When trying to think of foods that are blue, common foods such as blueberries or blue corn may come to mind.
However, it can be difficult to think of more foods that are blue.
That’s why we’ve compiled a list of foods that are blue in color whether they are naturally blue or artificially colored.
This list is in alphabetical order so feel free to scroll through the list if you’re checking to see if your blue food is on this list!
1. Adirondack Blue Potatoes
The first food on our list is Adirondack blue potatoes.
Cornell University Potato Breeders released this potato variety in 2003. It’s named after Adirondack Blue Mountain State Park, where they were first discovered. The flesh of these spuds looks blue with purple tints, while the skin may be nestled.
The potatoes taste similar to Yukon Gold (nutty and rich) and can be used for baking, such as making chips. Due to their soft and succulent properties, they can also be mashed to make different dishes.
2. American Blue Crab
These crabs are also known as ‘beautiful savory swimmers’ (Callinectes sapidus in Latin) and can be found in the Gulf of Mexico and the Atlantic Coast.
The American blue crab has a brilliant blue color; the carapace is bluish-green. Its meat is white and delicate with a sweet taste. When cooked, the crab meat turns orange.
The most popular way to eat blue crabs is by steaming them.
You can also bake, broil, or fry them. Serve them with Old Bay seasoning for added flavor.
3. American Lobster
Lobster is a type of shellfish that is popular as a seafood dish. It is native to the Atlantic Ocean and can be found in warm waters around the world.
Generally lobsters are murky brown, green, or orange in color but due to some genetic abnormalities, there is about a 1 in 2 million chance a lobster can be blue.
Granted most blue lobsters are not eaten given how rare they are, lobsters are a delicious seafood and there are blue varieties of lobster which is why this made our list.
Not to mention, lobster meat is tender with a slightly sweet taste. It is rich in protein, omega-3 fatty acids, and vitamins B12 and E. Lobster also contains minerals such as zinc, phosphorus, and selenium.
Lobsters are usually cooked by boiling or steaming. They can also be grilled, baked, or stir-fried.
4. Bachelor Buttons
These flowers are not only beautiful to look at but are also edible. The flower’s petals can be used to garnish salads or as a colorful addition to any dish.
Bachelor’s button flowers are edible, and their petals emit a faint aroma.
The taste is subtle yet vegetal, with notes of cucumber or clove in good measure.
They are also a good source of antioxidants and vitamins A and C.
5. Blue Agave
Blue agave is a type of succulent plant that is native to Mexico. It grows in the country’s desert regions and can reach up to 15 feet in height.
The blue agave plant is used to make tequila and mezcal. It can also be used as a natural sweetener or decorative plant.
The blue agave plant contains a high amount of fructose, making it sweeter than sugar.
It also has a high glycemic index, making it an unhealthy choice for people with diabetes.
6. Blue Caviar
Blue caviar is the roe of wild scampi harvested mainly in Australia from the ocean’s depths. It has a blue bubble glisten and is referred to as ‘sapphires of the ocean.’
Roe that is naturally blue can only be found between November and March. During this time, the scampi are hand-harvested. People hand-sort the roe and collect it with salt.
The mild ocean flavor of blue caviar is best enjoyed on its own or as a garnish for other foods. It can also be served with crackers, cucumber slices, and toast.
7. Blue Cheese
If you’re a fan of cheese, then you’ve probably had blue cheese before.
This type of cheese gets its blue veining from the mold that’s used to create it—penicillium. The more time it takes to age, the drier it becomes.
Blue cheese has a sharp, salty flavor and is often used in salads, burgers, or dips. It’s also a key ingredient in many recipes, such as buffalo chicken wraps and pasta dishes.
Blue cheese history is rather interesting.
A shepherd discovered it in a cave near a village named Roquefort in France. He left the cheese in the cave only to find it transformed into something the world loves today.
8. Blue Corn
Blue corn is a variety of maize that gets its vibrant hue from anthocyanin. It is yellow corn with a higher level of anthocyanin.
This phytochemical is also found in other blue foods, such as berries and grapes.
