You just came back from the supermarket and you already have a problem: small black dots appeared on fresh cauliflower. The question is: Do the vegetables now have to be thrown in the trash or can they still be put on a plate?
Black dots – dangerous fungus
What many people don’t know: Dark spots are not a harmless cosmetic defect. FIT BOOK (also Axel Springer’s) explains: This is a fungal infection, called cabbage blackout. And it’s not without it. Just cutting it is not enough, as the fungal spores may have spread throughout the head of cabbage, making the vegetable inedible.
Mold also produces so-called mycotoxins – toxic metabolic products that can have serious consequences for health. According to the Federal Institute for Risk Assessment, possible symptoms range from vomiting and diarrhea to liver or kidney damage, and in severe cases even cancer. Obvious recommendation: Be sure to throw away infected cauliflower.
Yellow color and brown spots? Does not matter
It’s different if cauliflower only has a yellow tinge or individual brown spots. In this case it can be eaten without problems. Brown discoloration is usually caused by pressure points and is easy to remove.
A yellow tinge occurs when cabbage receives too much UV radiation while growing – for example because its protective leaves break off. The color yellow may not be visually appealing, but it is not at all harmful to your health.
This means the cauliflower stays fresh longer
So that cauliflower doesn’t look appetizing after just a few days, it should be stored properly. Important: Requires a dry environment, ideally in a foil bag in the refrigerator.
And: Don’t put ripe fruit nearby! Apples and pears, for example, release the ripening hormone ethylene – which also causes cauliflower to age more quickly.
