I don’t usually go trawling the Trader Joe’s produce aisle for products to review, unless I see something particularly eye catching – like a cruciferous crunch or some kale sprouts – and to be honest I wasn’t planning on reviewing Trader Joe’s Organic Carrots of Many Colors when I bought them.
Two things changed, however. One, I noticed that Trader Joe went ahead and inserted the classic conjunction-article pair “and the” into the product name, which by itself is crazy enough to write about, but more importantly, two, I really liked them.
I know – I’m as surprised as you are! After all, aren’t we just talking about carrots here? Regardless of the fact that there are some with different colors, aren’t they all just basically carrots? Isn’t this just another, somewhat feeble, marketing gimmick to try and move root vegetables? Well yes and no. Yes, because yes – despite some very subtle taste differences, these carrots are all functionally the same. But also no because, as I discovered, a plate of colorful carrots is actually more enjoyable to eat.
First of all, yes this bag really does contain carrots of many colors – from pale yellow through a range of oranges, to red and purple. If this spectrum of carrot colors comes as a surprise to you, then you may be even more surprised to know that for the vast majority of the existence of the carrot, orange was in the minority. It’s only in the modern age that orange overtook every other color for carrot supremacy, a change that is directly linked to the reign of William of Orange in 16th century Europe. You can educate yourself more at the online World Carrot Museum (and I certainly urge you to), or read my summary way back on the Trader Joe’s Beet and Purple Carrot Juice post. TL;DR version: his name was “Orange” so let’s make orange carrots.
These various colors of carrots don’t actually correlate to any difference in taste, and only very subtle variations in nutritional content. What they do provide, however, is a really stunning medley of colors.
The external colors of these carrots is striking enough – but once you’ve skinned them each carrot becomes even more startlingly vivid. The pale yellow carrots become brilliant yellow, the red carrots are as bright as strawberries, and the purple carrots reveal not just a deep regal purple, but also a core of pale yellow that runs the length. Sliced and diced on my chopping board, ready to be added to a hearty soup, the carrots really did look better. Even if the taste was indistinguishable they livened up the dish, and made the prep process more fun – qualities of presentation that were just as enjoyable as the taste of the food.
Will these carrots change the way you think about carrots in general? No. But it will change the way you look at them.
Would I Recommend Them: Yes – why limit yourself to boring carrots?
Would I Buy Them Again: I would. I really liked the flair they lent to the presentation.
Final Synopsis: Taste like regular carrots, but look like a million bucks.