The Pueblo Indians of the Rio Grande in New Mexico developed this amazing food. Other Southeastern Tribes, including Cherokee and Choctaw people, have contributed to it.
Grounding blue corn into flour can create colorful muffins, cakes, and bread. It can also be used to make tortilla chips, popcorn, and even pancakes.
Blue corn is a good source of fiber, antioxidants, and essential vitamins and minerals like magnesium and potassium.
It also contains lutein and zeaxanthin, which are essential for eye health.
9. Blue Curaçao
Blue Curaçao is an orange-flavored liqueur made by macerating dried peels of the laraha citrus fruit. It’s often used as a cocktail ingredient because of its striking blue color.
The liqueur originated from the island of Curaçao and was created in 1896 by Dutch sailors who were trying to make an imitation of Curaçao triple sec.
Today, it’s produced by several companies, including Bols, DeKuyper, and Hiram Walker.
Despite its name, Blue Curaçao isn’t naturally blue. The blue color is added during the bottling process.
10. Blue Eggs
You might not have seen blue eggs before, but they actually exist. These eggs come from Araucana chickens and have a gorgeous blue color.
The Araucana chicken is a South American (Chile) breed brought to the United States in the 1970s. The hens can lay blue eggs and have ear tufts (feathers that protrude from the side of their ears).
These eggs taste delicious and are perfect for scrambling, baking, or making salads. They’re also good sources of healthy nutrients such as carotenoids and lipids.
It is believed that a virus infection in chickens five hundred years ago caused them to produce blue eggs.
11. Blue Honey
Blue honey is produced by bees that feed on the nectar of the Manuka tree of New Zealand.
The blue color is due to anthocyanins, antioxidants that can have health benefits like reducing inflammation. This honey has a unique flavor that is both floral and earthy.
Candy-feeding honeybees in northeastern France produced the blue-colored honey. However, a similar incident had happened before as well.
12. Blue Jarrahdale Pumpkin
The blue Jarrahdale pumpkin is an heirloom variety of pumpkin developed in Western Australia.
It gets its name from the Jarrahdale region where it was first grown.
This pumpkin has a bluish-gray skin and is round to oblong. It typically weighs between 6 to 120 pounds.
The blue Jarrahdale pumpkin is perfect for making pies, as its flesh is sweet and dense. It can also be boiled, steamed, roasted, pureed, or used in soups and stews.
Fun fact: The blue Jarrahdale pumpkin can last up to 12 months.
13. Blue Lingcod Fish
The blue lingcod fish is a type of saltwater fish. It is native to the west coast of North America to Baja, California, Mexico.
The fish has a blue body with brown leopard spots. The meat of the blue lingcod fish will turn bluish-green when exposed to oxygen which makes this fish fillet look unnatural.
However, blue lingcod is a good source of protein, omega-3 fatty acids, and vitamins A and D.
The fish can be cooked in various ways, including baking, steaming, poaching, frying, and grilling.
14. Blue M&M’s (The Cool One)
First introduced in 1995, blue M&M’s were introduced on popular demand. They replaced violet-colored M&M’s.
Mars knows how to get customers’ attention. In early 1995, the candy company ran a promotion in which consumers were invited to vote for their favorite color of M&M’s brown bag—blue won with 54%.
These bite-sized candies are made of milk chocolate and coated in a hard candy shell. The blue M&M’s does not make it taste any different.
The different flavors of Blue M&M’s are almond, dark chocolate, and raspberry.
15. Blue Marble Tree Fruit
The blue marble tree is a type of fruit tree that produces a dark blue fruit. The tree is native to Australia and grows in tropical and subtropical areas.
The blue marble fruit is about the size of a grape and has a sweet taste. It can be eaten fresh or used in jams, jellies, pies, and wines.
The fruit is rich in vitamins C and E and antioxidants. It also contains compounds that may have anti-cancer effects.
The durian fruit is a unique-looking citrus-tasting green pulp with an endocarp pit housing 5 seeds.
