Los Alamitos, CA (September 2022) – As award season kicks off this fall, Frieda’s Branded Produce has picked up four honors in the 2022 Kitchn Essentials, grocery edition. Each year, Kitchn names essential grocery items that have gained fan-fare and become staples in consumers’ grocery carts.
“Being recognized with four awards is the proof point that our new branding is breaking through and speaking to consumers,” says Cindy Sherman, Senior Director of Marketing, Insights & Innovation at Frieda’s. In fact, in a recent study 56% of those surveyed said they were more likely to buy Frieda’s vs the leading specialty competitor.
Kitchn is a multi-media consumer engagement platform that strives to connect with its large audience in a personal voice to help guide the planning, shopping, cooking, and organizing of busy, fulfilling lives. They provide inspiration for the food their readers want to eat. Kitchn receives over 439M monthly impressions across their website, email campaigns and social media channels. Other winners of the 2022 Grocery Essentials list include Dave’s Killer Bread, Goodles Macaroni & Cheese and Magic Spoon Cereal.
The Frieda’s items that were selected within the produce category include Stokes Purple® sweet potatoes, Popjoys® kumquats and Rambas® Rambutan. “If you can get your hands on a fresh rambutan, I’d highly recommend it,” says Kitchn Contributor Amanda Marikar. Rambas® new branding pops on the shelf and creates an opportunity to shake things up in the tropicals category, as 73% of shoppers are searching for produce variety.
Slightly left of produce, the final honor was recognized in the plant-based category where Frieda’s Soyrizo™ took home the award. The plant-based category is gaining substantial growth, and of the 16 Kitchen honorees, Soyrizo™ was the only sausage alternative on the list.
“The Kitchn inspires better, healthier and more delicious eating for the consumers who follow them, so to be recognized for our products that do the same fills our hearts in every way”, says Sherman. Be prepared as your shoppers demand these award-winning products.
Contact your Frieda’s account manager today, and head into award season stocked with these traffic-driving products in your produce department. Source: C + R Research omnibus survey in partnership with Frieda’s, 2019.
Survey of 1,000 people. Survey population representative of U.S. demographics.
About Frieda’s Inc. Frieda’s Branded Produce has been inspiring new food experiences for friends, families and food lovers everywhere since 1962. From kiwifruit and dragon fruit to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce and Friedas.com. Inspire. Taste. Love.
Los Alamitos, CA – It’s back-to-busy season! American’s fall schedules are powering back up after the summer slowdown and Frieda’s Branded Produce is ready to fuel the day with nutritious, fun and flavorful solutions.
“We all know breakfast is the most important meal of the day, but we also know consumer’s morning routines can become monotonous” says Cindy Sherman, Senior Director of Marketing Insights & Innovation at Frieda’s. “In a recent study, we learned that 52 percent of shoppers believe that produce packaging with recipes and instructions encourages them to try something new. Inspire shoppers this fall with vibrant new breakfast displays; inviting colorful, healthy and delicious produce to take over the mundane morning routine.”
Frieda’s produce items introduce both sweet and savory flavors to breakfast menus and produce department, leveling up consumer’s morning options. Frieda’s Stokes Purple® sweet potatoes provide a game changing twist of color and flavor to the infamous avocado toast, where connoisseurs are trading up from bread to vitamin packed purple sweet potatoes as the base. Create an avocado toast destination in your produce department by cross-merchandising Stokes Purple® near avocados, Watermelon Radish, sprouts and other power packed toppings.
Smoothies, puddings, and yogurt bowls have taken the breakfast game up a notch, starring in mouthwatering Instagram feeds. Frieda’s Honey Dragons® blended with the rambunctious sweetness of Rambas™ Rambutans, deliver a taste of the tropics to your morning power bowl or pudding. Skip the weekday mess and prep these recipes in larger batches over the weekend, saving time and energy.
“Breakfast sets the tone for the day, but weekday mornings can be hectic,” shared Sherman, also a mother of two.
“On the weekends we enjoy making big batch breakfast meals that we grab-n-go throughout the week,” says Cindy.
Looking for more ideas to make your produce department the ultimate breakfast destination? Call your Frieda’s account manager today for more product ideas and in-store marketing support that will keep your shoppers inspired all busy-season long.
Source: C+R 1,000 person study, 2022
About Frieda’s Inc. Frieda’s Branded Produce has been inspiring new food experiences for friends, families and food lovers everywhere since 1962. From kiwifruit and dragon fruit to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce and Friedas.com. Inspire. Taste. Love.
Earlier this week, I was meeting with one of my work colleagues and we got into a conversation about errors that are made at work. It’s not unusual for someone to say, “Well, I do it correctly 99% of the time.” For some people, that might seem like a pretty good ratio.
But when this came up in our conversation, I was reminded of the work I did more than 30 years ago studying and implementing TQM (Total Quality Management). The following list is discussed often when it comes to 99.99% quality:
Possible Outcomes of 99.99% Quality
What is the potential outcome if 99.99% is the quality metric standard?
119,760 income tax returns will be processed incorrectly this year.
144 incorrect medical procedures occur daily.
110,600 mismatched pairs of shoes will be shipped this year.
18 babies will be given to the wrong parents each day.
23,666 defective computers will be shipped this year.
22,792 pieces of mail will be mishandled in the next hour.
2,434,300 books will be sent in the next 12 months with the wrong cover.
20,000 incorrect drug prescriptions will be written in the next 12 months.
56,700 checks will be deducted from false bank accounts in the next hour.
567 pacemaker operations will be performed incorrectly this year.
315 entries in the most recent Webster’s New International Dictionary of the English Language (unabridged) will be misspelled.
69 malfunctioning ATMs will be installed in the next 12 months.
810 commercial airline flights would crash every month.
880,000 credit cards in circulation will turn out to have incorrect cardholder information on their magnetic strips.
2 million documents will be lost by the IRS this year.
2 plane landings daily at O’Hare International Airport in Chicago will be unsafe.
When we consider the implications in medical procedures or commercial airline flights, it puts things in perspective.
What is your expectation for yourself and for others when it comes to accomplishing tasks? Whether it is at home or work, or with family, friends or coworkers, we set the standard in terms of acceptable expectations with our own self-standards.
I know that I oftentimes drive my coworkers and family crazy with my goal of 100% accuracy—but after reviewing this list, perhaps they will understand why I ask so many questions and strive for 100%.
