The Color Orange, From Purée to Soufflé

The Color Orange, From Purée to Soufflé
Combine your favorite winter squash with carrots and ginger to make a versatile, beta-carotene-packed puree. zarzamora/Shutterstock
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Orange foods taste good together. Maybe it’s my imagination, or just a coincidence. Or maybe it’s the beta-carotene pigment that’s found in all orange foods. But probably not, since beta-carotene has no flavor. It is, however, a precursor to vitamin A, which is good for vision—which will help you see that orange foods look good together. It’s the color of autumn, what’s left in the foliage after the green recedes.

All orange foods contain beta-carotene, a precursor to vitamin A. (Daxiao Productions/Shutterstock)
All orange foods contain beta-carotene, a precursor to vitamin A. Daxiao Productions/Shutterstock
Ari LeVaux
Ari LeVaux
Author
Ari LeVaux writes about food in Missoula, Mont.
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