How to choose and use a Kool Kumara!
Select firm, well shaped kumara with clean smooth skin. Avoid those with soft spots, bruises, or any signs of decay.
Always use a stainless steel knife when cutting kumara and place them into cold water to prevent darkening.
Kumara are more nutritious if cooked with the skin on. Wash and dry thoroughly before cooking.
Do not refrigerate kumara unless they are cooked. Cold temperatures can cause them to become bitter. Instead, store them in a cool, dry place and use them within a week or two.