French Hebrew

Baking Varieties

Bellini – The Bellini variety was cultivated in Holland and imported to Israel.  Its tubers are quite long and its shape is usually regular and consistent.  Its skin and flesh are light yellow.  The variety is grown in Israel and it is intended both for export and the local market.  It is planted during the two growth seasons – winter and spring, but since it is not among the stored varieties, the consumer supply duration is very short.  Bellini is suitable for cooking and baking, less for frying.  It hשקית אפיה קטןas a slight tendency to crumble during cooking, thus it is unsuitable for salads.

Jelly – The Jelly variety was recently introduced from Germany and it is quickly taking a greater share of the local market and exported to its country of origin.  Its tubers are oval and it has shallow eye depth.  This variety is relatively consistent in shape and as are many German varieties, its skin and flesh are yellow.  The tubers tend to crumble after cooking, thus it is unsuitable for salads.  On the other hand, they are suitable for cooking, baking and, to some extent, for frying.

Diaple – The Diaple is a French variety, relatively new to the Israeli market.  This variety has oval and slightly flat tubers with shallow eye depth.  Its skin is light yellow and its flesh is very light yellow.  This variety tends to crumble during cooking and it is more suitable for domestic frying and baking.

 Valor – This is a Scottish variety.  The tubers are oval, with light and smooth skin and white flesh.  It is grown during the two seasons and its storage capability is medium.  Especially suited for cooking with the skin and baking on aluminum foil, but due to its tendency to crumble, it is unsuitable for salads and stews.

Vivaldi – Dutch variety.  Medium to large oval tubers with light yellow skin and yellow flesh.  The tubers are smooth with relatively shallow eye depth.  The Vivaldi variety is grown for export and the local market.  The tubers do not tend to crumble after cooking and they are very suitable for cooking and baking, but not frying.  Their texture is considered especially “smooth” to the palate, therefore they are considered to be of high culinary quality.