I’ve tested this recipe umpteen times you so don’t have to – follow the simple steps and you’ll get perfect results each time you make it (and I guarantee you’ll be making it again and again!).

This spaghetti arrabiata is a favourite of mine. I first tried it during hard times with little money – it’s really filling and delicious. It’s based around aubergine/eggplant/brinjal which is so filling because of all the fiber.

Simple ingredients

I love my food speedy, so I always try and figure out ways to cut down the cooking time but keep the taste. I use a shop-bought tomato juice/sauce as it saves a lot of time rather than making my own.

This spaghetti arrabbiata is actually vegan, though you could also add cheese (like parmesan or cheddar) if you’re not vegan.

I also added a handful of chopped almonds to the topping for extra flavour and a nice crunch in the consistency.

The yeast flakes give a cheesy taste and add extra protein, but as I mentioned, you could also add cheese instead.

Here are some other great money-saving recipes.

How to make spaghetti arrabiata – my best tips

Preparing this dish is pretty simple, but I have a few tips to ensure that it comes out as delicious as possible.

For example, I can’t stress enough how important it is not to skip the last cooking stage. That last 5 minutes of simmering really releases the flavour!

I also wouldn’t recommend skipping the sugar, unless absolutely necessary – a hint of sweetness lessens the acidity of the tomato and gives a fuller flavour to the dish.

Furthermore, to control the level of spice, you have a couple of options:

Least spicy: throw a chilli pepper in the sauce while cooking and remove at the end.

Middle spicy: deseed the chilli pepper and chop the rest into pieces. Add it to the sauce.

Most spicy: Chop the chilli pepper, seeds and all, and add it to the sauce.

My favourite is the most spicy version, but the kids won’t eat it so I usually go for the first!

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Spaghetti with Arrabbiata Sauce

This cheap and easy spaghetti arrabbiata is a game-changer – loads of taste, make it as spicy as you like–and save money at the same time!

Course Dinner, Main Course

Cuisine Italian, Vegan, Vegetarian

Diet Egg Free, Low Fat, Dairy Free, Vegan, Vegetarian

Time Max 30 min

Calories 150 – 450 kcal

Type meal plan recipes

Diet dairy-free, egg-free, vegan

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 servings

Calories 522kcal

Ingredients

• 1 small aubergine
• 5 oz wholegrain pasta
• 2 medium tomato
• Salt to taste
• 1 tsp paprika powder
• 1 medium onion
• 2 clove garlic
• 2 tbsp nutritional yeast
• ¼ tsp sugar
• 1 tbsp olive oil
• 2 tsp tomato paste
• 2 cups tomato juice (the drink)
• 1 red chili pepper
• 1 tbsp almonds (roasted/smoked)

US CustomaryMetric

Get Recipe Ingredients

Instructions 

• Cook the pasta as per packet instructions.
  5 oz wholegrain pasta
• Wash and cut the aubergine and tomatoes into small pieces.
  1 small aubergine, 2 medium tomato
• Heat up a pan with olive oil on a medium heat. Add the aubergine, and mix in the salt and paprika.
  Salt to taste, 1 tbsp olive oil, 1 tsp paprika powder
• Dice the onion and garlic.
  1 medium onion, 2 clove garlic
• After a couple of minutes, add the onions and fry until soft. When they are, add the garlic and fry for another 30 seconds or so.
  
• Add the tomato paste, tomato juice, the tomato pieces, nutritional yeast and the sugar.
  2 tbsp nutritional yeast, ¼ tsp sugar, 2 cups tomato juice, 2 tsp tomato paste
• Chop the chili pepper and throw that in there too.
  1 red chili pepper
• Let it cook (bubbling) for another five minutes (don't skip this!)
  
• Crush the almonds.
  1 tbsp almonds
• Serve the pasta with the sauce, adding salt and pepper to taste. Garnish with the crushed almonds.

Notes

• Kat’s pro tip: Don’t skip the final cooking stage, it really brings out the flavours. The same goes for the little amount of sugar, unless absolutely necessary to skip.
• Make-ahead? Yes, you can make ahead of time, but I’d reheat and have it warm.
• Freezable? Yes, it’s freezer friendly.

 

Here are some more satisfying recipes that you may enjoy:

Simple and delicious Red Pesto Pasta

The nutritious powerhouse Creamy Broccoli Pasta

Incredibly Quick and Creamy Avocado Pasta

Surprisingly easy The Veggie King Microwave Baked Potato

Best dinner ever Easy Stuffed Bell Peppers in Mediterranean Tomato Sauce

Nutrition

Nutrition Facts

Spaghetti with Arrabbiata Sauce

Amount per Serving

Calories

522

% Daily Value*

Fat

 

13

g

20

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

7

g

Sodium

 

379

mg

16

%

Potassium

 

1808

mg

52

%

Carbohydrates

 

87

g

29

%

Fiber

 

19

g

79

%

Sugar

 

27

g

30

%

Protein

 

20

g

40

%

Vitamin A

 

2970

IU

59

%

Vitamin C

 

105

mg

127

%

Calcium

 

97

mg

10

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

The post Spaghetti with Arrabbiata Sauce (works every time!) appeared first on Hurry The Food Up.

Hey there! 👋

Let’s dive into this exciting new weight loss / high-protein meal plan featuring our most delicious dishes!

Highlights:

• Quinoa Breakfast Porridge with Hot Blueberry Drizzle: A light, flavorful twist on traditional porridge, combining quinoa, hot blueberries, Indian spices, and crunchy nuts. It’s naturally sweet and gets by with only a little sugar.
• Roasted Sweet Potato and Beetroot Salad: A hearty and satisfying dish with roasted veggies and a zesty citrus vinaigrette. Even beet skeptics might enjoy this one!

Both dishes are designed to keep you energized and nourished throughout the day. 💪

Nutritional Information:

Pro Tip: You can boost your protein intake by swapping the Japanese Silken Tofu Dessert with Mango Coulis for a protein shake!

Not sure about your calorie needs? Check out the calorie guide for more info.

Don’t forget to look at the useful tips below, including which recipes can be made ahead, frozen, and some vegan alternatives.

Have any questions or want to see something specific in future plans? Just give me a shout! 😊

Dave

Share Your Journey

We love hearing from you! Share your thoughts, questions, or feedback in our Facebook group (PW: protein power) or via email. And don’t forget to show off your culinary creations – post photos in the group or tag @hurrythefoodup on Instagram!

Here’s to a year filled with delicious, nutritious meals and achieving our health goals together!

Day 7 is all up to you. It’s a great day for leftovers, or if you want to go out to eat. Buddha Bowls or Burrito Bowls are a great way to use up leftovers. We still recommend keeping the calories to about 1300kcal if weight loss is a priority.

Recipe Tips:

• If you want a silkier or softer Kaiserschmarrn, before making the recipe process or blend the couscous grains into a fine powder. Then make the recipe exactly as indicated in the instructions. You can use any berries you like: raspberries, blueberries, strawberries – I recommend whatever is in season locally!
• Vegan Pho Recipe – Vietnamese Noodle Soup: you’re going to need a fork for this one eat the noodles like you would pasta and slurp the soup. If you find fresh bean sprouts, please store them in a container with water in the fridge. That way they last more than 7 days. Pho is so versatile – you can really personalise it. For example, you can add mushrooms, shallots instead of onions, a bit of cinnamon, smoky paprika powder, and/or anis, fried tofu crumbles etc. Have fun experimenting and finding your favourites!
• The Best Vegan Tofu Scramble Recipe: you can drain the tofu the night before. That way, you get rid of all excess moisture in the tofu. This enhances the flavour a bit, but to be honest: just a bit.
• Roasted Sweet Potato and Beetroot Salad: pre-cooked beets are super-easy and practical in the salad.
• You can keep the Spinach Feta Pancakes in the oven at 100°C, if you want to keep them warm.
• Mouthwatering Meatless Chili Sin Carne: you can use dried lentils too! For one up of cooked lentils, just add 1/2 cup of dried lentils. Also add roughly 1/2 cup extra water. Cook it all at least 10 minutes longer. If you’re serving this at the end of the week, choose an avocado that is a little firmer so it will ripen in time.

