Purple foods aren’t just visually appealing; they are rich in nutrients beneficial to your health. From vibrant purple eggplants to the deep hue of grapes, let’s explore 50 purple foods that will dazzle at any themed gathering. Stay with us to discover the reasons why adding some purple to your plate is a wise choice.
Purple Foods – List
- Acai berries
- Acai bowl
- Beetroot
- Beetroot Hummus
- Beetroot Risotto
- Black Rice (which appears purple when cooked)
- Blackberries
- Blueberries
- Blueberry Cheesecake
- Blueberry Muffins
- Braised Red Cabbage
- Concord Grapes
- Eggplant
- Elderberries
- Mulberries
- Passion Fruit
- Plums
- Plum Sauce
- Porphyra (Purple Laver Seaweed)
- Purple Asparagus
- Purple Basil
- Purple Beans
- Purple Bell Peppers
- Purple Brussels Sprouts
- Purple Cabbage
- Purple Cauliflower
- Purple Carrots
- Purple Corn
- Purple Corn Tortillas
- Purple Dandelion Greens
- Purple Dragon Fruit (Pitaya)
- Purple Endive
- Purple Figs
- Purple Grape
- Purple Grape Jelly
- Purple Kale
- Purple Kale Chips
- Purple Kohlrabi
- Purple Mangosteen
- Purple Mustard Greens
- Purple Onions
- Purple Potatoes
- Purple Radish
- Purple Star Apple (Caimito)
- Purple Sweet Potato
- Purple Tomatoes
- Purple Turnips
- Saskatoon Berries
- Ube
- Ube Breads and Cakes
Purple Foods with Pictures and Facts
Acai berries
Acai berries, not your typical berry, are small, round fruits from acai palm trees in Central and South America. With their dark purple skin and yellow flesh surrounding a large seed, they pack a punch with antioxidants believed to be more potent than cranberries, raspberries, blackberries, strawberries, or blueberries. These berries may help protect cells and have potential health benefits, including reducing swelling, regulating blood sugar, and boosting the immune system. Enjoy acai in a smoothie or acai bowl by blending frozen acai pulp with your favorite ingredients. You can also find acai in supplement form, such as powder, tablets, or capsules. Acai berries offer a unique taste profile with hints of dark chocolate and blackberry, but they can sometimes have a slight bitterness.
Acai bowl
Acai bowls consist of pulped acai berries blended with frozen fruit, served in a bowl, and topped with fresh fruits, granola, seeds, nuts, or peanut butter. These bowls are rich in fiber, antioxidants, and essential nutrients like vitamin C, manganese, and potassium. Enjoy acai bowls as a meal or dessert – it’s all about personal preference! Customize your bowl by adding filling ingredients like peanut butter for a meal or sweet treats like honey for a dessert.
Beetroot
Beetroot is the taproot of the beet plant, called beets in North America and beetroot in British English. It can be enjoyed raw, roasted, or boiled. Both the leaves and the root are edible, with the leaves having a bitter taste and the root being sweet. Beetroot comes in various colors, including reddish-purple, yellow, and white. It is commonly used in salads or dishes like soup and borscht.
Beetroot Hummus
We all love hummus, but have you tried its fancy purple/red cousin, beet hummus? It’s a breeze to make. Blend chickpeas until smooth. Add beets, tahini, lemon zest, juice, garlic, olive oil, and spices. Blend into bright-colored hummus and adjust the seasonings to taste. Great with chips, pita, veggies, or as a spread!
Beetroot Risotto
Beetroot risotto is a beautiful dish that adds a pop of color to any dinner table. When preparing, wear rubber gloves and shred the beets directly into a stainless steel bowl to prevent your hands from staining. While some find beetroots earthy, their natural sweetness shines when paired with other ingredients in a risotto, like goat’s cheese and caramelized walnuts. The key is balancing their slight bitterness with a touch of sweetness.
