62 Red Foods (with Pictures)

Ground beef and many cuts of beef are a bright cherry red color with spots or slivers of white fat.

The origin of beef dates back to the prehistoric era. The aurochs, a relative of modern cows, are seen in the earliest cave paintings hunted by cavemen. 

It carries an interesting history. The root part of beet is supposed to have been cultivated first in 1542 in either Italy or Germany. 

Although they taste great raw, beets are also juiced or pickled. You can even eat their leaves, sometimes referred to as beet greens.

They are slightly smaller than other varieties of oranges. The flavor is rich and resembles navel oranges, although they are more flowery and acidic.

With no significant additional amounts of micronutrients, raw blood oranges are a good source of vitamin C, dietary fiber, and folate and are low in calories. 

The female Cochineal insect contains a crimson-colored carminic acid used to produce Carmine. It takes around 70,000 insects to make just one pound of this red food colorant.

Carmine is a common ingredient in the world’s food supply and is used to color anything from yogurt to cupcakes. 

Cherries range from tart to sweet flavor and are indigenous to western Asia and eastern Europe, from the Caspian Sea to the Balkans.

Cherries are high in fiber, vitamins, and minerals while low in calories. They also contain vitamins K, A, and C.

Cranberries are usually tart and acidic, with a slightly sweet taste. They are frequently used in pies, jams, and sauces.

Moreover, the tiny fruit can be enjoyed fresh, frozen, dried, or even canned. 

The skin is delicate, and the flesh is tender with a juicy, sweet flavor.

Originally produced in California in 1939, the Cardinal grape is regarded as an evergreen vine that can be eaten as a fruit or even used to extract wine. 

The outside of the fruit is yellow, and the inside is red. It contains enzymes and papain, which is beneficial for better digestion. 

The Caribbean red papaya originated in Guatemala.

However, Mexico is the major competitive growing region for this fruit.

It is often used to make juices, jams, and chutneys. The fully developed cashew apple can be consumed raw, cooked in curries, or fermented to produce vinegar or an alcoholic beverage. 

The fruit, native to northeastern Brazil, was first described by European explorers. 

Because they are uncommon and only thrive in cool, temperate climates, some nations consider cloudberries an endangered species.

It has an amber hue and is a distinctive blend of acidic, flowery, and tart flavor notes. Cloudberry contains nutrients like vitamins A, and C, calcium, iron, riboflavin, and thiamin. 

Crabs are characterized by their small size and hard shell. There are more than 4,500 species of crabs.

Crabs have a wide range of colors, depending on the species. The most common colors are muddy green, blue, and brown. However, once cooked, they transition into bright red. 

It is a vivid orange-red fruit, small and oblong, with a slightly chewy texture. 

You can enjoy goji berries as they are. However, they are used as herbal tea and in Chinese soups. These berries can also be consumed, dried, or powdered and used in many recipes.

There are many different types of ham, such as prosciutto, serrano, and Jamón Ibérico.

Discovered during the Etruscan civilization, they are a popular ingredient in several dishes, such as pasta, pizza, and sandwiches, and can also be eaten on their own as an appetizer.

These are petite fruits that ripen on trees and shrubs. They have a subtle sweetness and an acidic, tangy flavor.

Hawthorn berries’ colors range from yellow to deep red and are often used in herbal medicine.

It has a tart, cranberry-like flavor and can be enjoyed hot or cold. 

Also called by its scientific name Hibiscus sabdariffa, the pink-red colored healthy beverage originated from North Africa and Southeast Asia. 

Jujube fruit is delicious and tiny. They taste like dates when dried and have a chewy texture. These turn dark red or purple when ripe.

Jujube fruits are particularly high in vitamin C and have trace levels of other vitamins and minerals. They are also a good source of iron, fiber, and potassium.

Ketchup was first made in China in the early 18th century. The term is derived from the Hokkien Chinese word, kê-tsiap.

However, James Mease, a chemist, published the first-ever documented tomato ketchup recipe in 1812.

They are supposed to have originated from Peru. Kidney beans belong to a larger class of plants known as “common beans,” which were first grown 8,000 years ago.

Kidney beans can be any shade, from a very faint red to one so dark it almost looks purple.

Small, sour red lingonberries originated in Scandinavia.

Lingonberries have a tart, cranberry-like flavor and are often used in jams, jellies, and pies. They can also be consumed dried or fresh.

Lobster as a food item was first consumed along the shores of Britain, South Africa, almost 100,000 years ago. 

They are red and are most commonly cooked and served with drawn butter. Lobsters can also be eaten raw, grilled, or boiled.

It is the size of a grape and has a rough, red-brown exterior with a white fleshy interior. Lychees have a sweet taste with a hint of sourness.

Lychees are often used in desserts, such as ice cream and pudding. They can also be eaten fresh or canned.

It is prepared with tomatoes, garlic, herbs, and onions.

