Pink – the color of hope, warmth, and positivity. This beautiful color is the color of some vegetables around the world, making them even more appealing and unique.
What pink vegetables do you know? Radishes, for example, may be one of the most popular pink vegetables in the world, but there are a few others that have the same beautiful color.
Here’s our list of pink vegetables. Feel free to add more vegetables in this color.
8 Pink Vegetables List
Radishes are root vegetables most commonly found in pink color. They are typically eaten raw and included in salads, but you can be creative and prepare them in a unique way, such as roasting. You can find them in a different flavor, size, and duration of time they take to maturate.
They may not be particularly popular, but they are one of the healthiest vegetables in the world. Besides, they are surprisingly easy to grow.
This undervalued vegetable is rich in essential nutrients, such as vitamin C that provide protection against illnesses and diseases. Other nutrients include potassium, riboflavin, potassium, vitamin K, and other important antioxidants.
2. Swiss Chard
This leafy green vegetable has large, tender, fleshy and green leaves and pink, crisp and thin stalks. The flavor of chard or Swiss chard is similar to that of spinach, only stronger and more bitter.
Since the stems are firmer than the leaves, they should be cooked a bit longer. The best time to enjoy Swiss chard is between July and November, although you can find it all year round.
You can combine this vegetable with meaty fish, parmesan and cream, lentils, sweet potatoes and peanut stew, or kohlrabi.
Chard has some impressive nutritional benefits thanks to the presence of powerful plant compounds, vitamins, and minerals in large amounts. These include protein, giber, carbs, vitamin A, vitamin E, vitamin C, vitamin K, etc.
This large-leaved vegetable has an edible pink stalk that’s rich in potassium, iron, magnesium, iodine, phosphorus, phenols, phytochemicals, and other nutrients. In fact, you can eat only the stalk since the leaves are toxic.
Rhubarb is a versatile vegetable, mostly used in pies, cobblers, and other sweet desserts and breads. It’s extremely acidic and it adds tanginess to many dishes. You can eat it fresh or frozen, cooked, or raw. The key is to use the right amount of rhubarb in your dish since adding too much of it can ruin the flavor.
The best time to enjoy Rhubarb is between April and June. Look for firm, crisp, pink stalks that don’t show any signs of wilting.
4. Heirloom Tomatoes
Heirloom tomatoes are so much tastier than standard tomatoes. What makes a tomato heirloom is the seeds which are selected and passed down from season to season. The goal is to produce the best quality tomatoes which are pollinated naturally.
This makes them less resistant to diseases than hybrids. Besides pink in color, you can also find them in other colors. In fact, heirloom tomatoes are available in a variety of colors, flavors, shapes, and sizes. The flavor of pink heirloom tomatoes is a balance of sweetness and acid.
Brandywine is said to be one of the tastiest pink heirloom tomatoes.
5. Pink Radicchio
This lettuce has a pretty pink color that makes your meal more attractive. Besides being appealing, it’s also healthy thanks to the high amount of nutrients it contains, including copper, iron, vitamin E, vitamin K, etc.
Radicchio has a mild taste with sweet and bitter notes. People mostly use it in salads or smoothies. Today, you can find this beautiful vegetable on fashionable menus around the world. Even though it’s grown at farms in the USA, it originates from Venice, Italy.
One of the best ways to eat pink Radicchio is in a salad with some lemon zest, salt, lemon juice, oil, vinegar, an egg, and fresh herbs.
6. Ornamental Cabbage
This type of cabbage is exceptionally beautiful due to the large leaves edged in bright contrasting colors, including pink. It’s mostly used as a food garnish, or as a decoration for your flower beds, pots, and edges.
Even though it’s edible, the taste is nothing special and even a bit bitter. To reduce the bitterness, sauté it in olive oil or boil it twice.
People usually mix it with flowering kale, although these two are different vegetables.
7. Rainbow Carrots
There are many types of carrots in various sizes, colors, and tastes. Rainbow carrots include red and purple carrots that sometimes appear as pink. They contain anthocyanins and beta-carotene which provide pretty impressive health benefits. These carrots are a good source of potassium, vitamin A, vitamin C, iron, and calcium.
You can enjoy them raw as a snack combined with dips, or added in different salads. Other ways to enjoy these carrots are added to broth-based soups, roasted in the oven with herbs and olive oil, added to smoothies, or baked with meat, peas, and cream-based sauce.
8. Banana Squash
This vegetable can grow to be extremely large. It’s available in pink, yellow, or blue color. Pink banana squash has pink skin and yellow-orange flesh. Unlike summer squash, this one has a hard and thick skin that allows being stored longer than other types of squash.
It has a high food value with vitamin A content higher than that in carrots. Banana squash has a firm and floury texture and a characteristic sweet taste. You can add it to stews and soups, curries, couscous, desserts, etc.
The pink variety is perfect for baking. You can cook it whole, cubed in small pieces, or split lengthwise. Pieces of banana squash can be wrapped in a plastic wrap and stored in the refrigerator for up to 5 days.
Do you know any pink vegetables? Well, we’ve found eight of them, although there are probably many more throughout the world.
Some of the most popular pink vegetables include rhubarb, radishes, Swiss chard, etc. Their characteristic pink color makes meals attractive.