Attention Canadian foodies: There’s a new kale in town.
A cross between kale and brussels sprouts, the aptly named “BrusselKale” is expected to make its debut in a Canadian grocery store this month.
Developed by British vegetable breeder Tozer Seeds, the new veggie superfood will likely be available at Pusateri’s, Toronto’s high-end grocery retailer, in the next couple of weeks.
“Any mixture with kale seems to fly off the shelf,” general manager John Mastroianni told CTVNews.ca. He said customers of the luxury grocery chain have been inquiring about the small green and purple sprout over the past month.
“It’s a hot new trend,” Mastroianni said of the hybrid veggie powerhouse.
According to Tozer Seeds’ website, the green frilly vegetable has a flavour profile that combines the complex taste of brussels sprouts, with the mild and sweet, nutty taste of kale.
“The result is a vegetable which has not only a great flavour but is also incredibly versatile and can be cooked in a variety of ways,” the website boasts.
In addition to its unique flavour, the “BrusselKale” — which also goes by the name of “Flower Sprout” – is also packed with vitamins.
Tozer Seeds says a 100-gram serving of the hip veggie hybrid provides twice the amount of vitamin C that standard brussels sprouts do.
So far, the curly leaf veggie has garnered a lot of attention. In addition to being called the “Brangelina of vegetables” due to its potential to become the next big food trend, the “BrusselKale” is also making a name for itself on the food award circuit.
In 2013, the novel veggie hybrid placed third at the Fruit Logistica Innovations Award for outstanding innovation in the international fresh produce sector.
But will this new crossbreed survive the test of time? Here are four other food fusions that were once considered fresh and exotic:
Purple haze carrots
Rich in antioxidants thanks to its deep violet colouring, the purple haze carrot was developed in 2004 in the U.S., according to the Canadian Food Inspection Agency. Its “parents” were a carrot variety called the “Miss Ruby,” and a male, designated as NC2003-4.
A crossbreed between a plum and an apricot, this food hookup is a relative newcomer to the commercial stone fruit industry. But according to a 2005 article in the Journal of American Pomological Society, pluots – also referred to as plumcots – have been known to grow naturally in regions where both plums and apricots are abundant.
Noted for their juiciness and sweet flavour, this citrus hybrid can often be found in grocery stores year-round. According to Sunkist, a popular variety of this grapefruit and tangerine hybrid is the Minneola tangelo, identified by its knob-like formation at the stem end.
Widely stocked in Asian food shops, this in-vogue super fruit has been popular in Japanese cuisine for centuries but has recently been popping up in recipes of popular chefs such as Jamie Oliver. Fans of the fruit say it tastes like a mix of lemon, mandarin and grapefruit.
Fan-Yee Suen, CTVNews.ca