The main types of kumara

Kaipara Kumara grow 3 main types of kumara - red, gold and orange. Each has its own distinctive colour and subtle flavour differences. Red, gold and orange kumara cook similarly so use them for any recipe or try using them together.

Orange (Beauregard)

Orange Kumara (Beauregard) has a rich orange flesh and is the sweetest of the 3 varieties. Try in a caramelised roast vege salad.

Red Kumara (Owairaka)

Red Kumara (Owairaka) is the most recognised kumara in NZ with a distinctive red skin, a creamy white firm textured flesh. Slice with skin on and bake with red onions.

Gold Kumara (Toka Toka)

Gold kumara (Toka Toka) has a golden skin and flesh and a sweeter taste than red kumara. Try in a creamy chicken curry.

Other new varieties of kumara...

Kokei

Purple Dawn

Koganesengan

Orange Sunset

Kokei is another Japanese variety of sweetpotato (kumara) that is red skinned and has a creamy white flesh. Much like our own Red kumara and is just as versatile in recipes.

Purple Dawn is a new variety of kumara bred by Plant & Food NZ. They have a purple skin and flesh. Not as sweet as other varieties and they go well in a roast kumara salad.

Kogenesengan is a Japanese variety of sweetpotato (kumara) that has a pale creamy white skin and flesh. They go well baked and make a great chip.

Orange Sunset is new variety of kumara bred by Plant & Food NZ. It has a bronze skin and orange flesh with a purple fleck to it. A very soft flesh and when you cut it open, and a white sugary sap appears. Similar characteristics to Orange Kumara when cooking and is very versatile – great in a mash or baked.