Fruits and Vegetables by Color
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RED:
Apples, beets, cabbage, cherries, cranberries, grapes, grapefruit, lettuce, onions, passion fruit, pears, persimmons, plantain, plums, radishes, raspberries, red bell peppers, rhubarb, strawberries, tomatoes, watermelon.
ORANGE:
Apricots, bell peppers, cantaloupe, carrots, clementines, kumquats, nectarines, oranges, papaya, peaches, pumpkin, squash, sweet potatoes, tangerines, yams
YELLOW/WHITE:
Apples, bananas, bell peppers, cauliflower, cherries, corn, garlic, grapefruit, figs, kohlrabi, lemons, mangoes, onions, parsnips, pears, pineapple, plums, raisins, rutabaga, squash, star fruit, sunchoke, tomatoes, turnips
GREEN:
Artichoke, asparagus, avocado, beans, bell peppers, broccoli, Brussels sprouts, cabbage, celery, chard, collard greens, cucumbers, endive, grapes, honeydew, kiwi, leeks, lettuce, limes, mustard greens, okra, onions, parsley, pea pods, peas, spinach, watercress
BLUE/VIOLET:
Bell peppers, blackberries, black raspberries, blueberries, cabbage, cherries, eggplant, figs, grapes, kale, plums, raisins
WHAT’S A SERVING?
| ¼ cup dried fruit | ½ cup fresh fruit or raw, chopped or cooked vegetables |
| 15 grapes | ¾ cup (6 ounces) juice |
| 4 green leaves | 7 carrot sticks or baby carrots |
| 1 medium banana | 1 small round fresh fruit (about the size of a tennis ball) |
For more information on serving sizes visit: Visit MyPyramid.gov and click on “Inside the Pyramid” for more information. View Food Gallery for pictures of serving sizes or look at “What counts as a cup?” for charts listing serving sizes for most fruits and vegetables.