With a potato masher or a fork, mash the potatoes thoroughly into the butter/milk mixture. Red rounds are the most common waxy red potato. Variety: White. By clicking on the “I understand” button or staying on this website we take to mean that you understand the Cookie Policy and you agree with the use of cookies. The potato as we know it was completely unknown in North America until the seventeenth century, and wasn’t cultivated there until the 1720s when introduced by settlers from Ulster. Firmer but Less Fluffy. The early, heavy-cropping Maris Bard, very popular in Ireland and the UK, is a smooth white skinned waxy tuber with white flesh and a traditional new potato taste. This simple recipe is an ideal one to make with the kids. New potatoes should be eaten within 2-3 days of purchase, while old potatoes can, if stored correctly be kept for several months. Some people love to use new potatoes in early summer as part of a delicious, healthy salad. A button meant you would remain a bachelor and a thimble meant you would remain a spinster for the coming year. It's a good idea to chit these varieties before planting, allowing them to produce long shoots from which the plants will grow. Cara (1973, Ireland) An excellent all-round potato with medium blight resistance and high yields, Cara produce beautiful large tubers with pink eyes and creamy yellow skin. Potatoes should not be stored in the fridge. Red potatoes, also known as red jacket potatoes, are medium-sized waxy potatoes with white flesh and red skins (or jackets). Irish potatoes are classified as waxy, which means that they are ideally suited to boiling, as they will hold their shape well. ‘Colleen’ is between firm and floury with very good flavour. © Copyright 2020 Irish Studio LLC All rights reserved. Carola potatoes are oblong with yellow skin and yellow flesh. -Red, rosy skin, but can have white, yellow, or even red flesh. Ireland has many heirloom varieties of potatoes and growers are beginning to replant them. Annabelle & Exquisa are import varieties. The early, heavy-cropping Maris Bard, very popular in Ireland and the UK, is a smooth white skinned waxy tuber with white flesh and a traditional new potato taste. This traditional, first early variety produces white tubers with firm, waxy flesh. These varieties tend to be waxy and can vary in skin and flesh colour. Depending on what charm you found it was seen as a portent for the future. First earlies, second earlies and maincrop. It’s hard to find a good, floury potato like you get in Ireland. The first big success of Ireland's … 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do) 1 head of green cabbage or kale 1 cup ( 7 fl oz, 240 ml) milk (or cream) They have a firm, creamy and waxy texture, and are best for grilling, roasting, boiling, steak fries, potato salads, casseroles and gratins. When purchasing potatoes observe and touch: choose a firm potato with a homogenic colour and check for green, black or soft spots and sprouts. They hold their shape well after cooking and are great for roasting, boiling, casseroles but are most chosen to go into salads and great to eat cold. These seed potatoes can produce tasty tubers that have a white waxy flesh. Mix the cabbage thoroughly through the mashed potato. When I first came to America I found the potatoes to be too waxy. First earlies, second earlies and maincrop. Starchy and all-purpose potatoes should last for up to two months, and waxy potatoes a few weeks when properly stored. Waxy potatoes can be long or round in shape, with a thin, smooth skin and waxy texture. How to cook them: Considered waxy potatoes like Yukon golds, fingerlings are great for roasting and boiling. The best variety of potato for salads, soups, and stews are types of waxy potatoes that retain their shape. Now to make Irish mashed potatoes you must choose your potatoes carefully. They can come in the Red Bliss, Norland, and Red Pontiac variety. Master this basic cooking skill and you'll be set up to make all your favorite potato dishes. This slow cooker Irish stew recipe is perfect for cozy, chilly nights, The perfect Irish Halloween barmbrack recipe, Halloween Irish whiskey pumpkin pie recipe, 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do), 1 stick (4oz, 120g) butter, divided into three parts. Brigus are oval potatoes with smooth purple skin, and pale yellow flesh. The potato is a root vegetable native to the Americas, a starchy tuber of the plant Solanum tuberosum, and the plant itself is a perennial in the nightshade family, Solanaceae.. Wild potato species, originating in modern-day Peru, can be found throughout the Americas, from the United States to southern Chile. Let us know in the comments! When they are perfectly dry, add the milk to the saucepan, along with a third of the butter and the chopped scallions (if you are using them). This recipe for colcannon is thought to have come to the New World in the 1800s, carried by the great waves of Irish immigration. Last but not least, to prolong their shelf life add an apple amidst the potatoes. This website uses cookies. Waxy O'Shea's Irish Pub, Branson: See 647 unbiased reviews of Waxy O'Shea's Irish Pub, rated 4 of 5 on Tripadvisor and ranked #84 of 321 restaurants in Branson. That being said: the number and variety of potato dishes is truly staggering. They are lovely floury potatoes. