Okra, pronounced (Oh-Krah), are seed vegetables with pale lime pods. This tropical vegetable is also known as gumbo or ladyfingers. The skin can often be fuzzy and prickly, which can cause an allergic reaction to sensitive skin, so be careful handling. Okra is known less for its lean flavor and more for its sticky sap that gives a thickness to many southern dishes.
- Wet okra can be cooked for thickness in stews and soups.
- Dried okra can be used as an egg white substitute.
- Pair with a multitude of recipes alongside ingredients with bold, complex flavors and varying textures.
- Okra is most often used as a soup or stew ingredient, though its textures and flavors are truly enhanced when fried or grilled.
Avoid washing until ready to use. Store dry in a paper bag in the refrigerator for 2-3 days.
South Florida & Honduras
- Good source of dietary fiber that is said to help support digestion
- Good source of Vitamin A, Magnesium, and Vitamin B-6, high in Vitamin C
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