Vegetables and Fruits Used to Color and Dye Foods
“Green Eggs and Ham” is a whimsical children’s show that’s also popular among adults. In the underrated Netflix show, Sam constantly pesters his curmudgeonly companion, Guy, to take a bite of his favorite dish, the titular green eggs and ham. Regardless of age, there are plenty among the audience that have probably wondered what green eggs and ham would have looked like in real life.
A few unkind descriptors, namely ‘stomach-churning’ and ‘unappetizing,’ come to mind when describing the gloppy mess of eggs dyed a gelatinous green. In an age where heavily processed foods are scorned, artificial and additives dyes are becoming increasingly unpopular due to their potential health risks and ability to backfire into a homemade disaster.
Many are turning to natural dyes, which are used to add a rustic touch to desserts, frostings, and even egg shells for Easter décor. If you no longer want to ‘drink the Kool-Aid,’ then it’s time to make the switch to natural dyes using homegrown fruits and vegetables. Although it’s true that natural dyes tend to be less vivid and stable than artificial ones, they’re still better in terms of both health and ecological impact. Don’t treat this as a serious endeavor: experiment, have fun, and try “Green Eggs and Ham” while you’re at it.
How to Make Food Coloring
A common way to make food coloring is by dehydrating it into powder. Here’s how you can do so using your selected ingredient.
- Peel ingredient, slice evenly, and place on dehydrator sheet.
- Set temperature to 150 degrees and dehydrate until fully dry. This can takebetween 2 – 6 hours.
- Place dried vegetable / fruit in blender and grind until it becomes a fine powder.
Tips for Using Natural Dyes
- Start small: Add color gradually to achieve your desired hue.
- Combine different colors: Mix different colors together to create new combinations or enhance colors.
- Consider pH levels: When different substances are mixed together, the pH level can change, affecting the color.
- Consider taste: Some flavors are barely negligible, but others are more detectable (saffron, spirulina) when added to food and can alter the flavor profile.
Natural Food Coloring Options
Pink: strawberries, raspberries, pomegranate
Red: beets, cranberries
Orange: carrots, paprika
Yellow: saffron, turmeric
Green: matcha, herbs (basil, parsley, etc), spinach powder
Blue: butterfly pea flower, spirulina
Purple: blueberries, purple sweet potato
Brown: coffee, cinnamon, cocoa powder
Black: activated charcoal, squid ink
1. Beets
Beetroot dye produces a rich magenta color that can be used to color everything from fried rice to frosting. If you’re concerned about a weird flavor or smell, there’s no need to worry: once properly washed, peeled, and grated, the aroma of beet juice becomes barely noticeable. It’s recommended that you use a sharp knife to peel the beets instead of a hand grater. Then, simply squeeze the juice into a container or onto whatever you’re dying. To achieve a deeper, winey red, consider adding pomegranate juice or cocoa powder.
Try this recipe: Beetroot fried rice
2. Butterfly Pea
Butterfly pea is a flavor enhancer that’s primarily used to add a novel blue tint to teas and other iced beverages. The flavor alone is mild – a floral, vegetal flavor – its true value lies in its color-changing properties. Depending on the pH level, it can transform plain liquid into a mesmerizing spectrum of colors, from cobalt blue to the color of the night sky. Squeeze in a few drops of lemonade, and it becomes a deep purple. The taste alone can be unpalatable, but when paired with a stronger flavor like lemonade, it’s not as overpowering.
Try this recipe: Butterfly pea lemonade
3. Blueberries
For a flavor additive that’s both tasty and functional, consider using blueberries. Their tangy richness capturing the essence of summer, their taste doesn’t diminish even when frozen. Depending on the ingredients you’re using, the outcome can range from a periwinkle blue to an antiquated purple. To truly bring out their vibrant blue hue, try the recipe below for delicious blueberry cookies. Ensure a steady supply of fresh blueberries by growing them in raised berry beds right in your garden.
Try this recipe: Blueberry cookies
4. Saffron
A once coveted spice in the Near East, saffron is widely used in Middle Eastern rice dishes to lend a strong, yellow color. The actual taste is an enigma that is difficult to decrypt, coming across as slightly different to anyone who consumes it. Its flavor has been described as pungent, musky, and honey-like. To complement its distinctive flavor, pair with sour cherries in this classic Persian dish, cherry chicken rice. Derived from the Crocus sativus flower, saffron is rarely cultivated at home and instead can be bought at ethnic markets.
Try this recipe: Persian cherry chicken rice
5. Spinach / Herbs
With an astringent aftertaste akin to dirt, spinach is one of those vegetables that children (and some adults) run from. However, when incorporated into pasta, pizza, and sauces, it becomes less detestable. Those seeking to recreate a palatable version of green eggs and ham that doesn’t resemble a biological hazard can look to spinach sauce for help. In this recipe, spinach is pureed with parsley and basil to create a flavorful sauce that can be added to scrambled eggs. Methods for spinach powder usually call for dehydration, but if you seek an easy solution, sauce it: blend it with oil and other herbs into a food processor until it is finely chopped.
Try this recipe: Green eggs and ham
6. Red Cabbage
Just like pea flower, red cabbage juice reacts to pH levels by changing colors. To begin making the dye, slice the cabbage, place in a large pot, and bring to a boil. Reduce heat, let it simmer, then strain until the consistency is thick and syrupy. Initially, a concentrated purple, it will gradually turn blue once an alkaline solution such as baking soda is added. Although the combination sounds revolting, it doesn’t seem to impact the flavor much.
