The big list of purple foods.

We're called Purple Foods for a reason. Here's our round-up of nature's purple produce, and the pigments behind the colour.

01Why foods are purple

Most purple, blue and deep red produce gets its colour from anthocyanins, a family of natural plant pigments. A few, including beetroot and red-fleshed dragon fruit, are coloured by a different pigment family, betalains. Anthocyanins change colour with acidity, which is why red cabbage can turn pink with vinegar or blue-green with bicarb soda.

02Purple fruits

03Purple vegetables

04Grains, tubers and herbs

Ube (purple yam) is a staple of Filipino desserts, from ube halaya to ice cream. Black rice, sometimes called forbidden rice, cooks to a deep purple. Purple corn is used in Peru for the drink chicha morada. Purple basil adds colour to salads and garnishes.

05Cooking tips for keeping it purple

Anthocyanins are sensitive to heat and pH. Short cooking times help colour last, and a squeeze of lemon or a splash of vinegar keeps purple vegetables brighter. Alkaline ingredients like bicarb soda can shift them towards blue or green. Frozen purple produce like açaí and blueberries holds its colour well when blended cold.

06Our purple

Our name came from açaí, the deepest purple of them all. Explore our açaí range and frozen berries and pitaya.