Black Rice
Black rice, also known as forbidden rice, is a unique type of rice that comes in various varieties, some of which are glutinous. Once cooked, this rice turns dark purple and has a mild, nutty flavor similar to brown rice. Despite its low yield compared to other rice types, black rice is highly nutritious, rich in iron, and packed with antioxidants called anthocyanins. Only royalty in ancient China could eat it, hence the name “forbidden rice.” Its chewy texture and nutty taste make it worth trying, especially for its fiber content as a whole-grain rice variety.
Blackberries
Blackberries are summer fruits with distinct colors—purple-black to indigo. They are succulent with a tart flavor, and they aid in digestion and slow tumor growth. They are often confused for blueberries, which are very different in shape and flavor. However, they do have similarities in their culinary uses. Both can be added to various dishes, from weeknight dinners to breakfasts, drinks, and desserts like pies and popsicles.
Blueberries
Blueberries are a powerhouse of nutrients packed with antioxidants that can benefit your health in various ways. They are known to help with lowering blood pressure, boosting heart health, enhancing memory, aiding in post-exercise recovery, and more. This superfood is not only deliciously sweet but also low in calories. Blueberries can be enjoyed fresh or incorporated into a variety of products like juices, jams, or powdered forms. With a juicy mouthfeel and a delightful burst of flavor, blueberries offer a taste that falls between green and red grapes.
Blueberry Cheesecake
It’s said that blueberry cheesecakes were a treat for athletes at the ancient Olympic Games in Greece, and this dessert has stood the test of time. While the origins date back to ancient Greece, the version we enjoy today is a more recent take on this classic. The magic of a blueberry cheesecake lies in its smooth, tangy base paired with a sweet blueberry topping, but you can also use blueberries in a baked cheesecake if that is the style you prefer.
Blueberry Muffins
There’s a theory that Europeans switched from bilberries to wild blueberries in their recipes, sparking the creation of the blueberry muffin, a breakfast favorite. Today, these muffins come in various styles, from wholesome to indulgent. They should strike the right balance of sweet and tangy, with a top crust of spiced streusel over a soft muffin bursting with fruit.
Braised Red Cabbage
If there were an award for the perfect side dish, I would give it to braised red cabbage. Braised red cabbage pairs well with gamey meats like turkey, beef, pork, duck, or venison. The health benefits of red cabbage are remarkable, boasting a light, sweet and sour flavor. Simply combine chopped red cabbage, sliced apple, slivered onion, cider vinegar, sugar, water, cloves, salt, and pepper in a saucepan. Bring to a boil simmer covered for 90 minutes, stirring occasionally. Adjust seasoning and enjoy warm.
Concord Grapes
Concord grapes, a type of grape from the Vitis labrusca species, serve various purposes, such as table grapes and wine grapes, and for making grape-related products like jelly, juice, pies, soft drinks, and candy. Known for their aromatic, tangy, and sweet taste with a musky flavor, these grapes are often considered tart when eaten as is. They have a slip-skin variety, making it easy to separate the skin from the juicy, gelatinous flesh without harm. With large seeds, Concord grapes are rich in methyl anthranilate, a compound used to flavor beverages and sweets.
Eggplant
Eggplant, also known as aubergine or brinjal, belongs to the nightshade family. This plant is cultivated globally for its edible fruit, and different cultures around the world use it for culturally significant dishes. While commonly used in cooking as a vegetable, eggplant is technically a berry. It offers a mild, subtly sweet taste that pairs well with vibrant seasonings and sauces. However, beware of its potential bitter flavor if undercooked. Eggplant features in diverse recipes like French ratatouille, Italian parmigiana di melanzane, Turkish karnıyarık, Greek moussaka, and various Middle-Eastern and South Asian dishes.
Elderberries
Sambucus is commonly known as elder and elderberry. It’s important to cook elderberries as they contain a toxic substance when raw. But don’t worry – commercial elderberry products like syrups are safe. Elderberries are rich in antioxidants and vitamins, potentially boosting immunity, reducing inflammation, and supporting heart health. They have a unique sweet-tart flavor with earthy and floral notes. Elderberries are versatile ingredients used in various dishes like champagne, jams, and teas, adding complexity to flavors and beverages.
