General Information
Red okra are torpedo shaped and two to five inches long. Offering a unique flavor and texture, the fresh taste is somewhere between eggplant and asparagus. When cooked, however, the red color disappears and the pods turn green. Raw red okra adds a colorful touch.
History
Native to Africa, okra is a member of the Malvaceae or mallow family that includes hollyhock, cotton, rose of Sharon and hibiscus. Red or burgundy okra is a relatively new variety. In varying shades of color, okra may be chunky or slender and have ribbed or smooth surfaces. Growing tall, this annual vegetable plant produces large attractive hibiscus-like flowers and lobed heart-shaped usually hairy leaves with long stems attached to a thick woody stem. The pods develop in the leaf axil and grow rapidly after flowering.
