 1800s which is in contact with the seawater. Did you knowĬultivation of this type of carrot is truly one of a kind, and is rich in history and tradition. Cover the pan and let sit for a few minutes. When they’ve finished cooking, sprinkle them with grated parmesan cheese. Continue cooking on moderate heat for about 20 minutes, stirring occasionally. Pour a half cup of water in the dish, and flavor with a pinch of salt and pepper. Add the carrots and stir with a wooden spoon until lightly brown. Trim, peel and wash the carrots, then add oil to a deep non-stick pan and heat it up. A simple but super tasty dish to try is Carrots ‘alla parmigiana’. To take full advantage of their lovely color, cut them julienne style to enrich and add some flair to your dishes. These carrots are excellent both raw or cooked, and can be used to prepare sweets (cakes or jams) or savory dishes (side dishes, quiches or main courses). They are also higher in vitamin A and contain more powerful antioxidants than regular carrots. Purple carrots like the Polignano are notable for their lower sugar content compared to other varieties. They’re then placed in wooden crates to be sold. After the harvest, the roots undergo a quick rinse to remove the soil with the same seawater used for irrigation. Why do they seem rather salty? Cultivation takes place in sandy terrain that is irrigated with saline water coming from wells that are in contact with seawater. The harvest takes place with only the help of a pitchfork and occurs from the first days of December through to March or April. These are a special product that are cultivated by hand by farmers who choose and plant the seeds from mid-August through late September. ![]() They can range in color from orange, to bright or more muted yellow, to dark purple. Production is concentrated in the town of Polignano a Mare in the province of Bari, especially in the district of San Vito. These are also known as San Vito carrots or yellow-violet carrots of Polignano. OriginĪ variety with unique charm, not only for its colorful appearance, but also its flavor. The richness and biodiversity of Puglia can bring color and pizzazz to your dishes.
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