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  • Nutritional value
  • Karkalla (per 100 g)
  • Energy -KJ/ -Kcal
  • Protein – g
  • Carbohydrates – g
  • Sugar – g
  • Fat – g
  • Saturated – g
  • Fibre 1.2 g
  • Sodium – mg
  • Vitamin – mg
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Karkalla, also called beach bananas, are a sea vegetable originating from Australia which has long been eaten by the Aboriginals and is slowly gaining popularity in the rest of the world. Karkalla are also known as beach bananas, a name derived from their banana-like shape. They provide a natural salt substitute and are full of healthy nutrients.

Karkalla have a salty, slightly spicy flavour which is bursting with the taste of the sea. Karkalla are well-known for being juicy.

Remove the lower wiry, woody parts before use. Then wash the karkalla briefly under running cold water. Karkalla are very similar to samphire. They can be eaten raw in a delicious salad, and if briefly blanched they work perfectly with shellfish. Karkalla are a lovely ingredient when boiled or included in stir-fry dishes.

When to serve
Always store karkalla in the refrigerator. They will last well over a week there. Karkalla that are left too long will turn yellow, just like ‘real’ bananas.




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