Meal Prep (Quick Tutorial): These recipes can be made ahead.

Generally, we advise to keep them in airtight containers and/or in the fridge. Some of them need to be reheated.

• Couscous Kaiserschmarrn Recipe (just keep the toppings separate)
• Quick Cottage Cheese Salad
• The Best Vegan Tofu Scramble Recipe for Breakfast (it can be reheated)
• Creamy Polenta With Mushrooms (it can be reheated)
• Roasted Sweet Potato and Beetroot Salad
• Quinoa Breakfast Porridge with Hot Blueberry Drizzle
• Spinach Feta Pancakes (only the batter)
• Mouthwatering Meatless Chili Sin Carne
• Japanese Silken Tofu Dessert with Mango Coulis

Freezable:

• Couscous Kaiserschmarrn Recipe (either the batter or the pancakes)
• The Best Vegan Tofu Scramble Recipe for Breakfast
• Creamy Polenta With Mushrooms
• Roasted Sweet Potato and Beetroot Salad (keep the greens fresh and separate)
• Spinach Feta Pancakes (without filling)
• Mouthwatering Meatless Chili Sin Carne (vegan)

Vegan Alternatives (More Here)

• Breakfast: Great combo Peachy Blinders Overnight Oats
• Lunch: Low-calorie and quick Vegetarian Baked Beans
• Dinner: Fall in love with Saucy Eggplant Tomato Pasta

You can use the ‘recipe vault’ to instantly find great replacement or additional meals, too!

And don’t forget – if you have lots of leftover ingredients in the fridge we highly recommend turning them into Buddha Bowls or Burrito Bowls! There’s so much choice, and you can throw together virtually everything you have leftover with a tasty sauce!

The post February Farewell appeared first on Hurry The Food Up.

From ramen noodles to Rowan berries, let’s see if this list has enough R foods to satisfy your curiosity.

Honestly, there were so many options that I had to narrow it down to the most popular ones!

The ultimate list of foods that start with R

You’ll get to know many interesting dishes, proteins, snacks, desserts, drinks, fruits and veggies. If they’re edible, they’re on this list.

Dishes beginning with R

Ramen

Ramen is a famous Japanese noodle soup dish where wheat noodles are prepared in a savory broth. Sliced pork, green onions, boiled eggs, seaweed, and bamboo shoots are common toppings.

Ramen noodles are thin and bouncy, making them pleasant when cooked. The broth can be mild and clear or thick and creamy.

This Japanese dish is noted for its umami richness and flavor harmony. It’s a famous comfort meal worldwide, in fact I even have three ramen recipes on this very site. Here is ramen in a jar, here’s a ramen noodle salad, and here’s a ramlette (ramen omelette).

Ratatouille

Not the Disney film, ratatouille is a Provence-born French dish. It’s a vegetable stew made with eggplant, zucchini, bell peppers, onions, and tomatoes.

Ratatouille’s rich colors come from the veggies’ distinct forms and tastes. It’s served with crusty bread or rice as a side or main entrée.

My stepdad makes a mean ratatouille but I still haven’t asked him for the recipe yet!

Ravioli

If you’re looking for some Italian dishes that start with R, ravioli is a must. It’s a popular Italian pasta made of little pasta dough squares or circles filled with cheese, meat, veggies, or a combination of these.

Flour, eggs, and water are used to make pasta dough, which is rolled out thin. The filling is put on one spaghetti sheet and covered with another. The two pasta sheets bond together to form a filled pocket.

Ravioli is cooked till soft and served with a sauce like marinara, Alfredo, or, my favourite, pesto.

Red curry

Many people enjoy the fiery flavor and vibrant appearance of Thai red curry. It’s a type of curry made with a paste of chili peppers, garlic, shallots, lemongrass, galangal, and other aromatic spices.

This crimson paste, when blended with coconut milk, forms the curry’s velvety base.

Red curry often consists of a variety of meats (chicken, beef, or shrimp), vegetables (bamboo shoots, bell peppers, eggplant), and herbs (Thai basil and kaffir lime leaves).

This famous Thai meal is typically served over steamed rice and features a complex taste profile that includes spicy, sweet, and savory notes. I’ve eaten it many times, both in Thailand and elsewhere, and always enjoy it.

Reuben sandwich

Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing are commonly stacked between rye bread in a Reuben sandwich. Grilling or toasting the sandwich melts the cheese and warms the contents.

The Reuben sandwich’s origins are unclear but it’s thought to have developed in the US in the early 20th century.

Roulade

Roulade is a meal formed by rolling a small slice of meat, fish, or vegetables around a filling. “Roulade” derives from the French word “rouler,” meaning “to roll.”

Roulade fillings can include cheese, vegetables, herbs, spices, or even meats. To keep its form, toothpicks or kitchen twine are used to bind the outer layer, generally thinly sliced pork.

Roulades are browned or seared to create a tasty crust, then braised, roasted, or boiled to cook and blend the flavors. The roulade is presented in pinwheel-shaped slices after cooking.

Risotto

Risotto is a creamy and rich Italian dish. It’s produced by cooking arborio rice or other short-grain rice in broth until creamy.

I personally love it, and we have an asparagus risotto recipe right here, and a vegan mushroom risotto here.

First, I sautée onions or shallots in butter or olive oil, then add rice and toast it. Then, heated chicken or vegetable broth is slowly poured into the rice while stirring.

The dish’s smoothness comes from the delayed release of rice starch.

Risotto can be seasoned with white wine, cheese (like Parmesan or cheddar), mushrooms, shellfish, or vegetables. The finished dish should be creamy and firm (“al dente”).

Rösti

Since I feel like this list needs some breakfast foods that start with R, rösti is a great choice.

It’s a traditional Swiss potato dish made from grated potatoes comparable to hash browns and potato pancakes. After pressing the grated potatoes into a flat cake, they are fried in butter or oil until golden brown and crispy.

Onions, cheese, bacon, or herbs are sometimes added to shredded potatoes before cooking. The result is a delightful, hearty meal with a crispy surface and a soft inside.

We have our very own Rosti recipe right here!

Protein that starts with R

There are several kinds of protein-rich foods that start with the letter R. I’ve included fish, meats, dairy products, grains and legumes in a separate category below.

As a vegetarian, it’s tough to for me to see this list with so many animals on it, but there we go.

Rabbit

Rabbit meat is lean and delicate. It’s used in stews, roasts, and pies worldwide due to its softness and adaptability.

Rack of lamb

A rack of lamb is a quality lamb rib cut. Its soft, juicy, and aromatic flesh is commonly roasted or grilled with herbs and spices for an elegant and delectable supper.

Rainbow smelt

These silvery fish live in freshwater lakes and rivers. They’re breaded and fried or used in fish chowder or sushi because of their mild taste.

Rainbow trout

Rainbow trout’s pink flesh and mild, nutty flavor make it a famous fish. It’s found in rivers and lakes and can be baked, grilled, or smoked.

Razorback herring

This coastal fish is also known as blueback herring. Its herring taste makes it popular in pickling, smoking, and as a sport fishing bait.

Razor clam

Razor clams are long, slender shellfish with pleasant, soft flesh. Sand beaches are where they’re collected. Razor clams can be cooked in spaghetti, chowders, or steamed.

Red drum

Red drum, commonly known as redfish or channel bass, is a gentle, sweet saltwater fish. Its firm, white meat can be grilled, baked, or fried. It tastes best with spiced, light sauces.

Red lentils

Now we’re talking. Red lentils are tiny, quick-cooking legumes. When cooked, they taste mild and nutty.

