Ravishing red okra is the bold, crimson-hued sexier sibling of the classic green okra.
In this ultimate guide, I’ll share where it comes from, how it compares to green okra, what it tastes like, tips for buying and storing, and the best ways to cook this vibrant seasonal veggie that's technically a fruit.
What is Red Okra?
Okra is the edible seed pod of a flowering plant in the mallow family — the same botanical family as cotton, hibiscus, and hollyhock — and it’s native to Ethiopia. While green is the classic okra color, there’s also lesser-known varieties in shades of white, purple… and red.
Red okra refers to those striking varieties whose pods are — red! Think vibrant crimson, burgundy, or magenta hues that actually turn green when cooked.
Okra made its way to the Americas in the 17th century. Historically pods were green until 1983, when “Red Burgundy” was bred by Leon Robbins at Clemson University in South Carolina. It’s still one of the most widely grown red okra varieties today.
That vibrant color comes from anthocyanins - a natural plant pigments responsible for the red, purple, and blue tones in fruits and veggies.
Okra is also called ladies’ fingers or ochro and depending on the variety, red okra may be referred to as magenta or purple okra.
Red Okra Varieties
Red okra varieties include:
- Red Velvet
- Royal Burgundy
- Little Lucy
- Aunt Hettie’s Red
- Hill Country Red
How to Cook Red Okra
Those vibrant reds and spectacular magentas fade to a brownish-green. Just as delicious but not quite as colorful.
Fun fact: okra is technically a fruit — but it’s cooked and eaten as a vegetable.
Green okra has long been beloved across Africa, the Middle East, Greece, Turkey, India, the Caribbean, South America, and the American South. It’s a cornerstone of Southern cuisine, famously starring in dishes like gumbo.
Red okra cooks the same way as green okra and can be easily interchanged in any recipe.
If a dish works with green okra, red will work too. And vice versa.
How to Prep Red Okra
Rinse and pat dry. Leave the pods whole or cut or slice into rounds —diagonally, or lengthwise.
Cooking with Red Okra
Blanch it. Boil it. Fry it. Deep-fry it. Grill it. Sauté it. Pickle it. Pan-roast it.
So many options… note that okra gets softer and more tender the longer it’s cooked. For that perfect crisp-soft, crunchy texture, cook it quickly!
Or take advantage of its sliminess (natural viscosity), a natural thickener, and use to thicken stews, soup and gumbo.
What’s Up with Okra Sliminess?
When okra pods are sliced, they release a naturally thick, slimy substance called mucilage. Inatural t’s what make okra a natural thickener for stews, soup and gumbo.
If you’re not into slimy sticky substances, avoid cutting an okra pods as it’s a part of the okra package. The right cooking methods can reduce it, but none can entirely get rid of it.
The more you slice it, the slimier it becomes. So, choose your prep method wisely.
Does Red kind of Okra Really Taste Different from the Green?
Not really.
The flavor of okra — red or green — is mild, slightly grassy, and subtly sweet. The greatest variation between varieties is pod length.
There’s not much different between red and green okra other than color.
That said, every single okra variety will have a *slightly* different albeit very nuanced, flavor. If you can actually taste the difference depends on how developed your okra palette is.
Buying & Storing Red Okra
Season – Summer.
Okra thrives in warm, humid weather. The leading okra-growing states in the US are Texas, Georgia, California and Florida.
Choosing Fresh Okra - look for pods that feel firm but not hard.
Where to Buy - Check your local farmers market for red okra during peak season. Grocery stores carry green okra through the summer months (and may import it in the winter).
Storing - Store okra in the fridge’s crisper drawer, in paper bags or loosely wrapped in plastic, up to 4 days. Blanched okra can be frozen for up to a year.
Chef's Tip: To minimize sliminess, don’t wash okra until you’re ready to use it.
Just try not to be too disappointed when those vibrant reds and magentas fade to greens and browns when cooked. Still delicious. Less colorful.
More Colorful Veggies
If red okra caught your eye, you’re not alone — colorful produce is kind of my love language.
Here’s more vibrant produce to explore — with a special love for purple veggies.
- Purple Cauliflower - the vibrant, antioxidant-rich, sexier sibling of the classic white.
- Purple Potatoes – the antioxidant-rich members of the potato family.
- Purple Brussel Sprouts - the sweeter, nuttier, antioxidant-rich cousin of the classic green sprout.
- Purple Kale – the glam, antioxidant-rich version of classic green kale.
- Radicchio - the vibrant purple veggie that brings bold color to winter cooking.
- Pink Pineapple - the engineered lycopene-rich sibling of the classic beta-carotene yellow pineapple.
- Pink Lemons - the slightly sweeter, more delicate sibling of the classic yellow.
- Pink Apples - stunning pink-fleshed apples.
- Pink Oyster Mushrooms— the glam, hot pink mushroom that cooks up even better than it looks.
- White Eggplant – the milder, creamier, older sibling of the classic purple variety.
If ya spot red okra, bring it home and play. And I’d love to see — tag me on Instagram, @danielagerson, so I can see your ravishing red okra creations.
There’s a whole wide world of veggie colors out there & hope I inspired ya to get your vibrant veggie game on.
We’re trying to grow them this year. Beautiful color! Wish they would stay that color when cooked.
Likewise. +thank you! Mine always turn brown with the heat. That's so rad you're growing them!
Informative article. Thank you.
In India, to prevent/reduce sliminess that occurs when okra is cooked, okra is always cooked alongwith a souring agent such as dry mango powder ('amchur') , tamarind, Garcinia indica ('kokum').
Wowie Sarah really love ya sharing how you cook okra in India! I'd love to go and eat it there sometime! Thanks so much for the sweet feedback :).
It’s my first year to grow red okra but by the time I go to pick the red okra at my garden away from my house, they are 6 to 7 inches long and are like straw. Can I really cook them? Seems like they would be Woody.
Thanks so much for reaching out Jackie and so stoked to hear you're growing okra! All okra fruits turn hard or woody after five or six days from the bloom time... can you pick yours before it gets to 6 or 7 inches long? Any sort of long stewing method will be your best bet for this long woody ones. Let me know how it goes.