Looking to learn about pink vegetables? You’ve come to the right place. Let’s dive in…
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Pink radicchio, also known as Pink chicory, Pink lettuce, and Rosa radicchio, is a pink-hued variety of chicory. This variety is native to northern Italy where it has been cultivated since the 15th century. It has smooth and crisp outer leaves that are an eye-catching shade of pink.
Less bitter than other radicchio varieties, it has a sweet and floral taste with slight bitterness. You can eat it raw but cooked preparations are also common. In Italy, they usually dress the leaves in salt, pepper, olive oil, and lemon juice.
Red radishes, also known as table radishes, are one of the most common varieties of radishes. The most popular red radish varieties include Crimson Giant, Cherry Belle, and Scarlet Globe. They play a role in many cuisines including Mexican, French, and Asian.
These root vegetables look like a small pinkish red sphere with translucent, crisp white flesh. They have a strong earthy and peppery flavor which is somewhat similar to mustard. When sliced thinly, they taste great in salads, sandwiches, and tacos.
Pink Oyster Mushrooms
Pink Oyster Mushrooms are a fast-growing variety of mushrooms favored for their vibrant hues. They are native to Indonesia and have many names including Salmon oyster, Strawberry oyster, Flamingo oyster, Takiiro Hiratake (Japan), and Oreja de Patancán (Mexican).
Despite their thin flesh, these mushrooms have a meaty texture and require thorough cooking. Best suited for cooked applications, these mushrooms take on the flavor of accompanying ingredients easily. You can use them in pasta, risotto, noodles, and pizza.
Who doesn’t love a slice of warm Rhubarb pie with some vanilla ice-cream? Believe it or not, it is actually a vegetable, even though it is a common ingredient in desserts. Rhubarb refers to the pink and red stalks of the Rhubarb plant.
The Rhubarb stalks are texturally similar to celery but have a strong, astringent flavor. The most common way to prepare it is by cooking it down with sugar. When cooked, it makes a wonderful addition to pies, cobblers, and jam.
For savory preparations, you can cook it into a chutney or pickle it. Meats with strong flavors will go well with the tartness of the Rhubarb.
Highland Burgundy Red Potatoes
Highland Burgundy Potatoes are a low-yield variety of potatoes cultivated on a small scale in the United Kingdom. They are rare and considered a specialty variety due to their brightly-colored flesh and sweet, earthy flavor.
You can prepare these potatoes in a variety of ways similar to a regular potato. Slice them thinly and fry as chips or make a colorful mash. You can also bake them with cheese and meats for a delightful snack. Unlike regular potatoes, the Highland Burgundy potato acquires a light, floury consistency when cooked which makes it highly palatable.
Fun fact: Highland Burgundy potatoes are believed to have been named after the Duke of Burgundy, who once enjoyed a meal with them at the Savoy Hotel in London.
Swiss Chard is a leaf vegetable native to the Mediterranean. It is actually a beet with fully developed leaves instead of roots. There are many varieties of Swiss Chard that differ in color, flavor, size, soil adaptability, and disease-resistance.
Red Swiss Chard has broad green leaves and crimson stalks. Their flavor is like a combination of beet and spinach. You can sauté, blanch, grill, and bake the stalks.
Pink Brandywine Heirloom Tomatoes
Pink Brandywine Heirloom tomatoes are a very popular variety of tomatoes. The tomato is dark-pink in color with pinkish flesh that is juicy and tender. This variety is a beefsteak tomato, which means it can hold its shape when sliced thinly. It is often called “the best-tasting tomato in the world” for its rich, deep taste.
Prized for its sweet yet spicy flavor, this tomato does well when served raw or cooked. These tomatoes pair well with herbs such as parsley and basil as well as soft cheeses like mozzarella. Slice it thinly to include in salads, sandwiches, burgers, and pizza.
Pink celery is a variety of celery that is native to Northern China. The stalks range in color from pale pink to bright fuchsia. Pink celery has a stronger aroma and flavor than the green variety so it is cooked before eating. This variety is very rare and cultivated on a small scale in China. Whether pickled, fried, or boiled, it makes a wonderful addition to salads, stir-fry, and stews.
Banana squash is a large variety of winter squash native to South America. They can weight up to thirty-five pounds! Banana squash comes in a variety of colors including salmon pink but their flesh is orange. The flesh is firm and dense, but when cooked, acquires a fragrant earthiness and sweetness. You can use in in place of other squash varieties in recipes with complementary ingredients like pork belly, rosemary, and ginger.