16. Blue Olives
The blue olive, or “Ceylon olives” as it’s known in Sri Lanka, is a fruit that grows on medium-sized trees. The leaves and texture are similar to those of avocados.
The delicious and versatile blue olive is used to flavor dips, sauces, salads—even baked goods. They can also be added to pasta and whole-grain dishes.
Unripe blue olives have an astringent-like taste, while the ripe one is sour. They are salty and slightly acidic, with a chewy texture.
17. Blue Oyster Mushrooms
Oyster mushrooms come in various colors, but the blue oyster is one of the most striking.
As the name suggests, these fungi have an oyster-like appearance and a mild seafood flavor. While they can be enjoyed raw, they’re usually cooked as their texture becomes more like chicken.
Blue oyster mushrooms are a friendly source of B vitamins and potassium. They’re also low in calories and fat, making them a healthy addition to any diet.
Blue oyster mushrooms taste just like pearl oysters.
18. Blue Pea Flower Tea
The blue pea flower is a plant that is native to Southeast Asia. It is also known as the butterfly pea and has been used in traditional medicine for centuries.
The plant has bright blue or purple flowers that bloom in summer. The flowers are used to make a tea that is rich in antioxidants.
The tea has a slightly sweet taste and has numerous health benefits.
Blue pea flower tea can be made by steeping the flowers in hot water for 3-5 minutes. The tea can be enjoyed hot or cold.
Blue pea flower tea’s purported health benefits include improved digestion, reduced inflammation, and improved cognitive function.
19. Blue Pearmain Apple
The blue pearmain is a cultivar of apple that was first grown in England in the early 1800s.
The apple is round to oblate in shape and is splashed with purplish red, mottled in russet. It also has a dusty blue bloom.
The blue pearmain apple is a delicious, juicy fruit that’s firm and has a sweet to slightly tart flavor. It is excellent for eating fresh, but it can also be used in pies and other desserts.
Due to its thick skin, it is perfect for baking.
20. Blue Peeps
Blue Peeps are a type of marshmallow candy that is primarily manufactured and distributed by Just Born. They are made into different shapes, such as bunnies, chicks, and other animals.
The treat was originally launched in the 1960s, but blue peeps were introduced in 1995 along with purple peeps. The marshmallows are blue and have a sugary flavor. They are often consumed with hot chocolate or used as decorations for cakes and cupcakes.
This process used to take 27 hours in 1953. Now, in just six minutes, a PEEPS Marshmallow Chick is born.
21. Blue Sausage Fruit
This fruit is also known as the ‘blue cucumber shrub’, ‘dead man’s finger’, and ‘blue bean tree’.
It is a shrub native to northeast India (Sikkim), Nepal, Bhutan, China, and Myanmar. The fruit looks like a sausage, hence the name.
The fruit has a sweet taste with a hint of melon and cucumber. The soft, transparent, and pulpy flesh can be eaten fresh or used in sweet and savory items.
The skin is inedible.
22. Blue Skittles
Skittles are one of the most popular candies in the world and come in a variety of colors (including blue) and flavors.
The blue ones were introduced in 1994 as part of the “Taste the Rainbow” campaign.
The flavor of blue Skittles is spearmint with five varied colors These candies are loved by both kids and adults alike and make a great treat or snack.
Skittles is originally from Great Britain and later it moved to the USA and the rest of the world.
23. Blue Spirulina (Cyanobacteria)
Blue Spirulina is a type of blue-green algae that is often sold in powder form.
It is nutrient-dense and rich in chlorophyll, iron, carotenoids, and protein.
This superfood is often used as a natural food coloring agent and can be added to smoothies, juices, desserts, and more.
It has a slightly bitter taste with hints of seaweed.
Blue spirulina is found across all continents except Antarctica.
24. Blue Cabbage
Blue cabbage, also known as red cabbage, is a type of cabbage that has deep purple leaves.
It is a cool-weather vegetable typically grown in the fall and spring.
Blue cabbage can be eaten raw, cooked, or pickled. It is often used in salads, slaws, and stir-fries. Blue cabbage is a good source of vitamins C and K.
