Oranges are not the only orange-colored food out there! This glorious color in plants and animals comes from either beta-carotene or Xanthophylls. If you’re planning to do a challenge or simply want to know about foods that are orange, you’re at the right place.
This list of orange foods will help you know different naturally orange foods. From orange fruits to vegetables that are orange and even orange edible flowers, this list has it all.
Outline
What Makes Foods Orange?
Phytonutrients are compounds found in plant-based foods responsible for their vibrant colors. Among them, beat-carotene and Xanthophylls are the compounds that make food orange in color. In addition to their role in giving foods their color, beta-carotene and xanthophylls are also important for human health.
Beta-carotene is converted into vitamin A in the body, which is essential for vision, growth, and development. Xanthophylls have a range of health benefits, including reducing the risk of cancer and heart disease.
47 Orange Foods You Must Know About
1. Apricot
Apricots are a type of stone fruit that belongs to the rose family and are native to China. They are small and round, with smooth, velvety skin that can be either yellow, orange, or red in color.
The flesh of apricot is firm but juicy and has a sweet, slightly tart flavor. Apricots are a good source of fiber, vitamins A and C, and potassium.
Apricots can be eaten fresh or dried and are also often used in jams, jellies, and pies.
2. Annatto Seeds
Annatto seeds are the small, reddish-orange seeds of the achiote tree. They have a slightly nutty flavor and are often used as a spice or coloring agent in foods. The fruit is native to South America and the Caribbean and is now grown in many tropical countries.
Annatto extract is made from the seeds of the fruit, which are ground into a powder which is then added to food or used as a natural dye.
3. Carrots
One of the most popular orange foods, Carrots are rich in carotenoids, a type of pigment that is converted to vitamin A in the body. Carrots are a good source of nutrients and can be a healthy addition to any diet.
Carrots are a popular vegetable to use in recipes due to their sweet flavor and versatility. They can be eaten raw, cooked, or juiced.
Carrots can be used in soups, stews, salads, and as a side dish. They are also often used as a garnish or decoration.
4. Calendula
Calendula is a member of the Asteraceae family, which also includes daisies, sunflowers, and chrysanthemums. This plant is as unique as its name suggests.
Commonly known as marigold, calendula is often used as a natural yellow or orange dye for food and fabric.
Calendula is not only a beautiful flower, but it is also edible. The petals can be used in salads, soups, and stews, or as a garnish.
The flower heads can be dried and used in potpourris.
5. Butternut Squash
Butternut squash is a type of winter squash that is popular in many parts of the world. It has a sweet, nutty flavor and can be used in both sweet and savory dishes. Butternut squash is a good source of vitamins A and C, as well as fiber.
This orange food can be roasted, baked, or steamed, and is often used in soups and stews.
6. Pumpkin
Pumpkins are a type of squash that is typically associated with the fall season. They are often used as decoration, and their seeds are a popular snack.
Most pumpkins are used for jack-o’-lanterns, but they are also used in many popular dishes, such as pumpkin pie and pumpkin soup. Pumpkins are a good source of fiber, vitamins, and minerals and are also low in calories and fat.
Pumpkins are grown all over the world, but the United States is by far the largest producer.
7. Cape Gooseberry
Cape Gooseberry is a fruit that originates from South America and is typically yellow or orange in color. It is about the size of a cherry and is enclosed in a thin papery husk. The inside of the fruit is soft and gelatinous and contains many small, black seeds.
It has a tart, acidic flavor and is often eaten fresh, and used in jams, jellies, and pies. Cape Gooseberry jam is a popular spread in South America, and it is also used as a filling for pastries.
It is alow calorie fruit and is a good source of vitamin C, A, and B and fiber.
8. Chanterelle Mushrooms
Chanterelle Mushrooms are a bright orange variety of edible wild fungus. They are often used in cooking, as they have a slightly sweet flavor and can be used in various dishes.
Some of the most popular dishes that include chanterelle mushrooms are risotto, pasta, and soup. Chanterelle mushrooms are also a good source of vitamins and minerals, including potassium, iron, and vitamin C.
9. Orange Bell Pepper
Bell peppers come in many colors, but the orange ones are especially sweet and crunchy. Orange bell peppers are characterized by their orange color and oblong shape. The flesh of the pepper is thick and juicy, with a slightly sweet taste.
