Here are 100 foods that start with the letter F. There are so many great foods that come from different parts of the world and will help you grow your recipe book!
Check out these 100 foods that will introduce new flavors to your taste buds!
Foods That Start with the Letter F – Alphabetized
Here is an alphabetically arranged chart of 100 foods that start with the letter F that you can use to quickly reference a food. You’ll find a quick explanation of each food underneath the chart!
| Faerie Watermelon | Fig | Fodder Melon |
| Fairchild Tangerine Fruit | Filet Mignon | Fondue |
| Fairy Ring Mushrooms | Filet O Fish | Fony Baobab Fruit |
| Fairytale Pumpkin | Filius Blue Pepper | Forest Strawberry |
| Fajitas | Finger Grapes | Fox Grapes |
| Falafel | Finger Lime | Fox Nut |
| False Jaboticaba | Fingerling Potatoes | Frangipane |
| False Mastic Fruit | Finnan Haddie | Freekeh |
| False Pineapple | Fiore Viola Artichoke | French Beans |
| False Strawberry | Fiorentino Tomato | French Breakfast Radish |
| Fanta | Fioretto Cauliflower | French Fries |
| Farce | Fish | French Onion Soup |
| Farfalle | Fish Fingers | French Purslane |
| Farkleberry | Fish Pepper | French Sorrel |
| Fascell Mangoes | Fish Sauce | French Toast |
| Fat Hen | Five-leaved Bramble Berry | Fricassee |
| Fava Bean | Flank Steak | Fried Chicken |
| Fazli Mango | Flapjacks | Friggitello |
| Fedilini | Flat Beans | Frisée |
| Feher Ozon Pepper | Flat Cabbage | Frittata |
| Feijoa | Flat Italian Onions | Frogs Legs |
| Fennel Plant | Flat Lemon | Fromage Frais |
| Fenugreek | Flatbread | Frozen Yogurt |
| Ferrero Rocher (Candy) | Flatwoods Plum | Fruit Salad |
| Feta Cheese | Flaxseed | Fucales |
| Fettuccine | Flint Corn | Fudge |
| Fe’i Bananas | Florentine Citron | Fufu |
| Fibrous Satinash Fruit | Florentine Crabapple | Fuji Apples |
| Fiddlehead Fern | Florida Avocado | Fuji Cherry |
| Field Blewit | Florida Cherry | Fukushu Kumquat |
| Field Cucumbers | Florida Strangler Fig | Fusilli |
| Field Garlic | Flour | Fuyū Persimmon |
| Field Pea | Fluted Pumpkin | |
| Field Sow Thistle | Focaccia |
Foods That Start With F
From Faerie Watermelon to Fuyu persimmons, here are 100 foods starting with the letter F!
Faerie Watermelon
Not only does this food have a cool name, it also has a cool look!
Faerie Watermelon is a bit smaller and a bit more “stretched out” than a normal watermelon, and has a yellow outer skin with orange-red flesh.
They taste sweet, making them a great summer snack or addition to your fresh salad!
Fairchild Tangerine
Fairchild tangerines look very similar to normal tangerines – they’re medium-sized, round, and slightly flat on each end.
Their sweet, juicy flesh is rich with vitamins, and can be eaten after peeling the rind off. They come out of sun-kissed California, and make a great rehydrating snack!
Fairy Ring Mushrooms
This cool mushroom is native to BOTH North America and Europe – talk about taking over the world! They surprisingly have a sweet taste, and are usually dried together by being threaded together on a string. Interestingly, people use them in cookies due to the sweet taste, but also add them to soups and stews.
Fairytale Pumpkin
Fairytale Pumpkin, AKA “Musque De Provence squash”, is a sweet, creamy, large, deeply-ribbed Heirloom variety of pumpkin. It’s great for soups and pies, but can also be cooked, roasted, or sauteed and be used in salads.
Fajitas
A traditional Mexican dish, fajitas are a delicious mix of peppers, tomatoes, chicken, guacamole, cheese, and sour cream all mixed into a tortilla.
You can get creative with the ingredients, and switch out the chicken for more veggies if you’re wanting a vegetarian option!
Falafel
Originating from the Middle East, falafel is a tasty meat-free meatball made from herbs, spices, chickpeas, and sometimes broad beans. They’re actually pretty popular in Europe, and are a great addition to salads and sandwiches!
