Maroon carrots were developed in 1989. Although they were not quick to catch on with the public they have grown in popularity once people learned they have 40% more cancer-fighting beta-carotene than the common orange carrots.
The carrots have a medium dark maroon exterior with a bright orange interior. The flavor is the same as the common counterpart but is slightly crispier and crunchier. Unfortunately grating or peeling removes the maroon color.
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