These delicate lentils taste great in soups, stews, curries, and salads. They’re actually my favorite type of lentil because they cook in less than 20 minutes! Here’s my best red lentil soup recipe!

Red mullet

Mediterranean and Atlantic seas are home to the little, tasty red mullet fish. It has delicious, white flesh. Red mullet is commonly grilled, pan-fried, or used in seafood stews and Mediterranean recipes.

Red quinoa

Like white quinoa, red quinoa is a healthy grain-like seed with a reddish-brown appearance. It tastes somewhat nutty and has a chewy texture.

Red snapper

Red snapper is a popular ocean fish with a solid texture and mild, somewhat sweet flavor. It’s popular in many cuisines and can be grilled, baked, or fried. Red snapper is often used in seafood and fish tacos.

Rib-eye steak

Rib-eye steak is a prime cut of beef renowned for its taste and tenderness. It is appreciated for its marbling (visible streaks of fat) and is sliced from the cow’s rib primal.

When cooked, marbling makes the steak soft, juicy, and flavorful.

Rib-eye steaks have a pronounced eye-shaped chunk of meat encircled by a ring of fat, which enhances their taste and texture. Grilling, broiling, or pan-searing brings out their juicy and savory features.

Ricotta cheese

Ricotta cheese is a mellow, creamy Italian cheese prepared from leftover cheese whey. It tastes delicately sweet and has a smooth, grainy texture. Lasagne, cannoli, and cheesecakes are popular dishes that use ricotta cheese.

This vegetarian ricotta bake is a super simple way to use ricotta in a very tasty meal.

Rockfish

The North Pacific Ocean is home to Sebastes rockfish. Its strong, slender meat tastes somewhat sweet. Rockfish is versatile and can be used in fish tacos, stews, and soups. It can be grilled, baked, or pan-fried.

Rocky Mountain oysters

Rocky Mountain oysters are not actually oysters. They’re the term for bull or other male animal testicles used in cooking.

Rocky Mountain oysters are presented as a novelty or regional delicacy in North America due to their rich, gamey flavor.

Roquefort cheese

Roquefort is a French blue cheese from the south. Sheep’s milk gives it a particular taste and crumbly texture.

The cheese is named after Roquefort-sur-Soulzon, the village where it’s been made for generations.

Roquefort cheese’s blue veins come from Penicillium roqueforti mold. The cheese is matured in caves, where the mold can grow and develop its flavor.

Roquefort cheese is considered one of the world’s best blue cheeses due to its distinct taste and lengthy history.

I love it with red wine and buttery crackers!

Round steak

Round steak is meat from a cow’s hind leg. It’s less tender than other cuts since it’s a lean cut with little marbling. Round steak can be tenderized and flavored by braising, marinating, or pounding the meat.

Rump roast

Cow hindquarters are used to make rump roast. It’s boneless and tender, with a lot of marbling. It’s popular for pot roasts, beef stews, and sliced roast beef sandwiches.

Rye plant berries

Rye berries, or rye grain, are a type of whole grain. After the husk of the rye plant has been removed, what’s left are the kernels.

Rye berries have a somewhat nutty taste and a chewy texture. Salads, soups, pilafs, and other recipes that call for rice or other grains can benefit from their inclusion.

Snacks that start with R

Rice cakes

Some of the most common snack foods that start with R are rice cakes!

Rice cakes are snacks formed from compressed puffed rice grains. They can be salted, plain, or flavored with chocolate or seaweed.

Rice cakes are gluten-free and low-calorie options that can be eaten alone or with spreads, cheeses, or fruits.

Rice crispy treats

Rice crispy treats are produced using crispy rice cereal, marshmallows, and butter. The method involves heating butter and marshmallows, adding crisp rice cereal, and stirring until well-coated.

Pressing the mixture into a buttered pan lets it cool and set. Chocolate chips, almonds, and sprinkles can provide extra flavor and texture.

Rye bread

Rye flour provides rye bread with a robust taste. It’s moist and thick compared to wheat flour bread. It has a strong flavor with a tinge of sourness and is usually darker in color.

In Scandinavian, Eastern European, and German cuisines, rye bread is served with butter, cheese, cured meats, and pickled fish. It’s also essential to preparing Reuben sandwiches.

Desserts that start with R

Red velvet cake

Red velvet cake is a popular American dessert. Food coloring or beetroot gives the cake its crimson hue.

Red velvet cakes’ velvety texture comes from buttermilk, vinegar, and cocoa powder in the dough. The cake’s richness is complemented by a creamy, tangy cream cheese icing.

Rice pudding

Many cultures adore rice pudding, a warm and flexible dish. It’s created by cooking rice with milk, sugar, and spices. A creamy dessert is made by simmering the mixture until the rice is cooked and the liquid thickens.

I like adding coconut to my rice pudding!

Rocky Road ice cream

Rocky Road ice cream is a popular American flavor. It usually consists of chocolate ice cream with marshmallows and roasted almonds or walnuts. We don’t see it as much in Europe, though it certainly still exists!

Rich, velvety chocolate, fluffy marshmallows, and crunchy almonds provide a delicious contrast of textures and flavors.

Rum cake

Rum cake has rum in the batter and a rum glaze or syrup. The cake’s taste and moistness come from butter, sugar, eggs, flour, and a lot of rum. The rum glaze or syrup adds richness and sweetness to the cake after baking.

It’s a popular dessert during holidays and special occasions associated with the Caribbean.

Condiments that start with R

Ranch dressing

Ranch dressing is a famous American condiment from the early 1950s. It’s made of buttermilk, mayonnaise, and a blend of spices and seasonings.

Commercial ranch dressings often contain garlic, onion, dill, parsley, and vinegar or lemon juice. It’s a popular dip for vegetables, chicken wings, fries, salads, wraps and sandwiches.

Remoulade sauce

Louisiana Creole and Cajun cuisine often use remoulade sauce, a classic French condiment. It’s said to have originated in French cuisine and modified to regional preferences.

Mayonnaise or aioli, mustard, capers, pickles, herbs like parsley and tarragon, and spices like paprika and cayenne pepper make up the sauce. It can be made spicy using horseradish or hot sauce.

Fried shrimp, crab cakes, and oysters often use it as a topping or dipping sauce.

Romesco sauce

Romesco is a Catalan sauce. It’s produced by mixing roasted red peppers, tomatoes, almonds or hazelnuts, garlic, olive oil, and bread for thickness.

The roasted veggies add sweetness to the deep, smoky sauce. It goes great with grilled meats, vegetables, and shellfish like shrimp or fish.

Relish is made of chopped pickled veggies or fruits with seasonings. Common ingredients include cucumbers, onions, and bell peppers.

It’s a popular topping for hot dogs, hamburgers, and sandwiches. Dill, sweet, and spicy pepper relishes are available in chunky or finely chopped forms.

Raita

Raita is a yogurt-based Indian condiment. It’s produced by mixing yogurt with chopped cucumbers, tomatoes, onions, or carrots.

Here’s my cucumber raita recipe!

Rice vinegar

Rice vinegar is derived from fermented rice. It’s commonly used in Asian cuisine, especially Japanese, Chinese, and Korean dishes.

Rice vinegar is acidic and mildly sweet. It can be used to make sushi rice, pickled vegetables, or make savory sauces and marinades. 

Drinks that start with R

Rum and Coke

Rum’s sweet and caramel undertones and cola’s fizzy and refreshing flavor make a tasty drink, known as Rum and Coke, or Cuba Libre. It’s commonly topped with a lime slice and served over ice.

Red wine

Red wine is created from dark-colored grapes. It tastes different depending on the grape variety and winemaking method.

Red wines can be light and fruity or full-bodied and powerful. They go nicely with pasta, red meat, and cheese. I usually have a cheese board and crackers with red wine for my birthday.

Root beer

Root beer tastes like sassafras root, herbs, and spices. It’s sweetened with cane sugar or corn syrup and can be drunk without alcohol.

