Pink Vegetables

The most complete list of pink vegetables you can find on the Internet. From pictures, fun facts, texture, taste, and how to cook them, we got you covered.

Intro and Disclaimer

Twenty-five visually captivating pink vegetables that will surely add a vibrant touch to your culinary adventures!✨ From cute, adorable pink radishes to stunning pink cauliflowers, we’ll uncover everything you need to know about them. So prepare to feast your eyes on incredible pictures of these gorgeous pink veggies!

Want to know how they taste? I gotchu! I’ll get you the scoop on their flavors and textures, so you can imagine how they’ll elevate your dishes. And don’t worry, I also share some delicious ways to incorporate these pink wonders into your recipes. Because this is what The Fruity Jem is all about: nutritious plant-based food made easy!🙌

Quick disclaimer, some of these vegetables may also look a bit more purple than pink. But you know, light purple with heavy red tones, that’s kinda pink, isn’t it?🤔😀

So alrighty, without further ado………🥁🥁🥁

1. Pink Radish

Fun fact(s): Radishes belong to the same family as broccoli and cauliflower, known as the Brassicaceae family. So this is probably what they meant by “same same but different” in Southeast Asia😂

Other than that, radishes are rich in calcium, potassium, and other minerals which help to lower high blood pressure and reduce heart disease risks!💖

Taste and Texture: Whether it’s pink radishes or French breakfast radishes (both pictured above), they both have a crunchy texture and a mildly peppery taste. Note that they might taste a bit bitter if they are not grown in the right conditions.

Uses: Use them in salads, bowls (such as this 30-minute Rainbow Poke Bowl recipe), pickled for added tanginess, or sliced as a colorful garnish.

2. Watermelon Radish🍉

Fun fact(s): Watermelon radishes get their name from their striking appearance, as their flesh is a vibrant pink color that resembles a watermelon. With that bright pink inside, it’s one of the prettiest vegetables ever!

Another fun fact is that they’re completely white on the outside (which you can see in my List of 35 White Vegetables). Guess it’s kinda like “true beauty is on the inside”, isn’t it? 😙😛

Taste and Texture: They have a crisp texture and a mild, slightly sweet flavor with a hint of peppery undertones.

Uses: Due to their beauty, I recommend serving watermelon radishes raw such as in salads, or sliced for crudités (raw veggie platter) to really expose the bright and pretty pink interior!

3. Pink Potatoes🥔

Fun fact(s): One of the pink potatoes variety (called Kerr’s Pinks potatoes) is the second most popular potato variety in Ireland. This pink root vegetable was first cultivated in Scotland in 1907.

Taste and Texture: Depending on the variety, they can have a creamy or a firmer texture. In terms of taste, they are quite similar to regular potatoes but definitely check for the packaging or ask the sellers since it can differ depending on the variety!

Uses: Use them in similar ways you would use regular potatoes. Think of boiling, roasting, mashing, or using them in soups and stews for a more hearty meal!

4. Murasaki Sweet Potatoes🍠

Fun fact(s): The Murasaki sweet potatoes have pink to purple outer skin and light yellow flesh inside, which is also why it’s included in my List of 20 Yellow Vegetables💛. Although it is often referred to as Japanese sweet potatoes due to its name, Murasaki sweet potatoes originated in Louisiana in the US.

Throwback to me thinking that poké bowl originated from Japan😂 (P.S. nope, it’s from Hawaii).

Taste and Texture: They have a moist and creamy texture with a sweet and slightly nutty flavor. It definitely is one of my favorite pink colour vegetables!

Uses: Japanese sweet potatoes are delicious when baked, roasted, or steamed. You can also use them in both sweet and savory dishes. If you’re more adventurous, try freezing them after baking to get yourself some healthy ice cream in the summer months! 🍠🍦🌞

5. Pink Onions🧅

Fun fact(s): Pink onions are milder and sweeter than their yellow counterparts. Think of it as the onion type between red onions and yellow onions.

