Owairaka Red Kumara

The Red kumara we eat today was bought to New Zealand from South America in the 1850s and was quickly adopted as a superior variety to the originals. Over time, this variety has been propagated and selected for its dark red colour and superior performance. This variety is now known as “Owairaka Red” and is the main commercial crop grown today in the Kaipara. Owaraika Red are firm textured making them an ideal salad or roasting kumara.

How to Use: 

FAQ section: 

It’s called Red Kumara. Is this the same as Purple Kumara? The answer is yes and no! This is commonly called a purple kumara as well, because the skin is more purple than red! But there is also a variety, our Purple Dawn, that is purple flesh with a purple skin. Red Kumara is what our traditional Owairaka kumara is called.

I often find Red Kumara goes dry when cooked. What is the best way to cook Owairaka Red kumara? We always recommend parboiling your kumara portions for 10 – 15 minutes before roasting, or until soft when tested with a fork. Drain and dry them off and place in a roasting pan. Brush with butter or oil then place in a preheated oven at 180C.

Is availability seasonal?
Kumara is a seasonal crop, where we typically harvest in March – May each year. At Fieldco kumara is available all year round, though volumes typically are smaller around January and February.