Root beer has a frothy texture and a deep, nuanced flavor with notes of vanilla, wintergreen, and cinnamon. Such a retro soda choice!

Rosemary-infused water

Rosemary-infused water is a delicious and fragrant drink produced by infusing fresh rosemary sprigs in water. The leaves release their oils and tastes into the water, making it aromatic and herb-infused.

It’s a terrific way to add some herbal flavor to your hydration regimen. It can be drunk alone or used as a foundation for mocktails and drinks to provide a herbal flavor.

Rum punch

Rum punch is a tropical beverage composed of rum, fruit juices like orange, pineapple, or lime, and sometimes grenadine or simple syrup. It’s served over ice with some slices of citrus fruits.

Rooibos tea

Rooibos, often known as red bush tea, is a South African herbal tea. It’s created from Aspalathus linearis leaves. it’s a popular alternative to black and green tea because it’s caffeine-free and antioxidant-rich.

Rice milk

Rice milk is a plant-based substitute for cow’s milk prepared from rice grains. It’s made by mixing cooked rice and water, frequently with vitamins and minerals. It’s thinner and sweeter than dairy milk.

I occasionally use rice milk as a dairy-free component in smoothies, dishes, and drinks.

Rosé wine

Rosé wine ranges in color from light pink to crimson. The limited contact between the grape skins and the grape juice during winemaking gives it its color. The flavors can can be bright and crisp or rich and fruity.

Rum runner

Rum runner is a tropical beverage with a fruity rum flavor. It blends light and dark rum with orange, pineapple, lime, banana liqueur, and blackberry brandy. Ice and fresh fruit top the drink.

Vegetables that start with R

Radicchio

Radicchio is a leafy green that is closely related to chicory. The color and flavor are both very strong.

This vegetable beginning with the letter R is used to enhance the flavor of many classic Italian meals.

The tangy bite of fresh radicchio is a welcome addition to many salads. The bitter leaves can be tamed by grilling or roasting. It’s delicious atop pasta, risotto, pizza, and even rice.

Cichorium Intybus is the plant’s scientific name

Radish

Radish is a root vegetable belonging to the Brassicaceae family. Its white flesh contrasts with its vivid crimson or pink skin.

Radishes range in shape, color and size, from the common red radish to the more exotic Korean radish. Salads and other light meals benefit from radishes’ peppery flavor and crisp texture.

Sliced, chopped, or grated radish is ideal for making sandwiches, tacos, and wraps. Pickling radishes improves their flavor and lengthens the time they can be stored.

The radish plant’s leaves are also edible. Because of their somewhat bitter taste, they work well when sautéed or added to soups or salads.

The scientific name for radish is Raphanus sativus.

Rakkyo

Rakkyo, also known as Allium chinense or Chinese scallion, is widely used in the cuisines of East Asia, particularly in Japan, China, and Korea. This R vegetable is linked to alliums like onion, garlic, and shallot.

Tiny, elongated bulbs are what make Rakkyo so perfect for pickling. Pickled bulbs have a crunchy texture and a little sweet and sour flavor.

Pickled rakkyo is a staple of Japanese cuisine and is served alongside rice, noodles, and grilled meats. Its light, somewhat spicy flavor pairs well with a variety of dishes.

Ramp

Allium tricoccum, more often known as ramp, is a kind of onion native to North America. Due to its unique flavor, it has become a staple in Appalachian cooking.

Large, green leaves surround a slender, purple stem in a ramp. The pungent odor and garlicky, oniony, earthy flavor can be enjoyed by eating any portion of the plant.

Ramps are a seasonal delicacy because of their high demand and short supply. As a result of their deliciousness and adaptability, they are highly prized in a wide variety of dishes

Rampion

The rampion belongs to the family Campanulaceae. It’s grown for its edible root, which resembles a carrot but is longer and thinner.

You can use its crisp, earthy taste in a variety of salads, stir-fries, soups, and roasted vegetable recipes.

The leaves are also edible but they tend to be served only cooked due to their bitter taste.

Campanula rapunculus is the plant’s scientific name.

Ramson

Wild ramsons belong to the family Alliaceae. Its culinary and medicinal uses make it highly sought after. The aroma and flavor of ramsons are reminiscent of garlic.

The leaves and bulbs of ramsons can be used in place of wild garlic while cooking. They taste well raw, sautéed, or blended into a pesto, soup, or sauce.

Allium ursinum is the scientific name for this plant.

Rapini

Broccoli rabe and rapini are both names for the same green Brassicaceae vegetable. This vegetable is linked to turnips, despite the misleading name.

This vegetable is frequently used in southern Italian cookery and other Mediterranean dishes. It has a strong, nutty flavor.

Rapini is typically served cooked due to its harsh taste. Its bitterness can be reduced and its flavor enhanced via blanching, sautéing, or steaming. You can also lessen the sharpness by using garlic, chili flakes, or lemon juice.

Brassica rapa ruvo is its official scientific name.

Red cabbage

Red cabbage tastes and looks very much like green cabbage, except for the color, and is related to the Brassicaceae family of plants.

The crimson leaves of this cabbage are sturdy and tightly packed. When cooked, the purple cabbage turns slightly blue.

Red cabbage has a sweeter flavor and more heat than green cabbage. It has a delicious crunch whether eaten raw or pickled.

Brassica oleracea is the scientific name for red cabbage.

Red leaf lettuce

Red leaf lettuce has vivid scarlet or burgundy leaves. It’s related to romaine lettuce and green leaf lettuce and belongs to the Asteraceae family.

Red leaf lettuce is known for its tender, loose leaves, which are reddish-purple or dark crimson in color.

The lettuce has a little sweetness and a nutty taste. In comparison to romaine lettuce and arugula, its flavor is more subtle.

This lettuce is known as Lactuca sativa var. in the scientific community. crispa.

Red onion

The skin of a red onion, sometimes known as a purple onion, is either bright red or purple, and the onion itself has a mild flavor.

The milder flavor of red onions makes them a popular raw or barely cooked ingredient. I love them in soups and salads (here’s my red onion soup recipe). When used for salads, sandwiches, salsas, and garnishes, it has a tangy flavor and a vibrant hue.

When cooked, they retain their flavor and crisp texture but may lose some of their color.

Allium cepa is the scientific name for the red onion.

Red pepper

Red peppers, also known as Capsicum Annuum, red bell peppers, and red sweet peppers, are a staple food in many cuisines.

After ripening, green bell peppers become delicious red peppers. They can be eaten fresh in salads, sandwiches, and wraps and cooked in the oven, grill, skillet, or wok.

Red peppers provide fiber, potassium, vitamins C and A. They get their red color from beta-carotene and lycopene.

Rhubarb

Rhubarb is a perennial plant that tastes sour and has huge, fan-shaped leaves and stalks that are as sturdy as celery.

The tangy flavor of rhubarb gives dishes an original kick. Its acidity can be mellowed by the addition of sugar or sweet fruits when used in desserts like pies, crumbles, and compotes. It’s great for adding flavor to preserves like jam, jelly, and chutney.

Rhubarb is technically a vegetable but is typically used in a fruit-based dish.

The stalks of rhubarb are harvested in the spring or early summer when they are firm and juicy. After discarding or composting the poisonous leaves, only the stalks are used in cooking. You can even eat them in rhubarb porridge!

Rheum rhabarbarum is the scientific name for the rhubarb plant.

Ricebean

Ricebeans, rice beans or Vigna umbellata, are a kind of climbing legume that bear kidney-shaped seeds in pods. The seeds can be any color from white to black.

Many cuisines throughout the world use rice beans as a staple component in their soups, stews, curries, and side dishes. Rice bean flour is used to make various types of bread, pancakes, and porridge in some areas.

Rice beans are a sustainable crop because of their capacity to reduce nitrogen runoff. Since they are drought-resistant, they are an excellent choice for areas with limited access to water.