Mulberries
Morus, part of the Moraceae plant family, includes various deciduous tree species known as mulberries. Found in temperate regions worldwide, these fruits – white, red, and black/purple – offer unique flavors. White and red mulberries are mild, while black/purple mulberries boast an intense sweetness akin to blackberries and raspberries. Packed with antioxidants, vitamin C, and minerals like potassium and iron, mulberries are rightly considered superfoods.
Passion Fruit
Passion fruit has a unique blend of sweet and tart flavors. Its taste is citrusy with hints of melon, pineapple, or kiwi. As the fruit ripens, it becomes sweeter and more complex. Besides its flavor, passion fruit offers essential nutrients like calcium, magnesium, phosphorus, potassium, and folate, benefiting your kidneys, nerves, muscles, and heart. Eating the seeds provides many nutritional advantages, especially fiber. To enjoy this fruit, simply cut it in half crosswise and scoop out the flesh and seeds with a spoon. Don’t eat the purple flesh, though; just the seeds inside!
Plum
Plums, belonging to the genus Prunus, are delicious fruits enjoyed fresh, cooked, or baked in various ways. They resemble peaches and cherries and are commonly found in a deep red or purple hue. European and Japanese plum varieties are popular, but farmers’ markets offer a range, including delightful yellow ones. A ripe plum boasts even coloration with a balance of sweet and tart flavors. Its juicy flesh can be enjoyed fresh or used in jams and other dessert recipes.
Plum Sauce (Tkemali)
Tkemali, a flavorful Georgian plum sauce, is a healthier alternative to ketchup or cranberry sauce. Made from natural ingredients, this sauce includes plums, garlic, nuts, and grape vinegar for added zest. Green tkemali uses firm, green plums and is popular in dishes like chakapuli. When the plums ripen into a deep reddish-purple color, they are used for red tkemali, which is slightly less tart but equally delicious. This versatile sauce pairs well with various dishes, such as mtsvadi or potatoes.
Porphyra (Purple Laver Seaweed)
Purple Laver, a cold-water seaweed, is part of the red algae phylum and belongs to the laver species known as nori. It grows in cold, shallow seawater and has a savory, slightly salty taste with umami richness. With about 70 species in this genus, purple laver can be dried, fried, pickled, used in soups, or eaten raw. Its flavors vary depending on the variety and processing method, and is often dried in sheets like nori for sushi.
Purple Asparagus
Purple asparagus, a delightful variant alongside the popular green type, offers a sweeter, nuttier taste. With higher natural sugars, it transforms when cooked into a blend reminiscent of barley, almonds, and artichokes. To preserve its vibrant hue, lightly blanch or grill the stalks. These crisp veggies can also be enjoyed raw, adding a splash of color to salads.
Purple Basil
Osmin purple basil, a cultivar of Ocimum basilicum, stands out with its dark purple leaves, the darkest among purple basil varieties. This herb, reaching a height of around 50 centimeters, thrives in sunny environments. Rich in Vitamin K, aiding in blood clotting and bone strength, purple basil is also valued for its antioxidants and antibacterial properties. Its vibrant purple color and larger leaves set it apart from traditional green herbs. With a unique savory, spicy flavor and a hint of anise, it complements Southeast Asian dishes perfectly, such as salads, stir-fries, curries, or as a pho garnish.
Purple Beans
Purple Beans, hailing from Central and South America like their green counterparts, are an heirloom variety dating back to 1957 with dark purple pods that are both visually striking and tasty. These stringless, tender pods, even when no longer purple, bring a delightful texture akin to green beans and a slightly sweeter flavor. To maintain their vibrant hue and nutrients, enjoy them raw in salads or as a snack. As for cooking them? Soak in vinegar or lemon juice to preserve their color. Use them in any recipe that calls for green beans.