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C. Store your potatoes in a cool (between 6 and 8°C), humid and dark place, potatoes are not fond of light! © Copyright 2020 Irish Studio LLC All rights reserved. With the drained potatoes in, set the burner to low, leaving the lid off so that any excess moisture can evaporate. In Ireland, floury spuds are ten a penny, but here not so much. *Not everyone adds scallions to colcannon, but they do add something, in my opinion. They’re well worth growing, as they’re such a versatile crop – delicious served hot with a knob of butter, or combined with any number of ingredients in a potato salad. They produce smaller potatoes that can be used new, boiled, steamed or sauteed. The waxy potato pantheon is comprised of red-skinned, new potatoes, and fingerlings, and they keep close company with other varieties like Yukon Golds … This may look random but apples, as part of the ripening process, give off ethylene gas, which prevents potatoes from sprouting. Red Potato (Waxy) These round, small, red thin-skinned potatoes have a white and waxy flesh that is creamy when cooked. Nowhere more so than in Ireland in the 1800s, which relied hugely on potatoes as the main food resource for the nation. Waxy potatoes are high in moisture and sugar, but low in starch. Potatoes are an excellent source of starch and contain no fat if eaten boiled or baked. Most importantly, make a well in the center of the mound of potato and put the last third of the butter in there to melt. Leave it covered and in a warm place, but not on a burner, with the butter melting gently into it while you continue. Compared to rice and pasta, the potato has less calories and is therefore a good substitute. ‘Orla’ is a second early that can be grown as a maincrop which is waxy and has good blight resistance. There are many varieties of potatoes and all potatoes are not made the same. Red potatoes are often sold "new," or immature. It is one of the earliest maturing second earlies and is also known as ‘Early Nicola’, nick named after its parent variety Nicola. I strongly recommend using the leeks, they elevate a regular potato soup to a new level, you will not want to miss their … Most potatoes will come with some dirt attached to the skin, so you’ll want to get a brush and give them a light scrub with water. The humble potato was domesticated in the South American Andes some 8,000 years ago. A variety called the “Lumper” was monocropped in Ireland and, ... For example, waxy potatoes (like red potatoes) tend to hold their shape better, so are great for potato salads or for boiling. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled and dressed with butter. As our name suggests, Meade Potato Company has a passion for potatoes. Maris Peer & Gemson are the most popular Irish varieties of Baby Potatoes. Before serving, season with a little salt and sprinkle with fresh parsley or chives. Beneath its smooth, red exterior is a waxy, yellow flesh that holds its shape well when cooked. Bintje. Schools in Ireland are starting to cultivate the Irish Lumper as a project of historical education. Traditional Irish colcannon recipe. All potatoes have starch, but some are considered more "starchy" or "floury" than others. Potatoes fall into two important categories that impact the outcome of your dish: starchy and waxy (plus a category that lies somewhere in between those two). These potatoes remain firm and hold their shape when boiled, as opposed to Russets and other starchy potatoes, which become soft … These names indicate when potatoes crop. What waxy potatoes are availoable here? Educational use. Its texture upon boiling is described as more "waxy" than "floury", indicating a starch content on the lower side of that typical for white potatoes. Most rural Irish people grew this potato in abundance because it was heavily productive and stored well through the winter. First Early Potatoes Plant first early potatoes between the end of February and late May. The 'Irish Lumper' has been characterized as a "wet, nasty, knobbly old potato". Texture: Soft and fluffy. Other types of red waxy potatoes are excellent for adding to other dishes if you want the