So, as you transition this week into another year, perhaps you will consider what percentage of accuracy and accomplishment are acceptable to you. What will you tolerate?
Wishing you a Happy and Healthy New Year!
And I didn’t imagine ever saying this … I am actually looking forward to seeing the Rose Parade in Pasadena, CA, this Saturday morning, after it was cancelled last year. It will make me feel like things are getting back to normal!
Karen
About this time last year, I wrote about visiting the Richard Nixon Presidential Library in Yorba Linda, CA. Due to COVID, the library was only partially open to visitors, so that visit left me with the feeling that I should return to see more.
So during this past year, I not only visited the Nixon Presidential Library for a second time, but I also made the trek to the Ronald Reagan Presidential Library in Simi Valley, CA (a two-hour drive from where I live).
What a contrast! The Nixon Library is tucked in a heavily residential area, and is a popular venue for weddings, proms and other events. The teeny-tiny home where Richard Nixon and his four brothers grew up in are part of the Presidential Library complex. You get the feeling of Nixon’s humble beginnings. And through the permanent exhibits, I got a real feeling about the challenges of Nixon’s Presidency and the world in which he had to function as the leader of the free world.
In contrast, the Reagan Presidential Library sits on more than 100 acres and the main building is an enormous Spanish-style hacienda surrounded by gardens, plus both Reagan and his beloved wife Nancy, are buried there. There is a replica of the Oval Office with a curious twist. According to our tour guide, when President Reagan came to visit the Presidential Library while it was being built, he commented that the ceiling wasn’t high enough and he wanted it to be an actual replica of the real Oval Office in The White House. So, the architect measured it, and indeed it was a few inches too short! So, the replica Oval Office was modified with a couple of steps down leading into the Oval Office, so that the ceiling was at the proper height (and when you exit, you walk up a short ramp, to put you back at the level of the rest of the museum).
But, the most magnificent part of the Reagan Library is the pavilion in which Air Force One is displayed. More than one-half of the room is glass, so that it appears (if you use your imagination) as if the plane is ready for takeoff. It is truly breathtaking to see the airplane, which carried several presidents and their entourages around the world. Frankly, it appears much less techy and fancy than the images you see on television.
As I walked through the many exhibits at the Reagan Library that were open that day, I was struck by exactly how numerous the challenges are that a sitting President faces on any given day. Literally, I turned to Jack while we were walking through one of the galleries at the Reagan Library and commented on how incredible the amount of pressure was and how many big decisions needed to be made by the sitting President—it was quite daunting.
Philosopher George Santayana is credited with saying, “Those who cannot remember the past are condemned to repeat it.”
I find studying history is most interesting and memorable, and I believe there is a great opportunity to learn lessons from the past. And it seems so much more real to me when I do it through the lens of people. That must be why I like biographies and autobiographies so much.
Visiting the Presidential Libraries allows me to learn about our own American history through the eyes of Presidents, past and present. One of the surprises for me was that there is so much more on display in addition to memorabilia of the President. There are temporary exhibits including other presidents, world events, books, movies and more. Most of the Presidential Libraries are set up for students to visit and to be a learning lab. And just like when you visit Washington, D.C., and our nation’s capitol for the first time—including all the monuments and museums—you leave with a new appreciation of our nation’s roots and the complicated journey over the past 200-plus years.
And so it has been for me. I’ve been able to relive the era around Nixon’s Presidency (1969–1974) and Reagan’s Presidency (1981–1989) from the time I was still in elementary school through when I gave birth to my first child.
The added bonus? While at the Nixon Library, there was an exhibit highlighting books on all the Presidents. I snapped a photo of one, which I read last week titled, Team of Five: The Presidents Club in the Age of Trump by Kate Anderson Brower. Brower is a No. 1 New York Times bestselling author, and this book looks at the relationships between members of the Presidents Club and includes an Oval Office interview with President Trump. The “Presidents Club” is made up of the living Presidents and is an informal, yet important support group for the current acting President of the United States. The book was fascinating, as she spoke specifically about the personal and professional relationships between former Presidents Carter, Bush 41, Obama, Bush 43, and Clinton (jokingly called Bush 42 due to his close personal relationship with George H.W. Bush after they both left office) along with insights from her personal interview with Trump while in office.
So, as you are making travel plans for 2022, I encourage you make time to visit one of these amazing fifteen repositories of American History that represent these Presidents:
Can’t wait to learn more history this next year when I visit at least a couple more!
Karen
I admit to falling for many of those ads I see whenever I am on Instagram, Facebook, browsing the internet or reading an online article.
However, some of my best new gift ideas have come from referrals from friends.
And so, as you are doing last-minute shopping for holiday gifts, here are several of my favorites:
ONDO socks: Once I tried these thin, no slip socks, I was hooked! When I wear non-running sneakers or loafers, I like to wear a light sock, as it makes the shoes more comfortable and eliminates the sweaty, sticky feeling. And they really DO NOT slip! They come in a few colors, and I’ve even gifted them to a few friends and houseguests.
VASTITCH Comfortable Leggings: For many of the holidays (St. Patrick’s Day, Halloween, Valentine’s Day, etc.) it’s fun to dress up. I have found the easiest way to dress up is with my exercise outfits, and it’s so easy since I found this website. Instead of trying to find decorative sweaters or T-shirts, now when I go for a run on a weekend near a Hallmark holiday, I go into my drawer and choose a color-coordinated pair of leggings. They make a perfect gift and ARE super comfortable.
ETSY for wine bags: Have you ever been going to a friend’s home for a party and want to bring a bottle of wine? You want to wrap it, and look all over for a wine bag. What’s a neutral color scheme that doesn’t look like you are reusing a wine bag from Christmas when it’s for a housewarming gift? Well check out this designer.
Etsy (an American e-commerce company focused on handmade or vintage items and craft supplies) is where many independent artists sell their wares. I was looking for personalized wine bags last year and came across this woman in Florida who makes custom-printed canvas wine bags and delivers them quickly with an incredible personal touch. Heyar (the owner), whose Etsy handle is Socialholic, is so busy that she is taking a break from new orders until January 3—but check out her offerings after the new year.
VISTAPRINT for address labels: One of the most surprising and appreciated gifts I ever received was when my dear friend Miriam sent me 10-20 postage stamps with a red heart on them! Miriam knows that I am all about love, and that I write a lot of handwritten notes, so postage stamps with a heart on them was a perfect gift for me! And we all know you can never have enough stamps handy … so, what about gifting a friend some custom-designed return address labels? Professionally printed address labels plus a page of postage stamps is the perfect gift.