The peppers are typically harvested when they are fully ripe, at which point they are at their sweetest and most flavorful. They’re often used as a garnish or in salads but can also be roasted, grilled, or stuffed.
10. Cantaloupe
Cantaloupes are a type of muskmelon, known for their orange flesh and sweet flavor. The seeds are edible, but the thin, tough seed coat is typically removed before eating.
Cantaloupe is often used in fruit salads and as a topping for cereal or yogurt. It can also be juiced or pureed and used as a base for smoothies or sorbet.
11. Dutch Mimolette
Dutch Mimolette is a type of cheese that originates from the Netherlands. It is made from cow’s milk and has a reddish-orange, hard exterior and a slightly crumbly texture. The taste of Dutch Mimolette is sweet and nutty with hints of caramel.
This cheese is often used as a topping on salads or as an ingredient in savory dishes. It can also be enjoyed on its own, with a glass of wine.
12. Orange Cherry Tomatoes
Cherry tomatoes are small, round tomatoes that are typically bright red in color. But there are orange and yellow varieties as well. They are sweet and juicy, with a slightly acidic flavor.
Cherry tomatoes are often used in salads, on pizzas, or as a garnish.
13. Clementines
One of our favorite fruits to have as a snack, for lunch, or anytime in the day is clementines! These little oranges are super sweet and have a thin skin that is easy to peel.
Clementines are usually sweeter and less acidic than oranges. They are usually eaten fresh or used in recipes such as marmalade, candy, and desserts.
14. Maprang
Maprang is a fruit that is native to Southeast Asia and looks like small mangoes. It is characterized by its bright orange color and its slightly sour taste.
It is often used in Thai dishes, as it pairs well with spicy flavors. The flesh of the fruit is firm and has a slightly fibrous texture.
15. Persimmon
Persimmons, also known as the Sharon fruit, are small round fruits with thin skin. Their flesh is orange-red and very sweet.
There are two main types of persimmons, astringent and non-astringent. The astringent type must be eaten when ripe or else it will be very sour. Non-astringent persimmons can be eaten when they are firm or ripe.
Persimmons are often used in desserts, such as pies or cakes.
16. Salmonberry
Salmonberry is a type of fruit that is closely related to raspberry. It has a similar appearance, with a red or orange color, and is about the same size. The taste is also similar, with a slightly tart flavor.
The texture is slightly different, however, with a more firm and chewy consistency. Salmonberry can be used in many of the same ways as raspberries, such as in pies or preserves, or eaten fresh.
17. Atomic Orange Corn
Atomic Orange Corn is a type of corn that is orange in color. It has a sweet taste and a crunchy texture and is rich in protein as well as beta carotene.
18. Oranges
Yes, we intentionally waited to include oranges in this list of orange foods! Oranges are a popular fruit and are often eaten as a snack or used in juicing. The peel of an orange can also be used to make essential oils.
They are a great source of vitamin C, which is important for immunity and skin health.
19. Grapefruit
Grapefruits are citrus fruits known for their tangy flavor and juicy texture. The fruit is round or oval in shape and has a thick, orange, or pinkish skin with pink flesh. It’s a good source of vitamin C, potassium, and fiber.
You can eat grapefruits fresh or use them in salads, juices, or marinades.
20. Chicken of the Woods
Chicken of the woods is a type of edible mushroom that can be found growing on trees. It gets its name from its chicken-like appearance and taste. The mushroom has a white or light-colored stem and a yellow, orange, or pinkish cap.
It is said to have a meaty texture and a flavor that is similar to chicken. Chicken of the woods can be used in many different dishes, including soups, stews, and stir-fries. While chicken of the woods is safe to eat, it is important to cook it thoroughly before consumption.
21. Crab Roe
Finding orange seafood seems like the next impossible task, but here it is! Crab Roe is the orange-colored fish eggs of certain species of crab. It has a slightly sweet and salty taste, with a jelly-like texture. It is often used as a delicacy or as a flavoring ingredient in various dishes.
It’s quite expensive and can be eaten on its own or used as an ingredient in other dishes like crab cakes.
22. Curry Powder
Curry powder is an orange-colored powder made from a blend of various spices, including turmeric, cumin, coriander, and pepper. It has a slightly earthy taste and a pungent, somewhat spicy aroma.
Curry powder is used extensively in Indian cuisine, as well as in many other Asian and Middle Eastern cuisines. It is also a common ingredient in spice blends such as garam masala.