It also contains manganese, iron, and calcium.
The dark pigment of this healthy food is an indication that you are consuming more antioxidants, which fight off oxidative stress and can help prevent cancer or heart diseases.
25. Blue Carrots
The next blue food on our list is blue carrots.
These carrots are a variety of heirloom carrots popular in the 17th century. Blue carrots get their color from anthocyanin, an antioxidant with many health benefits.
Blue carrots are sweet and can be used in any way you would use regular carrots.
They’re great for juicing, roasting, or even eating raw as a healthy snack.
A fact: All carrots were purple until the 17th century.
26. Blue Chocolate Tomatoes
Brad Gates developed blue chocolate tomatoes at Wild Boar Farms; they are known for their work in designing unusual vegetables and fruits.
These tomatoes have a deep blue hue with purple streaks. They’re also relatively small.
The flavor is sweet with hints of berry and chocolate.
These tomatoes are perfect for eating fresh or using in salads.
27. Blue Java Banana
The blue java, also known as the ice cream banana, is a type of banana that has powdery blue skin. It’s said to taste like vanilla ice cream and is often used in desserts.
The flesh is pale, just like other bananas.
This fruit is grown in Southeast Asia and parts of the Pacific. It’s sometimes called the “Mannan”, “Cenizo,” “Krie,” or “Hawaiian” banana.
The majestic silver-green leaves on this tree are up to 20 inches long, and they can grow as tall as 15 feet. The best temperature for growth is 40° Fahrenheit.
A native of North America, these little blue balls are not only one of the most popular berries but also packed with antioxidants and nutrients.
They can be eaten fresh, frozen, or dried and are often used in pies, jams, muffins, and pancakes.
You can also find them in some cereals and yogurts.
Blueberries have a sweet taste with a hint of tartness, but the unripe ones taste sour.
They’re low in calories and a good source of fiber, vitamins C and K, manganese, and fiber.
29. Blueberry Ice Cream
This flavor is quite common and can be found in ice cream shops and even in some supermarkets. The blueberry flavor is not as tart as the berries themselves and works very well with the sweetness of ice cream.
The color is usually obtained by using the natural blueberry extract to get that desired hue, but some brands use artificial flavoring.
Apart from the classic blueberry ice cream, you can also find adventurous flavors like blueberry cheesecake and even blueberry pie.
30. Blueberry Macarons
These are French cookies that are made from ground almonds, sugar, egg whites, and blue gel food.
Blueberry jam is sandwiched in between two of these almond cookies.
The result is a chewy, fruity treat that’s impossible to resist. These macarons can be found in most French bakeries and are also becoming increasingly popular in the United States.
Blueberry macarons are worth trying if you’re looking for a truly unique cookie experience.
31. Bluefoot and Blewit Mushrooms
Bluefoot and Blewit mushrooms are two edible varieties that have a lovely blue tinge.
Bluefoot mushrooms are small to medium-sized blue foot mushrooms with a flat, round cap and thick stem.
These fungi are smooth with tightly packed purple gills on their underside that turn white when they’re dry. It has an earthy, woodsy flavor during the cooking process.
The blewit mushroom is an excellent weather mushroom, arriving in the Northeast and Pacific Coast around October.
It persists all winter long as long as there is no frost. It has a capsule-shaped cap with thick stocky stalks with tight gills on top.
They can be eaten by sauteing, braising, stewing, roasting, and grilling.
Borage is a fascinating herb that produces bright blue flowers. It’s also known as a starflower or bee flower, and the plant is native to Syria.
The leaves are large with a hairy surface and have a cucumber-like taste and aroma. The flowers are blue or white and have five petals that form a star shape.
The leaves are edible and have a cucumber-like flavor.
It’s an excellent source of vitamins A and C, calcium, iron, & potassium.
Plus, it contains GLA (gamma-linolenic acid), an omega-6 fatty acid that can benefit your skin. The flowers are used as a garnish for salads or desserts.
The plant grows well in full sun and requires average, well-drained soil.
33. Brilliant Blue FCF (Blue 1)
This is a synthetic blue food coloring that the FDA approved in 1931.
