Source: 青髪のテツ Tetsu (@tetsublogorg) - image used with permission

If you avoid broccoli because it looks purple, you may miss out on a sweet deal!

The bright green color of broccoli adds color to a variety of dishes. It's also delicious whether you eat it raw in salads or dips, simply boiled or steamed or even in tempura.

How to identify sweet broccoli

Broccoli is available year-round, but surprisingly, its season is from November to March.

Twitter user 青髪のテツ Aogami no Tetsu (@tetsublogorg), a produce manager at a supermarket who often shares helpful fruit and veggie advice online, posted this request about broccoli:

"Broccoli is coming into season (so it's worth mentioning): Don't avoid the purple ones!"

As the weather gets colder, you may see broccoli in the vegetable section with buds that are slightly purple.

According to Tetsu, this purple color is not a sign of damage, but a sign that the cold has made it sweeter!

Reproduced with permission from 青髪のテツ Aogami no Tetsu (@tetsublogorg)

It is said that broccoli buds turn purple because they produce anthocyanin pigments, a type of polyphenol, to resist cold temperatures and arid conditions during the cold months.

Curiously, this purple color is lost when boiled and becomes a bright green color.

Many people reacted to the post, leaving comments such as:

  • "I didn't know that! I've been avoiding it and wasting a good deal. I'll buy it next time!"
  • "Many people don't know this. Sometimes they don't show up on store shelves, so when you find them, you can trust the fresh produce from that store!"
    • "I am a farmer. You are right! I too think purple tastes better for the same money!"
  • "Thanks! I did a little fist pump when I found some purple broccoli yesterday that other shoppers were avoiding."

Maybe more people will actively seek out purple broccoli in the future!

By - grape Japan editorial staff.

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