Home

Aubergine

Avocado

Tomato

Chillies

Capsicum Peppers

Courgette

Cucumber

Marrow

Scallopini

Pumpkins & Squash

Fruit & Veg

Name:

Scallopini

Variety:

Summer Squash

Family

Fruit

Availability:

Summer

Character:

Small and spherical and usually a lighter green than marrows and courgettes. Dark green and yellow varieties are also available. Scallopini are prepared in the same way as courgettes. The shape of the scallopini makes them particularly appealing.

Use:

They are particularly good in stir-fries and barbecues or filled with a savoury stuffing and baked. They are also good when used raw in salads. They can also be grated or finely chopped and used in flans or quiches. In a similar manner to carrots they also make delicious moist cakes and breads.

Quality Points:

Choose summer squash that have glossy blemish-free skins. Avoid any that show signs of softening or withering

Storage:

Refrigerate in plastic bags. Use promptly.

Preparation:

Simply trim the stalk end off and eat either raw or cooked. There is no need to peel them.

Cooking Method:

Steam, boil, microwave, bake, stir-fry, barbecue or grill courgettes

History:

Scallopini originated in Italy and were popular in the Mediterranean region hundreds of years before they became popular in the Western world.

Nutrition:

An excellent source of vitamin C and also supply folate, potassium and some fibre and small amounts of other vitamins and minerals

Comment:

From the same family as Marrows and Courgettes.