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Are there naturally occurring foods that are blue? Not foods that have been created in a lab to be blue?

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2 Answers 2

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A few that came immediately to mind:

  • Blueberries
  • Purple potatoes (sort of blue-violet)
  • Blue corn (readily found in the form of corn chips)
  • Lobsters are blueish (until cooked when they turn bright red, so nobody thinks of them as blue)
  • Some edible flowers

An excellent answer can be found at Skeptics.SE, complete with lots of pictures.

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  • Fair warning: The Blue/Purple potatoes turn grey when boiled. My wife still harangues me for the "brain soup" I made, unknowingly.
    – Grey Dog
    Commented Oct 28, 2014 at 1:32
  • Yeah, I run into that problem with most blue or purple foods -- beans, potatoes, okra, all lose much of their color when cooked.
    – Erica
    Commented Oct 28, 2014 at 1:35
  • and shellfish ... blue crabs and blue lobsters turn red when cooked. I once went to a talk where someone had some color-analzing tool, and determine that most "blue" foods were actually closer to purple/violet. Blue crabs were the closest to "blue" (but it's the shell, which we don't eat).
    – Joe
    Commented Oct 28, 2014 at 2:13
  • None of the foods you list (except perhaps for the flowers) are blue, but purple or violet. Commented Oct 28, 2014 at 15:14
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    The flowers certainly are, but I'll grant the rest are spectrally more indigo. The OP didn't really define how strict a "blue" was needed :)
    – Erica
    Commented Oct 28, 2014 at 15:24
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Even if limited to foods edible to humans, a few others do come to mind, each of which occasion in true blue hues (though not necessarily always).

1.the Concord grape

2.the juniper berry (used for making gin)

3.varieties of cabbage, squash, and mushroom (from which the band Blue Oyster Cult apparently derived its name)

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