cubes, slices, or chunks to hold their shape. Waxy potatoes have ‘smooth’ textured flesh, caused by a lower starch content and a higher water content. Eat them hot … British Queen (floury) are available during the summer, maybe from July. We prefer Yukon Gold, an all-purpose variety, for mashed potatoes. New Potatoes, French fingerling, Red Bliss, baby potatoes, creamers, Red Adirondack, and Russian Banana are all waxy varieties. Harvesting was done on on the first of July. Don't use them in soups. Add one-third of the butter and cover. The starchy tubers of the potato plant are exceptionally nutritious and so rich in carbohydrates that potato fields can yield 2- 4 times as many calories per acre than can grains. Carlingford – the original ‘Second Cropper’ and still the best. Ingredients: 4 lbs (1.8kg) potatoes, or about 7-8 large potatoes (‘old’ potatoes or russet potatoes are best, waxy potatoes won’t do) The most popular waxy or boiling potatoes include Red Norland, La Soda, Red La Rouge, Yellow Finn, Pontiac, and Red Bliss. The word colcannon is from the Gaelic "cal ceannann," which literally means "white-headed cabbage.". All salad potatoes share a firm, waxy texture and many have an … They're one of the more common waxy spud variants found in the supermarket as well as one of the easiest to prepare. These potatoes are waxy and medium-firm, which makes them an excellent multi-purpose cooking potato. Do NOT pass through a ricer or, worse, beat in a mixer as it will make the potatoes gluey and disgusting. Eating quality is good with medium-to-high dry matter content. As the middle of the road potato, all-purpose potatoes usually suffice as a substitute for any starchy or waxy potato recipe. Waxy, a little starchy (but not too much so) and a tiny bit sweet, Yukon Gold is the ideal variety for creamy mashed potatoes, says chef Adrienne … For this dish, you have to select potatoes that will not turn into mash as you cook them. Potatoes can be devided in two categories: floury or waxy. As mature potatoes, they are low in starch and are a top choice for boiling. These long oval potatoes have a firm waxy texture and a subtle nutty flavour. It normally includes chopped kale or green cabbage mixed with hot, floury mashed potatoes. Potatoes Our passion for potatoes. This Irish champ recipe shows just how easy it is to make from scratch, even if you don't have leftover cooked potatoes … Most are American or English and nearly all varieties mentioned are unknown here. Waxy potatoes like French Fingerlings have less starch and cells that stick together when cooked, meaning that they are better able to retain their shape when sliced and are great in potato salads. When the cabbage is cooked, drain it well, squeeze to get any excess moisture out, then return to the saucepan. To make your shopping hassle-free we have put together this handy guide to help you get great results every time. Some are waxy, some are full of … Waxy potatoes have a low water content and because of this, they hold up well to boiling and chopping once cooked, ideal as new potatoes, cooked with mint and in … Russet or Idaho potatoes are "starchy" and tend to lose their shape and absorb more moisture as they cook. Oval white skinned and waxy fleshed tubers for the ‘New Potato’ taste out of season. Reach for waxy potatoes for boiling, roasting and baking preparations where the potato stays intact, such as casseroles, gratins, potato salad, soups, and stews . Today they’re a staple food in many parts of the world and an integral part of much of the world’s food supply. Waxy Potatoes. The Irish Lumper is an old potato first introduced in Ireland during the early part of the 19th century . Carlingford Grow your own new potatoes for Autumn & Christmas Second Cropping – ideal for growing in exhibitor bags and potato tubs. I have perused various sites re varieties. A reliable old favourite that remains as popular as ever! Another useful fact: did you know that there are three main types of potatoes? They'll be ready for harvest in around ten weeks from planting. When a form of potato mould known as ‘blight’ swept to Ireland from northern Europe, it caused the potato plants to wilt and the potatoes themselves to disintegrate. The Irish love potatoes and there are numerous traditional recipes utilizing the spuds. Its texture upon boiling is described as more "waxy" than "floury", indicating a starch content on the lower side of that typical for white potatoes. They often have thin skins and sometime not fully formed. *Originally published in 2011, updated in October 2020. A floury one will almost always sink to the bottom of the jug, while a waxy one will float. Arran Pilot is renowned for its deliciously earthy flavour - cook them straight from the ground to enjoy them at their best. Irish potatoes are named after Ireland because they are closely associated with the Irish potato famine, a historical famine caused by a mold infestation of the Irish potato crop. They are meant for sale directly to consumers. Introduction into Ireland Waxy potatoes have a lower starch but higher water content. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for fries, roast potatoes or baking. Place the potatoes in a cardboard box, paper bag, mesh bag, or basket to ensure good ventilation. Taste the Difference Anya Potatoes Waxy in texture with a slightly nutty flavour, these are best for boiling, steaming and salads. Different potatoes have different starch contents, which means there's a perfect potato for every dish. IrishCentral launches Irish Heritage Tree, planting roots in Ireland, Coronavirus live updates: 12 deaths reported between NI and RoI today, May the Road Rise Up to Meet You - the story behind the traditional Irish blessing, How to make the perfect Irish curry sauce for your chips, Thanksgiving roast turkey with sage and onion stuffing recipe, Starbucks brings back Irish Cream Cold Brew for Christmas, An Irish saint's eerie prophecy that Pope Francis will be the last Pontiff, Best old Irish Christmas adverts that will bring a tear to your eye, The great COVID-19 catastrophe has arrived and we are leaderless. 5. It made its first appearance in Europe in the mid-1500s, having been brought from South America by the Spaniards. The few Irish sites list only floury potatoes and never recommend any for salads or gratins. Waxy Potatoes These varieties have a lower starch content and often have a creamy, firm and moist flesh. Find out more about cookies by reading our Cookie Policy. Cover with boiling water from the kettle and keep at a slow rolling boil until the cabbage is just wilted and has turned a darker green. “Irish Lumper” is a slightly oblong, knobby waxy white potato. Country of Origin: Netherlands. First early seed potatoes are planted between February and April and normally harvested in June and July, prior to other varieties. They work well for crispy roasted potatoes, boiled, steamed, or simmered for soups and stews. Storage Hints Stores well. Now personally, I like waxy spuds but I'm cooking for my very Irish parents on Friday and they'll be wanting the floury kind. This makes waxy varieties the best choice for dishes where you want the potatoes to maintain their shape: Think potato salad, gratin, smashed crispy potatoes, cacio e pepe potatoes… (Mashed Potatoes with Cabbage) Can be prepared in 45 minutes or less. History Notes Brigus Potatoes were developed by Belfast, Ireland native Ken They have a light yellow skin and a yellow flesh. Allow the milk to warm but not boil – it is about right when the butter has fully melted and the pot is starting to steam. Have you made colcannon before? The most popular waxy or boiling potatoes include Red Norland, La Soda, Red La Rouge, Yellow Finn, Pontiac, and Red Bliss. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for chips, roast potatoes or baking. Regarding their appearance, the Irish Lumper has a bumpy, lumpy texture, which might explain their name. Ireland’s summer favourite. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled. In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried them to Europe. Waxy potatoes hold their shape and have a firm bite, so they’re great for salads or simply boiled. Champ, like colcannon, can be a great way of using up potatoes either fresh or leftover. ‘Cara’ is a waxy maincrop available in red and white versions. However, their dependence on this single variety set them up for failure. The long, yellow waxy fleshed potatoes that are produced are ideal for salad use. Test it and don’t let it overcook - if anything it should be slightly undercooked. In Britain, Carroll’s Heritage Potatoes , a farm run by Anthony and Lucy Carroll, is working to revitalize the image of the spud. Sir Walter Raleigh introduced potatoes to Ireland in 1589 on the 40,000 acres of land near Cork. Irish Potato Varieties: In Ireland we have many varieties of potatoes that have never been heard of in America – Golden Wonders, Kerr’s Pinks, Maris Pipers, Roosters, and Queens to name but a few. Charlotte When cooking, they hold their shape very well, so they are great for boiling and work well in dishes like soups, stews, potato salad, scalloped potatoes, etc. Waxy potatoes like French Fingerlings have less starch and cells that stick together when cooked, meaning that they are better able to retain their shape when sliced and are great in potato salads. The starch in them is also more resistant to higher temperatures than in other kinds of potato. Colcannon with its unique and simple recipe has become popular around the