Thread: Curious okra
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Old September 1, 2020   #4
Join Date: Jun 2015
Location: VA-7a
Posts: 121

Also looks a bit like Texas Hill Country okra.

I've grown that variety and harvested them that size and a little bit bigger. My tell on okra is if I'm concerned they might be too tough I push the tip over with my thumb and if they snap, they're good, but if it pushes over without snapping they're starting to get tough. It is easier to use this technique on the long thin ones than the chunky ones. Size is not always the best indication, since I've found that they will stay tender longer when they're getting plenty of water, but toughen up much faster when it's been dry.

I like the fat ones best for frying or cutting into disks (stars?) for gumbo, etc. And I like the long types like Burmese, Burlington Red, etc. for grilling and roasting whole.
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