Curry powder can be used to flavor both meat and vegetable dishes. It is commonly used in curries, stews, and rice dishes.
23. Dalandan
Dalandan is a type of orange that is native to the Philippines. It is similar in appearance to an orange but smaller and with a more oval shape. The fruit has orange-yellow colored flesh that is juicy and slightly acidic.
Dalandan is used in a variety of dishes, both sweet and savory. It can be added to soups and stews or used as a marinade for meats. The juice of the fruit is also a popular ingredient in beverages, both alcoholic and non-alcoholic.
24. Kabocha Squash
Kabocha squash is a type of winter squash that is popular in Japan. It has green skin and orange flesh which is sweet and moist.
Kabocha squash can be baked, roasted, or steamed. It is often used in soups and stews.
25. Kumquats
Kumquats are small, oblong citrus fruits that originated in China. The skin of a kumquat is thin and edible, and the flesh is tart and juicy. Kumquats are typically eaten whole, including the skin. The flavor of kumquats is a cross between an orange and a lemon.
26. Duck Sauce
If you want to add some orange tang to your meal but not compromise on the flavor, then duck sauce is perfect for you! It’s a sweet and sour sauce that is often used as a dipping sauce or stir-fry ingredient with chicken or pork.
27. Gac Melon
This fruit finds its origins in Southeast Asia. When ripe, the fruit develops a thick spiny shell that opens up. It has a bright red or orange color, and its flesh is full of seeds.
The gac melon has a sweet taste and a slightly bitter aftertaste. It is often used in Vietnamese cuisine, as well as in other Southeast Asian cuisines. The gac melon is a good source of vitamins A and C, as well as beta-carotene.
28. Mamey apple
The Mamey apple is a large, round fruit with smooth, reddish-brown skin and orange-red flesh. It is native to Mexico and Central America and is related to the pomegranate. The flesh of the Mamey apple is white, juicy, and sweet, with a hint of almond flavor. It is often eaten fresh or used in juices and smoothies.
29. Turmeric
Turmeric is a spice that originates from the turmeric plant and has a light orange color. Turmeric is often used in Indian cuisine and has become a popular ingredient in many health supplements due to its purported health benefits.
Turmeric is best eaten cooked. This spice is commonly used in Indian and Asian cuisine and can be added to curries, stews, and rice dishes. It has a warm, earthy flavor that is both slightly bitter and slightly sweet.
30. Nasturtium
Nasturtium was a very rare plant in the past, but now it is easily found in many gardens. The plant has beautiful orange flowers that you can use to decorate cakes or cupcakes. Nasturtium is best eaten when the leaves are young and tender. The leaves can be used in salads, or as a garnish.
The unripe seed pods can be harvested and used as capers.
31. Uni
Uni, also known as sea urchin, is a kind of seafood that is popular in many parts of the world. It has a spherical shape and is covered with spines. Uni is found in the shallow waters of the sea and is harvested by divers.
The taste of uni is often described as being similar to that of an oyster. It is a popular ingredient in sushi and sashimi dishes. Uni is also used in a number of other dishes, such as pasta and risotto.
If you are ever in Japan, be sure to try uni! It is a delicious and healthy orange-colored food that you will not want to miss.
32. Papaya
Another popular orange food, Papaya is a fruit that originated in Central America. The skin of papaya is thin and yellow or orange in color. The flesh of the fruit is pinkish-orange and is full of small, black seeds.
Papayas have a sweet, musky flavor and are often used in smoothies or as a topping on salads. Papayas are low in calories and a good source of vitamins A and C, as well as fiber.
33. Peaches
Hold on to your peaches because they’re on this list! Peaches are a summer fruit, perfect for snacking on or using in pies and cobblers. They have sweet and juicy flesh that satisfies your sweet tooth while being healthy.
The flesh of a peach is typically light orange to yellow colored and is very juicy. They have smooth skin that is often red or yellow with a light fuzz.
34. Salmon Roe
Salmon roe is the orange egg of female salmon. Salmon roe has a mild, delicate flavor and a slightly salty taste. It is often eaten as is or used as a garnish or topping on various dishes.
Salmon roe is a good source of protein and omega-3 fatty acids but is also high in cholesterol.
35. Corn Fritters
Finding some tasty orange snacks is always a task, but these corn fritters are saviors. They are typically made with cornmeal, flour, eggs, and milk, and can be flavored with cheese, herbs, or spices.
