You are used to a certain color scheme on your desk. Green cucumbers, orange carrots, yellow corn – no surprises. But travelers bring stories from their wanderings about the unusual colors of the products we are used to.
- You probably at least once in your life wondered why this white nondescript cabbage is actually called cauliflower? And because white is just one of the types available to us. And the colors of this cabbage are purple, and orange, and pink, and light green.
- Carrot. We are used to the fact that our carrots are orange due to beta-carotene, which they are rich in. But in the world there are varieties of white, brown and purple carrots. The paler the color, the less beta-carotene. The purple color of carrots gives the substance anthocyanin.
- A green striped watermelon with a red filling is a familiar sight to our eyes. In nature, there are watermelons with a monochromatic green rind – from light almost white to dark green, yellow rind. The pulp also varies – yellow and red with different color saturation, and almost white.
- If you also do not like beets for their vigorous color, with which they generously paint your fingers and dishes, then you will like yellow beets (gold), white or striped. There is even a chameleon beet that changes color as it ripens.
- We are used to eating green cucumbers, occasionally gardeners collect a variety with a yellow color from their beds. In Central Asia, there is a variety of white cucumber with juicy pulp without bitterness. And there is also a red cucumber in the world, although, to be honest, it has nothing to do with cucumbers – it is a plant of the genus pumpkin.
- Tomato varieties are bred annually. And as a result of all kinds of crosses, colors can be very different. We are used to eating red, pink and yellow tomatoes, you will not surprise a modern gourmet with brown and black ones. The most unusual, perhaps, in color are those that look like small pumpkins and watermelons – the same orange and green.
- Potatoes, which we respect very much in our home kitchen, can be blue, pink, white, and yellow – according to the color of the peel. But for the filling itself to be blue or purple – this is a rarity. This nutty flavor is very popular in Japan.
- Common people call eggplants “blue” – for their purple color. In fact, the color range of eggplant varieties starts with white – a real gradient from barely pink to all shades of lilac and violet.
- The corn on our plate is usually almost milky white and yellow. Of course, more than once the inhabitants of villages and villages have seen fodder corn of all colors of the rainbow – and multi-colored in one swing, and monochromatic from yellow to black. The main palette revolves around red, yellow and purple. And there are plenty of edible multi-colored species in nature. Rare breeds of red corn have a special taste – sweet and juicy.
- Either a dessert, or a vegetable – a bell pepper of the color of dark chocolate. Its taste is especially sweet. The main colors of pepper, like those of a traffic light, are red, yellow and green.