The Healthy Food Rainbow

Twisties, without their colour, would look like crunchy shrivelled worms and would not taste as good. In fact, they might not even taste at all. A study conducted by Cornell University in the US found that participants eating colourless Cheetos (similar to Twisties) failed to recognize a cheese flavour at all, despite the fact that the same amount of flavouring was present. In other words, colour makes food taste good or better. But with increasing concerns over the safety of food dyes, how are our taste buds going to get their colour fix?

The answer could lie in the most humble of food groups, the vegetable. ‘Traffic light’ packs of green, yellow and red capsicums have long been sold in supermarkets. But the two opposing forces of modern science and heirloom vegetable production - that is, the production of ‘ancient’ varieties of vegetables that never made their way to mass-scale production but nonetheless stayed alive and are now making a comeback - have contributed to a surprisingly colourful array of vegetables available. Some a little unexpected. Vegetables such as purple cauliflower and yellow watermelons have started to pop up all over farmers’ markets in the States, while closer to home one can find purple carrots and tomatoes in nearly every colour under the sun.

Alf Sorbello of Sorbello Tomatoes, who apart from growing the usual red variety also grows black, green, yellow and pink varieties, says the colour has a higher impact on the aesthetic of the vegetable rather than the taste. No matter the colour, he says each variety “still contains a tomato-ey taste.”

“The colour does play a part in it. Some of them do have a more ‘tropical’ taste, while some are more sour,” he says, but adds that it’s more a question of aesthetic. He enjoys preparing tomato salads with four or five different coloured tomatoes, saying, “You could eat a red tomato any day of the week.” His personal favourite is the Russian Crimson variety for its coulours which range from “crimson to a dark purple-red.”

Indeed, it appears that a whole paint cupboard of vegetables is available out there. Swiss chard is available in red, yellow and pink varieties, looking like neon glow sticks with green leaves, while chocolate-coloured habañero chillies bring a whole new meaning to the term ‘chilli chocolate.’ Of course, if you’re looking to get into the Easter spirit, you could always try ‘Easter egg’ radishes - small purple, white and pink-coloured bulbs that look as sweet and colourful as their chocolate cousins, but, unfortunately, still taste like vegetables. We are talking about rainbows here, not miracles.

By Annette Lin

Image: tamardulva via Flickr