I would love to learn about your favorite go-to or signature gifts. We all have them! Perhaps they are a brand of candles or stationery.
Gifts this year don’t have to be expensive, but they should come from the heart!
Enjoy!
Karen
Los Alamitos, CA (December 2021) – This new year will, without a doubt, open up more doors (quite literally) as the world adjusts to the reality of COVID being a long-term reality. That said, food trends are more important than ever, as food is truly being used for comfort and as a way to explore the world. The tastemakers at Frieda’s—known since 1962 for creating and spotting trends—offer some interesting predictions for the New Year.
“Whether it’s more time for a leisurely breakfast while working from home, or embracing Korean culture, we are seeing people crave sensorial explorations and the desire to make every moment and bite count,” said Cindy Sherman, director of marketing, innovation and insights for Frieda’s Specialty Produce. “Consumers are seeking new experiences, starting with redefining their morning cup of joe, a rainbow of milk colors, and infusing health & wellness into every nook & cranny of their daily life.”
Frieda’s predicts these trends will make big waves this upcoming year:
Superhero Coffee
Move over coffee! Instead of “supersizing,” give yourself a “superpower”. Try infusing dried mushrooms and fresh turmeric into coffee to inject extra nutritional benefits and energy into your standard cup of joe.
Korea Worldwide
From K-Pop to K-dramas to fashion, beauty, and food, Korean culture and flavors remind us that our global world is united. Explore Korea from your kitchen by creating Musaengchae (spicy radish salad) with daikon radish.
Breakfast at Leisure
Working from home allows time to savor the first meal of the day. While your superhero coffee is brewing, cube Fire Dragons® dragon fruit into a smoothie bowl or put oomph into eggs with Stokes Purple sweet potatoes.
Bloom of the ‘Shroom
Mushrooms are starring in food, functional drinks, and fashion. Designers are even making fungi into fabric, and the culinary/beverage worlds are eating up the umami flavors and health benefits by adding dried shiitake or porcinis into sipping broths.
Milk Gets Tubular
Potatoes as milk? Yes! Low in sugar and saturated fat, this creamy liquid is ripe with possibilities. Make potato milk sweet by adding Stokes Purple® sweet potatoes and enjoy creamy, lavender deliciousness.
About Frieda’s Inc.
Frieda’s Specialty Produce has been inspiring new food experiences for friends, families and food lovers everywhere since 1962. From kiwifruit and dragon fruit to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce and Friedas.com. Inspire. Taste. Love.
It’s no secret that I read a lot of books. Let me correct that—I listen to a lot of books. With my 45-minute commute each way to work, I have found the perfect way to fill that time with something useful—listening to books.
In 2020, I listened to 52 books during the year and so far in 2021, I am at 84 books. I know that sounds like a lot (it is), but it is amazing that the 90 minutes of commuting each day, plus some extra time when I go to doctors’ appointments or visit friends, allows me to finish so many books. Last month, while on our cruise, I actually read three printed books, which I carried with me in my luggage.
With so many books under my belt, there are always a few standouts that I like to share with friends. So, in the hope that you’ll consider adding Audible to your mobile device or have a Kindle, here are my top recommendations from 2021 for you to consider adding to your reading list for 2022:
Autobiographies or Biographies (I love reading peoples’ stories):
Beginner’s Mind by Yo-Yo Ma. I didn’t know anything about Yo-Yo’s life history or his story. It’s a short read but really made me want to go to one of his concerts.
Ladyparts by Deborah Copaken. Through every health challenge imaginable and a lot of laughter (she’s a comedian) and positive thinking, the author narrates this book and keeps you both laughing and in amazement.
A Runner’s High: My Life in Motion by Dean Karnazes. The story of the ultramarathoning legend, I literally would find places to drive or walk while I was listening to this incredibly inspiring story so it wouldn’t stop.
Business Books:
The Checklist Manifesto: How to Get Things Right by Atul Gawande. The author is a doctor who helped create the modern operating room checklist for surgery published and promoted by the World Health Organization (WHO). Examples of checklist usage by airplane pilots and surgery doctors made me realize how important and time-saving systems and processes are.
Wheat Belly by William Davis, MD. This book has been on my list for a few years, recommended by a friend. I eliminated wheat from my diet after reading this book last month and it has helped me feel healthier, sleep better, have less aches and pains and, oh yeah, lose a few pounds.
Fiction:
Snow Flower and the Secret Fan by Lisa See. Truth: Lisa is a personal friend of mine. I could not believe I had never read one of her books (she is a world-renowned writer and author). The storyline was fascinating about lifelong friendships and reminded me that you never know someone else’s story.
Do you have books you’d like to recommend to me? I would love that. Almost every single book on my list above was an unsolicited recommendation from a friend.
Karen
Anyone who has gone out to eat with me knows that as soon as we are seated and the server comes to our table, the first three words out of my mouth are always, “What’s your name?”
I think years ago my two daughters were embarrassed by my question. But as they have grown older and wiser, I think they agree that by asking the server’s name, you establish a closer connection.
I’ve found 100% of the time that once I know the server’s name, I find ways to use it. I thank them for taking my order, for bringing me my drink, for refilling my water, etc. And with this more authentic, personal connection—using their first name—I always get better service. My party seems to get more attention and when we leave, it feels like we had a superior experience.
Sometimes, the server will ask me my name in return! That always catches me off guard, but when they use my name when addressing me, my positive experience is significantly increased.
So, that made me think, how could other businesses or positions leverage using someone’s name?
For example, when I go to the doctor, it would make a positive difference for me if the receptionist or nurse would introduce themselves: “Hello, I’m Sandra and I am the doctor’s nurse. I will be taking you to your examination room, but first I need to get your vitals.” Surely that’s a lot better than barking out my name from the waiting room and then, after a walk down a long hallway, them indicating to me to sit down to get my blood pressure taken or get my weight.
Or, when I arrive at a restaurant, wouldn’t it enhance my experience to have the person at the host station say, “Hello Ms. Caplan, so happy to have you with us this evening. I am Thomas and I am checking to make sure your table is ready. It will be my pleasure to take you there now! Please follow me.”?
Some organizations depend on name tags to do the job. Did you know that the proper side to wear your name badge on is your RIGHT side? That’s because when shaking a person’s hand it is easiest to read a tag/label on the right. Most people put it on the left side and oftentimes it’s covered by a lapel or long hair, making it difficult to read. And don’t get me started on those companies who put no thought into the typeface size or ease of legibility on name tags. But, why depend on a name tag? I think it’s better to properly introduce yourself verbally.
