India holds the second position in the annual production of fruits and vegetables with 132 million metric tons worldwide. About 30-40 per cent of vegetable and fruit produce go misuse in the country every year. Mostly imperfect produce often called “Ugly” fruits and vegetables are thrown into garbage heaps. Fruits and vegetables having odd shapes and blemishes are often discarded because they do not meet the market standards. Even though there is an oddity in appearance there is no impact on nutrition. To minimize this wastage, food colours have been developed using ugly fruits and vegetables through natural sun drying and these colours are incorporated into traditional recipes and their acceptability was tested. A significant difference was not observed between the food-colour-incorporated recipes and the traditional ones. The food-colour-added recipes were found to be acceptable. These food colours can be used as natural food additives in various food preparations at the commercial and domestic levels.