False Jaboticaba
Related to the Jaboticaba, this “False Jaboticaba” is also known as “blue grape,” and comes from a shrub. It’s a bluish/dark purple color, and has sweet flesh surrounding a large seed that you’ll definitely want to spit out.
They taste similar to sweet grapes, and are eaten fresh or used to make juice. As mind blowing as it is, one bush can produce several THOUSAND fruits!
False Mastic Fruit
This fruit is small and orange, with a gummy pulp inside.
The flowers that come from this tree apparently have a cheesy smell, which is a little off-putting considering that the sweet fruit was used as a breath-freshener in the past.
The trees that the fruit comes from can grow up to 80 feet!
False Pineapple
The false pineapple is closely related to the pineapple, but its bright pink-red fruit is often not eaten – it’s usually harvested as an ornamental piece, bringing a cool, tropical vibe to whatever space it’s in.
False Strawberry
False strawberry, also known as mock strawberry, India strawberry, or Potentilla indica, is a nearly tasteless type of wild strawberry. They are small, round and have raised bumps on their skin, and are usually combined with other berries to make jam and jellies.
Fanta
Fanta is a popular drink around the world that was first famous for its orange look. There are now over 200 flavors worldwide!
It’s carbonated, and has a strong soda-taste. Fun fact: the recipe for the Fanta we know today was developed in Italy back in 1955.
Farce
Combine pureed meat, eggs, bread, herbs, and cream, and you’ll have the stuffing known as farce. The type of meat can change, but it’s usually white meat like parts of chicken, shellfish, fish, or other lean meats such as pork filet. It’s highly seasoned, and provides a strong, delicious taste.
Farfalle
Farfalle, AKA bow-tie pasta or butterfly pasta, is a bow-shaped pasta that comes out of Italy. It is often used with creamy sauces, in pasta salad, or cooked with seafood – the name comes from the Italian word for butterflies, hence its shape.
Farkleberry
Also known as the sparkleberry, the farkleberry is native to the Southeastern and south-central U.S., and is cousins with blueberries and huckleberries.
You can find it growing in sand dunes, meadows, hillsides, and rocky woods – talk about versatility!
Fascell Mangoes
Coming out of Florida, this mango variety is named after Michael Fascell, who was a farmer. It has a sweet flesh, and often has a heart-shape to it! The fancy species name is “Mangifera indica ‘Fascell’.”
Fat Hen
Fat-hen is not, in fact, a fat chicken. It is a common plant that grows upright and has green diamond-shaped leaves with small white flowers. It’s technically a weed, but is a member of the spinach family, and is often eaten instead of spinach or cabbage as a replacement in salads or alongside meat.
Fava Bean
Fava beans, commonly known as broad beans, are grown in green pods and then peeled before they’re eaten. You can buy them as pods, dried, canned, or frozen.
They have a creamy and slightly nutty flavor, and are super versatile – you can use them in a range of meals from soups to falafel, add them to salads, or even serve them as a side vegetable with meat.
And if you want to use fava beans to make your own alternative flour, follow the recipe in our video:
Fazli Mango
This variety of mango is grown mainly in Bangladesh, and can get pretty big. In fact, they can weigh up to one kilogram! They are commonly made into jams.
Fedilini
Fedilini looks very similar to spaghetti, but is thinner. In fact, it’s usually used as a replacement for spaghetti and served with a tomato-based sauce.
Feher Ozon Pepper
Stemming out of Hungary, this paprika variety has a mild heat and can be roasted, fried, stuffed, and also dried to make paprika powder. Feher ozon peppers have a sweet taste, and you’ll find many people grow this in their garden!
Feijoa
Native to the highlands in South America, feijoa fruit is similar to guava. It has a sweet taste, and the flesh has a cool 5-star pattern if you cut it in half. It has a juicy flesh, and this green fruit falls to the ground when it’s ripe.
Fennel Plant
Fennel plant is native to Europe along the Mediterranean Sea, but is used all over the world. It’s a part of the carrot family, and has long, feathery leaves that are bright green. A lot of people will use the seeds as a spice due to their strong aniseed flavor.