It colors dietary supplements, medications, cosmetics, and processed foods.
The synthetic dye brilliant blue FCF is made by condensing 2-formyl benzene sulfonic acid with aniline to give it the final color.
Brilliant Blue FCF is non-toxic and safe for human consumption.
34. Butterfly Peas
Originally from Asia and South America, butterfly peas are a brilliant way to add a splash of color to your salads or rice dishes.
These small, black-eyed legumes get their vibrant hue from anthocyanin pigments. When soaked in water, they will turn your water blue.
This can then be used as a food colorant in several dishes.
The young pods of this juicy fruit are edible upon cooking.
The flowers also have a mild sweet taste and can be fried. They offer a variety of health benefits, including improved digestion and circulation.
Butterfly peas seeds are also edible.
35. Chesapeake Blue Crab
Next up is Chesapeake blue crab.
This is a species of crab that’s found in the Chesapeake Bay on the Gulf of Mexico and the western Atlantic Ocean.
The crabs are caught and then steamed or boiled to make crab cakes, a local specialty.
The meat is sweet and delicate with a slightly salty flavor. It can be eaten as it is or used in other dishes, such as soups and salads.
36. Concord Grapes
The next food on our list of blue foods is Concord grapes.
Ephraim Wales Bull developed these table grapes in Concord, Massachusetts, in 1849.
The grape has a greenish vine with a dark blue colored grape. The grapes have large seeds and are sweet, aromatic, and used to make jams, jellies, and juices.
Concord grapes are a good source of vitamins C and K and omega-3 fatty acids. They also contain flavonoids which are known to have antioxidant and anti-inflammatory effects.
These grapes belong to the slip-skin variety, meaning you can take off the skin easily.
37. Damson Plums
A small to medium-sized fruit, typically around the same size as a large cherry. The shape can be round or pointed at one end.
Originally from the Mediterranean region, Damson plums have a tart and sour taste and are used in jams, jellies, crumbles, and wines. You can eat them too.
Damson plums are native to Europe and Asia.
The tree grows well in sunny areas with well-drained soil. The fruit is high in vitamins K and C, as well as potassium.
Damson stones were found in excavation and dated to the late period of Anglo-Saxon England.
The elderberry is a deciduous shrub that grows in Europe, North America, and Western Asia. It produces small white or cream-colored flowers and dark blue fruits.
Depending on how ripe the elderberries are, they may appear red, deep blue, or almost black in color.
Elderberries have a history of use in folk medicine for their purported health benefits.
The berries are rich in vitamins A, C, and E as well as antioxidants. They can be made into jams, jellies, pies, and wines.
The plant is easy to grow and can be propagated from cuttings. It prefers full sun and moist, well-drained soil.
Raw elderberries contain toxic substances and can cause vomiting, nausea, and diarrhea.
39. Filius Blue Pepper
This chili pepper is originally from Mexico. It measures about one inch long and is conical. The plant itself grows up to two feet in height.
When young, pepper plants have a lot of heat. As they grow into mellow red fruit with fire-red seeds inside, it’s surprisingly mild-tasting. They work great with sauces and salsa.
Filius Blue is a unique color in the world of ornamental peppers. The tiny chilies take on deep, dark indigo blues and purplish hues.
40. Haskap or Honeyberry
Haskap berries are a type of edible fruit that belongs to the honeysuckle family. Originally from Siberia, birds carried it to the northern parts of Hokkaido, Japan.
The berries are oval-shaped and have a deep blue color. They have a sweet taste with a hint of tartness and can be eaten fresh or made into jams, jellies, pies, and wines.
Haskap berries are rich in vitamins C and K, as well as antioxidants.
They also contain compounds that may boost running performance and have anti-inflammatory effects.
Haskap has more antioxidants than blueberries and is considered a superfood.
Huckleberry is a small, sweet berry that’s closely related to the blueberry.
It can be found in the wild and has a dark purple to blue color. They’re often used in pies and jams or made into syrup.
