Description
🚚 The fastest delivery time: 2-day delivery.
🐝 Supplier / Origin : Fu Kam Dragon Fruit Organic Farm, Kwu Tung
🔖 Certification :
OFDC Certification (IFOAM Accredited) IFOAM認可 : OF-3105-852-2785 | HKORC Certification (IFOAM accredited) C10020
🌱 Manufacturer introduction : https://www.healthyexpress.hk/pages/farm-partners
It was established in 2007 and covers an area of approximately 500,000 sf. It also has a variety of organic vegetables and orchards. Therefore, from December to June of the following year, we can provide seasonal vegetables and fruits, such as strawberries, fennel, cherry tomato, corn... and dragon fruit, watermelon, lychee, longan, monk fruits and passion fruit from June to November In their current production period. Our products are healthy, high-quality and delicious choices!
🛍 Product Information :
Taro is one of the world’s oldest cultivated root crops, domesticated more than 10,000 years ago in the Indo-Malayan region (southern China, Indochina and the Indian subcontinent). The edible part is the corm (and smaller side cormels). Flesh ranges from creamy white to pale grey, often flecked with purple “betel-nut” veins in premium Chinese varieties. Raw taro contains needle-like calcium oxalate crystals and must be thoroughly cooked; once cooked it becomes mild, earthy, faintly nutty and naturally sweet, with a distinctive taro aroma.
In Hong Kong it is used both as a savoury starch (dim sum, braises, soups) and as a dessert ingredient (taro paste, sweet soups, mochi-style dumplings). The most prized market types are large, floury Guangxi Lipu taro (荔浦芋) and Guangdong/Fujian betel-nut taro (檳榔芋).
Taro (also known as Chinese taro) is the underground corm of a plant in the Araceae family. Native to Southeast and South Asia, it has been cultivated for over 10,000 years and is now widely grown in tropical and subtropical regions. In Hong Kong, it is abundant in autumn and winter. Common varieties include Guangxi Lipu taro (Lipu taro), Guangdong/Fujian Binglang taro, and smaller varieties such as red-bud taro and small taro.
Raw taro contains calcium oxalate needle crystals, which can irritate the mouth and throat if eaten raw; it must be thoroughly cooked. Cooked taro has a powdery or chewy texture (depending on the variety), a unique taro aroma, and a sweet taste with a slightly earthy flavor, suitable for both sweet and savory dishes. In Cantonese cuisine, it can be used as a main ingredient in dim sum (taro cake, taro dumplings), braised pork belly, soups, and is a frequent ingredient in desserts (taro paste, taro sago pudding, taro balls).
Traditional Chinese medicine considers taro to be neutral in nature and sweet and slightly spicy in taste, with the properties of strengthening the spleen and stomach, resolving phlegm and dissipating nodules; modern nutrition emphasizes its high potassium, high fiber, and resistant starch content.
Origin & Varieties
• Origin: Southeast Asia/India-Malaysia region.
• Common sources in Hong Kong: Lipu (Guangxi), Guangdong, Fujian, Thailand.
• Lipu Taro: A national geographical indication product, large in size, high in starch, and with a strong aroma. The cut surface has distinct purplish-red areca nut patterns, making it ideal for braised pork belly, steaming, and taro paste.
• Areca Nut Taro: Oval and plump, also with patterns, combining starch and aroma.
• Small Taro/Red Sprout Taro: Smaller taro, with a stickier and chewier texture, suitable for steaming whole or braising.
Peak season is mainly autumn and winter (around October to around the Lunar New Year for best quality).
Flavor Profile: Cooked taro has a mild flavor with an earthy aroma and a hint of nutty sweetness. Starchy varieties are soft and melt in the mouth, while sticky varieties are chewy. Lipu taro has a more prominent aroma, and its starchy sweetness becomes more pronounced after steaming. Taro has a strong ability to absorb flavors, easily infusing broth or seasonings.
Nutritional Information (per 100g raw taro)
Data may vary slightly depending on variety and cooking method. The following are common reference ranges:
• Calories: Approx. 112 kcal
• Carbohydrates: Approx. 26g (including resistant starch)
• Dietary Fiber: Approx. 4.1g
• Protein: Approx. 1.5g
• Fat: Very low (approx. 0.2g)
• Potassium: Approx. 500–590 mg (higher than bananas)
• Also contains magnesium, phosphorus, vitamin B6, small amounts of vitamin C, and polyphenolic antioxidants.
High fiber and resistant starch help slow the rise in blood sugar and increase satiety; high potassium helps maintain sodium-potassium balance. Gluten-free, with small starch granules for easier digestion.
Note: Must be cooked thoroughly; do not consume excessive amounts at one time (some people may experience bloating); those with impaired kidney function who need to control potassium intake should consult a doctor.
Culinary Uses (Common in Hong Kong)
Savory
• Dim Sum: Taro Cake, Taro Dumplings, Duck Feet Buns, Taro Shrimp
• Main Dishes: Taro Braised Pork Belly, Taro Braised Pork Ribs/Duck, Taro Stew
• Soup: Taro and Pork Bone Soup, Taro and Fish Soup
Sweet
• Taro Paste (Classic for Banquets)
• Taro Sago Pudding, Taro Balls, Taro Pastries, Taro Cake, Taro Ice
Can also be steamed and eaten simply with white sugar, or made into taro powder or taro paste as filling.
Selection & Storage
Selection
• Dry skin, no obvious wounds or mold.
• Feels firm but not damp.
• For Lipu taro, choose long oval ones with clear veins; the flesh should be dry and powdery with even purple veins after cutting.
• Avoid cut taro that has been stored for a long time, is sticky, or has turned black.
Storage
• Can be stored in a cool, ventilated place for several days; do not seal in a damp place.
• After cutting, wrap and refrigerate. Cook as soon as possible.
• After cooking, it can be refrigerated for 2–3 days, or made into taro paste and frozen.
When peeling, it is recommended to wear gloves or apply oil to reduce skin irritation from the mucus.
Pairing Suggestions: Pork, preserved meat, duck, coconut milk, coconut sugar, peanuts, sesame seeds, osmanthus, dried tangerine peel, sand ginger. For desserts, pair with sago, coconut milk, or condensed milk; for savory dishes, pair with preserved mustard greens or fermented bean curd.
Notes:
Since the quality of food depends entirely on personal feelings, it is very subjective. Whether a food feels healthy or not is affected by many factors, for example, chemically grown vegetables are generally very vigorous and lush, green color; Looks fresh and completely flawless; fresh pork and beef, the supplier will cast a lot of magic, even added clenbuterol, more lean meat can make consumers visually feel the meat is healthy and excellent. Due to this consumer perception, the industry is incentivised to continue using a wide variety of chemical materials, and we often hear that supermarket vegetables and fruits are beautiful and clean, and do not even need to be refrigerated. Do you agree that the impact is requested by the consumer?
Our organic vegetables as well as fruits are not applied with pesticides, hypochlorous acid water, ozone as well as preservatives, in addition, we reduce packaging, and organic vegetables are very prone to quality instability because of their natural growth. Flavor, mouthfeel as well as look will vary depending on delivery time, planting climate as well as harvest time, you may find that following each time you purchase may be completely different.