Fenugreek Seeds
These seeds come from a plant that has green leaves, white flowers, and pods of brown seeds. Fenugreek seeds have a sweet, nutty flavor that’s popular in Indian dishes. They’re also used to make spice blends such as garam masala, a blend of ground spices.
Ferrero Rocher (Candy)
One of my all time treats, Ferrero Rocher is a chocolate and hazelnut confectionary created by the Italian company Ferrero. They’re little round balls with a studded surface.
Their classic foil-covered look is popular around Christmas – but I say this treat is great year-round!
Feta Cheese
Feta cheese is commonly consumed as part of a Mediterranean diet, and used in many salads. It’s firm, white, relatively low-fat, and made with sheep or goat’s milk. You’ll often find it shaped as little cubes.
The creamy, strong flavor also goes great on pizza, in pasta, or roasted with meat. It comes out of Greece — and you definitely get that vibe from the taste itself!
Fettuccine
Fettuccine is another word for “tagliatelle,” and are long, flat strips of pasta wider than spaghetti. It’s often combined with creamy sauces to create delicious dishes such as Fettuccine Alfredo.
Fe’i Bananas
These look similar to bananas, but are generally more squat and wide – they also have a cool orange skin and yellow/orange flesh! You’d probably cook these before eating them, because the taste is a bit starchy raw.
Fibrous Satinash Fruit
This fruit comes from trees native to the rainforest. They’re small, round, red, and kind of look like cherries.
They have a sour taste that’s great for making jam and jellies, and are traditionally used to lower hypertension.
Fiddlehead Fern
Fiddleheads come from the wild parts of the USA and Canada, and have a similar taste to asparagus or spinach. They’re super versatile in terms of preparation – you can saute them, steam them, or toss them into your soups and stir-fries.
Field Blewit
These strangely-named mushrooms grow huddled together mainly across Britain and Ireland. Field Blewits have brownish-gray caps, and have a strong smell but pleasant taste that you can use in many different dishes.
Field Cucumbers
These guys are pretty much the same as your regular cucumbers, but they’re grown in a field rather than a greenhouse. They tend to be a little shorter than their greenhouse-grown counterparts, but also a little thicker.
Field Garlic
Field garlic looks similar to chives with its long green leaves and small bulbs. It’s actually a wild plant that can grow in the forest or even in your lawn! The delicious garlic flavor can be used as a substitute to chives or green onions, as the whole plant is edible.
Field Pea
Field peas are a type of legume, and are related to crowder peas and black eyed peas.
These peas can be eaten at all stages of growth, but are usually used when fully grown. They are great to throw into dishes such as salads, hummus, or stews, as their high fiber and protein content adds a little extra nutritional value.
Field Sow Thistle
Field sow thistle is often used in salads, and the yellow flowers look similar to dandelions. It’s usually the young leaves that are combined with other leafy vegetables in a tasty salad – fun fact, the plant can grow up to 1.5 meters high!
Fig
Figs are a deep purple-colored fruit with a sweet, pink flesh. You’ll commonly find them in Mediterranean countries. This tear-drop shaped fruit is a great addition to salads, and can be grilled or roasted to squeeze some extra flavor out of them.
Filet Mignon
Filet Mignon is one of the more expensive cuts of meat, coming from the end part of the tenderloin of a cow. It is super tender, and falls apart beautifully when properly cooked. It pairs great with baked potatoes and vegetables, and I recommend eating this medium-rare!
Filet-O-Fish
The Filet-O-Fish is a fish burger from McDonald’s. It has a square piece of breaded fish, and the classic tartar sauce.
Filius Blue Pepper
These peppers start with a blue-purple color, then turn into a deep red color as it ripens. If you’re all about the heat of a pepper, make sure to harvest them while young, as they lose their heat the more they ripen.
Finger Grapes
Finger grapes, also known as “witch finger grapes,” are long and slender versions of the normal grapes we’re used to. They taste sweet, and look similar to chili peppers when grouped together. Their thin skin gives a satisfying crunch as you bite through them.
Finger Lime
Finger limes are a type of citrus fruit that are tube-shaped. They have a brown skin with clear, bubble-like flesh, and are popular in Australia – they’re often called “Australian finger limes,” and are paired with seafood and vegetables for a zesty combination.
