Red Bunched Carrots (Maroon)

Estimated Inventory, 24 ct : 5.20
This item was last sold on : 05/06/25

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Description/Taste

Red carrots widely vary in size and are narrow to conical in shape, tapering to a point on the non-stem end. The skin is smooth, firm, and ranges in color from red, maroon, to red-purple. Underneath the surface, the flesh is crisp, orange to pale yellow, and dense with a higher water content than orange carrot varieties. Red carrots are crunchy with a snap-like quality and have an earthy, very sweet flavor. In addition to the roots, the leafy tops are also edible and have a fresh, slightly bitter, vegetal flavor.

Seasons/Availability

Red carrots are available year-round, with a peak season in the fall and winter.

Current Facts

Red carrots, botanically classified as Daucus carota subs. Sativus, are edible, underground roots that belong to the Apiaceae family along with parsnips, celery, and parsley. Considered to be one of the rarer carrot colors, Red carrots have been present since the beginning of carrot cultivation but are often overshadowed by orange varieties. There are many different varieties of Red carrots including Atomic Red, Red Samurai, Beta-Sweet, Kyoto Red, and Nutri Red, and the roots can also be sometimes found labeled as Pakistani carrots. Red carrots are mainly utilized in Asia and are favored in cooked applications over fresh eating.

Nutritional Value

Red carrots are a good source of fiber and beta-carotene and contain vitamin C, vitamin E, and calcium. They also contain lycopene, a naturally occurring pigment that doubles as an antioxidant. Lycopene is known for preventing, fighting, and repairing cell damage within the human body and is known to help improve skin.

Applications

Red carrots are best suited for cooked applications such as roasting, grilling, boiling, and steaming. The best preparation for the roots to not lose their color and nutritional properties is grilling. Red carrots can also be pickled for extended use, deep-fried, or cooked and served with meat and other root vegetables. In the Middle East, Red carrots are popularly made into a jam and is spread on waffles, toast, and pancakes or is mixed into baked goods, cereal, and yogurt. Red carrots pair well with almonds, bacon, butter, celery, cheeses such as cheddar, parmesan, and pecorino, cinnamon, ginger, parsley, potatoes, mushrooms, shallots, tomatoes, and vinegar. The roots will keep up to one month when stored loosely placed in a plastic bag with good air circulation in the crisper drawer of the refrigerator. Never store fruit along with carrots, as fruits expel ethylene gas that is readily absorbed by carrots. The carrots exposed to the ethylene gas will turn very bitter, making them not suitable for eating.

Ethnic/Cultural Info

In Texas, a Red carrot variety known as the Beta-Sweet was created from a passion project of Dr. Leonard Pike, a former professor at Texas A&M’s College of Agriculture and Life Sciences. It took over twelve years for the variety to be created from natural cross-breeding techniques, and the Beta-Sweet is known today for its very sweet flavor and for containing almost forty percent more beta-carotene than common red varieties. The Beta-sweet carrot was also intentionally bred a specific shade of maroon as an homage to one of the school colors of Texas A&M.

Geography/History

Red carrots originated over five thousand years ago in present-day Afghanistan in Central Asia. The roots were then spread to Eastern Asia and were highly cultivated there, developing natural hybrids and new cultivars varying in core color, size, and flavor. Through trade and expeditions, Red carrots were slowly introduced to the rest of the world, but orange carrot varieties have largely overshadowed their popularity. Today Red carrots are found at local farmers markets, specialty grocers, and in home gardens in Asia, especially in Japan, India, and Russia, and are also found in North America, Africa, Europe, and Australia.

Featured Restaurants

Restaurants currently purchasing this product as an ingredient for their menu.

Inn at Rancho Santa Fe	Rancho Santa Fe CA	858-381-8289
Mesa College	San Diego CA	619-388-2240
Little Frenchie	Coronado CA	619-522-6890
Kettner Exchange	San Diego CA	909-915-9877
Sycuan Casino	El Cajon CA	619-445-6002
Stake Chophouse & Bar	Coronado CA	619-522-0077
Georges at the Cove	San Diego CA	858-454-4244
Harvest Kitchen	Vista CA	619-709-0938
A & M catering	San Diego CA	206-802-8320
The Plot Restaurant (Costa Mesa)	Costa Mesa CA	714-852-3181
Mille Fleurs	Rancho Santa Fe CA	858-756-3085
Starlite Kitchen	San Diego CA	619-358-9766
InterContinental Vistal Kitchen	San Diego CA	619-501-9400
The Plot	Oceanside CA	422-266-8200
Sandpiper Wood Fired Grill & Oysters	La Jolla CA	858-228-5655
Continental Catering Inc	La Mesa CA	907-738-9264
Javier Plascencia (Animalon)	Bonita CA	619-295-3172
Toast Catering	San Diego CA	619-795-9135
Carte Hotel	San Diego CA	619-365-1858
Giuseppe Restaurants & Fine Catering	San Diego CA	619-436-7006

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Huntress	San Diego CA	619-955-5750
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The Lion Share	San Diego CA	619-564-6924
US Grant Hotel Grill	San Diego CA	619-232-3121
Tahona (Kitchen)	San Diego CA	619-573-0289
Slowly	San Diego CA	858-352-6080
Terra Restaurant	San Diego CA	619-293-7088
Patisserie Melanie	San Diego CA	619-677-2132
Harmony Cuisine 2B1	San Diego CA	858-737-4777
Hotel Republic San Diego	San Diego CA	951-756-9357
Jeune Et Jolie	Carlsbad CA	858-231-0862
Animae	San Diego CA	619-925-7908
Encontro North Park	San Diego CA	310-955-6333
Hilton Mission Valley	San Diego CA	619-543-9000
The Guild Hotel	San Diego CA	619-764-5108
Belmont Park Entertainment	San Diego CA	858-228-9283
La Jolla Beach & Tennis Club	San Diego CA	619-816-8319
Black Radish	San Diego CA	619-775-7412