Huckleberries are a good source of fiber and vitamins C and K. They also contain potassium and antioxidants.
Huckleberries are a low-sugar, high-fiber fruit that can be eaten to help manage pre-diabetes and diabetes.
42. Indigo Milk Cap
Indigo milk cap mushrooms are a type of edible fungi that belong to the Lactarius genus. They get their name from their deep blue color.
These mushrooms are found in Europe (Southern France), North America (Costa Rica and Guatemala), and Asia (China and India).
The milk cap mushroom is an important food source in many cultures. It can be eaten fresh, cooked, or pickled. The flavor is earthy with a hint of sweetness.
These mushrooms are a good source of protein, fatty acids, and dietary fiber. They also contain compounds that may have anticancer and antiviral effects.
Milk caps are a low-calorie, low-fat food—perfect for weight loss enthusiasts.
43. Japanese Blue Milk Bread
Japanese blue milk bread is dyed blue using butterfly pea flower extract. It was created in Japan in the 20th-century by using Chinese warm flour-and-water paste tangzhong.
This delicious, fluffy bread is like traditional challah but less buttery. This thick cut of toast is served with accompaniments like butter and jam.
Made from milk and sugar, Japanese blue milk bread has a sweet flavor that melts on your tongue.
Jell-O is a brand of instant pudding and gelatin made by Kraft Foods. It was introduced in 1857 and comes in a variety of flavors including blueberry.
This product is usually marketed toward kids, but it’s also enjoyed by adults. It’s easy to make—just add milk to the powder and mix.
Jell-O pudding is not made with any artificial flavoring and colors. It’s also high in sugar, so it’s best consumed in moderation.
They are low in protein and fiber.
Jenipapo is a small, round, blue-black fruit from Brazil. It has a strong aroma with a sweet and spicy taste. It grows from the size of a kiwi to the size of a melon.
Jenipapo berries have been used for centuries in Brazil to make fruits into jams, syrups, and famous liquor.
Unripe Jenipapo contains high amounts of genipin, a substance that reacts with proteins and amino acids in heat to create an edible blue pigment.
46. Nasi Kerabu Malaysia
Nasi kerabu is a popular dish in Malaysia that’s made with blue rice.
The rice is colored using the petals of the butterfly pea flower which gives it a striking blue hue.
This dish is usually served with dried fish or chicken curry, pickled cucumbers, and other vegetables. It can also be eaten with solok lada and is also eaten with fried keropok.
It is also available in Thailand and is known as khāoyam.
47. Nonna Agnes Blue Beans
Nonna Agnes blue beans are a type of heirloom bean grown in Bernardo, Italy. Their beans are available in various beautiful colors, from bright blues to grays.
This rare variety produces beautiful beans that are suitable for fresh shelling or dried.
Nonna Agnes blue beans can be used in various dishes, such as winter soups, stews, salads, and pasta dishes.
You can grow these beautiful blue beans in your garden, and they’re extremely easy to maintain.
48. Okinawan Sweet Potato
This variety of sweet potatoes, a native of Hawaii, America and is known as the Hawaiian sweet potato or Uala.
It was introduced to Japan in the 15th century and got the name Okinawan. It’s a blue-purple flesh root vegetable with a thin, light purple skin.
The Okinawan sweet potato is starchier than other sweet potato varieties and has a moist, crumbly texture when cooked.
It is often used in pies and as baby food.
This sweet potato variety was initially known as the food of poverty.
49. Pacifico Mexican Blue Shrimp
Pacifico Mexican blue shrimp are cold-water shrimp found in the Pacific Ocean. As their name suggests, they are found in Mexico with a beautiful blue coloration.
These shrimp are caught using sustainable methods and are considered a delicacy. They are often served as an appetizer or main course and can be prepared in many ways.
It serves iron, potassium, and protein in great amounts.
Pansies are a type of flowering plant that belongs to the Viola genus. They are found in Europe, Asia, and North America.
Pansies have been cultivated since the 16th century for their beautiful flowers.
The flowers are typically blue, purple, or yellow with black markings. They can be eaten raw or used as decoration on cupcakes and salads.