Fingerling Potatoes
Fingerling potatoes are small, long potatoes with a thin skin. The color can range from red to gold, creating some cool-looking dishes. They’re really popular roasted as a side to meat, but also put into salads. Cut them in half, season them, and throw them into the air-fryer for some thick fries!
Finnan Haddie
Using thick filets of haddock, this Scottish seafood dish is a tasty meal to enjoy with the family. The haddock is traditionally hung in a smoker over oak shavings, and then covered in leek sauce, used in Kedgeree, or combined with eggs benedict.
Fiore Viola Artichoke
It kind of looks like a large, purple chicken drumstick. The tightly packed leaves have a sweeter flavor than standard artichokes, and are often steamed for salads, pasta, and pizza. It’s also a great source of Vitamin C!
Fiorentino Tomato
These are really cool-looking tomatoes – they’re a nice red color, and are VERY ribbed. Their firm flesh provides a sweet taste, great to slice up into your salad or put on your tomato sandwich. Its species name is “lycopersicon esculentum.”
Fioretto Cauliflower
Fioretto cauliflower is a hybrid of broccoli and cauliflower. The stalks are pale green with small golden florets on top, and have a mildly grassy, slightly sweeter flavor than the standard cauliflower. They are much more delicate too, and are a non-GMO variety. The long stems are also a unique characteristic of Fioretto cauliflower.
Fish
Fish – not much to say here! It’s eaten all around the world and has a ton of different species. You can fry them, batter them, smoke, steam, and cook them over an open flame! The meat is nutritious, and actually changes flavor quite a bit depending on what type of fish you’re eating. Here in Canada where I live, we eat a lot of small mouth bass and pike!
Fish Fingers
A favorite for kids and people in Britain, fish fingers (or fish sticks) are small pieces of fish – usually cod or haddock – that are covered in batter or breadcrumbs before being fried. They’re also very popular to buy frozen in the supermarket for a quick meal.
Fish Pepper
Don’t worry, this pepper doesn’t taste like fish! These chilis start with a light green color, then transform into a deep red color as they ripen. They come from the Caribbean, and are pretty spicy!
Fish Sauce
Fish sauce is made by fermenting fish, cooking it to the point where you get a liquid extract used as a staple seasoning in a lot of Asian cuisine. If you cook it longer, you can get fish paste!
Five-Leaved Bramble Berry
The five-leaved bramble berry is a species of raspberry found mainly in Asia and North America, and is also known as the strawberry leaf raspberry or creeping raspberry. It’s not very well-known, and the best thing about it is that it’s thornless (I’m a big fan of plants that don’t try to stab me).
Flank Steak
Flank steak is a lean cut of beef perfect for your summer BBQ – it’s great for grilling, sauteing, roasting, or broiling. But be careful not to overcook it, as it’s quite lean and can get dry real quick.
Flapjacks
Flapjacks are made with oats, butter, and syrup to create a super sweet, soft, chewy biscuit that tastes delicious! You can get creative with a range of other ingredients to really find your taste with these, including cinnamon, apple, or chocolate.
Note: In the U.S. and Canada, pancakes are also sometimes called flapjacks.
Flat Beans
Flat beans, also known as helda beans, are really similar to runner beans – but they’re flatter and less stringy. You can eat them raw or cooked, and they’ll give a sweet taste to your salads or pasta.
Flat Cabbage
This Taiwanese cabbage is pretty big and is squat shaped – as you’ve probably guessed by the name, it looks the same as your standard cabbage but flatter. It comes in a variety of beautiful colors, ranging from purple to dark green.
Flat Italian Onions
These are flat-shaped (very descriptive names we have here) onions that are commonly used in Italian cooking. You can cut them fresh into whatever you’re cooking to add extra flavor.
Fun fact: the first Flat Italian onion dates back to the 15th century.
Flat Lemon
Also known as “shekwasha,” this fruit is mainly grown in Taiwan and resembles a lime – it’s green and round, but turns orange as it ripens. It’s more acidic than other citrus fruits, and is often used to make juice or to mix with spirits.
Flatbread
Flatbreads are popular food all around the world. They are made from soft, thin, unleavened dough, and can change slightly depending on what part of the world you’re in – they’re sometimes variations such as pita bread, naan, or roti.
