Purple might not be topping any ‘World’s Most Delicious Colour’ rankings anytime soon, but if it were, ube would be at the forefront of the campaign.

What is ube?

Originating from the Philippines, ube is a starchy root vegetable that belongs to the yam family. You may be familiar with its close cousin, the sweet potato. Ube is a deep royal purple, and has long been the crown on top of the Philippines’ national dessert – halo-halo. 

Nutty in flavour, ube is used mostly in desserts to add contrast to sweet flavours. However, given it’s a starchy veg, it can also be used in savoury dishes, similar to how taro is used in the Pacific Islands and across South East Asia. Like sweet yams, ube can be boiled, steamed, mashed, or simply used as a flavour extract.

This humble purple spud has been sweeping menus across the world, and as a Filipino ube fan from birth, I couldn’t be prouder. You’ll have seen it in its deep lavender form in ice cream, or perhaps as creamy lilac tips on a layered coconut cake at a nearby Filipino bakery. 

Related story: 5 reasons you should fly to the Philippines 

Don’t be deterred by its unconventional hue – ube is a flavour you must try. You’ll love it, I pinky (or should that be purply?) promise. 

Where to find ube in Australia

Sydneysiders, you’re in luck! Filipino-owned Donut Papi has an ube polvoron (Filipino-style shortbread) doughnut on the menu, and it’s a great introduction to the flavour. Or, take a trip out west to the iconic Starlight Bakery in Doonside for an ube cheese pandesal (Filipino bread roll). This sweet and fluffy bun was introduced as a limited-edition treat, but was soon added to the regular weekend menu due to popular demand. 

Otherwise, head to your local Asian grocer and peruse the Filipino aisle for ube’s unmissable purple hue. 

Related story: The team from Donut Papi has opened a 100% gluten-free cafe in Marrickville