Harvesting Yellow Cherry Tomatoes from the Food Production Zone (FPZ) of the Hyderabad Collective, Bodakonda, Telangana

Leafy greens.

Green and purple beans.

White and purple brinjals.

Red, yellow and orange tomatoes.

Gourds in shades of lime and deep green.

Speckled bottle gourds.

Wine coloured mulberries.

Yellow papayas & ripening bananas.

Flowers of different colours, sizes and shapes.

Blossoming and sprouting at the Hyderabad Collective.

Our Food Production Zone (FPZ) is dotted with beautiful colours of fruits and vegetables, which indicate the plants as well. The more colourful and diverse our plate is, the more nutrients we are consuming. But how do fruits and vegetables get their vibrant colours? And how are colours and nutrients related to each other? Let’s find out.

What Gives Fruits Different Colours?

Just like the colours of leaves, the colours of fruits and vegetables are formed from natural pigments and compounds, which are responsible for the wide range of hues found in foods. Below are the key pigments and compounds that impart colours to fruits and vegetables.

Chlorophyll: Chlorophyll is the pigment responsible for the green colour in most fruits and vegetables, including the leafy ones. It plays a crucial role in photosynthesis, allowing plants to convert sunlight into energy.

Carotenoids: They are a group of pigments responsible for red, orange, and yellow colours in many fruits and vegetables. Common carotenoids include beta-carotene (orange), lycopene (red), and lutein (yellow).

Anthocyanins: They are water-soluble pigments responsible for the red, purple, and blue colours in fruits and vegetables. The pH of the environment can influence the specific shade of the colour.

Flavonoids: They are a diverse group of pigments that can contribute to various colours, including red, blue, and purple. They include compounds like quercetin, kaempferol, and myricetin.

Betalains: They are pigments that give rise to the red and purple colours in some fruits and vegetables. They exist in two forms: betacyanins (red and purple) and betaxanthins (yellow).

Tannins: They are astringent compounds found in some plant foods and contribute to brown colours in fruits and vegetables. 

Lignin: It is a structural component in plants that can contribute to brown colours, such as in brown pears.

Lignans: Lignans can give rise to brown and black colours in certain fruits, such as blackberries.

The specific pigments and compounds present in a fruit or vegetable can vary among different species and varieties, leading to the diversity of colours in the plants. The phenomenon of colouration in fruits and vegetables is similar to that of colouration in leaves, as they are both a part of the plant and most often grow in close quarters. Similar to leaves, as fruits and vegetables ripen (age), the breakdown of chlorophyll can lead to changes in colour. For example, green bananas turn yellow as chlorophyll degrades. In addition, various phytochemicals, such as flavonols and terpenes, can also contribute to the colour and pigmentation of fruits and vegetables.

Now that we know what gives fruits and vegetables their colours, let’s learn what some common colours indicate.

What do Various Colours of Fruits & Vegetables Indicate?

The colours of fruits and vegetables are often related to their nutrient content. Different colours are associated with specific groups of nutrients and phytochemicals, and as a consumer having a brief idea about them can help you become a more conscious buyer. Consuming a variety of fruits can help ensure a well-rounded diet with a range of nutrients and health benefits. Incorporating them into your meals and snacks can contribute to better overall health and nutrition.

Green Colour Fruits & Vegetables

Green-coloured fruits are typically associated with the pigment of chlorophyll and nutrients that offer various health benefits. Well, you must have heard of the various merits of green foods, especially vegetables. Besides indicating the presence of Chlorophyll, here’s what they tell us. 

• Typically high in dietary fibre, which is important for digestive health and weight management.
• Rich in essential vitamins and minerals such as vitamin K, vitamin C, and folate.
• Contain antioxidants that can help protect the body from stress and inflammation.
• Contain various phytonutrients, which can benefit eye health.

Examples of nutritious green-coloured fruits and vegetables include green apples, kiwis, avocados, limes, green grapes, green pears, spinach, kale, cucumber, green beans and peas. 

Red & Pink Colour Fruits & Vegetables

Red and pink coloured fruits and vegetables may look the most appetising, perhaps for the right reasons. Here’s what you can know about their nutritional value:

• Rich in antioxidants that can help protect cells from damage.
• Typically high in vitamin C, which supports the immune system, skin health and wound healing.
• Linked to improved heart health, including potential benefits for blood pressure and cholesterol levels.
• The antioxidants and phytochemicals in these fruits are associated with a reduced risk of certain cancers.

Examples of nutritional red and pink coloured fruits and vegetables include watermelon, red apples, pomegranates, strawberries, raspberries, red grapes, dates, tomatoes & winter red carrots. Certain kinds of edible fruits, such as hibiscus or roselle, also contain the above-mentioned benefits and imbue quite the flavour in teas, jams and beverages. 