I went to a small holiday party last week and there were no name tags. The gathering was in a person’s home and there were only a dozen people. But some people were new to the group and others hadn’t seen each other for a long time. Frankly, I didn’t remember everyone’s name and had to whisper to a friend and ask. I personally think that even in these kinds of personal settings, it is a gesture of kindness to your guests to prepare name tags, if only with the person’s first name, printed in large, easy-to-read lettering. Then have guests apply it on the right side.
So, the next time you go someplace, try it out. Ask the persons’ name—no matter where you are. It will make them feel more important, and you will probably have a better experience.
“A person’s name is to him or her the sweetest and most important sound in any language.” —Dale Carnegie
Karen
Research Reveals that as Consumers Emerge from the Pandemic, They Are Considering Up-Leveling Their Holiday Menus and Making Beautiful Desserts, Resulting in First-Ever Partnership to Help Supercharge Traditional Friendsgiving and Thanksgiving Menus
LOS ALAMITOS, California – Thanksgiving and Friendsgiving are right around the corner, and according to research from Frieda’s Specialty Produce, as consumers emerge from the pandemic, they are considering ways to put a new twist on their traditional recipes this holiday season, especially when it comes to dessert. To celebrate the start of the November holiday season and to help consumers supercharge their traditional menus and make them extraordinary, today Frieda’s announces its partnership with Lauren Ko, Instagram phenomenon, founder of @lokokitchen and New York Times Best-Selling Author of PIEOMETRY. For the first time ever, Ko is working with Frieda’s to help bakers of all abilities up-level their holiday celebrations with Stokes Purple® sweet potatoes. Her newest work-of-art is called the Stokes Purple® Wave Pie.
“The holidays are evolving, and Thanksgiving is especially meaningful this year. People want to create. They want to bake. They want to experience something extraordinary after being so cautious for so long. Thanksgiving should be vibrant, healthy, colorful and delicious,” said Cindy Sherman, director of marketing, innovation and insights for Frieda’s. “From our research, we know that people are looking for ways to dial up the mood, add color to their meals and up-level their traditional recipes this Thanksgiving and Friendsgiving. Thus, we are so thrilled to be partnering with Lauren Ko to celebrate this incredible, vibrant pie artistry.”
With food at the center of Thanksgiving and Friendsgiving celebrations, Frieda’s research revealed that more than 30% of consumers know it can bring a sense of comfort. Dessert is a major consideration and men, surprisingly, skewed higher in many areas of the research:
More than 25% of consumers feel they need to get back the lost time with their family and friends. Surprisingly, this number skewed higher with men vs. women.
More than 60% of consumers ages 25-34 agreed that they would consider making a beautiful dessert that adds color to their Thanksgiving and Friendsgiving tables.
More than 50% of consumers would consider making beautiful desserts, especially those that are social-media worthy.
More than 30% of consumers, especially those ages 18-44, would consider a twist on the traditional sweet potato pie and making it with Stokes Purple® sweet potatoes, with men showing stronger numbers vs. women.
More than 40% of consumers, especially those ages 18-44, would consider hand pies so that each person could have their own dessert, with men skewing higher than women in this category.
According to Sherman, dessert will be a major win with Ko’s Stokes Purple® Wave Pie, which brings together a filling featuring the just-right purple sweet potatoes, condensed milk and coconut cream topped with a design of purple potato waves with orange accents (using traditional sweet potatoes).
“This partnership is a match made in produce heaven! With the art that I love to create, Frieda’s unique offerings of fruit and vegetables inspire me to bake and build designs differently—with colors, textures and flavors,” said Lauren Ko. “I’ve experimented with a variety of potatoes, making both sweet and savory recipes, and I wanted to create something extra special for this holiday season. When I landed on the Stokes Purple® Wave Pie, I was really excited because every level of pie maker can use this recipe to create something extraordinary and artful. This extra touch of beauty feels especially needed after all we’ve been through with the pandemic.”
This holiday season the company is offering inspiration through new recipes so that everyone, at every level of indulgence, can create truly extraordinary holiday meals, according to Sherman. Stokes Purple® sweet potatoes are at the center of the holiday season because they are versatile and “just right”—not too sweet, too savory, too moist or too dry. Due to their deep purple color, they are full of anthocyanin antioxidants, just like blueberries, and are a good source of vitamin C and fiber, making them healthy, nutritious and delicious. Consumers can make healthy, colorful and delicious dishes that are both savory and sweet, from soups and fries to cakes and pies.
Frieda’s and Ko have created the following new holiday recipes. Find these recipes and more at Friedas.com.
Serving size: 8-10 / Prep time: 4 hours 15 min / Cook time: 2 hours 30 min
All-Butter Pie Dough
Ingredients
1/2 cup ice
1/2 cup cold water
1 1/4 cups all-purpose flour
1/2 tablespoon granulated sugar
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
Prep steps
Combine ice and water in small cup or bowl. Set aside.
Put flour, sugar and salt in large bowl and stir with spatula to combine. Sprinkle in butter cubes and toss until each cube is coated in flour mixture. Flatten each cube of butter with your pointer fingers and thumbs. Toss again to coat flattened butter pieces. Continue massaging butter into flour until remaining shards resemble cornflakes in a range of sizes.
Add 2 tablespoons cold water, taking care not to include any ice; fluff moisture through flour and butter with spatula. Continue adding cold water 1 tablespoon at a time, pressing dough with spatula after each addition until it begins to come together. Avoid heavy kneading as overworking dough will lead to tough crust.
If dough is still dry and doesn’t hold together when a handful is squeezed, add a little more water. Don’t add too much water (usually 3-5 tablespoons total is sufficient).
When dough begins to hold together, turn it out onto work surface and gently form it into rounded mound. Wrap dough tightly in plastic, then gently press into a round flat disk, about 1 inch in thickness.
Refrigerate at least 3 hours or overnight before rolling.
Stokes Purple® Wave Pie Filling
Ingredients
1 pound Stokes Purple® sweet potatoes, roasted, peeled and roughly chopped into 1-inch chunks
1/2 can (7 ounces) condensed milk
2 tablespoons coconut cream
1 egg yolk
1/2 teaspoon coconut extract
1/2 teaspoon kosher salt
Place roasted sweet potatoes in blender container or food processor bowl, along with all other filling ingredients. Blend until smooth.
