I boiled sliced yellow squash with ravioli, and it turned bluish-green -- why?

Question

Boiled cheese ravioli for 10 minutes. Added sliced yellow squash for the last 3 minutes. Nothing else in the pot but boiling water, not even salt. It looked fine cooking but after I drained everything in the colander, the squash rind stayed yellow but the flesh turned bluish-green on most pieces. Not all pieces though. It tastes the same as usual. The color is freaky. Why did this happen?

score 3 · Answer 1 · answered Jul 04 '19 at 15:41

3

Probably the same reason why garlic turns blue sometimes when you cook it. http://www.foodsafetysite.com/consumers/faq/?m_knowledgebase_article=14

its a reaction with sulfur + copper which can naturally occur in foods.

answered Jul 04 '19 at 15:41

Diu.Lei

578
2
10

score 1 · Answer 2 · answered May 05 '20 at 04:52

1

It's cucumber mosaic virus. It is still edible, just makes the food look less desirable and therefore not as marketable. Producers try to avoid/prevent it for that reason. But it is still fine and edible.

answered May 05 '20 at 04:52

Amber Curtis

11
1

I boiled sliced yellow squash with ravioli, and it turned bluish-green -- why?

2 Answers2