Purple Bell Peppers
Purple peppers, part of the Capsicum annum family alongside bell peppers, jalapeños, and cayenne peppers, have a unique, slightly sweeter taste. Their uniform shape, thick walls, and crunchy texture make them perfect for salads, salsa, sides, and sandwiches. With their vibrant hue and sweet green flavor, they add a twist to any dish.
Purple Brussels Sprouts
Purple Brussels sprouts are a sweeter heirloom variety that maintains their vibrant color when cooked. Low in calories yet rich in fiber, vitamins, and minerals, they offer a slightly nuttier taste compared to green Brussels sprouts. Their earthy flavor, coupled with anthocyanin flavonoids, provides antioxidant benefits. Cooking methods mirror those of green sprouts, but remember, they cook faster due to looser leaves. Enjoy them boiled, steamed, fried, roasted, sautéed, or raw in salads!
Purple Cabbage
Red cabbage, a nutrient-rich cruciferous vegetable akin to broccoli and kale, stands out with its vibrant purple-reddish leaves. Packed with antioxidants, this veggie offers protection against oxidative stress, lowering the risk of cancer and heart disease. While raw red cabbage boasts a crisp, peppery taste, cooking it brings out a sweeter flavor. Whether braised, pickled, or added to winter salads, red cabbage is a versatile and nourishing choice for any meal.
Purple Cauliflower
Purple cauliflower naturally gets its vibrant color from anthocyanin, the same antioxidant in red cabbage and red wine. Under the sun, it intensifies to create stunning purple heads. This veggie offers a mild, slightly sweet taste, distinct from white cauliflower, with nutty, earthy flavors and a satisfying crunch. Enjoy it steamed until tender, roasted for sweetness, mashed for a twist on potatoes, or even grated into cauliflower rice!
Purple Carrots
When thinking about carrots, the vibrant orange ones might come to mind. However, did you know carrots also come in purple? The first domesticated carrots were actually purple and white, not orange. Purple carrots pack the same nutrients as orange ones but with added anti-inflammatory and anti-oxidative benefits. A recent study found purple carrots have significantly more anthocyanin antioxidants than orange ones. Rainbow-colored carrots offer different flavors – yellow ones are sweet with earthy notes, white ones are mild, and purple ones can be peppery or sweet. Try adding purple carrots to your meals by chopping them into salads, roasting them with olive oil, or mixing them into homemade hummus.
Purple Corn
Purple corn, also known as purple maize, hails from South America, particularly the Andes regions of Peru, Bolivia, and Ecuador. It boasts an “old-fashioned” sweetness, less sugary than modern yellow corn varieties. This unique corn can be ground into flour for making cornbread, tortillas, or pancakes. It can also be used to create purple cornmeal for bread, muffins, and cookies. It can also be boiled for nutritious beverages or added to soups and stews for a pop of color and flavor.
Purple Corn Tortillas
Purple corn produces beautifully hued cornflour that can be used for various purposes. One popular use is to make purple corn tortillas! Mix purple corn flour with hot water, let it sit, and then add tapioca flour and salt. Knead the dough, divide it into balls, roll it out thin, and bake. Fill it with grilled chicken, Greek salad, and tzatziki sauce for a tasty wrap.
Purple Dandelion Greens
Purple dandelion leaves naturally balance blood sugar and promote skin, liver, and heart health. They can be eaten raw or cooked, with the young leaves being less bitter and ideal for salads and stir-fries. Pair blanched dandelion greens with pasta or grain salads, or use them as a pizza topping for a pop of color. These greens perfectly complement white beans and sausage, making for a quick and tasty meal.
Purple Dragon Fruit (Pitaya)
Pitaya, or Dragon Fruit, is a superfruit native to Central and South America and is now grown worldwide. Ripe dragon fruit has a mildly sweet flavor, like a mix of pear and kiwi, with a soft, kiwi-like texture. The flesh varies from white to pink or purple, determining sweetness. Whitish fruit is mild, while purple ones are juicier and sweeter.
