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Health Information Nutrition - Color Guide to Fruits and Vegetables

Color Guide to Fruits and Vegetables

The following guide should help you broaden your color palette when eating fruits and vegetables.

  • Red

    Vegetables: red cabbage, red pepper, radishes, tomatoes, red onions, red beans, beets, radicchio (lettuce).

    Fruits: cranberries, pink grapefruit, raspberries, strawberries, apples, cherries, grapes, pears, pomegranates, watermelon, rhubarb.

  • Yellow/Orange

    Vegetables: corn, sweet potatoes, carrots, yellow peppers, butternut squash, winter squash, summer squash, yellow tomatoes, pumpkin, rutabaga, summer squash.

    Fruits: yellow apples, apricots, cantaloupe, lemon, mango, nectarines, oranges, papaya peaches, pears, persimmon, pineapple, tangerines.

  • White

    Vegetables: cauliflower, garlic, mushrooms, onions, shallots, parsnips, kohlrabi.

    Fruits: bananas, brown pears, white nectarines and white peaches.

  • Green

    Vegetables: salad greens (spinach, arugula, endive), artichokes, asparagus, broccoli, brussel sprouts, cabbages, green beans, celery, cucumbers, leeks, green onions, okra, peas, green pepper, zucchini.

    Fruits: green apples, green grapes, honeydew melon, kiwifruit, lime, green pears, avocado.

  • Blue-purple

    Vegetables: purple asparagus, purple cabbage, eggplant, purple Belgian endive, purple peppers, purple flesh potatoes.

    Fruits: blackberries, blueberries, currants, figs, purple grapes, plums, raisins.

With so many vegetables and fruits to choose from, and with so many ways to enjoy them, you’ll find it’s easy to create a “colorful” diet that’s satisfying, nutritious and delicious.


For more information about nutritional services at Rush visit our Food and Nutritional Services home page.

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