I love to eat these with tzatziki, but they’re often served with falafels, salads, or even stuffed with meats and vegetables.
Flatwoods Plum
Flatwoods plums grow on trees native to the U.S. They’re not sweet like standard plums, but have a bitter taste due to having something called “hydrogen cyanide.” Flatwoods plums are usually used to make jams and jellies, since you wouldn’t really eat these off the tree.
Flaxseed
Flaxseeds are seeds that come from the flax plant…a very creative name, I know. It’s grown all over the world, and is called a “superfood” due to its high nutritional value and health benefits. They have a very light nutty flavor, making them super versatile and not overbearing when adding them to your smoothies, cereals, or salads. There’s also flaxseed oil used for cooking, or powder sometimes used in baking.
Flint Corn
This variety of maize is named after its hard outer kernel, which resembles flint. It’s the same species as common corn, and is also known as “Indian corn.”
It has beautifully colored kernels, which is often displayed as an ornament during Thanksgiving.
Florentine Citron
Considered to be a lemon and citron hybrid, this highly fragrant citrus fruit originated in the Renaissance gardens of Italy.
It’s actually one parent of the Bizzaria chimaera.
Florentine Crabapple
The Florentine crabapple is another fruit found centuries ago in the Renaissance gardens of Italy. This fruit and its tree is ornamental by nature, as the seeds of the crabapple contain cyanide and can be toxic if eaten in large quantities – but the flesh can be eaten, and some find it refreshing in small bits.
Florida Avocado
This variety of avocado has less fat and calories than most other avocado varieties, and is quite large. Florida avocados have smooth skin, and are similarly used as normal avocados in making guacamole, mixing it into salads, and putting it on sandwiches.
Florida Cherry
The Florida cherry, also called the Surinam Cherry, is a small red-orange fruit that is shaped like a small gourd. It’s found in South America and Florida (as the name implies), and is popular for making jams. It looks similar to the Fiorentino tomato with the way it’s ribbed.
There are actually certain parts of South Florida where this fruit is considered invasive, and people are encouraged to avoid planting them!
Florida Strangler Fig
This fruit also comes from a tree native to Florida, but it is also found in the Caribbean and south Mexico. “Strangler” comes from the way the seeds germinate around the base of a host tree. The fig fruit isn’t just used for eating – you can also use it as fabric dye!
Flour
Flour is a powder made by grinding raw grains, roots, beans, nuts, or seeds – there’s a ton of different types! You use it to bake things like bread, cakes, pancakes, waffles – you name it! There are many flours these days that are gluten-free, which is great for people with sensitivities or Celiac disease.
Fluted Pumpkin
Fluted pumpkin is mainly grown and consumed in West Africa. It’s also called Ugu, and looks like a long, thinner, and pale green pumpkin.
The young leaves are often used in soups or stews, and the seeds are often used for their high-nutritional value, as the pumpkin flesh itself is inedible.
Focaccia
Focaccia is a type of Italian baked bread, made in flat sheet pains. The dough is mixed with herbs, vegetables, and olive oil to provide a delicious flavor that compliments soup and salads extremely well.
Fodder Melon
A cousin to watermelon, fodder melon looks very similar on the outside with its green skin and white patches. The inside, however, contains a hard, clearish flesh that is often used to make fruit preserves – people will also pickle it.
Fondue
Fondue is that delicious dip made of melted cheese, chocolate, or hot oil. It’s popular to get some bread, crackers, or fruit to dip into it, and is a popular addition to any holiday table. Fancier places may even have a fondue fountain!
Fony Baobab Fruit
Fony baobab fruit is usually ripe in October to November. They’re round, with a thick shell and dense red-brown hairs. Their seeds are kidney-shaped, and come from the fony baobab tree, which is indigenous to Madagascar.
Forest Strawberry
Forest strawberries are found in your garden or even the forest (who would’ve guessed based on that name?). They’re also known as wild strawberries or Alpine strawberries. They’re a lot smaller than the regular strawberries that you’re probably used to, but they still have a good taste!
Fox Grapes
Fox grapes apparently have a “foxy” musk to them, which is where the name comes from. The flesh itself is sweet and earthy, and are commonly used to make jelly, juice, or wine.
