How is the raw texture of kohlrabi often described relative to other produce?
Answer
Crisp and slightly sweet, compared to a milder version of broccoli stems or a crisp apple.
When consumed raw, kohlrabi offers a distinct textural experience that is highly valued in culinary applications like slaws and salads. The texture is characterized by being crisp and firm, accompanied by a subtle sweetness. Flavor comparisons often situate it as tasting milder than raw broccoli stems or having a satisfying snap similar to a crisp apple. When individuals are hesitant about trying it, recognizing this pleasant crunch and mild sweetness, rather than classifying it strictly as a dense turnip or root vegetable, can encourage culinary exploration.
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