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TIP OF THE DAY: Add Colored Food

Dark green spinach leaves, yellow tomatoes
and red radicchio turn a sandwich from blah
to wow. Photo courtesy Royal Rose Radicchio.

You don’t have to read too many food magazines or watch “Top Chef” too often to see how important presentation is.

“Top Chef” judges regularly comment on a bland presentation, telling cheftestants that the dish needs color.

It’s up to you, the home chef, to decide what kind of colorful vegetable or fruit complements your dish.

Take a quick scan of the produce aisle: The fruits and vegetables that catch your eye are one way to start.

Easy choices:

  • Red, Orange & Yellow: bell pepper, carrot (use curls for garnish), chile, grape, kumquat, pattypan squash and other miniature vegetables, radicchio, tomato (conventonal, cherry, grape, sundried)
  • Green: Many choices in lighter and darker hues, from vegetables to fresh herbs
You’re adding more than color. Each ingredient adds flavor to the dish, whether as a garnish or a principal food (serve a side of rainbow chard, delicious and stunning).

No time to acquire colored fruits, vegetables or fresh herbs? Look at your spices and dust the plate with a pinch of basil, curry, paprika, turmeric or other colorful favorite.


Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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