Last week, Israeli researchers introduced several new varieties of fruits and vegetables, in a bid to improve on existing cultivars in the marketplace.
The new vegetable varieties have been enriched with pigments, vitamins, fibres and antioxidants, and are available 12 months a year.
The new varieties include a sweet potato, violet, yellow or white in colour; a guava without its characteristic scent; a fibreless mango; capsicum enriched with vitamin C and a high volume of antioxidants, and yellow or red kiwifruit.
New to the market also is the stripped zucchini, which was enriched with vitamin A in Peru and now contains antioxidants. Chefs can use it as green-yellow anti-pasti, after cooking it in the oven for 10 minutes.
Orange tomatoes from Israel have also been launched. These new cherry tomatoes come in two colours - orange and yellow - and have a new taste, sweeter and slightly sourer than other varieties. The colours testify that these tomatoes contain strong antioxidants. Researchers have also introduced a tomato containing four times more lycopene than other tomatoes. Lycopene is an important antioxidant and has been cited as lowering the risk of heart failures and some cancer diseases.
A new violet kohlrabi has been released, high in beta-carotene and antioxidants, and with a high content of vitamins B and C, calcium and potassium, along with a violet potato variety, with a larger content of dry matter, which does not require much oil for frying.
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