Pansies are a good source of vitamins C, E, and antioxidants. They also contain compounds that may have anti-inflammatory and anti-cancer effects.
Blue pansies are also used as an ornamental plant.
51. Persian Blue Sea Salt
Persian blue sea salt is a beautiful-hued variety harvested from Semnan salt ponds of the Persian Gulf.
It has a unique flavor to other types of sea salt; initially strong but finishes with a milder aftertaste.
The blue color is due to the high concentration of minerals called sylvinite. When these interact with sunlight, they produce a beautiful blue hue.
Persian blue sea salt is one of the oldest and rarest salts in the world.
52. Silver Quandong Fruit
The silver quandong can be found in Queensland and New South Wales.
The tree grows up to 10 meters tall and has a silver-gray bark. The leaves are elliptical and have a silvery-white underside. The flowers are yellow or cream-colored and bloom in spring.
The fruit is spherical and has blue or purple skin with a white flesh.
The silver quandong is an important food source for many animals, including birds, reptiles, and mammals. The fruit is edible and can be eaten fresh or made into jams, jellies, pies, and wines.
Silver quandong is a good source of vitamins C and E, as well as antioxidants. The fruit has anti-inflammatory and anti-cancer benefits.
Slurpee is a popular drink from 7-Eleven that comes in a variety of flavors, one of which is blueberry. It was introduced in 1966 in two flavors—cherry and coca-cola.
The name of this refreshing drink is a clever acronym that stands for something you’ll be doing plenty – “slurping.”
This drink is usually made with artificial flavoring and food coloring.
54. Texas Blue Giant Fig
The Texas blue giant is a large, sweet fig with purplish-blue skin.
It’s one of the most popular varieties grown in Texas and is used in jams, jellies, preserves, and pies. The inside of this fruit is pinkish-red with edible seeds.
The Texas blue giant fig tree grows to about 20 feet and prefers full sun and well-drained soil.
It’s drought-tolerant and produces two crops yearly—one in late spring/early summer and the other in fall.
55. Utrecht Blue Wheat
This particular wheat dates back to the 18th century and was developed in the Netherlands. The kernels have a vivid blue hue and are considered one of the oldest surviving wheat strains in Europe.
Utrecht blue wheat is highly nutritious and can be ground into flour, making it perfect for making bread, pasta, or pancakes. It has a nutty taste with a hint of sweetness.
However, this variety of wheat is rarely used for culinary purposes, as it’s considered difficult to thresh. It can be grown in dried arrangements or other craft projects, though.
Foods That Are Blue In Color
- Adirondack Blue Potatoes
- American Blue Crab
- American Lobster
- Bachelor Buttons
- Blue Agave
- Blue Caviar
- Blue Cheese
- Blue Corn
- Blue Curaçao
- Blue Eggs
- Blue Honey
- Blue Jarrahdale Pumpkin
- Blue Lingcod Fish
- Blue M&M's (The Cool One)
- Blue Marble Tree Fruit
- Blue Olives
- Blue Oyster Mushrooms
- Blue Pea Flower Tea
- Blue Pearmain Apple
- Blue Peeps
- Blue Sausage Fruit
- Blue Skittles
- Blue Spirulina (Cyanobacteria)
- Blue Cabbage
- Blue Carrots
- Blue Chocolate Tomatoes
- Blue Java Banana
- Blueberry Ice Cream
- Blueberry Macarons
- Bluefoot and Blewit Mushrooms
- Brilliant Blue FCF (Blue 1)
- Butterfly Peas
- Chesapeake Blue Crab
- Concord Grapes
- Damson Plums
- Filius Blue Pepper
- Haskap or Honeyberry
- Indigo Milk Cap
- Japanese Blue Milk Bread
- Nasi Kerabu Malaysia
- Nonna Agnes Blue Beans
- Okinawan Sweet Potato
- Pacifico Mexican Blue Shrimp
- Persian Blue Sea Salt
- Silver Quandong Fruit
- Texas Blue Giant Fig
- Utrecht Blue Wheat