This sauce was first made by the sailors or “mariners” in Naples, Italy, in the 16th century, who would add fish to the sauce to make it more protein-rich and nutritious.

Originally from eastern and central North America, the De Soto expedition used mulberry fruits for the first time in history around the middle of the sixteenth century.

They can ripen to a rich purple, black, red, or white color; and resemble an elongated blackberry in appearance. 

Native to the Neotropics, from southern Mexico to Bolivia, the fruit of the Muntingia tree are edible and are small and round with red or yellow flesh.

They have a sweet flavor note with a hint of sourness.

It is made from sweet or hot peppers, and the resultant powder can range in color from bright red to deep crimson, depending on the type of pepper used.

Paprika is native to North America, in particular Central Mexico. Christopher Columbus discovered it in 1493.

Pepperoni originated in Italy and was brought to the United States by Italian immigrants in the early 1900s.

In its natural state, pepperoni is soft, faintly smoky, and bright red. It is commonly used as a pizza topping but can also be eaten alone as a snack.

The fruit’s skin is a rich shade of yellow-orange. Depending on the tree species, the flesh can range from white to pink to deep red.

The pink grapefruit was first discovered in 1823 on the island of Barbados.

They have a sweet taste with a mildly tart flavor. Plums can be eaten fresh or used in recipes such as pies, jams, and wines.

This fruit is native to Asia and has been cultivated for thousands of years. It was introduced to Europe in the 1st century AD by the Romans.

This fruit is native from the Himalayas in northern India to Iran and is believed to have been cultivated about 8,000 years ago throughout the Mediterranean region.

Pomegranates are an excellent source of folate and vitamin K. They also contain fiber and calcium. 

The interior flesh of the fruit is edible and ranges in color from deep red to purple. It has an intensely sweet flavor. 

Prickly pear is said to have originated in Central Mexico and parts of the Caribbean region. However, Governor Phillip is credited with introducing the fruit in 1788. 

This vegetable is native to Italy, and its cultivation can be traced back to the 15th century. The Belgian agronomist Francesco Van den Borre created the first deep-red radicchio in 1860.

When eaten uncooked, radicchio has a crunchy texture and peppery flavor. Often used in salads, it is combined with sweet or acidic components.

Red radishes can be eaten raw, cooked, or pickled. They are also used as a garnish or as part of a salad. 

This vegetable was reportedly discovered in Germany in the 13th century. Red radish is a good source of folate, vitamin B-6, magnesium, riboflavin, and niacin.

Rambutan is native to Malaysia and Indonesia. Arab traders discovered the fruit between the 13th and 15th centuries.

Rambutans are an excellent source of potassium and Vitamin C. They also contain small amounts of copper, vitamin B9/, iron, and manganese. 

These fruits have a hollow center and grow in clusters on a bush. Raspberries have a sweet taste with a mildly tart flavor.

They are an excellent source of antioxidants such as vitamins C and E carotene, zeaxanthin, selenium, alpha and beta choline, and lutein. Raspberries also contain omega-3 fatty acids. 

Redcurrant is native to western Europe. However, cultivation started in the 16th century but took off in France and Belgium in the 17th.

Redcurrants are an excellent source of macronutrients and are additionally high in fiber, vitamin C, K, antioxidants, and iron. 

Sweeter and less starchy than yellow bananas, red bananas are rich in zeaxanthin and lutein.

Also, they are an excellent source of vitamin B6, potassium, iron, magnesium, and vitamin C.

Red bell peppers are typically fully grown versions of bitter green bell peppers. They have a bright red color with a slightly sweet flavor.

In addition to being rich in potassium, vitamin K1, vitamin E, and vitamin A, red bell peppers also include folate and vitamin C.

The cultivation of red chili peppers can be traced back to east-central Mexico, around 6,000 years ago.

Red chili peppers are a vital source of beta carotene. They also have high amounts of dietary fiber, such as thiamin, riboflavin, and niacin.

The fruit was first grown in Iowa in the 1880s and was called the ‘Hawkeye.’ It was renamed Red Delicious in 1916.

Red delicious apples are loaded with vitamin C and nutritional fiber. They provide additional minerals such as sodium, vitamin A, and a fraction of calcium and iron. 

This fruit is native to Mexico and South America and was first introduced to Vietnam in the early 1800s. 

Red dragon fruit is an excellent source of antioxidants, fiber, and vitamins C and E. It also contains small amounts of magnesium and iron.

This fruit is native to Europe and western Asia. However, its cultivation was first documented in England in the 13th century.

Red gooseberries are high in dietary fiber, such as manganese, vitamins C, B6, B5, copper, and potassium. 

Red grapes are used to make wine, juice, jam, and raisins. They can also be eaten raw as a snack or used as a garnish.

They are believed to have originated in western Asia and the Caucasus and were first harvested during the Paleolithic period.

Red peaches are native to China and were discovered before the 11th century.

