Purple

Purple potato is a unique tuber with vibrant purple flesh rich in anthocyanins — natural antioxidants that give it its intense color and health benefits. This variety of potato is distinguished by its high antioxidant content, which helps strengthen blood vessels, improve vision, and reduce the risk of cancer. Thanks to its distinctive 'dessert-like' flavor and dietary qualities, purple potato is becoming increasingly popular among supporters of healthy eating.

The history of purple potato spans several centuries: references to it appear in culinary books from the early 19th century, and in France, varieties with purple flesh, such as Vitelotte, were sold at markets as early as 1817. Modern breeders continue to develop new varieties that retain their color after heat treatment and are resistant to diseases and pests. Growing purple potato is no different from growing regular potato: tubers sprout and develop similarly, making this tuber accessible for home cultivation.

The 'Explosion' variety is one example of purple potato with uniformly oval, dark-purple tubers and marbled flesh. This variety is versatile in cooking — it retains its flavor when boiled, fried, or baked, without losing its rich color. Tubers can be stored for about 120 days at temperatures between +2°C and +6°C, allowing them to maintain freshness and nutritional value for an extended period.