Yellow & Orange Colour Fruits & Vegetables

Yellow and orange coloured fruits and vegetables may be the next in line for the most appetising foods. Here’s what they indicate:

• Rich in vitamin C that supports the immune system, skin health and wound healing.
• Rich in beta-carotene, which the body can convert into vitamin A. Vitamin A is important for vision, skin health, and immune function.
• Contain antioxidants that help protect cells from damage.
• Packed with dietary fibre that supports digestive health.

While mangoes, oranges, bananas and carrots may be the first to come to mind, the other nutritional yellow fruits and vegetables include pineapples, papayas, lemons, yellow peppers, cantaloupes, apricots, peaches, mandarins and pumpkins.

Blue & Purple Colour Fruits & Vegetables

These colours often make you think of some unique fruits and veggies such as blueberries or purple beans. Here’s what these colours indicate about them:

Rich in anthocyanins (the blue colour inducing elements) which are powerful antioxidants known for their health benefits.

Good for brain health. Some research suggests that the anthocyanins in blue fruits may have cognitive and memory-enhancing effects.

Improves heart health & reduces the risk of cardiovascular diseases due to the presence of antioxidants.

Some examples of nutritional blue and purple fruits and vegetables include blueberries, blackberries, black currants, purple beans and beetroots. 

White & Tan Colour Fruits & Vegetables

You can typically find the white colour in fruits and vegetables beneath the skin (like apples & bananas). Their major health benefit is that they are high in dietary fibre, which is essential for digestive health and helps maintain regular bowel movements. While they may not be as vibrant in colour, some white and tan fruits can still contain antioxidants that help protect cells from oxidative stress.

Some examples of white and tan fruits and their benefits include bananas, apples, dates (tan), pears, coconuts, guava and radish.

Unusual Colours of Fruits & Vegetables & What Do They Signify for Your Diet?

You must have come across red guavas or white watermelons and wondered why or how its colour is much different from its natural colour. Such unusual or unnatural colours in fruits and vegetables can be caused by various factors, including genetic mutations, cultivation techniques, and environmental conditions. 

Genetic mutations in plants can result in unusual colour variations. These mutations can alter the production of pigments, leading to unique colours. For example, purple carrots are the result of a mutation that affects pigment production. Furthermore, certain cultivation practices, such as exposing crops to different light conditions or temperatures, can influence the development of pigments. For instance, white asparagus is grown without sunlight, preventing the development of chlorophyll and resulting in its pale colour. To add to this, environmental Factors: Environmental conditions, such as soil composition and climate, can impact the nutrient content and color of fruits and vegetables. Variations in these factors can lead to unusual colours.

Crossbreeding, giving rise to the popular ‘hybrid’ variants of fruits and vegetables is one of the biggest reasons for their unusual colours. Intentional crossbreeding of different plant varieties can produce fruits and vegetables with unique colours. This may be done by plant breeders to create new colours for aesthetic or nutritional reasons. But, there are some fruits and vegetables that naturally occur in a range of varieties, some less popular than others. For example, you can find tomatoes in a wide spectrum of colours, including red, orange, yellow, and even purple, depending on the variety.

Horticultural techniques such as grafting, where the tissue of one plant is joined to another can also create unique colours. Sometimes, grafted plants can produce unusual fruit colours due to the interaction between the rootstock and the grafted scion. Having learnt this, it is essential to note that unusual colours in fruits and vegetables are not necessarily unnatural or harmful. In many cases, these variations can add novelty and diversity to diets and may still offer health benefits similar to more common-coloured varieties.

As a Consumer, Why is it Important to Know What Various Colours of Vegetables & Fruits Mean?

Understanding the connection between the colours of fruits and vegetables and their nutrient content can be of many benefits to a consumer. It enables you to make informed choices about the fruits and vegetables you consume daily, ensuring a wide spectrum of essential nutrients – from heart protection to eye health. A colourful plate also brings dietary balance, reducing the risk of nutrient deficiencies and supporting overall well-being.

This knowledge can be a powerful tool in disease prevention, as research suggests that consuming specific fruits and vegetables can help reduce the risk of various diseases like heart disease, cancer, and diabetes. It also helps you tailor your food choices to meet specific health goals, be it weight management, athletic performance, or maintaining healthy skin. 

Understanding this relationship between fruit and vegetable colours and nutrient content empowers us to make informed food choices for a long and healthy life. Also, teaching and learning about the links between colours and nutrients may also inspire culinary creativity in the kitchen. You may just be the next Masterchef!