Something really cool about these grapes is that the skin comes off gently when you squeeze them! They generally have a sweet or sweet-tart flavor depending on when you pick them.
Fox Nut
Another “fox” food, these are also known as “makhanas.” Fox nuts are seeds from lotus flowers, and commonly used in Indian cuisine as an additive to sweets or other traditional dishes for their high calcium, potassium, and magnesium content.
Frangipane
Frangipane is a creamy mixture of almonds, butter, sugar, and eggs that is often used to fill tarts or another pastry before baking. The most popular example is a Bakewell tart, which is filled with layers of frangipane and jam.
Freekeh
Freekah is a brown grain made from durum wheat, and acts similarly to rice or barley – which you can substitute with freekah for. It tastes nutty and smoky, and is often used in stews, salads, and soups.
French Beans
French beans are longer and thinner than green beans, and can be eaten raw or cooked. They’re often sauteed with butter or steamed, and then served as a side. They’re also referred to as “stringless” beans, and are part of the green bean family.
French Breakfast Radish
One of the over 100 radish varieties, these sharp-tasting taproots are elongated and have edible leafy greens attached. It has a mild peppery, crispy flavor.
And yes, you can eat these for more than just breakfast!
French Fries
A food known all around the world, french fries are long, thin crisps made from potatoes. It’s a fast food item that involves frying sliced potatoes in oil, but many people will bake them in an oven at home for a healthier alternative.
French Onion Soup
French Onion soup is classic in French cuisine, traditionally made with beef stock and carmelized onions topped with bread and cheese. In my opinion, it makes a wonderful appetizer!
French Purslane
Unlike wild purslane, this leafy vegetable grows upright making it easy to cut. It makes a great salad, and has a lot of Vitamin C – it’s also one of the only vegetables that has a high omega-3 content!
French Sorrel
This is a culinary herb that can be used in lots of soups, salads, and sauces. It has a citrus-like flavor that adds a little something special to your salads. It can also be used to cook with, and is a good replacement for spinach if you like its taste.
French Toast
French toast is a delicious dish traditionally served at breakfast. It’s usually made by dipping bread into an egg and milk mix before pan-frying it, then topping it with vanilla, cinnamon, fresh fruit, yogurt, or syrup.
Fricassee
Fricassee is a classic French dish made with meat – usually chicken – which is cooked in a delicious white sauce. You usually fry the meat until it’s browned before cooking it in the white sauce (like white wine sauce, for example). It goes great with a side of vegetables and potatoes.
Fried Chicken
A classic American food, fried chicken is simply chicken meat fried after being coated in a batter. It’s fairly greasy, and is extremely popular. You might know of KFC (formerly Kentucky Fried Chicken), which is a massively popular restaurant serving fried chicken.
Friggitello
It’s called pepperoncini in the USA, but friggitello is a sweet chili pepper stemming out of Italy with a slightly bitter taste that is great to pickle or put in salads and sandwiches.
Some other names for it include the Golden Greek pepper and the Sweet Italian pepper, and they have no heat to them!
Frisée
Frisee is a type of lettuce from the chicory family. It has good nutritional value similar to other lettuces, and its bitter, peppery flavor can be put raw in salads – sauteeing it with other green vegetables makes for a good dish as well!
Frittata
Frittatas are like Italian omelets – they’re larger and cooked in a stove before being finished in an oven, unlike normal omelets that are simply made in a pan. You can get super creative with these, but they’re generally made with a base mixture of eggs, milk, and cheese, and then have things like bacon, vegetables, ham, and more added to them.
Frogs Legs
As weird as it sounds, frog legs are a delicacy often eaten in French, Japanese, and Chinese cuisine. I’ve never tried them, but they reportedly taste like a “chicken if it was a fish.” Frogs legs are usually covered in breadcrumbs and deep-fried, or cooked in soups.
Fromage Frais
Fromage frais means “fresh cheese” in French, and is a soft cheese that pairs well with fruit – it’s kind of like quark, a thick yogurt. Fromage frais is generally made from cream of whole milk.
Frozen Yogurt
A delicious snack for a warm day, frozen yogurt is a mixture of greek yogurt, sweetener like honey, syrup, and many different flavorings like bananas, chocolate chips, strawberries – some people will even put gummies in there!