Rock samphire

The perennial plant known as rock samphire (Crithmum maritimum) can be found along the coasts of Europe, North Africa, and Asia. Because of its unique flavor, it’s used as a herb and vegetable in cooking.

The brilliantly green leaves and strong stalks of rock samphire are very recognizable. The plant prefers rocky areas close to the water.

The crisp leaves and stems of rock samphire have a flavor reminiscent of celery, parsley, and salt. The salty flavor comes from the plant’s proximity to the sea.

Rocket

Rocket, or arugula, is a leafy green vegetable that is often used in Mediterranean cuisine. Eruca sativa is its official scientific name.

Rocket has leaves that are tall and narrow and strongly lobed, much like dandelion greens. Younger leaves have a mild, nutty flavor, but older leaves have a peppery, harsh taste as the plant matures.

Rocket is frequently used as a salad vegetable due to its flavor and texture. Its zesty, somewhat spicy flavor is enhanced when combined with other ingredients to create salad dressings, pizza sauces, sandwiches, wraps, pasta sauces, and pestos.

I looooove rocket (or arugula is it’s also known) on pizza, like this socca (chickpea) pizza.

Roma tomato

Roma tomatoes, also known as plum tomatoes and Italian tomatoes, are highly regarded for their delicious flavor and versatile cooking applications. The city of Rome is the inspiration for its name.

The Roma tomato is a long, meaty variety. Because of their ‘meatiness’ and low water content, they make excellent culinary ingredients.

Tomato sauce, paste, puree, salsas, soups, and stews all benefit from using Roma tomatoes because of their concentrated flavor. Sun-dried tomatoes and canned ones are also often made from this variety.

Lycopersicon esculentum is the scientific name for the Roma tomato. You could add some fresh ones to this one-pot tomato pasta.

Romaine lettuce

Crisp, elongated leaves characterize Romaine lettuce, often known as cos lettuce. It’s said to have originated in Rome, thus the city’s namesake.

These fresh greens are great in salads, sandwiches, and wraps. Romaine lettuce is used in Caesar salads because its sturdy leaves can tolerate the dressing and other components.

It’s rich in the B vitamins, including riboflavin and thiamine, as well as vitamins A, K, C, B6, and folate.

The scientific name of Romaine lettuce is Lactuca sativa var. longifolia.

Romanesco broccoli

The fractal-like structure of Romanesco broccoli makes it an eye-catching veggie. I mean seriously, how cool does that look?!

It tastes and feels much like cauliflower but has a considerably brighter hue.

The spiral head of this vegetable is filled with lime green, cone-shaped florets that have a nutty, somewhat sweet flavor.

Like other cruciferous vegetables, Romanesco broccoli cooks up well. I found it to be a great substitute for broccoli and cauliflower in many recipes.

The scientific name for this vegetable is Brassica oleracea var. botrytis.

Rosa Bianca eggplant

The Rosa Bianca eggplant is a visually unique variety with silky skin and stunning white, violet, green, and pink stripes. Its soft flesh is seedless compared to other forms of eggplant.

Roasting, grilling, sautéing, and using it in stews, curries, and stir-fries are only a few culinary uses. Its smooth consistency is especially well-suited for use in purees, spreads, and dipping sauces.

Their peculiar shape and vibrant colors make them a hit at both home vegetable plots and farmer’s markets.

I’ve had great success making baba ganoush with this eggplant. Those who have yet to give it a try, go for it!

The scientific name for the Rosa Bianca eggplant is Solanum melongena var. esculentum.

Runner beans

Runner beans (Phaseolus coccineus) are cultivated for their edible pods and seeds. They were first planted in Central America, but can today be found throughout Europe and North America.

They were never my favouite veg as a child, even with loads of gravy! But my grandparents grew them and I had to eat them 😅.

The long, twining stems of “runner” beans require support, thus the plants are typically grown on climbing vines or poles.

The bean pods are consumed either raw or cooked depending on their age. When the pods have hardened, the beans are harvested and cooked.

They fit nicely with a healthy diet because of their minimal fat and calorie content.

Russet potato

Known for their starchy texture and versatility, Russet potatoes are also sometimes referred to as Idaho potatoes or baking potatoes. This potato type is widely grown in the USA.

The skin of a russet potato is rough and woven brown, while the flesh is smooth and creamy white. They work wonderfully cooked in the oven, on the stove, and in the mash.

They become quite crunchy when fried because of their high starch content, and their airy texture makes for incredibly velvety and creamy mashed potatoes.

The scientific name for this potato variety is Solanum tuberosum ‘Russet Burbank’. I recommend giving them a try in this Spanish omelette.

Rutabaga

The Brassicaceae family includes the edible root vegetable called rutabaga. Swede and yellow turnip are two other common names. This cabbage-turnip hybrid has a unique taste and texture.

The somewhat spicy, sweet, and nutty flavor of rutabaga comes from its light yellow or orange flesh. Cooked, roasted, mashed, or incorporated into dishes like soups, casseroles, and stews, it brings out its best flavor.

Rutabaga fries or chips are a delicious substitute for potato fries, in my opinion (if you’re feeling really lush why not try halloumi fries, or fried sticks of a good halloumi sub). They retain their form and have a reduced need for oil.

This vegetable goes by the scientific name Brassica napus var. napobrassica.

Fruits that start with R

Cherry Rainier

The flavor and appearance of a Rainier cherry are both exceptional. It’s named after Washington’s Mount Rainier. This cherry type was developed by a cross between Bing and Van cherries.

Rainier cherries have a solid texture and a sweet flavor. Since they’re larger and have more sugar, they taste sweeter than regular cherries. Honey and vanilla notes make these cherries a hit among cherry lovers.

This kind of cherry is called Prunus avium ‘Rainier’ in the botanical world, just so you know.

Raisin

Dried grapes are commonly known as raisins and my kids absolutely love them. It’s not really a surprise when you consider they contain a lot of sugar.

Particularly sugary grapes like Thompson Seedless or Sultana are typically utilized in their production.

Depending on the grape and drying procedure, raisins can be dark brown, golden, or black.

Raisins can last a year in the pantry without refrigeration due to their low moisture content. They must be kept cool and dry to prevent drying and sticking.

Apple Rajka

The Rajka apple originates in the Czech Republic and is a hybrid variety of the domesticated apple (Malus domestica).

The Rajka apple is well-known for its unique flavor and striking appearance. Their sweet and sour flavor is a perfect complement to their bright red, crimson, green, or yellow skin and crisp, juicy flesh.

This apple type is prized for both fresh consumption and culinary applications. Its sweet-tart taste enhances salads, pies, and pastries, and its crisp texture makes it ideal for eating raw.

Rata

Rata, yellow mangosteen, or mundu, is a tropical Clusiaceae fruit. Its primary habitat includes most of Southeast Asia, especially the countries of Malaysia, Indonesia, and Thailand.

Miniature in size, this R fruit resembles a plum or apricot. As it ripens, its round, olive-green skin takes on a vibrant golden hue.

This sour fruit has a clear exterior and a juicy, flavorful inside. The texture is soft and fibrous, much like that of a ripe mango.

There are notes of citrus, pineapple, and apricot in rata’s flavor. It can be enjoyed on its own or incorporated into savory dishes, sweets, and beverages.

In its scientific terms, rata is called Garcinia dulcis.

Raspberry

Raspberry, along with the closely related blackberry and dewberry, is a Rubus fruit that originated in Europe and North America. The scientific name for this plant is Rubus idaeus.

Raspberries, which range in hue from red to black, are small, round fruits. They are composed of several little drupelets that cluster around a larger seed. Depending on the kind and ripeness, they can have a sweet or sour flavor.

These delightful R fruits are rich in vitamins and minerals, especially C and K, and have a low calorie count. These features may help with digestion, strengthen the immune system, and keep the heart healthy.

Raspberries are a common ingredient in many baked goods, as well as smoothies, yogurt, ice cream, and a variety of other cold treats.

