Cabaret is a medium dry matter variety with extremely bright and bold tubers. It has excellent, long-term stable fry colours, particularly out of storage and tastes superb. Cabaret fries, boils and bakes extremely well.
Agronomic Features
Cabaret produces consistent high yields of bold, bright, attractive skinned tubers with shallow eyes. They are more uniformly sized and at least 2-3 weeks earlier than Maris Piper. Cabaret is particularly resistant to external and internal damage during processing and can be confidently aimed at both the French fry and pre-pack markets.
Characteristics
- Shape: The tubers are oval to round in shape, which is typical for many potato varieties. They are generally uniform, which is beneficial for both cooking and processing.
- Size: Cabaret potatoes are medium to large in size, with a consistent sizing across the crop, which contributes to their high yield potential.
- Skin: The skin is smooth and light brown to yellowish in color. It is relatively thin, making the potatoes easy to peel if desired, though it can also be left on for certain dishes.
- Eyes: The tubers have shallow eyes, which makes peeling easier and reduces waste during preparation.
- Flesh: The flesh of Cabaret potatoes is creamy white to pale yellow. It has a fine, smooth texture when cooked, making it ideal for a variety of culinary uses.
- Texture: The flesh is slightly waxy, which allows it to hold its shape well during cooking. This texture makes it versatile, suitable for both boiling and roasting.
