Baby Rainbow Carrot

What Is Rainbow Carrot?

Rainbow Carrot is a mix of small, young carrots in orange, yellow and purple, packed fresh in a 200g pack. Carrots were not always orange: they were yellow or purple until Dutch breeders reportedly produced the orange staple we know today. Each colour comes from a natural pigment. Beta-carotene makes carrots orange, anthocyanins turn them purple, and lutein gives yellow. Because they are picked young, these carrots have a tender texture and a naturally sweet taste. Carrots also deliver fibre and vitamin A. Want even more colour on the plate? Pair them with our Red Cabbage for a bold, vibrant salad. 

Key Benefits

• Three colours in one pack: orange, yellow and purple
• Naturally sweet, crisp and tender bite
• Colours come from natural carotenoids and anthocyanins
• Carrots provide fibre and vitamin A 
• Small baby carrots, easy to serve whole with little to no chopping
• Ready-to-order 200g pack
• Keep refrigerated at 2–5°C and wash before eating

Taste and Texture

Rainbow baby carrots are picked young, so they have a tender, crisp snap and a naturally sweet flavour. Each colour tastes slightly different: orange is classic and sweet, yellow is mild and gentle, and purple is a little earthy with a hint of spice. Cooking softens the texture and brings out even more sweetness.

Rainbow Carrot Three Colours

• Orange: the familiar sweet carrot flavour, rich in beta-carotene
• Yellow: mild, light and slightly sweet, with natural lutein
• Purple: deep colour from anthocyanins, with a slightly earthy taste

Nutritional Value

Carrots are a good source of fibre and vitamin A (from beta-carotene), and also provide vitamin K and potassium. Purple carrots add natural anthocyanin pigments, so a mixed pack gives you variety on the plate as well as in the bowl.

Uses Rainbow Baby Carrots

• Raw snack: crunchy and sweet, perfect with hummus, tzatziki or your favourite dip
• Fresh salads: slice thinly or shave into ribbons for a colourful bowl
• Roasted: toss with olive oil, salt and a little honey or cumin and roast until golden and caramelised
• Steamed or sautéed: a quick side dish that keeps its bright colour
• Soups and stews: adds natural sweetness and colour
• Grain and veggie bowls: a vibrant topping for rice, quinoa or couscous

Cooking Tips

• Cook for a short time so the colours stay bright, as long boiling fades them.
• Roast all three colours together on one tray, since they are the same size and cook evenly.
• Leave them whole with a little stem for a restaurant-style look.
• Purple carrots may bleed colour into other ingredients, so add them last in salads.

Restaurants, Hotels and Catering: The three-colour mix adds instant visual appeal to plated dishes, salad bars, buffets, canapés and garnishes. Uniform baby size makes portioning and presentation quick and consistent.

How to Store? : Keep refrigerated at 2-5°C in a sealed or ventilated container. If there is excess moisture, place a dry paper towel inside to keep them crisp. Wash just before eating or cooking.

How to Choose Fresh Baby Carrots ?

Look for carrots that are firm, smooth and brightly coloured, with no soft spots, cracks or slimy patches. A fresh baby carrot should snap crisply when bent.