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Radicchio

Fruit

Description
Radicchio, pronounced rahd-EEK-ee-o, produces dark burgundy flashy shiny leaves with contrasting white ribs. This exceptionally attractive deep red round-shaped vegetable resembles a small head of cabbage. Growing from orange to grapefruit size and easy-to-peel, the satiny crisp pretty leaves offer a distinctive bittersweet flavor.

Grow Region
California New Jersey Mexico Italy

Storage Temperature
Add its distinct tasty flavor and splashy color to dress up mixed green salads. Radicchio's striking and sturdy leaves make chic bowls for dips, savory fillings, soft cheeses, salads or fresh fruit. This colorful vegetable makes an attractive garnish for main entr�es. A perfect ingredient for risotto dishes. To grill, quarter each head lengthwise; brush lightly with extra virgin olive oil; sprinkle with salt and pepper to taste. Grill covered over medium heat; turn every ten minutes until outer leaves are nicely browned and interior is tender. Top with grated cheese and serve. Saut�; top pasta or pizza. So loved in Italy, radicchio is even folded into certain pastries. Use as a substitute for Belgian endive or escarole. To store, wrap in plastic; refrigerate in crisper drawer.

Availability

Seasons/Availability
Radicchio is available year round with a peak season mid-winter to early spring.

Nutritional Facts

Rich in vitamin A, vitamin C and calcium, radicchio provides a source of fiber. Eating five daily servings of fruits and vegetables lowers the chances of cancer. A recent study found that eating nine or ten daily servings of fruits and vegetables, combined with three servings of low-fat dairy products, were effective in lowering blood pressure.