Maybe. Only two or three of the fruits were like that. I'm not sure where the anthocyanin came from, though.
I have some regular Mustard Bhutlahs for comparison to eat. Haven't done it, yet, though. Here's what they look like (they start yellow, eventually turn a greenish color that I think they call mustard, and then they develop a little bit of orange after a while, but that's not pictured).
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