Taste and Texture: They have a crisp texture and a mild, slightly sweet flavor. And since it is a cross between the yellow and red onion, it tastes less sharp than yellow onions, but not as mild as the red onion variety. Which means, it’s also great for this 4-ingredient Caramelized Onions and Mushroom recipe!

Uses: Use pink onions in salads, sandwiches, salsas, and stir-fries, as their vibrant color adds visual appeal to various dishes. You can also make pickled onion using this onion variety!

6. Beet

Fun fact(s): Beets have been used historically as a natural fabric and food dye due to their striking color. Nowadays, it is definitely one of the easiest natural dye you could use in the kitchen!

Not only that, but beets are also rich in fiber, vitamins, and other minerals. Just in one cup of cooked beets, you can get 7% each of your daily vitamin C, iron, and B6, 34% of your daily folate, 9% of your daily magnesium, and 12% of your daily fiber. Talking about some plant power here!🌱💪

Taste and Texture: Beets have a sweet and earthy flavor. Once cooked, it has a tender texture while it will taste slightly crunchy texture when raw.

Uses: You can roast, boil, steam, or grate them raw for salads. You can also puree them to use to make pink pancakes, use their juice as a natural dye in baked goods, make a pretty pink beet pasta, or an irresistible beet soup. Their greens are also edible are great for salads as it also adds a pop of pink!

They’re also great substitutes to mimic that ‘beefy’ look. So although they will definitely taste different, check out this 15-Minute Beetroot Tartare which is a quick and fancy spin on the classic beef tartare recipe!

7. Chioggia Beet

Fun fact(s): Chioggia beets (or candy cane beets) have a distinctive concentric ring pattern inside. This creates a beautiful pink and white striped appearance when sliced. I like to think of them as bull’s eye beets! 🎯

Taste and Texture: They have a mildly sweet and earthy flavor, and their texture is tender and crisp when raw, becoming soft and slightly buttery when cooked.

Uses: You can enjoy them raw in salads or crudités (raw vegetable platter), pickled, roasted, or used in various cooked dishes to showcase their unique color pattern. Similar to other vegetables, I recommend using them raw to preserve their aesthetic appearance. For more creative recipes though, try making a vegan beet carpaccio!

8. Rainbow Swiss Chard

Fun fact(s): Swiss chard is part of the beet family. While beets are mostly grown for their roots, Swiss chards are mostly grown for their stems and leaves. One thing for sure though, is that its vibrant pink stems and veins make it an attractive addition to the garden and to our plates!

Taste and Texture: Pink Swiss chard has a slightly bitter and earthy flavor with crunchy stems.

Uses: Cook the leaves by sautéeing, steaming, or using them raw in salads. As for the bright and colorful stems, cook them separately or use them as colorful garnish.

10. Pink Kale🥬

Fun fact(s): This pink kale variety is not grown for flavor, but more for its aesthetic appearance. However, it is actually still edible and tastes quite similar to regular kale!

Taste and Texture: It has similar texture to other kale varieties. Taste-wise, it can taste a bit more bitter than the regular kale.

Uses: Use them in salads, smoothies, sautés, stir-fries, or even baked into kale chips! And in case you have not tried kale chips yet, please, do yourself a favor and try it!

11. Ornamental Cabbage

Fun fact(s): Similar to pink kale above, ornamental cabbages are primarily grown for their beautiful and colorful foliage rather than for consumption. People often mix them up with pink kale, but remember that cabbage leaves are broad and relatively smoother while kale leaves are curly.

Taste and Texture: While ornamental cabbage is edible, its taste and texture are often less desirable compared to other cabbage varieties. This is because it tends to be more bitter and fibrous.

Uses: People usually use them as a decorative element in flower beds or floral arrangements to add a pop of color to gardens and landscapes.