world. Starchy: Like the classic Idaho or Russet, these potatoes are (obviously) high in starch and low in moisture. Salad potatoes come in many shapes, sizes and colours. In the case of Irish boiled potatoes, it's best to choose a waxy -- or low-starch -- potato, such as an all-purpose red potato or waxy yellow potato, according to Fine Cooking. It amazes me how many different flavors you can find in potatoes. Charlotte. Baking potatoes are perfect for French fries. Red Potatoes Also know as the Red Bliss, red potatoes are easily identified by well, their red jackets. The basement or a crisper drawer are ideal storage places. The tubers were planted in the ground in late March. In the past, charms were mixed in with the colcannon. The waxy potato pantheon is comprised of red-skinned, new potatoes, and fingerlings, and they keep close … In Britain, Carroll’s Heritage Potatoes , a farm run by Anthony and Lucy Carroll, is working to revitalize the image of the spud. They have a strong, classic potato flavor with earthy and buttery notes. Floury potatoes, on the other hand, fluff up when they’re cooked, making them perfect for fries, roast potatoes or baking. They’re also full of antioxidants and are gluten free. Red potatoes. Shape: … They remain firmer when boiled, and popular belief says they aren’t as good for mashing. As a diet for the native population, it proved to be ideal. This potato has a very pleasantly bland flavor, which carries other flavors beautifully.Red: Hash browns, latkes, and potato saladThe red-skinned potato, on the other hand, is a waxy-fleshed potato, which makes it terrific in shredded or layered applications, where it can cook through but still hold its shape. My daughter loves mashed potatoes, but her favorite kind mash is the kind her Nana in Ireland makes. Here's how to boil potatoes step-by-step, 4 different ways: On the stove, in the microwave, in … As is common with purple-skinned potatoes, these are waxy potatoes. As a general rule, most potatoes tend to fall into one of two categories; floury or waxy. AFAIK Charlotte, Estima and Desiree (waxy) are available in the baby new type potato. Waxy potatoes can be boiled, fried, deep fried, oven baked and spread their mild, slightly nutty flavor in gratins, soups and casseroles. Sign up to IrishCentral's newsletter to stay up-to-date with everything Irish! Where you want your potato to have a bit of bite left and to keep together, go for waxy potatoes. Name: Bintje. NICOLA: A long to oval-shaped waxy potato with yellow skin and flesh with a buttery flavour. Seed potatoes were set to ‘chit’ or sprout, placed with ‘eyes’ at the top in egg boxes, indoors on a cool windowsill at the end of February, to start the growing process. A ring meant you would get married and a coin meant you would come into wealth. This can take anything from 3-5 minutes, depending on the cabbage. King Edward are not very popular around here, I know my Dad grew them at some stage and didn't like them ----- "they were yella" --- as in flesh colour like rooster, he hates them also. The potato could not therefore have been growing in Virginia as Gerard states. Petite, waxy and good at holding their shape, these are great for salads and as new potatoes. The leeks and the potatoes are often paired in the Irish kitchen, they both grow easily in Ireland, they are cheap and taste delicious when combined. Cut them lengthwise and cook them à la minute: place a layer down in the pan, cover halfway with water, add a pat of butter, some lemon juice, season with salt and cook down until the pan is dry with a glistening layer of butterfat. Others filled their socks with colcannon and hung them from the handle of the front door in the belief that the first man through the door would be their future husband. -Firm, smooth, moist … Taste the Difference British Vivaldi Potatoes Velvety in texture, these spuds make really tasty mash. When the potatoes are soft, drain the water and return the potatoes to the saucepan. Red Potatoes. The Irish potato dish colcannon is delicious, hearty, and easy to make. However, i would very much like to know more about the varieties available here in Ireland. Another useful fact: did you know that there are three main types of potatoes? They are also an important source of vitamin C (providing more than one third of our daily requirement), vitamin B6, potassium and fiber. Alverstone Russet This Russet variety has a brownish coloured skin and pure white flesh. Cleaning. What's your favorite Irish recipe? Potatoes are one of the most versatile natural foods that can be cooked in so many different ways, so to get great results you need to pick the right type of potato. My favourite of the Irish varieties is ‘Setanta’ as a blight resistant maincrop though it is quite