An introduction to purple fruit and veg


Apparently, the colour purple, or more accurately ultra-violet, is the colour of 2018 and as such let’s take a look at what fruit and vegetables are available in this striking colour and why you should be eating them regularly.

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Anthocyanins are an antioxidant substance found in a number of foods, in particular, in purple fruit and vegetables. We are often encouraged to eat a wide variety of differently coloured fresh food for health benefits, and there are significant potential advantages of eating more anthocyanins. The BBC suggests that previous research has linked anthocyanins to an increased lifespan, a healthier heart, and the prevention of diseases such as cancer and dementia. Below are some of the existing and newer purple foods available, some of which you may recognise as ‘superfoods’.


Blueberries have been called a superfood for a while now and, in addition to containing anthocyanins, they are a good source of vitamin C. Other fruits such as blackcurrants, blackberries, cranberries and cherries also have high concentrations of anthocyanins. For something a little different why not try the purple raspberry ‘Glen Coe’? This is a hybrid of a black bramble, hailing from North America, and the traditional red fruit, famed for its intense flavour.

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Although not truly purple in colour, pomegranates also have a high anthocyanin content in addition to containing vitamins A, C and E.

If you are preparing something special in this colour scheme and want to compliment your dish why not consider raspberry food flavouring? Companies such as provide natural raspberry food flavouring in keeping with the health benefits of these ingredients.


It is well-known that carrots were originally purple, and this variety is still available and contains the valuable anthocyanin. The orange variety does not, although it has its own antioxidant substance: beta-carotene.

Red cabbage and aubergine skins also contain anthocyanin, as do purple sweet potatoes; however, beetroot, perhaps the first purple vegetable to come to mind, does not. Beetroot gets its colour from a substance called betalain that, although not an anthocyanin, does have antioxidant and anti-inflammatory properties.

A newcomer to the vegetable market is the purple Asian radish ‘Bluemoon’, which is the perfect choice should you want to liven up your salad bowl this coming spring.

Written by suNCh8

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