10 of the Best Red Foods to Grow



Red, in all its permutations – from salmon pinks to rich magentas – is a beautiful color, representing desire, passion, and vitality. Among all the colors of the rainbow, red stands out the most, an iconic color that marks the advent of the Christmas season. 

Red fruits and vegetables are high in lycopene and anthocyanins, powerful antioxidants that protect cells against cancer, and have been proven to keep the heart healthy. Several of them are also high in Vitamins C and A. Apart from their health benefits, red food crops have also served a secondary purpose as natural dyes, coloring everything from desserts to basmati rice. 

This New Year’s, make a difference and load up your plate with these beneficial veggies that keep you healthy. 

 

1. Tomatoes 

Tomatoes are a staple whose full potential can only be realized in the garden. Ambitious gardeners can grow a medley of strange and wondrous cultivars, from the curiously shaped Reisetomate to the zingy-flavored Zebra tomato. These unusual tomato varieties are a fun way to inject novelty, replacing the boring store-bought version, with its artificial red color, with heirlooms straight from the garden. 

2. Strawberries   

Even picky eaters won’t turn down a bowl of strawberries. Loved by both kids and adults alike, they add a certain je nais quoi to ice cream and lemonade refreshers. Strawberries are a great source of Vitamin C and low in calories – 8 berries equate to only about 50 calories. Grow your own strawberries for a fresh supply all summer long. Strawberries are easy to cultivate, as long as you watch out for a few challenges. A common issue is a lack of fruit or small berries, which is often caused by poor soil, frost damage, or pests and diseases. If this occurs, amend the soil with compost, as the plant may be lacking the proper nutrients. 

 

3. Watermelon   

Of all the fruits, watermelon was the one that seemed to most represent idyllic summer days spent by the coast. It’s also the most hydrating, composed of 92% water. They’re often eaten by the slice, but can also be hollowed out and filled with ice cream, or even grilled. While it may sound bizarre, grilling watermelon is a real practice, and the flesh is said to resemble the texture of a real steak. 

4. Red Carrots 

Red carrots owe their vivid coloring to high concentrations of lycopene, a compound also found in tomatoes. Although the coveted red color is rare to find in grocery stores, gardeners can grow their own using heirloom seeds – look for varieties like Kyoto Red or Atomic red. Carrots, regardless of color, are easy to grow, especially in raised garden beds, which provides ample space for their roots. For an easy way to serve carrots, slice it into pieces, bake until tender, and season it with herbs, olive oil, and sea salt. 

5. Pomegranates     

Few are unfamiliar with the story of Hades and Persephone, retold year after year in its countless iterations. In Greek mythology, pomegranates, with their evocative spillage of red, have come to symbol the dual phases of the human condition: rebirth and death. Although not a typical fruit to grow, pomegranates can be grown in zones 8 – 10 and indoors in planters in zones 4 – 11. In the winter, these tiny gems are a refreshing respite from the monotony of greens and brows that make up a majority of many diets. 

6. Cherries   

         

Gardeners in cooler climates can look forward to the tart taste of cherries by mid-summer. Cherries are another red fruit rich in anthocyanins, which can help reduce inflammation. Sweet cherries, typically eaten fresh, fare better in the northern regions, while sour cherries, those reserved for cooking and baking, tend to do better in warmer climates. 

7. Beets         

 

Beets, like most root vegetables, tend to rank lowest in terms of taste. But the ill-favored beet wasn’t always held in such contempt – it was once a key ingredient in love potions in the ancient Greco-Roman world. If the thought of trying beets makes you flinch, there’s a way to hide the flavor, rendering it almost negligible. When added as a dye to cookies and rice, the ruby-red colors remain, while the flavor dissipates. 

8. Raspberries     

Raspberries are a nutritious fruit that can be grown alongside many herbs, including chives, mint, and basil. Though their canes tend to be unruly, they have an innate charm that makes them ideal for cottage / potager style gardens, where both flowers and vegetables coexist harmoniously. To promote fruit production, lop of any dead or spent canes, generally limiting a plant to 3 – 4 canes per crown. 

9. Peppers 

Frequently used in Asian and Mexican cuisine, peppers have never failed to bring in the heat. The KITCHEN MINIS™ ‘Tamale’ Pepper is a new variety hot on the market that can be grown indoors in a sunny location or on the patio. Compared to yellow and green bell peppers, red bell peppers are the most nutrient-dense and the only one to contain lycopene. Red peppers can also aid in weight loss, as they have been known to suppress one’s appetite, which is believed to be due to their capsaicin content.  

10. Red Potatoes 

When you’ve found that you’ve lost your appetite for kale, potatoes are always a reliable fan favorite. Less bulky than other varieties, red potatoes are best roasted and tossed with olive oil, salt, pepper, and garlic. This preserves the tender center while the outer layer becomes crispy and golden brown, brimming with flavor. Many people prefer to keep the skin on, as they find that it adds character. Potatoes are a good source of fiber, B vitamins, iron, and potassium.