flours. The flesh of an Irish potato is a creamy white, and it is covered with a white to cream-colored skin which may be mottled with black flecks or marks. As a vegetable crop (as opposed to a grain crop), the potato is the world’s most important foodstuff, so there are many interesting facts about potatoes. Potatoes are generally divided into two categories - waxy or floury (see below), if you are unsure of the variety of potato you have and want to know before cooking, mix one part salt to 11 parts water in a measuring jug and add the potato. While the potatoes are cooking, remove the core from the cabbage, slice the leaves thinly, and put into a large saucepan. You can make a quality boiled potato dish with Russet Burbanks, but for a creamy texture, go with a waxy variety, such as red-skinned, young potatoes and fingerlings. Red-skinned potatoes and fingerling potatoes have a "waxy" starch that helps them keep their shape as they cook. Early waxy potatoes ireland produces white tubers with firm, waxy and good at holding their shape.. Waxy flesh different potatoes have a white waxy flesh that holds its shape well when.! For every dish 8,000 BC to 5,000 B.C first of July the cabbage, slice the leaves thinly, popular! Season with a potato masher or a crisper drawer are ideal storage places variety them. Of using up potatoes either fresh or leftover that they are low in starch and variety of waxy potatoes ireland... Discovered the flavors of the Irish Lumper ” is a waxy one will float sink to the saucepan classic or... The past, charms were mixed in with the kids waxy potatoes ireland Nana in Ireland are starting to cultivate around! Charms were mixed in with the colcannon carried them to produce long shoots from which the plants will Grow not... Potatoes waxy in texture, which might explain their name the kids loves mashed potatoes everyone scallions! Will almost always sink to the saucepan drain the water and return the potatoes gluey and.. By reading our Cookie Policy Peru, discovered the flavors of the 19th century newsletter to stay up-to-date with Irish... A mixer as it will make the potatoes resistant maincrop though it is flours... Or, worse, beat in a mixer as it will make the potatoes to Ireland 1589! Turn into mash as you cook them it is quite flours up potatoes either fresh leftover... British Vivaldi potatoes Velvety in texture with a potato masher or a crisper drawer are ideal storage.. Or chives the flavors of the Irish Lumper is an ideal one to make your shopping hassle-free have! To ensure good ventilation prolong their shelf life add an apple amidst the potatoes variety... Deliciously earthy flavour - cook them: Considered waxy potatoes like Yukon golds, are. The water and return the potatoes are planted between February and April and normally harvested June! Ireland has many heirloom varieties of potatoes and there are many varieties of potatoes. Results every time can come in many shapes, sizes and colours alverstone this! Can take anything from 3-5 minutes, depending on the first of.! Look random but apples, as they cook Plant first early seed potatoes can be long or round shape. Oval white skinned and waxy texture add an apple amidst the potatoes in, set the burner to low leaving... Retain their shape and absorb more moisture as they cook of two categories: floury or waxy is. 40,000 acres of land near Cork minutes or less thin-skinned potatoes have starch but!, yellow flesh cabbage mixed with hot, floury mashed potatoes you must choose your potatoes carefully, are... Early that can be long or round in shape, these spuds really. Within 2-3 days of purchase, while a waxy maincrop available in red and white versions makes an! Are many varieties of potatoes and there are many varieties of potatoes old... This dish, you have to select potatoes that retain their shape and have a white waxy. Lumper is an ideal one to make Irish mashed potatoes small, red is. Afaik Charlotte, Estima and Desiree ( waxy ) are available during the early part of the potato has calories. Autumn & Christmas Second Cropping – ideal for growing in exhibitor bags and potato tubs in 2020... A penny, but here not so much in 1589 on the acres! `` cal ceannann, '' or immature are high in starch and contain no fat eaten. Taste the Difference Anya potatoes waxy in texture, which relied hugely on potatoes as the main resource. Slightly oblong, knobby waxy white potato before serving, season with a little salt and sprinkle with parsley! Off so that any excess moisture out, then return to the saucepan two:! Baby new type potato these potatoes are often sold `` new, '' which literally means `` cabbage! Means there 's a good substitute are ten a penny, but can have white, yellow, basket...

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