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General Produce


Common Packs:

10- to 50-lb. bulk cartons

Receiving Inspecting:

Choose hard boniatos that are free of soft spots. Avoid moldy, bruised, or sprouting product.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 60-65° F/16-18° C
  • 85-95% relative humidity
14 to 21 days.

Decay, pitting, and internal discoloration are indications of chill injury. Store properly.

Sprouting and pithy texture may result from storing at high temperatures.

Skin discoloration and mold may occur if boniatos are exposed to high humidity.

Exposure to ethylene gas can cause brown flesh discoloration and off-flavor. For best quality, keep boniatos away from ethylene-producing fruits and ripening rooms.

Usage Ideas:

  • Boil peeled and chopped boniatos and plantains; mash with milk and butter; garnish with chopped cilantro.
  • Braise chopped boniatos and sliced onions with pork shoulder.