Science, Tech, Math › Science Edible pH Indicators Color Chart Share Flipboard Email Print Science Chemistry Basics Chemical Laws Molecules Periodic Table Projects & Experiments Scientific Method Biochemistry Physical Chemistry Medical Chemistry Chemistry In Everyday Life Famous Chemists Activities for Kids Abbreviations & Acronyms Biology Physics Geology Astronomy Weather & Climate By Anne Marie Helmenstine, Ph.D. Chemistry Expert Ph.D., Biomedical Sciences, University of Tennessee at Knoxville B.A., Physics and Mathematics, Hastings College Dr. Helmenstine holds a Ph.D. in biomedical sciences and is a science writer, educator, and consultant. She has taught science courses at the high school, college, and graduate levels. our editorial process Facebook Facebook Twitter Twitter Anne Marie Helmenstine, Ph.D. Updated October 30, 2019 Many fruits and vegetables contain pigments that change color in response to pH, making them natural and edible pH indicators. Most of these pigments are anthocyanins, which commonly range in color from red to purple to blue in plants, depending on their pH. The Chart Todd Helmenstine Plants containing anthocyanins include acai, currant, chokeberry, eggplant, orange, blackberry, raspberry, blueberry, cherry, grapes, and colored corn. Any of these plants may be used as pH indicators. How to See the Colors Eskay Lim / EyeEm / Getty Images To change the colors of these plants, you need to increase their acidity or alkalinity. To see the color range: Blend or juice the plant to break open the plant cells.Squeeze out as much solid matter as possible by pushing the puree through a strainer, paper towel, or coffee filter.If the juice is dark, add water to dilute it. Distilled water won't produce a color change, but if you have hard water, the increased alkalinity could change the color.To see the acid color, add lemon juice or vinegar to a small amount of the juice. To see the base color, add a small amount of baking soda to the juice.