Murasaki Fioretto Cauliflower
Estimated Inventory, lb : 0
Description/Taste
Murasaki Fioretto is comprised of a loose head made up of branching, slender stocks with tiny, clustered florets. The elongated stems are smooth, firm, and taut, typically harvested when they reach 15 to 20 centimeters in length. The stem’s coloring can also range from pale green to shades of purple-green, depending on growing conditions and climate. Murasaki Fioretto has characteristically longer and thinner stems than standard cauliflower, allowing the heads to be easily separated into smaller pieces. The stems connect to groupings of tiny, unopened buds, also known as florets, and these buds are pliable, succulent, and lightly textured. The florets also vary in color, like the stems, in different climates, found in pale purple, lavender, and bright purple shades. Murasaki Fioretto is more delicate than common cauliflower, and the stems have a succulent, crisp, and chewy consistency when raw. Once cooked, the heads retain a tender texture and a pleasing crunch. Murasaki Fioretto has a sweet, nutty, and mild taste, and the sweet nuances become more pronounced once heated.
Seasons/Availability
Murasaki Fioretto is available at various times throughout the year, depending on the growing region and season planted.
Current Facts
Murasaki Fioretto, botanically classified as Brassica oleracea var. botrytis, is a specialty vegetable developed by the Tokita Seed Company belonging to the Brassicaceae family. The F1 hybrid was released in the early 21st century through the Oishii Nippon Project, a branch of Tokita, and is available in seed form in limited quantities. Murasaki Fioretto is an innovative variety valued for its flavor, coloring, tender nature, and consistency. The cultivar reaches maturity in 70 to 80 days and is an easy-to-grow crop with a one-cut harvest. Chefs source Murasaki Fioretto for its mild, sweet flavor, and the florets maintain their purple coloring in the cooking process, increasing aesthetic appeal. Murasaki Fioretto also produces less waste than standard cauliflower cultivars and is versatile, incorporated into raw or cooked dishes. Since its release, Murasaki Fioretto seeds have been sought after by growers, and the purple heads resemble small bouquets of pigmented flowers, creating a striking and memorable appearance when sold in fresh markets.
Nutritional Value
Murasaki Fioretto has not been extensively studied for its nutritional properties. The hybrid variety is believed to be a source of potassium to balance fluid levels within the body, vitamin K to assist in faster wound healing, vitamin C to strengthen the immune system, and fiber to regulate the digestive tract. The variety’s pigmented nature indicates the presence of anthocyanins, natural compounds with antioxidant-like properties to protect the cells against free radical damage and reduce inflammation.
Applications
Murasaki Fioretto has a mild and sweet taste suited for raw and cooked preparations. The variety’s thin, crunchy, and colorful nature is showcased when consumed out of hand, and the small florets can be served as a simple element on crudité platters. Murasaki Fioretto is also popularly tossed into salads, mixed into grain bowls, or served as an appetizer. The variety’s elongated stems allow it to be dipped in spreads and sauces. One of the distinct characteristics of Murasaki Fioretto is its ability to change colors. When the purple-hued stalks are immersed in vinegar, their purple coloring changes to shades of fuchsia. This is caused by a change in pH levels, leading the anthocyanins in the floret to turn a pink-red tone. Quick-pickled Murasaki Fioretto can be eaten as a tangy condiment, chopped and sprinkled over tacos, or utilized as an accompaniment to savory dishes. In addition to raw preparations, Murasaki Fioretto is often cooked and retains its purple coloring even after heating. Sauteed Murasaki Fioretto develops a caramelized consistency and sometimes becomes golden brown, depending on the length of time it is cooked. The florets are also incorporated into casseroles, stir-fried, steamed, baked with parmesan, or battered and fried as a variation of tempura. Try cooking and serving Murasaki Fioretto as a simple side combined with Fioretto, simmering it into soups and stews, or mixing it into rice bowls. Murasaki Fioretto pairs well with herbs such as dill, thyme, parsley, and oregano, cheeses including parmesan, cheddar, and feta, citrus, radish, bok choy, and Brussels sprouts. Whole, unwashed Murasaki Fioretto will keep up to six days when stored in a plastic bag in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Murasaki translates from Japanese to mean “purple.” Murasaki Fioretto, or Purple Fioretto, was named for the variety’s vibrant coloring, a color once reserved for royalty in Japan. Purple has historically symbolized nobility and strength, and it was challenging to produce the color, making it rare, expensive, and limited in availability. Murasaki was once even called the “forbidden color,” as it was prohibited for common populations to wear the color outside of royalty. Eventually, the color was allowed across all social classes during the Edo Period starting in the 17th century. Murasaki was also a character name used in the Tale of Genji, a famous piece written in the early 11th century by Murasaki Shikibu. The Tale of Genji is considered by many to be one of the first novels written.
Geography/History
Murasaki Fioretto is native to Japan and was developed by the Tokita Seed Company in the Saitama Prefecture. Tokita is a seed company founded in 1917 by Mr. Taisuke Tokita and has been producing new varieties with improved flavor, disease resistance, and cultivation characteristics for over 100 years. The company has several international branches worldwide and established the Gusto Italia Project, a program that seeks to develop seeds from Italian vegetables suited for Japanese climates. Murasaki Fioretto was created within the Gusto Italia Project after the success of the release of Fioretto in 2013. The purple-hued hybrid variety was officially launched in 2023 and is sold in seed form in Japan under Gusto Italia. Outside of Japan, Murasaki Fioretto was introduced to American and European markets through the Oishii Nippon Project, another Tokita subsidiary established in 2018. Oishii translates from Japanese to mean “delicious,” and Nippon means “Japan.” Seeds promoted through Oishii Nippon are meant to reflect the company’s passion for seasonal vegetables with increased aesthetics, flavors, quality, and cultivation characteristics. Today, Murasaki Fioretto is offered in limited quantities worldwide in seed form, is grown by select farmers, and is offered as a delicacy through farmer’s markets, select retailers, and distributors. The hybrid variety is sold whole or pre-packaged in ready-to-cook bundles and is also listed on online seed catalogs for home garden cultivation. The Murasaki Fioretto featured in the photograph above was sourced through Oishii Nippon at Fruit Logistica in Berlin.