12. Purple Brussels Sprouts

Fun fact(s): The purple/pink color in Brussels sprouts is due to the presence of anthocyanin, which is an antioxidant with various health benefits. These pigments are also found in other purple-hued vegetables and fruits, contributing to their vibrant colors.

And for more purple vegetables, check out my List of 30 Purple-Co

Taste and Texture: Pink Brussels sprouts have a similar taste and texture to regular green Brussels sprouts, with a slightly more bitter and nuttier flavor and a firm, dense texture.

Uses: They can be roasted, sautéed, steamed, or used in various dishes such as stir-fries, salads, or as a side dish. Them being one of my favorite vegetables, it’s definitely something I look forward to in the winter!😋

13. Pink Beans

Fun fact(s): Pink beans, also known as pink kidney beans, are a popular legume variety that is widely used in Latin American, Caribbean, and American cuisines.

Taste and Texture: Pink beans have a mild and slightly sweet flavor with a creamy texture when cooked, making them a versatile ingredient in various dishes.

Uses: Use them in soups, stews, chili, refried beans, salads, and side dishes, offering a nutritious and plant-based protein-rich addition to meals.

14. Borlotti Beans

Fun fact(s): This type of beans has many names: sugar beans, red-speckled beans, and cranberry beans. They are named after the distinctive red and beige speckled appearance on their skin.

Cranberry beans are also rich in plant-based protein, fiber, and other vitamins and minerals such as folate, phosphorus, thiamin, and manganese.

Taste and Texture: Red speckled beans have a mild and slightly nutty flavor with a creamy texture when cooked, making them a popular choice in various cuisines.

Uses: Use them in soups, stews, chili, salads, and side dishes, or cook them in dishes like pasta or casseroles.

15. Pink Oyster Mushroom🍄

Fun fact(s): Pink oyster mushrooms are a variety of edible oyster mushroom species, known for their delicate pink hue and soft, velvety texture.

Speaking of oyster mushrooms, there is also the regular brown oyster mushrooms which is a part of my list of 35 Brown Vegetables (+ Photos!). Go check it out if you’re interested! 🤎

Taste and Texture: Pink oyster mushrooms have a mild and delicate flavor with a tender and slightly chewy texture when cooked.

Uses: You can use them the same way you would use regular oyster mushrooms. Think of stir-fries, soups, pasta dishes, or sautés, adding a touch of color and adding that punch of umami to your culinary creations!

16. Pink Chicory (Treviso Pecoce variety)

Fun fact(s): First of all, I have included 3 pink radicchio varieties in this list. The Treviso Precoce variety is a type of chicory that features elongated, pink-tinged leaves with white veins.

Taste and Texture: It has a slightly bitter and peppery taste, and the leaves have a crisp texture.

Uses: Use them in salads, grilled as a side dish, or incorporated into pasta dishes to add a touch of color and flavor.

17. Chioggia Radicchio

Fun fact(s): Also known as red chicory or Italian chicory, has deep red leaves with white veins forming an intricate pattern, which is also why it appeared in my 25 Red Vegetables List❤️

Taste and Texture: It has a bitter and slightly spicy taste, and the leaves are crisp and crunchy.

Uses: Radicchio Chioggia is commonly used in salads, as a grilled vegetable, or added to risotto and pasta dishes for a vibrant and slightly bitter flavor.

18. Pink Radicchio (Rosa del Veneto variety)

Fun fact(s): Rosa del Veneto is a specific variety of radicchio known for its round shape and beautiful and calming pastel pink color.

Taste and Texture: It has a mild and slightly bitter taste, and the leaves are crisp and crunchy.

Uses: Enjoy them raw in salads so you can preserve their beautiful light pink color, use them as a garnish, or grill them to bring out its unique flavor profile.

19. Rhubarb

Fun fact(s): Although the stalks make for mouthwatering desserts, the leaves are toxic and should not be consumed. However, the stalks are an excellent source of vitamin K which is important for bone health and blood clotting. The vitamin A it contains also keeps your skin looking young!

