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A variety of the carrot that is distinctive in color and nutritional properties. This carrot has a purple or maroon outer coloring with an orange or orange and maroon colored inner flesh. The carrot provides a slightly sweeter apple-like flavor and contains higher levels of anthocyanins (purple pigments) that act like anti-oxidants, providing a healthy food alternative and a natural source of beta carotene.
The maroon carrot can be prepared for juices, desserts, sauces, appetizers, side dishes, and other foods.
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