Final Ingredients
5 medium or 3 large Stokes Purple® sweet potatoes
1 orange sweet potato (optional)
Cooking Steps
Preheat oven to 350 degrees.
On floured surface, roll rested disk of dough into a 14-inch circle. Roll dough onto rolling pin and unfurl it over 9-inch pie pan. Taking edges of the dough, gently ease it into pie pan, nestling it into the inner elbows of pan. Trim excess dough with kitchen shears to create 1-inch overhang. Fold overhang back under, creating an elevated edge. Crimp dough all around pie edge. Freeze pie shell solid, about 15-20 minutes.
To blind-bake, line frozen pie shell tightly with foil. Fill to top with pie weights and place on rimmed baking sheet to catch any butter drips. Bake 35 minutes until foil no longer sticks to dough. Remove foil and pie weights, then bake another 10-15 minutes or until crust begins to brown.
Pour prepared filling into par-baked pie shell; smooth surface with spatula. Set aside.
Peel uncooked sweet potatoes. Use sharp chef’s knife or mandolin to slice potatoes thinly. The slices shouldn’t be too thick to bend, but neither should they be translucent. They will need to stand upright in sweet potato filling.
Gather six slices of purple potato and lay them in slightly overlapping line on cutting board. Carefully transfer line of potatoes as single unit and stand them up in sweet potato filling, curving line slightly and using filling to hold everything securely in place.
Gather six more slices of potato and repeat process, then transfer to pie, placing adjacent to first line and following curve. Continue process of fitting lines of potatoes—staggering lines and varying curves—until entire surface of pie is covered. Vary number of slices in each line depending on remaining space. If using orange sweet potatoes for color variance, intersperse occasional lines of orange sweet potatoes.
Using pastry brush, brush small amount of melted coconut oil over tops of potato slices and cover pie securely with aluminum foil. The foil will help steam potato slices during baking and prevent them from drying out. Place pie on rimmed baking sheet and bake at 350 degrees for 1 hour. Brush a little more coconut oil on potato slices and continue baking for another 30-45 minutes or until potato slices are tender.
Serve pie warm or at room temperature. Store well-sealed leftovers in refrigerator; consume within three days.
Makes: 16 / Prep time: 20 min / Cook time: 20-25 min
Ingredients
Pie Filling
1 cup cooked Stokes® Purple sweet potato (roughly 1 medium potato)
1/4 cup organic granulated sugar
1 large organic egg
1/2 teaspoon Madagascar vanilla extract
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons coconut milk
Crust
1 (14-ounce) box double-crust ready-made pie dough
Cooking Steps
Preheat oven to 400 degrees, 375 degrees for convection.
In food processor bowl, pulse all filling ingredients gently until smooth and well combined.
Gently unroll pie dough. Cut 4-inch circles using round cookie cutter or ring mold. Gather leftover dough, re-roll and cut more circles.
Transfer rounds to a parchment-lined baking sheet. Add 1 1/2 tablespoons sweet potato filling to center of rounds, smoothing tops. Gently fold edges over to partially cover filling.
Bake 20-25 minutes depending on desired color.
Adapted from a recipe by Chef Brandon Hall, Owner of Thyme Well Spent
Makes: 16 / Prep time: 22 min / Cook time: 20-25 min
Ingredients
Pie Filling
1 cup cooked Stokes® Purple sweet potato (roughly 1 medium potato)
1/4 cup organic granulated sugar
1 large organic egg
1/2 teaspoon Madagascar vanilla extract
1/4 teaspoon ground cinnamon
Pinch ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon salt
2 tablespoons coconut milk
Crust
2 (14-ounce) boxes double-crust ready-made pie dough
Cooking steps
Preheat oven to 400 degrees, 375 degrees for convection.
In food processor bowl, pulse all filling ingredients gently until smooth and well combined.
Gently unroll pie dough. Cut 4-inch circles using round cookie cutter or ring mold. Gather leftover dough, re-roll and cut more circles.
Cut 2-inch circle, square, triangle, diamond or other shape from center of half the rounds; leave the other half uncut.
Transfer uncut rounds to a parchment-lined baking sheet. Add 1½-2 tablespoons sweet potato filling to center of whole rounds, smoothing filling to within ½-inch of edges. Add more sweet potato pie filling if desired—depends how full you want your pies. Brush edges with water. Top with rounds with shapes of cut outs. Crimp edges with fingers or fork.
Bake 20-25 minutes depending on desired color. Keep oven light on. Halfway through baking, check to see if pies need rotating depending on how evenly they’re baking.
Adapted from a recipe by Chef Brandon Hall, Owner of Thyme Well Spent
For more recipes that inspire.taste.love. visit Friedas.com. For media materials, visit and download Frieda’s media kit.
Earlier this week I was invited to speak to a group of about 20 female attorneys from a leading global law firm. My topic: Resilience. (The other two speakers covered mentoring and negotiating.)
At first I was a bit perplexed as to why I was asked to speak on this topic, but after thinking about it, I realized that I actually am a bit of an expert of the subject. Here is why I say that: Just read my blog posts each week—I often talk about obstacles and challenges I have faced, and how I work my way through them. I think that is resilience.
When I started my remarks to the group, I started by saying, “You might think my success in life is due to me being lucky during my life.” I gave a little background on me and my company. You know the story—mom started our company 60 years ago. She introduced the kiwifruit to American consumers. I took over at age 30. I’m now living with the love of my life and am living happily ever after.
Then I spent the next 15 minutes recounting a few of the business happenings and personal challenges I have faced in my “lucky life.”
In 1993, while I was away on a business trip, we had an ammonia leak in our refrigerated warehouse and lost our entire inventory of produce (over $1 million). Fortunately, we were able to evacuate the building promptly so no one was injured, and our insurance policy covered our loss 100%. However, during the two days we were recovering and replacing our inventory, our competitor called one of our biggest clients and told them we went out of business! We lost that client’s business permanently. Lucky?
A few years later, one of our largest clients did a dramatic pivot in their purchasing patterns (without warning) and we lost about 35% of our business volume overnight. We lost millions of dollars over the next couple of years as I attempted to “right size” our business. Lucky?
And then in my personal life, I shared that I have been married and divorced three times. Lucky?
