Eco special: Bruised, blemished ingredients shine in creative new dishes

Mediterranean egg and bean stew with grilled sourdough bread, kaya croissant, and hazelnut fondant with yuzu sorbet from Plentyfull, which are part of a menu launched in partnership with The Food Bank Singapore to encourage encourage consumers to hav
Mediterranean egg and bean stew with grilled sourdough bread, kaya croissant, and hazelnut fondant with yuzu sorbet from Plentyfull, which are part of a menu launched in partnership with The Food Bank Singapore to encourage encourage consumers to have a meal made from ugly and donated food.ST PHOTO: CHONG JUN LIANG
Head chef Emanuele Faggi of Zafferano Italian Restaurant & Lounge at Ocean Financial Centre dries the rind of parmesan cheese and tops it with uni cream and nori flakes to serve as a starter in the restaurant.
Head chef Emanuele Faggi of Zafferano Italian Restaurant & Lounge at Ocean Financial Centre dries the rind of parmesan cheese and tops it with uni cream and nori flakes to serve as a starter in the restaurant.PHOTO: ZAFFERANO
The "ugly food" section at the FairPrice Xtra at shopping mall Jem. Chefs have been creative in incorporating "ugly" ingredients into their dishes.
The "ugly food" section at the FairPrice Xtra at shopping mall Jem. Chefs have been creative in incorporating "ugly" ingredients into their dishes.ST PHOTO: ALPHONSUS CHERN

SINGAPORE - Imperfect ingredients - blemished, bruised or even deformed - are slowly shedding their "ugly food" image.

In a bid to get more consumers to buy these products - mainly fruits and vegetables - supermarket chains such as FairPrice and Sheng Siong have been selling them at more attractive prices. For example, FairPrice supermarkets sell a mixed bag of blemished fruits for $2, so you could save a few cents and even up to a few dollars.

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