Corn fritters are usually fried, but they can also be baked. They are best eaten warm, straight out of the fryer, and are served with dipping sauces such as ketchup, honey, or ranch dressing. Corn fritters can also be topped with shredded cheese, bacon, or green onions.
They make a great appetizer or snack, and can also be served for breakfast or brunch.
36. Sweet Potatoes
Native to central and South America, Sweet potatoes are a tuberous root vegetable that comes in many different shapes and sizes. They can be long and thin, or short and stubby. Their color can vary from white, yellow to orange, or even purple.
Sweet potatoes have a sweet, nutty flavor. They are soft and moist, but not mushy. Sweet potatoes can be eaten raw, but they are usually cooked, baked, roasted, mashed, or fried.
37. Tamarillo
Famously known as the tree tomato, Tamarillo is a small, egg-shaped fruit that is native to South America. They have a light orange flesh containing numerous small seeds and a tart, tangy flavor with hints of sweetness.
They are typically eaten raw or cooked and are often used in jams, sauces, and pies. Tamarillos are an excellent source of vitamin C and antioxidants.
38. Orange Watermelon
Orange watermelons are a type of watermelon that is characterized by their orange flesh. The fruits are typically round or oblong in shape and can weigh anywhere from 5 to 20 pounds.
Orange watermelons are known for their sweetness and juiciness, and they are often used in salads, desserts, and juices. They are best eaten fresh, but they can also be stored in the fridge for up to a week.
39. Shrimp Bisque
This soup is a French classic that is made with shrimp, tomatoes, and cream. It’s a rich and creamy meal that is perfect for a cold winter day.
40. Koral Carrot
Native to the Netherlands, Koral carrots are a type of carrot that is orange in color. They have a sweet taste and a crunchy texture and are often used in salads or as a side dish.
Koral carrots can also be cooked and used in soups or stews. They are best eaten when fresh. However, they can also be stored in the refrigerator for up to a week.
41. Ugli fruit
Here’s an ugly orange food for the list. The Ugli fruit is a citrus fruit that is native to Jamaica. It is a cross between an orange and a grapefruit and is named for its ugly appearance. The Ugli fruit has wrinkled, greenish-yellow skin, and is about the size of a grapefruit.
The flesh of the Ugli fruit is pink or orange and is very juicy. Its taste is a combination of sweetness and tartness and is best eaten fresh. It can also be used in juices, salads, and desserts.
42. Orange Cauliflower
Native to Italy, Orange cauliflower is a unique variety of this classic vegetable. It gets its name and color from the orange hue of its florets. It has a mild, slightly sweet flavor and a firm, dense texture.
Orange cauliflower is often used as a healthy alternative to rice or potatoes. This vegetable is best eaten fresh, but can also be frozen or canned for later use.
43. Oriole Swiss Orange Chard
Oriole Swiss orange Chard is a variety of chard that is characterized by its orange stems and leaves. It is native to Switzerland, and its name comes from the Swiss city of Oriole.
This chard is known for its sweet flavor, and it is often used in salads and other dishes. The leaves of this chard are also used as a garnish.
44. Mila Orange Pear Tomato
The Mila Orange Pear Tomato is a unique variety of tomato that is believed to have originated in China. The fruit is small and round, with a bright orange color. The flesh is sweet and juicy, with a slightly acidic flavor and thin and delicate skin.
The Mila Orange Pear Tomato is best eaten fresh, as a snack, or in salads. It can also be used in cooked dishes like soups and stews.
45. Orange Habanero
Native to Caribbean islands, Orange Habanero peppers are one of the most popular varieties of habanero peppers. They are characterized by their bright orange color and their extremely spicy flavor. Orange Habaneros are typically used in hot sauces and salsa recipes, but they can also be used in other dishes to add a bit of heat.
46. Squash Blossoms
Squash blossoms are the edible flowers of squash plants with a delicate, slightly sweet flavor. They are typically light orange or yellow in color and can be used in salads, as a garnish, or cooked in a variety of dishes.
47. Orange Accordion Tomato
The Orange Accordion Tomato is a variety of tomato that is characterized by its orange color and accordion-like shape. It has a sweet taste with a slightly firm texture and is best eaten raw or cooked briefly to retain its nutritional value.
The variety of orange foods indeed surprised us, and we cannot wait to try these out. If you liked the article and found it helpful, share it with your friends and family!
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