It was a difficult journey, but I finally concluded that it was better I not ever marry again and live the rest of my life as a single woman. Of course, about two-and-a-half years ago, I had our annual dinner with my longtime business friend (who was also single after his wife of 47 years passed away). Our annual “catch up” dinner ended with a (surprise) kiss and we have been together ever since, living our lives together, as if we are married (but we are not).
Those three stories are just a few of my experiences I chose to share. And I then divulged to the group how I got through it all:
“Focus on that which you have control over.”
Instead of having a pity-party for myself each and every time I had a monumentally difficult situation, I would review the following thoughts in my head:
Do I want to be liked or do I want to be respected?It took me a while to understand and accept that being respected was most important. I could not win a popularity contest and be a successful business owner.
How I do anything is how I do everything. My business coach pointed out some bad habits I had developed. Because I am willing to honestly be introspective, I realized that my bad habits in my business life were the same bad habits I had developed in my personal life. It took a lot of courage to admit this, but once I did, I found myself repeating this to both myself and to others as a reminder. How I do any ANYTHING is how I do EVERYTHING.
I ask myself in difficult situations:What is the worst that can happen? Literally, I go to the worst place in my head. For example, when my partner Jack was diagnosed with melanoma cancer 18 months ago, I went to the worst place. And the worst place was: Jack would die tomorrow. I would be alone. Where would I live? Of course, Jack is alive and well and thriving, but thinking about the “worst” place forced me to realize how ridiculous my fears were. And going to the extreme really can be a wake-up call that the reality will likely be significantly more positive.
So, as I finished up my presentation, I asked for questions or comments. One of the more senior leaders present said this, “We are so lucky to have Karen talk with us today. She is living proof that the smile you see on a successful business person’s face does not mean everything is perfect. It shows you that we all have challenges that we work through every day. And we get through them. Even if at the moment they seem daunting and impossible, we get through them.
Yes, Karen showed us how to focus on that which we have control over. She showed us the face of resilience.”
So, the next time you are facing a difficult situation, whether at work or at home, consider these thoughts:
Do I want to be liked or be respected?
How I do anything is how I do everything.
What is the worst that can happen?
Be resilient!
Karen
Los Alamitos, CA (September 2021) – Stokes Purple® sweet potatoes are back in season, and it’s the ideal time to showcase these colorful tubers. Frieda’s makes it easy with eye-catching, stand-alone shippers that help consumers realize they can easily add color and flair to their holiday meal.
Research shows that rich-hued purple vegetables are in demand, and pie is hotter than ever. A recent survey reveals that half of consumers plan to serve sweet potato pie this Thanksgiving, and more than one-third of consumers specifically said that they plan to make Stokes Purple® sweet potato pie with maple whipped cream. Surprisingly, men showed a bias for this versus women, and the purple pie over-indexes in popularity with consumers ages 18-44. 1
Why, you might ask? It might have something to do with the mixed sentiment of the holidays this year. Consumers want to celebrate but are still cautious to do so, so they’re looking for small ways to dial up the mood this Thanksgiving. In fact, 20% of consumers agreed that Thanksgiving would feel more festive if the food were more colorful (and this was as high as 25% amongst those with children). Additionally, 64% of consumers agreed that they wanted to make a beautiful dessert that adds color to the table, especially amongst consumers ages 25-34. 1
What better way to add display space for Stokes Purple sweet potatoes than an exclusive shipper, available only from Frieda’s? The eye-catching display showcases a camera phone-friendly ingredient list and QR code for the full recipe.
“Shopper interest in Stokes just keeps going up. Previously thought to be a specialty potato, our research shows that all demographics are buying Stokes year-round, and Thanksgiving is a great opportunity to gain trial in all stores,” says Alex Berkley, Frieda’s director of sales. “Our tastebud-tantalizing signage will leave your shoppers craving our signature Stokes Purple® sweet potato pie.”
Organic and conventional Stokes Purple® sweet potatoes are available now through May in 15-lb. and 40-lb. cartons. Every potato is labeled to reduce front-end checker error. An organic 12/3-lb. bag option is also available.
Call your Frieda’s account manager today for help in planning your ads now and pre-booking supply.
1 C+R 1,000 person study, August 2021
About Frieda’s Inc.
Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit and dragon fruit, to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.
Los Alamitos, CA(August 2021) – The new school year is here but with mask mandates, mask bans, and unpredictability around when vaccines will be available for kids under 12, the only thing certain about this school year is uncertainty. But no matter how the year evolves, one constant involves inspiring your shoppers to make healthy, fun and delicious lunches for their kids.
“With a kindergartner and third-grader at home, we know all about back-to-school. It’s the perfect time to press the reset button on healthy lunches and encourage even your pickiest eaters to try something new,” says Cindy Sherman, mother of two and Frieda’s director of marketing & innovation.
Merchandising new favorites next to old standbys is a great way to shake up the daily routine with fruits that have familiar flavor profiles. Try merchandising Rambas™ rambutans next to grapes, highlighting their grape-like interior. An added bonus? The fun, rambunctious exterior of Rambas™ rambutans will make kids the talk of the lunch table and might even make “playing with their food” acceptable. Remind parents that rambutan packs an abundant amount of Vitamin C, perfect for those looking to boost their immunity.
As another option, create displays with Honey Dragons® dragon fruit next to pineapple, making this yellow-skinned dragon fruit an instant fan favorite for shoppers who are looking for a hint of sweet, honey-like juiciness. Or, cross merchandise dragon fruit with other tropical staples like kiwi and jackfruit. Round out the display with Frieda’s handy recipe card for the lunchbox-worthy Jackfruit, Dragon fruit & Kiwi Salad.
Want to promote an easy way to add an extra serving of veggies? Watermelon radish can bring a pop of color and crunch to kid-friendly lunches. Or, “In our house, Stokes Purple® Sweet Potato Power Bites are an easy lunchbox recipe must-have,” Sherman says. “It’s so delicious, the kids don’t even realize we’ve snuck in another serving of vegetables!”
Looking for more ideas to make your produce department the ultimate lunch-making destination? Call your Frieda’s account manager today for more product ideas and in-store marketing support that will keep your shoppers inspired all school-year long.
About Frieda’s Inc.
Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit and dragon fruit, to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.
Do you have survey fatigue? You know what I mean—you make a large purchase (a car), buy something online (clothing) or call an airline or credit card company to dispute a charge, and within minutes you receive a survey via email. A few years ago those surveys were few and far between, they now seem to fill up our email in-boxes.
Many of my friends and family members tell me they don’t waste their time completing the surveys—partially because it takes time, and partially because they don’t think it makes a difference.