Fruit Salad
Fruit salad is made in many households, and often includes several different types of freshly diced fruits mixed into yogurt or fruit juice! It’s a healthy snack – I love putting kiwis, melons, pineapples, and grapes into mine.
Fucales
You might know the flavor of fucales better as “unami” – it’s a type of brown algae/seaweed that has a savory, salty taste. A cool fact about seaweed is that it has a high vitamin and mineral content, and pairs well with sushi!
Fudge
Fudge is a delicious candy made from butter, sugar, and milk. There are so many flavors to choose from, with the most popular being chocolate, salted caramel, vanilla, peanut butter, or mixing in different types of nuts. The soft, sweet candy is a great treat!
Fufu
Coming from West Africa, fufu is a dish that consists of cassava (or cassava flour), yams, or plantains that are boiled and then pounded. This creates a dough-like mixture, which is then shaped into balls before being dipped into sauces to eat.
Fuji Apples
Fuji apples are great to use in baking because they keep their shape really well. They were originally developed in Japan back in the 1930s.
Their sweet-tart flavor is delicious in pies, and turnovers, and are popular in the USA, Japan, and China. It’s actually a cross between two American types of apple: the Red Delicious and old Virginia Ralls Janet.
Fuji Cherry
The Fuji cherry heavily grows around Mount Fuji in Japan, which is where the name comes from. The tree it comes from sports beautiful white flowers that are a must-see for anyone visiting Japan!
Fukushu Kumquat
This citrus fruit also grows in Japan, with a sweet and tangy flavor that is often used in different salads or when serving fish and meat.
It looks pretty similar to an orange, but has more of a bell-shape to it.
Fusilli
Fusilli is a pasta shaped like a corkscrew, giving it a great shape for holding onto lots of sauce.
It’s traditionally made by “spinning” the dough – a small rod presses and rolls over the thin strips of pasta to wind them around it into the corkscrew shape, which makes it a little tough and tedious to make at home.
Fuyū Persimmon
These seedless persimmons are circular with a flat top and bottom. They have a similar texture to apricot, but are pretty soft when all the way ripe. The sweet, honey-like flavor is often enjoyed raw or in jams, jellies, and even ice cream!
Fruits and Vegetables Starting with F
Unbelievably, 58 out of our 100 “F” foods are fruits and vegetables. Take a look (and scroll back up if you want the details of any of them!)…
- Faerie watermelon
- Fairchild tangerine
- Fairytale pumpkin
- False jaboticaba
- False mastic fruit
- False pineapple
- False strawberry
- Farkleberry
- Fascell Mangoes
- Fat hen
- Fava bean
- Fazli mango
- Feher Ozon Pepper
- Feijoa
- Fennel plant
- Fe’I Bananas
- Fibrous satinash fruit
- Fiddlehead fern
- Field cucumbers
- Field garlic
- Field peas
- Field sow thistle
- Fig
- Filius blue pepper
- Finger grapes
- Finger limes
- Fingerling potatoes
- Fiore viola artichoke
- Fiorentino tomato
- Fioretto cauliflower
- Fish pepper
- Five-leaved bramble berry
- Flat beans
- Flat cabbage
- Flat Italian onions
- Flat lemon
- Flatwoods plum
- Flint corn
- Florentine citron
- Florentine crabapple
- Florida avocado
- Florida cherry
- Florida strangler fig
- Fluted pumpkin
- Fodder melon
- Fony baobab fruit
- Forest strawberry
- Fox grapes
- French beans
- French breakfast radish
- French purslane
- French sorrel
- Friggitello
- Frisee
- Fuji apples
- Fuji cherry
- Fukushu kumquat
- Fuyu persimmon
Superlatives for Foods Starting with F
Looking at this list of “F” foods, here are my picks for various “awards”:
- Most delicious “F” food: French fries or French toast…take your pick!
- Weirdest “F” food (or at least most exotic): Fricassee (okay, it’s a classic, but the name is wonderful and many have never had it)
- Best “F” dish to bring to a potluck: Fried chicken (always a hit!)
- Snackiest “F” snack: Flatbread (with a dip)
- Top “F” meat: Filet mignon
- Top “F” dessert: Frangipane
Salt to taste…tell me your favorites in the comments!
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