Try them with these low-calorie pancakes for a treat!

Rambai

The countries of Malaysia, Indonesia, and Thailand all love this Southeast Asian fruit that begins with the letter R. Baccaurea motleyana is the proper scientific name for this plant.

Rambai can be either round or oval, and its size ranges from little to moderate. The skin is smooth and light green to yellowish brown when mature. The flesh feels very much like jelly.

The fruit’s mild flavor and soft consistency make it ideal for snacking on fresh or incorporating into a wide variety of desserts, beverages, and traditional sweets.

Rambutan

Rambutan is a tropical fruit grown in Indonesia, Malaysia, and Thailand.

It can be round or oval in shape, and its skin is covered with tiny spines that resemble hairs. Depending on the kind and when it was picked, the skin can be green, yellow, or red. I think it’s a very cool looking fruit indeed.

Rambutan’s creamy white to pale pink flesh has a unique sweet and sour taste. Typically, people consume the fruit in its fresh form, either by itself or in fruit salads.

This R fruit, also known as Nephelium lappaceum, is a member of the Sapindaceae family of plants.

Ramontchi

Ramontchi is the common name for the fruit of the Southeast Asian and Indian tree Flacourtia indica. This member of the family Salicaceae is also known as the Indian plum, Governor’s plum, and batoko plum.

The Ramontchi fruit is round and small, measuring just 1–2 cm in diameter. The plum, cherry, and cranberry tastes found in ramontchi provide sweet, tart, and acidic notes.

Several cultures have found culinary and therapeutic uses for ramontchi. Herbal remedies use several parts of the tree, including the fruit, bark, and leaves.

Rangpur lime

Rangpur lime (Citrus limonia) is a hybrid of mandarin oranges and lemons. Other names for the Rangpur lemon include lemandarin and mandarin lime.

Mature Rangpur limes have thin, smooth skin that is bright reddish-orange to deep orange in color. They can be round or oval in shape. The flesh has a juicy, sour flavor with hints of mandarin orange and lemon.

Drinks, marinades, sauces, and even sweets all benefit from the addition of Rangpur lime juice. The citrusy flavor and scent of the zest can also be used in cooking.

Raspuri mango

Raspuri mangoes are well-liked in the southern Indian state of Karnataka. They have a pleasant taste, aroma, and sweetness.

Raspuri mangoes are used in a variety of mango-based desserts, milkshakes, smoothies, ice creams, and preserves. Try one in this mango lassi and you won’t be disappointed.

Mangifera indica is the scientific name for this specific type of mango.

Red bananas

Like yellow bananas, red bananas (also known as Red Dacca bananas) are members of the Musa genus. Musa acuminate ‘Red Dacca’ is their scientific name.

Red bananas, as opposed to their yellow counterparts, are smaller and more crinkly. As they mature, their green skin becomes reddish purple.

These bananas’ pinkish-cream flesh, sweeter than yellow bananas, tastes like strawberries or raspberries. It’s amazing, right? How cool are they?!

They are mostly grown in tropical Asia, Africa, and South America.

Red bayberry

Red barberry, Chinese bayberry, yumberry, and waxberry are all names for the fruit of the same tree, Myrica rubra, which is native to East Asia.

This little, spherical fruit is about the size of a cherry. The skin of this fruit has a fascinatingly rough feel thanks to minuscule wax-like patches.

The flavor of the flesh is sweet, acidic, and somewhat sour, like a cross between strawberries, raspberries, and watermelon.

For their unique flavor and culinary versatility, red bayberries are highly prized in East Asian cultures. They are commonly used in Chinese baked goods, jams, jellies, and beverages.

Red Bush apple

The Red Bush apple is a native Australian fruit tree. It’s also known as the cherry satinah or the conkerberry.

The Red Bush apple fruit has a flavor profile that combines plum and cherry with apple. This distinctive acidic and sweet taste is great for use in jams, jellies, sauces, and other desserts.

The botanical name for this fruit is Syzygium suborbiculare.

Red Delicious apple

Red Delicious apples (less famous than the Golden Delicious variety) are well-known for their brilliant red color and unusual form. They are a globally successful apple variety in their own right.

Red Delicious apples range from round to somewhat elongated in shape and have a five-pointed crown. Their skin is glossy and smooth, with few variations in its rich red color.

The crisp, creamy white flesh of the Red Delicious apple is great for snacking, baking, and adding to fruit salads. Their vibrant color makes them attractive as garnishes.

Malus domestica ‘Red Delicious’ is the scientific name for this apple.

Red huckleberry

The little fruit-bearing shrub known as red huckleberry (scientific name: Vaccinium parvifolium) is native only to the western United States and Canada.

The diameter of its crimson huckleberries is between 5 and 10 millimeters. They’re transparent to a bright crimson red when fully developed.

Red huckleberries are a somewhat sweet, slightly sour, and juicy berry. They’re used with sweeter fruits in baked goods and sauces to mask any bitter flavor.

Red mombin

Fruit-bearing red mombin trees (Spondias purpurea) are endemic to Central and South America. They’re also known as hog plum, Spanish plum or purple mombin.

When the fruit is mature, its skin develops a dark crimson or maroon hue. The fibrous flesh encases a massive seed or stone.

Red mombin is a balanced blend of acidity and sweetness. Mango, apricot, and plum overtones are present in this fleshy, juicy fruit.

Red mulberry

Morus rubra, or the red mulberry, is an American species. It belongs to the Moraceae family of plants.

Red mulberries, like blackberries, are spherical but often smaller in size. Ripe berries seem nearly black in color, with a deep purple hue.

Red mulberry trees can be found along riverbanks, in wooded areas, and in the open forest. Jams, pies, and jellies are made from ripe berries that are gathered by hand throughout the month of June.

Mulberry makes me think of Christmas, though I’m not quite sure why.

Redcurrant

The redcurrant, or Ribes rubrum, is a small, tart fruit that grows on a deciduous shrub. It belongs to the same family as blackcurrants and whitecurrants, the Grossulariaceae.

The redcurrant berry is a little, round, translucent fruit with vivid red-colored skin. It has a sour, somewhat acidic flavor with a touch of sweetness.

Redcurrant tastes great in jams and jellies, as well as pies and other desserts. It’s also commonly used in sauces and savory dishes.

You could use them in these vegan overnight oats.

Rhobs el arsa

This citrus fruit’s Arabic name literally means “bread of the garden” or “garden loaf.”

This R fruit can be either smooth or rough on the outside, but the inside is acidic and delicious.

Although its origin is unknown, this fruit is commonly called a citron. Its ancestry has been debated, with possible candidates including the Moroccan citron, the sour orange, the citron, and the lime.

The scientific name of this fruit is Citrus limon.

Riberry

The riberry, or Syzygium luehmannii, is a small fruit native to Australia. There are a number of other names for it, including lilly pilly, cherry satinash, and clove lilly pilly.

Riberries develop into little red spheres when fully grown. They have a spicy, clove or cinnamon flavor with a sour aftertaste.

Due to their high acid content, raw raspberries aren’t the best choice for eating. Jams, jellies, sauces, syrups, desserts, and beverages often use them as a component. You can also get liqueurs, cordials, and teas made from riberries, indeed there is a whole industry built around them.

Rocha pear

The “Rocha Pear” is a kind of pear that was developed in Portugal. It’s also sometimes referred to simply as “Rocha” or “Pera Rocha.”

Rocha pears are long and round towards the bottom. Their thin, smooth skin becomes yellow as they ripen.

The flesh of Rocha Paries is juicy, sweet, and aromatic, and it has a silky smooth texture. These pears have a distinct and delicate taste.

The long storage life of Rocha Pears, which are harvested in the late summer or early fall, makes them a popular export. They’re used in salads, desserts, and preserves.

This pear species is officially known as Pyrus communis ‘Rocha’ in the plant kingdom.