I’ve always been a firm believer that there is a human at the end of a survey and that if I have important or meaningful feedback to share, then I make the time to respond.
So that’s what happened to me a couple of weeks ago, after I attended a golf club fitting hosted by TaylorMade Golf at my local golf course. The club sent out the announcement, and I reserved the 30-minute time slot online. The timing was perfect for me, as there are two specific clubs that I was looking to purchase.
When I arrived at the golf club and walked up to the pop-up tent to test the clubs, I was greeted by two twentysomethings: a man and a woman. The woman was fairly personable, but all the guy did was look at his electronic tablet when I walked up and the first thing out of his mouth was, “I have another appointment at 11:00 a.m., so we need to hurry up.”
I looked at my watch and said, “Well, that means I still have 11 minutes to try out the clubs and make my choice!” The guy was annoyed (full disclosure—my partner Jack was there at 10:30 a.m. for his fitting and we shared the time slot, so I was within the time slot).
I tested a couple of styles of clubs, but obviously felt quite rushed and hastily made my decision to purchase. Afterward, I kept thinking that next time I would rather go to a golf store where I would not be so rushed, versus the convenience of a fitting at the golf course where I play.
Then came an email survey the next day. I was ready for it! I immediately completed it, explaining how it was not a great experience for me. What happened next was a huge surprise.
Within a few days, I received a personal email from another local TaylorMade representative who acknowledged my fitting experience and “wanted to make sure every fitting feels personal and you leave with a sense of satisfaction in your experience.” He offered to do a refitting at another local course.
Wow—I was impressed! I let him know that unfortunately my schedule would not allow me the time to have another fitting, but thanked him for reaching out. And then, the real kicker.
I received another email from him this morning. “Hey Karen—I am more than happy to drop off some golf balls and hats for the inconvenience. Please send me your address so I can deliver the swag. I also looked over your order, and it looks like the wedges you ordered are fairly backordered. I can switch them out for you for a similar shaft, and they will ship in September. Let me know if you would like me to make the change.”
Double wow! This customer experiential expert turned my awful incident and complaint into an experience that made me feel special and happy again! How did that happen so quickly?
First, he acknowledged my feedback in a timely fashion. He then let me know my personal satisfaction was important to him and the company and suggested some options to me.
He didn’t take “no” for an answer (as I really did give him a brush off with my first response). He gently responded with another option or two with kindness and authenticity and was not defensive, plus the offer of swag.
So, next time you have feedback to give, remember that there may be a human at the other end of the survey.
Or, if you are the company representative where a customer has had a less-than-stellar experience, responding quickly and authentically and offering some kind of replacement may make a difference. It’s important NOT to make excuses or defend your organization. Acknowledge the error flat out. That authentic humility goes a long way in this day and age.
So now, when you get a survey via email, perhaps you will take the time to give your feedback.
And of course, I cannot wait to get my new golf clubs. Crossing my fingers that I will be 100% satisfied. Or else, I’ll be contacting my new best friend Mike at TaylorMade.
Karen
Los Alamitos, CA – (December 2020) – While past food predictions may have highlighted adventurous eating and culinary feats, this year’s pandemic has firmly put the focus back on classic comfort … with a twist. The tastemakers at Frieda’s Specialty Produce, known for spotting food trends with longevity, have some interesting predictions up their sleeves to help retailers make room for an exciting 2021.
“The pandemic has shifted the focus from macro trends such as travel, celebrity chefs and molecular gastronomy, to the realities of everyday living. Quarantining, social distancing, and continued sheltering in-place means that 2021 will be primarily influenced by what’s directly around us, with an emphasis on health, wellness and that feel-good factor we so desperately need,” says Cindy Sherman, director of marketing, insights & innovation at Frieda’s Specialty Produce.
So, what does this mean for shoppers? Here’s what you can expect in 2021:
Bubbles Up!
Whether it’s kombucha or sparkling water with outrageous flavor combinations, effervescence is exploding! These fizzy tonics combine the benefits of prebiotics and probiotics, plant fiber, and functional herbs and botanicals to deliver flavor and fitness. We love mixing aperol with muddled rambutan and a splash of grapefruit juice for a fun, fruity spritz!
Down Home Comfort
Cooking fatigue is real. Bread has been baked, spirits have been distilled and soufflés have risen. Help shoppers hang on a little longer by inspiring them to elevate their at-home game. Incorporate Stokes Purple® sweet potatoes into sweet treats like babka or homemade ice cream.
Rule Reversal
Cereal for dinner and mac & cheese for breakfast? After a year of extremes, the focus is on what’s best for YOU! Bored with the same old Zoom routine? Play a rousing game of spice roulette with shishito peppers, or spice up your charcuterie boards with offbeat options like dragon fruit and rambutan. It’s time to bend the rules.
Hold the Bread…
…and the meat, but not the flavor! Shoppers are being spoiled for choice with alternatives that pair better-for-you ingredients with classic comfort. Hearts of palm pasta, cricket-flour cookies, and so much more. Going paleo? No problem! Try Stokes Purple® sweet potato crostinis, or crispy jicama taco shells filled with meaty—but meatless—pulled jackfruit!
Polychromatic Plates
After a gloomy year, it’s time for bold graphics, pigmented palettes and foods in saturated hues. Paint your plate with beet-dyed noodles, rosy watermelon radish with pesto hummus, or a sprinkle of vibrant blue spirulina powder. Bright and oh-so-satisfying!
Los Alamitos, CA (September 2020) – Stokes Purple® sweet potatoes are back in season and shoppers are ready for them now more than ever. So get ready for holiday demand with shippers only available from Frieda’s.
Research shows that rich-hued purple vegetables are hot sellers. In fact, retailers carrying Frieda’s exclusive Stokes Purple® sweet potatoes are seeing as much as 20% increases in weekly dollar same-store sales on this item vs. prior years’ sales, according to Nielson data1. These purple sweet potatoes are flying off the shelves!
Why you might ask? It’s the nation’s focus on functional foods, which is peaking now. According to the Mayo Clinic, functional foods are nutrient-dense items that promote optimal health while reducing the risk of disease. Examples include items like oatmeal, nuts, berries, and purple sweet potatoes. The Hartman Group research firm is predicting that functional foods will hit a high this year as COVID-concerned, health-oriented shoppers look to empower themselves and power up their diets with antioxidants.
