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Oca of Peru
Shape and external appearance
Form of ablong tubers.
Properties
Has a high starch content.
Caliber
3 to 5 cm long.
Scientific and botanical name
Oxalis tuberosa Molina or Oxalis crenata (Family Oxalidaceae)
Coloring
Yellow or bright red skin.
Origin & Culture
The Peruvian oca is native to the Andean plateaus. The planting of the crop is done in April. At the end of August, small yellow flowers can be seen at the end of the stems, the tubers will only reach maturity around mid-November.
Smell
Preparation advice
Ocas are eaten cooked, hot or cold, after cooking for 15 minutes in salted water. Excellent accompaniment for shrimps or prawns. They can also be eaten raw, finely chopped to color salads.
Texture
Home preservation
Store in a cool place, away from light.
Flavor
Tart taste.
The seasonality of the product
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F
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Janvier (1)
Février (2)
Mars (3)
Novembre (11)
Décembre (12)
Our recipes based on this product
Packaging available for this product
Colis carton, Colis bois, Barquette
The seasonality of the product
J
F
M
A
M
J
J
A
S
O
N
D
Janvier (1)
Février (2)
Mars (3)
Novembre (11)
Décembre (12)
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Laurent, Ronan and Frédéric Méar
Producers for La Légumière
Laurent, Ronan and Frédéric Méar have been producing vegetables for La Légumière for many years. The cultivation of Breton vegetables no longer holds any secrets for these three brothers.
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