Fruit, vegetables and pulses

Polignano carrot

Polignano carrot, pale yellow to deep purple, sweet with a salty edge

No two roots share quite the same colour: Polignano a Mare families save their own seed without weeding out any shade, so their sandy fields by the sea yield yellow, orange and purple carrots. Brackish water from old stone wells makes them savoury, natural sugars make them sweet. A PAT product and a Slow Food Presidium.

• Pale yellow to dark purple outside; cut a purple one and a coloured ring circles a pale core
• Sweeter than ordinary carrots, with the salty note of fields watered from brackish wells
• Lifted by hand with a fork, one root at a time, from November to May

How to enjoy it. Eat it raw and freshly pulled, with nothing on it to mask the flavour. Set the colours side by side in a salad or on a plate of raw vegetables.

Production areas

Apulia

Season

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