Frieda’s suggests creating superfood displays that combine items like Stokes Purple® sweet potatoes, fresh turmeric, ginger root, and citrus. Tout the nutrition benefits of these fruits & vegetables and turn your produce department into a fresh, functional foods destination.
“Stokes are in high demand this year as we anticipate that holiday cooking will have a functional spin,” says Alex Berkley, Frieda’s director of sales. “Stokes Purple® sweet potatoes are ideal to promote for Thanksgiving and Christmas, and our display shipper is a great way to showcase them and add incremental shelf space. We recommend using signage to suggest that shoppers create healthy holiday favorites like Stokes Purple® sweet potato pie.”
Organic and conventional Stokes Purple® sweet potatoes are available now through May in 15-lb. and 40-lb. cartons. Every potato is labeled to reduce front-end checker error. An organic 12/3-lb. bag option is also available.
Call your Frieda’s account manager today for help in planning your ads now and pre-booking supply.
Source: 1 Nielsen Data xAOC, regional retailer in the NE. 52 weeks ending 7/11/20
About Frieda’s Inc.
Frieda’s Specialty Produce has been inspiring new food experiences for friends, families, and food lovers everywhere since 1962. From kiwifruit and dragon fruit to Stokes Purple® sweet potatoes and habanero peppers, Frieda’s has introduced more than 200 unique fruits and vegetables to the U.S. marketplace. Founded by produce industry trailblazer Dr. Frieda Rapoport Caplan, subject of the 2015 documentary “Fear No Fruit,” the family company is owned and operated by Frieda’s daughters, Karen Caplan and Jackie Caplan Wiggins, in Orange County, California. Find Frieda’s on Facebook, @FriedasProduce, and Friedas.com. Inspire. Taste. Love.
Demystifying different types of purple sweet potatoes, one tuber at a time!
Updated March 30, 2020
There is no doubt that purple sweet potatoes have gained popularity—just open the pages of Eating Well, Martha Stewart Living,The Washington Post and O, The Oprah Magazine. Even journalist Dan Buettner, author of Blue Zones, credits these purple beauties with being part of the diet and lifestyle that has propelled the longevity of the centenarian Okinawa population. But not all varieties of purple sweet potatoes are created equal.
The four main types of purple-fleshed sweet potatoes consumed in the U.S. are Stokes Purple® sweet potatoes, Okinawan sweet potatoes, Murasaki sweet potatoes and Charleston sweet potatoes. Ube (pronounced OO-beh) is available in concentrate form only, not as a fresh potato. Shoppers and foodies alike often confuse these varieties based on skin color, flesh color, different names and even incorrect internet images.
Take a look at what makes each variety different.
Stokes Purple® Sweet Potatoes
Born in the U.S.A., Stokes Purple® sweet potatoes originated in Stokes County, North Carolina. They’re now grown commercially in the perfectly sandy soil of central California. Available year-round, these sweet potatoes have purple-tinted skin with a deep purple flesh that intensifies when cooked.
Exclusive to Frieda’s, these unique Stokes Purple® sweet potatoes have a somewhat moist, moderately starchy texture and are mildly sweet with slight floral notes. They are a good source of vitamin C and contain a high level of anthocyanins—the antioxidant compound also found in blueberries that gives this potato its purple hue.
Stokes Purple® sweet potatoes are available at grocery stores nationwide and on our website at www.friedas.com/shop.
Okinawan Sweet Potatoes
Believed to have come from the Aztecs of South America with the Spaniards to the Philippines and China in the 1490s, the plant of these sweet potatoes did not reach Japan until the 1600s. The initial planting was in Okinawa—the southern island of Japan—before they were cultivated throughout Japan, hence the name. Eventually these purple tubers ended up in Hawaii and became a part of the native menu—they are also known as Hawaiian sweet potatoes.
With a creamy, beige skin on the outside and bluish-purple flesh on the inside, these sweet potatoes are grown in Hawaii for the U.S. market. Okinawan sweet potatoes have a mildly sweet flavor with notes of honey and a dry, very starchy texture. According to The Blue Zones by Dan Buettner, consumption of these potatoes is correlated to living a longer life.
Murasaki Sweet Potatoes
Murasaki sweet potatoes (also known as Japanese sweet potatoes) first originated in Louisiana, developed by the Louisiana State University’s Sweet Potato Research Station in the early 2000s. Today they are primarily grown in California.
This sweet potato variety has reddish-purple skin with a flesh that is actually white. Their name comes from the Japanese word for purple because of the color of their skin. If you’re wondering what this looks like—check your phone! The sweet potato emoji is actually a Murasaki! Murasaki sweet potatoes have a sweet taste with notes of brown sugar and vanilla, and a very starchy, moist texture, making them good sweet potatoes for baked goods. They are a good substitute for the fresh ube variety given their level of sweetness, although they lack the beautiful purple color that ube is known for.
Charleston Sweet Potatoes
The Charleston sweet potato is not as widely available in grocery stores as some other varieties. Its purple flesh is slightly sweet with earthy notes but it is very dry and chalky in texture so it is commonly used in seasoned savory dishes as well as in Asian cuisine.
Ube (Purple Yam)
Ube is commonly used in desserts all over the world—in ice creams, tarts and even donuts! Also known as a purple yam, ube is a staple of the Filipino kitchen and is well-loved all over Asia as a dessert ingredient for its sweet and nutty flavor.
With all the attention on ube comes the confusion about this elusive yam. (Yes, a true yam!)
First of all, we have never seen ube available fresh in the States. Many people would argue that they indeed have bought some ube, but photographic proof usually shows they have purchased either Stokes Purple® or Okinawan sweet potatoes (or sometimes even taro root, as it can be slightly pinkish on the inside).
This, folks, is fresh ube.
You can blame the misconceptions on the plethora of information and imagery on the internet. If you search for an image of ube yourself, you’ll understand the conundrum. Only when you search for ube’s botanical name Dioscorea alata will you find ube’s true form: a tuber with brown, bark-like skin and flesh that ranges from white with purple specks to lilac.
Now, the ube that is used widely comes as a jam (Ube Halaya) or in a powder, extract, or frozen form. It turns out that preparing these true yams is labor intensive and that is why they’re commonly available in processed forms. Ube pops up in some unexpected places, including in McDonald’s ice cream in Asia and Yogurtland here in the U.S.
Now, go forth and explore all the majesty of purple sweet potatoes and let us know which ones you like best!
To check out more of our Ultimate Guides, click here, here and here.