They are smaller and have a sweeter taste than regular yellow peaches. 

These fruits are a good source of antioxidants, like vitamin C, carotenoids, and polyphenols.

Red pears contain essential vitamins and minerals like vitamins C, K, and potassium. They also supply vitamin B6, iron, calcium, riboflavin, and magnesium in lower amounts. 

The first red pear was discovered in the early 1950s near Medford, Oregon. 

The potato is indigenous to the Andes in Peru and Bolivia. It was first grown by the Incas around 8,000 BC to 5,000 BC in South America.

Red potatoes are a good source of vitamins C and B6 and carbohydrates, potassium, iron, and fiber.

This grain is native to the Andes Mountains in South America. It was first cultivated by the Incas over 5,000 years ago.

Red quinoa is an excellent source of protein, fiber, and magnesium. It is also a good source of iron, phosphorus, and copper. 

Red rice is typically grown in tropical regions and is often used in Asian cuisine. Its Japonica variant was first cultivated in Japan in the pre-Nara era (710 AD). 

Iron and vitamins, found abundantly in red rice, support our body’s ability to produce RBCs (red blood cells). It also contains calcium, magnesium, and zinc.

The first red velvet cake recipe was published by a baker named Irma S. Rombauer’ in around 1943. The recipe debuted in the famous cookbook “The Joy of Cooking.” 

This delicious cake also contains nutrients like fiber, protein, and potassium. 

The production of red wine originated in the Caucasus region around 6,000BC. However, poet Alcman first recorded mention of red wine in the 7th century BC. 

Red wine contains vitamins B6, potassium, magnesium, riboflavin, and niacin. 

The vegetable is native to Asia and was originally used in western civilization 2100 years ago. It has a tangy taste and is red or green. 

Raw rhubarb is used in pies and jams. It is also cooked and added to other dishes as a flavoring agent.

Also regarded as the fruit of the rose, rose hips usually range from red to orange in color. It has a mildly sweet flavor. 

They are native to Europe, western Asia, and northwest Africa. Rosehip neurons were found by a multinational team of researchers and were made public in August 2018.

Rowanberry is a great source of vitamins and vital fatty acids despite its modest size. It has the most carotene and is a fantastic source of vitamins C, B, and E.

Additionally, rowanberry has sorbic acid and minerals like potassium, manganese, magnesium, and zinc.

The most common types of sausages are made from pork, beef, chicken, or lamb. They can range from deep, reddish-pink to light reddish-pink colors. 

Native to Greece, ancient Babylonia, and Rome, sausages were discovered in Sumeria, now known as Iraq. 

The sauce was originally developed in 1980 by David Tran, a Chinese immigrant from Vietnam, and is now made by Huy Fong Foods in California.

Sriracha, though just a sauce, still contains several vitamins like vitamin A, vitamin B6, and vitamin C. It is also low in calories. 

The color of a strawberry can range from light pink to dark red. The flesh of a strawberry is usually white or cream-colored, with small seeds on the surface. 

This juicy fruit is native to North America and was originally founded by Europeans in America in 1588.

Related to the rose family, when ripe, the tree’s edible berries have a delicate flavor and a diameter of around 2 cm. They have a vivid red hue.

Strawberry tree fruit has a wide range of antioxidants, such as vitamin C, vitamin E, fiber, phenolic compounds, and carotenoids. 

Native to Iran, its first usage dates back to medieval times, majorly from the thirteenth to fifteenth centuries. 

Sumac is loaded with vitamins such as riboflavin B2, thiamin B1, biotin, cyanocobalamin B12, nicotinamide, and pyridoxine B6. 

The root of the sweet potato is long and tuberous. The color varies from reddish-purple to cream and yellow. 

The archaeologists found remains of the vegetable in Polynesia dating back to AD 1000 to AD 1100.

In the late 1800s, tamarillos were brought to New Zealand from Asia. The red tamarillo, on the other hand, was discovered in the 1920s.

The Andes of Ecuador, Bolivia, Peru, Colombia, Argentina, and Chile is home to the tamarillo plant.

The plant is a thorny shrub that grows to about 2 meters in height. The berries are large, dark-red, and have a sweet flavor. 

Tayberries are a good source of antioxidants, vitamin C, and bioflavonoids. They also provide folic acid, folate, and fiber. 

Supposed to have originated from Mexico, Central America, and western South America, the first recorded usage of the word “tomato” dates back to 1595. 

It is derived from the Spanish word tomate, which in turn comes from the Nahuatl word tomatl.

The color of a tomato can be anything from red and yellow to green, depending on its variety. 

The first recorded harvesting of watermelon happened almost 5000 years ago in Egypt. Although, northeastern Africa is the home of the actual ancestor of the watermelon we know today. 

It has minerals including lycopene, citrulline, and vitamins A and C. Watermelon is also known for having a very high water content and minerals like potassium and magnesium.