Rockmelon

Rockmelon, often known as cantaloupe or muskmelon, is a member of the family Cucurbitaceae. It’s called a “rockmelon” in Australia and New Zealand, a “cantaloupe” in North America, and a “muskmelon” elsewhere.

The skin of rockmelons is rough and nettled and can be either beige or brown. The delicate, orange- or salmon-colored flesh is extremely tender.

This melon is delicious when eaten fresh or blended into a smoothie, used in a dessert, or added to a fruit salad. Due to its high water content, it’s a very refreshing and hydrating snack.

The scientific name for this melon is Cucumis melo var. cantalupensis.

Rollinia

Rollinia, a member of the tropical Annonaceae family, is also known as biriba, wild sugar-apple, and lemon meringue pie fruit. Its natural habitat is the jungles of South America, particularly the Amazon.

The rollinia fruit is usually round or oval and has a skin that is knobby or thorny. The skin of the fruit can be green, yellow, or brown, depending on its level of maturity. Tender, white or pale yellow flesh can be found in the fruit’s segmented interior.

The rich, custardy texture and tropical flavor resembling banana, pineapple, and citrus make rollinia fruits much sought after. The flesh can be scooped out and eaten right away.

This fruit is scientifically known as Annona mucosa.

Rose apple

A tropical member of the Myrtaceae family, the rose apple is also known as the Java apple and the Malabar plum.

Rose apple trees can produce either rectangular or bell-shaped apples, depending on the type and the age of the tree. The fruit’s skin is either green, yellow, pink, or red and is very thin and silky.

The crisp and flavorful flesh is white or nearly translucent. It has the softness, sweetness, and fragrance of a cross between apple juice and rose water.

Syzygium jambos is the scientific name for the rose apple.

Rosehip

Wild roses, notably those belonging to the genus Rosa, produce fruit known as “rosehips.” When rose flowers die, they produce round seed pods. These fruit capsules resemble little berries or hips that are either red or orange in color.

Herbal teas, infusions, jams, jellies, syrups, and nutritional supplements use rosehips because of their high vitamin content.

Cosmetics employ rosehip oil, squeezed from the fruit’s seeds, for its emollient and anti-inflammatory properties.

Keep in mind that not all types of wild roses provide edible rosehips. Therefore, before using rosehips in food or medication, it’s important to get them from reliable sources or consult with professionals.

Roselle

The calyx of the Roselle plant (Hibiscus sabdariffa) is the outer section of the seed pod used in cooking and herbal beverages due to its fleshy and tasty nature. It’s frequently referred to as the “Roselle fruit.”

The sour taste reminiscent of cranberries gives teas a refreshing, slightly acidic flavor. Roselle-flavored beverages, syrups, and jellies are also well-known for their strikingly deep red color.

The leaves and young shoots of the plant can also be cooked or used medicinally.

Rosy Gold mango

The mango variety (a hybrid of Mangifera indica) known as ‘Rosigold’ or ‘Rosy Gold’ was developed in South Florida. It’s one of the earliest-ripening mango types available.

These mangoes are called “golden” or “rosy” because of the little pinkish hue present in their otherwise green skin. The flesh has a pleasant scent and is both juicy and slightly sweet.

Rough lemon

Rough lemon, also known as Citrus jambhiri or Citrus limonia, is a member of the Rutaceae family of citrus fruits. It’s a cross between citron and mandarin.

The rough lemon gets its name from its thick, bumpy skin. The acidic, luscious flesh has a sour flavor. Its strong flavor means it’s rarely consumed raw.

The high acidity of rough lemons makes them perfect for use in preserves, citrus sauces, and marmalades.

Ruby Red grapefruit

This citrus fruit, which belongs to the Rutaceae family, evolved from the white or yellow grapefruit. 

The antioxidant and pigment lycopene found in Ruby Red grapefruits is responsible for the flesh’s striking pink to bright red hue.

The high water content and low calorie count of this grapefruit make it a healthy and effective weight loss snack. High levels of antioxidants and dietary fiber also make it a nutritious addition to one’s diet.

Ruby Red grapefruits are called Citrus paradisi ‘Ruby Red’ in scientific terms.

Rumduol

Rumduol is a kind of fruit that can only be found in Cambodia and Vietnam.

Miniature rumduol fruits resemble plums or cherries in shape and size. They have a floral, citrus, and tropical flavor profile with a pleasant scent.

Southeast Asians love rumduol, although it has a smaller fan base overseas. It’s regarded by Cambodians as a symbol of good fortune and financial success.

Rumduol was officially named Cambodia’s national flower in 2005.

The scientific name for this plant is Sphaerocoryne affinis, or Mitrella mesnyi.

Rowan berry

Rowan berry (Sorbus aucuparia) is the fruit of a small deciduous tree native to Europe and western Asia. It’s also known as mountain ash berry.

Completely ripe berries are little in size, round in shape, and have a vibrant red or orange color. There are varieties that have white or yellow berries.

The taste of rowan berries is sharp and bitter. Because of their astringency, they’re rarely eaten raw but are put to good use in cooked dishes.

Raw rowan berries include trace amounts of parasorbic acid, which is toxic, so they should be cooked or frozen first.

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101 Fantastic Foods That Start With R: 2025 Edition!

From luscious raspberries to savory risotto, prepare to be tantalized by a list of 20 delectable foods that start with R.

Type round-up

Author Dave

Ingredients

Dishes that start with R

• Ramen
• Ratatouille
• Ravioli
• Red curry
• Reuben sandwich
• Roulade
• Risotto
• Rösti

Protein that starts with R

• Rabbit
• Rack of lamb
• Rainbow smelt
• Rainbow trout
• Razorback herring
• Razor clam
• Red drum
• Red lentils
• Red mullet
• Red quinoa
• Red snapper
• Rib-eye steak
• Ricotta cheese
• Rockfish
• Rocky Mountain oysters
• Roquefort cheese
• Round steak
• Rump roast
• Rye plant berries

Snacks that start with R

• Rice cakes
• Rice crispy treats
• Rye bread

Desserts that start with R

• Red velvet cake
• Rice pudding
• Rocky Road ice cream
• Rum cake

Condiments that start with R

• Ranch dressing
• Remoulade sauce
• Romesco sauce
• Raita
• Rice vinegar

Drinks that start with R

• Rum and Coke
• Red wine
• Root beer
• Rosemary-infused water
• Rum punch
• Rooibos tea
• Rice milk
• Rosé wine
• Rum runner

Vegetables that start with R

• Radicchio
• Radish
• Rakkyo
• Ramp
• Rampion
• Ramson
• Rapini
• Red cabbage
• Red leaf lettuce
• Red onion
• Red pepper
• Rhubarb
• Ricebean
• Rock samphire
• Rocket
• Roma tomato
• Romaine lettuce
• Romanesco broccoli
• Rosa Bianca eggplant
• Runner beans
• Russet potato
• Rutabaga

Fruits that start with R

• Cherry Rainier
• Raisin
• Apple Rajka
• Rata
• Raspberry
• Rambai
• Rambutan
• Ramontchi
• Rangpur lime
• Raspuri mango
• Red bananas
• Red bayberry
• Red Bush apple
• Red Delicious apple
• Red huckleberry
• Red mombin
• Red mulberry
• Redcurrant
• Rhobs el arsa
• Riberry
• Rocha pear
• Rockmelon
• Rollinia
• Rose apple
• Rosehip
• Roselle
• Rosy Gold mango
• Rough lemon
• Ruby Red grapefruit
• Rumduol
• Rowan berry

Get Recipe Ingredients

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

Which foods and drinks that start with R were a surprise to you? Let me know in the comments below!

I have many more posts on this subject. Check out my foods that start with Q for more ideas! If you want to get specific, here are vegetables that begin with Q, and fruits starting with Q.

Leave me a comment if you think I missed any and I’ll add it!

The post 101 Fantastic Foods That Start With R: 2025 Edition! appeared first on Hurry The Food Up.