Taste and Texture: Rhubarb stalks have a tart and tangy flavor, with hard and crisp texture.

Uses: Although commonly used in desserts, such as pies, crisps, and compotes, rhubarb can also be used in savory dishes. Think of chutneys or as a tart ingredient in sauces to add that bit of tanginess which rounds off any dishes really well!

And speaking of dessert, why not try this pretty pink 5-Minute Frozen Berries Overnight Oats or this 5-Minute Cheesecake (Overnight Weetabix) recipe?🍓 Or if you’re more into cakey dessert, try this Frozen Berries Baked Oats (variation number 4 in this recipe!)

20. Graffiti Eggplant🍆

Fun fact(s): I’m guessing the name is taken from graffiti art people see in the streets, given their unique and eye-catching purple and white striped skin!

Taste and Texture: It has a tender and creamy texture with a mild and slightly sweet flavor.

Uses: You can grill, roast, sautée, or use them in dishes like ratatouille, stir-fries, or salads. Or even better, make a creamy eggplant dip (baba ganoush), which has a similar texture to my 5-Minute Creamy Hummus recipe!

21. Pink Banana Squash🍌🎃

Fun fact(s): The pink banana squash is an heirloom variety of winter squash that is named for its elongated shape, resembling a large banana.

Taste and Texture: It has a sweet and nutty flavor with a dense and creamy texture, making it well-suited for baking, roasting, or using in soups and stews.

Uses: Use them as a substitute to squash or pumpkin in a recipe and you’re set to go! So think of pies, casseroles, purees, or simply roasted as a side dish.

22. Mammoth Forage or Purple-Top White Globe Turnip

Fun fact(s): The part of the turnip that grows beneath the ground is white, while the part above the ground is pink/purple!

Taste and Texture: They have a mildly spicy or peppery flavor, particularly when consumed raw, and the flesh is crisp and tender.

Uses: For the best results, cook them by roasting, sautéing, or boiling, which helps mellow the spiciness and brings out their natural sweetness.

23. Pink Hopi Corn🌽

Fun fact(s): The pink Hopi corn is an extremely rare Native American corn variety. They are traditionally cultivated by the Hopi (also called the People of Peace) for centuries.

Taste and Texture: As an heirloom variety that is not widely cultivated across the world, there may be variations in flavor and texture. I can imagine that texture and taste-wise, they would not differ much from the regular yellow corn variety, but it’s best to experience them firsthand for a more accurate description!

Uses: The Hopi would steam their corn overnight, and dry them later on to preserve their harvest. Then, they will grind them into a corn meal, or add them to stews. I recommend checking out this NMAI Magazine article (the magazine of the Smithsonian’s National Museum) if you’re interested to learn more!

24. Red Spinach

Fun fact(s): Red spinach gets its name from its vibrant red/pink/purple stems and leaves, which make it visually striking and appealing in culinary preparations.

Taste and Texture: Red spinach tastes very similar to regular green spinach with some sweeter tones. The leaves are tender and smooth in texture, just like your regular spinach.

Uses: Feel free to use red spinach as a substitute for regular spinach in recipes. You can enjoy them raw in salads, added to stir-fries, sautéed as a side dish, or used in soups, stews, and curries.

In Indonesia where I’m originally from, this red spinach variety is widely sold in regular supermarkets. It is often used as a natural food dye too to make stuff like pink noodles. We often cook them into soups (called sayur bening), or stir-fried.

P.S. if you’re a fan of Indonesian cuisine or would like to try one, check out this Vegan Rendang recipe (slowly braised curry-like dish cooked in spices and coconut milk), or this Sticky Tempeh recipe which is a healthy rendition of the Indonesian kering tempeh! And don’t worry, I always have step-by-step recipes with pictures (some with videos) so you can cook the dish confidently!