Purple Endive
Endive can be an acquired taste – crisp and bitter in its raw state. But cook it, and that bitterness fades, unveiling a soft, nutty flavor. Purple endives are a blend of white endive and Italian Chioggia. Try pairing them with prosciutto, cheese, apples, or smoked salmon. Or just peel off the leaves and savor them individually!
Purple Figs
Figs, which I call nature’s candy bars, are not only tasty fruits but also great for your health, benefiting skin, hair, and overall nutrition. These soft fruits, with thin green or purple skins, vary in color as they ripen—turning from green to brown or purple. When young, figs are small and green, maturing into their color and mix of flavors like dried fruits, melons, and berries.
Purple Grape
Dark red and purple grapes have more antioxidants than green or white grapes. Antioxidants help protect your cells from harmful substances called free radicals, produced naturally in your body. Two specific genes in white grapes prevent the production of anthocyanin, the compound that gives purple grapes their color. The pigments in purple grapes, including anthocyanins, give different shades to red wines. Sweet purple grapes have greenish flesh, are juicy and soft, almost like jelly, and have a unique musky taste.
Purple Grape Jelly
Grapes all have juice of a whitish or yellowish hue, with only the skin color varying. Since Welch’s grape jelly began in 1869, it has maintained the purple color from the dark Concord grapes. Concord grapes are widely used in making jelly due to their sweet, tart flavor and natural pectin content, resulting in a hearty jelly. You can enjoy grape jelly in various ways, like adding it to smoothies yogurt or topping your breakfast favorites like pancakes or waffles.
Purple Kale
Purple kale, a type of Brassica oleracea, is not only grown for eating but also for its attractive appearance. It comes from a dwarf Scotch kale variety and resembles a large ruffled flower. This kale type features serrated purple leaves with touches of green, and has a bit of a cabbage flavor. It can be cooked like green kale, boiled, steamed, or oven-baked for a crispy texture. Enjoy it as a side dish, in salads, or smoothies.
Purple Kale Chips
Make some purple kale chips with these simple steps: After washing and drying them thoroughly, tear the kale leaves into bite-sized pieces. Massage the leaves with olive oil, tamari, salt, chili flakes, and garlic powder. Spread them out on baking trays and bake until crunchy. Let them cool to perfection, and enjoy these crispy kale chips for weeks in a sealed container at room temperature.
Purple Kohlrabi
Purple kohlrabi is a large, round vegetable with deep purple skin and leafy greens growing from its stem. It has a sweet, peppery taste similar to broccoli and cucumber. Enjoy it raw in salads or slaws, or cook it in soups, stir-fries, or stews. For a quick side dish, toss it with oil and seasonings and roast at 390° for 30 minutes.
Purple Mangosteen
Mangosteen, also known as the purple mangosteen, is a tropical tree with delicious fruit native to Island Southeast Asia. Cultivated for centuries in tropical Asia, this round fruit has a reddish-purple rind and sweet, creamy white flesh with a unique flavor that’s hard to pinpoint. Some liken it to a mix of Lychee, strawberry, and peach. While commonly eaten fresh, it’s also used in various dishes like salads, baked goods, and ice cream. In Southeast Asia, it’s even added to curry dishes.
Purple Mustard Greens
Mustard greens offer a soft texture ideal for salads, whether wilted or fresh. Their flavor is bold with a spicy hint of horseradish, making them a great match for beef or fish, a zesty sushi stuffing, or a rice bowl addition, or they can be enjoyed on their own. This newer variety features large leaves, distinct wiggly white ribs, and purple highlights. It starts off mild tasting when young, perfect for raw salads. As it matures, it gains heat in its raw form but transforms into a nicely spiced cooked green.
Purple Onions
Purple onions, scientifically known as Allium Ascalonicum, are widely cultivated worldwide. Originally named for their use in making red dyes, these herbaceous plants with round bulbs and dark purple skin are a staple in many dishes. They are mild and sweet, perfect for raw consumption in salads and sandwiches. Enjoy purple onions fresh in salads, guacamole, or pickled. They can also be grilled or caramelized, making them a popular choice for dishes like BBQ Chicken Pizza.
