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Kalettes – Origin, Characteristics, and Application of the New Vegetable Kind
Health
Nutrition
Wellness
Nutritional Properties
Vegetable
Vegetables
Broccoli
Fresh
Katarzyna Mazur
Author
2026-03-16
Date
3 min. read
article.read_time
4
Chapters
At first glance, it appears that nature has provided us with a fairly substantial amount of vegetables and fruits of different kinds... Nonetheless, humans perpetually seek ways to discover new plant species or... create entirely fresh ones... This led to the development of kalettes - hybrids of tomatoes and broccoli... Their appearance, origin, nutritional properties, and ideal taste combinations are examined.
Kalettes - a cross between kale, cabbage, and Brussels sprouts
Kalettes is a vegetable that resulted from the crossing of kale, cabbage, and Brussels sprouts. The name of this vegetable comes from the English names of these three vegetables. In Poland, it is also known as Kalerosse, but it is not yet as popular as other vegetables. Kalettes resembles a small, curly cabbage, whose leaves are green-purple and have a nutty-sweet flavor. This vegetable was even recognized as the most innovative product at the 10th Annual Cookers Conference (ICC) in the food and beverage category.
"Kalettes" - the source of origin
"Kalettes" is the result of over a decade of research work conducted by one of the leading vegetable breeding companies in England - Tozer Seeds. The vegetable is not a genetically modified organism - it was created through cross-breeding of Brussels sprouts and yarn using traditional methods, not GMOs. This process has already spread to Austria, the USA, and the UK. In Poland kalettes is not yet widely known, but a Warsaw-based company will undertake its cultivation, which means that soon kalettes may become available on the shelves of Polish grocery stores.
Kalettes - qualities
Everybody is familiar with the nutrients found in vegetables such as Brussels sprouts and kale. Kalettes, being a combination of these two, are thus an exceptionally rich source of nutrients such as vitamins A, C, B6, calcium, and magnesium. This vegetable is very rich in vitamin K (85 g kalettes covers 120% of the daily requirement for this vitamin). Individuals taking blood-thinning medications should therefore pay particular attention to the amount of this vegetable consumed, as it can weaken the effect of the medication taken. Furthermore, kalettes are also a good source of chlorophyll and fiber, contain very few calories, and are easily digestible. Source: http: //www.. oceanmist. com/products/kalettes/
Utilization of Kalettes
Kalettes are distinguished by their ease of preparation - they can be consumed raw, as an ingredient in salads and cocktails, but also baked, cooked, or grilled. Their unique appearance and originality make them an excellent decorative element in various dishes. They should be stored in the refrigerator, and before preparing them, the ends should be cut off and soaked for a few minutes in cold water to restore their natural taste and crispness.