Purple Potatoes
Purple potatoes are famous for their high anthocyanin levels and natural pigments that give them their purple color. These compounds pack anti-inflammatory, antimicrobial, and antioxidant properties, shielding cells from free radical damage. Purple potatoes boast four times the antioxidants of Russet potatoes. When it comes to taste, they resemble russet potatoes but with a slightly nuttier and earthier flavor. Their texture is less starchy and more moist. Purple potatoes are versatile in the kitchen – you can boil, mash, roast, or bake them with various herbs and spices as a delightful substitute for regular potatoes.
Purple Radish
Purple daikon radish is a versatile ingredient that adds flavor to dishes. Enjoy it raw, cooked, pickled, or dehydrated. The thin purple skin is edible and provides a fibrous texture. The radish has a mild, sweet, and peppery taste, perfect for various preparations. Whether with or without the skin, thinly slice the flesh for a crisp addition to charcuterie boards.
Purple Star Apple (Caimito)
The star apple, also called caimito or cainito, is a fruit known for its deep purple color and star-shaped seeds pattern. This sweet fruit has a pulpy, jelly-like texture with flavors that remind you of applesauce and tropical fruits. Wondering about the difference between green and purple caimito? Fans of the fruit argue that the purple variety is a tad sweeter and denser, while the green ones are softer with a milder taste. Remember, only the flesh inside the star apple is edible, as the skin contains sticky latex.
Purple Sweet Potato
Purple sweet potatoes are a great source of beta-carotene and anthocyanin pigments, acting as antioxidants to reduce inflammation and boost the immune system. With about three times more anthocyanins than blueberries, they have a mild sweetness and a wine-like taste. These potatoes are drier and starchier than regular sweet potatoes, often requiring longer cooking times. Whether roasted, mashed, or baked, they work in sweet and savory recipes such as purple potato fries or purple sweet potato pie.
Purple Tomatoes
Blue tomatoes, also known as purple tomatoes, are bred to contain high levels of anthocyanins, the pigments behind their unique blue and purple hues. Chefs love their complex flavor, often described as “smoky” and “rich.” They are versatile – perfect for slicing, fresh eating, salads, or sauce. Enjoy them fresh in salads, sandwiches, or straight off the vine. Just remember to wash them before slicing!
Purple Turnips
Purple Turnip tops are the root tubers of the turnip plant. The part above the soil line is bright purple, while the underground part is white. These turnips have a slightly spicy flavor and can be eaten raw or cooked. To enjoy them raw, peel and slice like an apple for dipping or salads. Remember to remove the root end and greens, which can be saved for cooking.
Saskatoon Berries
Saskatoon berries, also known as Amelanchier alnifolia, are a type of wild fruit native to the North American prairies. These berries, similar to blueberries, have a sweet, nutty almond flavor and belong to the apple family. Rich in fiber, protein, and antioxidants, they ripen in late June or early July. Saskatoon berries are versatile and used in a variety of dishes like soups, stews, and meat dishes. The berries have also been incorporated into holistic remedies, with their juice known for soothing stomach ailments and acting as a gentle laxative.
Ube
Ube is also known as Dioscorea alata or purple yam and is a type of tuber with a vivid violet-purple hue. It’s often confused with purple sweet potatoes due to its color but it isn’t the same thing as it is a yam and not a potato. Ube has a slightly nutty flavor with hints of vanilla and a coconut-like aroma, making it ideal for desserts. It can be boiled, mashed, and combined with condensed milk for added sweetness.
Ube Breads and Cakes
Ube is a vibrant purple yam from the Philippines and a beloved ingredient in Filipino cuisine. It stars in various dishes like ube bread, a fluffy, beautifully purple treat filled with creamy sweetness. Another favorite is the ube roll, a twist on the traditional Swiss roll with a luscious ube filling. YUM!
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