Here’s a hint: fruits that start with “red” also count!

From the familiar and widely known to the exotic and unique, I bet this list of fruits has what you need. And if it doesn’t, let me know!

Here are the 31 fruits that start with R

Rainier cherry

A Rainier cherry has a unique look and delicious taste. It’s named after Washington’s Mount Rainier. Crossbreeding Bing and Van cherries produced this cherry variety.

Rainier cherries are firm and delicious with yellow or golden skin and a faint crimson flush. They’re sweeter than other cherries since they’re bigger and have more sugar. I love them because they taste like honey and vanilla.

The Pacific Northwest, mainly Washington and Oregon, grows these cherries, which are available in June and July. They’re eaten fresh and used in salads, desserts, and preserves.

Rainier cherries should be eaten shortly after harvest due to their fragility.

The scientific name of this cherry is Prunus avium ‘Rainier’.

Raisin

Raisins are dried grapes, so it’s also a dried fruit. We often add them to our overnight oats.

The grape varieties commonly used to make them are Thompson Seedless or Sultana grapes, which are heavy in sugar. No wonder we love them.

Drying causes grapes to shrink and wrinkle. The type of grape and drying technique determine the raisins’ color—dark brown, golden, and black raisins are available.

Raisins are inherently sweet and chewy. They’re high in fiber, vitamins, and minerals.

Raisins’ low moisture content helps them last for at least a year in the pantry without refrigeration. However, they must be stored in a cool, dry area to avoid drying out or getting sticky.

Rajka apple

Rajka apple is a hybrid domesticated apple (Malus domestica) from the Czech Republic.

Rajka apples are recognized for their stunning look and unusual flavor. Their red or crimson skin with green or yellow undertones and crisp and juicy flesh offer a balanced sweet-tart taste.

This apple variety is produced in the Czech Republic and is famous for both eating fresh and cooking. Its crisp texture makes it perfect for eating raw, while its sweet-tart flavor lends flavor to salads, pies, and sweets.

Rata

Rata, mundu, or yellow mangosteen, is a tropical Clusiaceae fruit starting with the letter R. Southeast Asia—particularly Malaysia, Indonesia, and Thailand—is its main habitat.

This R fruit is tiny, like a plum or apricot. Its spherical, yellowish-green skin becomes golden-yellow as it ripens.

This delicious, tart fruit features translucent skin and luscious, transparent flesh. Like ripe mangoes, it’s smooth and fibrous.

Rata tastes like citrus, pineapple, and apricot. The fresh fruit is eaten alone or in salads, desserts, jams, and drinks.

Rata is scientifically known as Garcinia dulcis.

Raspberry

Raspberry, like blackberries and dewberries, is a Rubus fruit native to Europe and North America. It’s botanically classified as Rubus idaeus.

They are one of my favourite fruits and I love them in a raspberry and banana smoothie, or as raspberry compote in this yoghurt breakfast.

These tasty fruits with R are tiny, spherical fruits that range in color from red to black. They have several tiny drupelets surrounding a central core. They taste sweet and sour when ripe, depending on the type and maturity.

Raspberries are low in calories but high in dietary fiber, antioxidants, and vitamins including vitamin C and vitamin K. These characteristics may aid digestion, improve the immune system, and protect the heart.

You can often find raspberries in pies, tarts, cakes, muffins, smoothies, yogurt, and ice cream. Raspberry jams, preserves, and sauces are also popular.

Rambai

This Southeast Asian fruit that starts with R is popular in Malaysia, Indonesia, and Thailand. It’s known as Baccaurea motleyanain scientific terms.

Rambai is a round or oval and small to medium-sized fruit. When ripe, its skin is silky and pale green to yellowish-brown. The flesh has a jelly-like feel.

The fruit’s delicate texture makes it simple to eat fresh, add it to fruit salads, traditional sweets, preserves, and drinks.

It isn’t as popular as other tropical fruits, but locals love it for its distinct taste and culinary applications. It’s also a good source of antioxidants, vitamins, and minerals.

Rambutan

Rambutan is another popular fruit starting with R. It’s a tropical fruit from Southeast Asia, mainly Indonesia, Malaysia, and Thailand.

It has a spherical or oval form with delicate, hair-like spines on its skin. The skin can be green, yellow, or red, depending on variety and maturity.

Off-white or light pink flesh fills the rambutan fruit. It’s sweet and tangy similar to a grape.

Rambutan’s prickly skin is gently pressed and removed to reveal the luscious flesh. The fruit is generally eaten fresh, either alone or in fruit salads.

Some folks like rambutan chilled. It’s important to note that the fruit’s seed isn’t consumed.

Rambutan is rich in vitamins and minerals including vitamin C, iron, and copper. It also contains dietary fiber.

This R fruit belongs to the plant family Sapindaceae and is botanically classified as Nephelium lappaceum.

Ramontchi

Ramontchi, technically known as Flacourtia indica, is a fruit-bearing tree native to Southeast Asia and India. Indian plum, Governor’s plum, and batoko plum are all names for this Salicaceae plant.

Its tiny, spherical Ramontchi fruit is 1 to 2 centimeters in diameter. As it ripens, the fruit’s thin green skin becomes reddish-purple or black. A seed or stone is surrounded by delicious, transparent flesh.

Ramontchi is a sweet, tangy, and acidic fruit with plum, cherry, and cranberry flavors. 

Ramontchi has medicinal and culinary benefits in several civilizations. Fruit, bark, and leaves of the tree are employed in herbal medicines for numerous purposes.

In some areas, ramontchi trees are grown for their fruit. The fruiting season is usually between May and August, depending on the location.

Rangpur lime

Rangpur lime, technically known as Citrus × limonia, is a citrus fruit thought to originally be a mandarin orange-lemon hybrid. It was discovered in Rangpur, Bangladesh. Rangpur lemon, lemandarin, and mandarin lime are the alternate names.

When mature, Rangpur limes are round to oval and have vivid reddish-orange to deep orange smooth, thin skin. The flesh is juicy and tangy similar to limes and features undertones of mandarin orange and lemon.

Rangpur lime juice is used in drinks, marinades, sauces, and desserts. The zest can add a citrus taste and aroma to recipes.

Rangpur limes are cultivated in warm areas like Bangladesh, India, and Southeast Asia. They’re also grown in the US and Brazil now.

Raspuri mango

Raspuri mangoes are popular in southern India, especially Karnataka. They’re sweet, fragrant, and very flavourful.

Medium-sized Raspuri mangoes are oval or slightly circular. The ripe fruit has golden-yellow skin with green spots and yellow dots or speckles. The flesh is delicious, fiberless, and deep orange to yellow in color.

Mango-based sweets, milkshakes, smoothies, ice creams, and preserves employ Raspuri mangoes. Mango lovers crave its luscious texture and vivid taste.

Raspuri mangoes are normally picked between April–June. Due to their popularity and quality, they’re exported to many countries.

The scientific name of this mango variety is Mangifera indica.

Let’s name some fruits that start with “red” now!

Red banana

Red bananas, often called Red Dacca bananas, belong to the Musa genus like yellow bananas. They’re botanically known as Musa acuminate ‘Red Dacca‘. Crazy-looking, right?!

Red bananas are smaller and more curled than yellow bananas. Their thin skin ripens from green to rich reddish-purple.

These bananas have pinkish-cream flesh that tastes like strawberries or raspberries and a sweeter taste than yellow bananas. Isn’t it amazing?

Fully ripe bananas make a tasty snack. They provide a distinctive flavor and look to smoothies, fruit salads, pastries, and muffins.

Red bananas are cultivated in tropical Asia, Africa, and South America. They’re rich in vitamins, minerals, and fiber—potassium and vitamin C levels are the predominant ones.

Red bananas are less common than yellow bananas, although specialized stores, farmers’ markets, and supermarkets with a broad variety of fruits stock them.

Red bayberry

East Asian red bayberry (Myrica rubra) trees produce small fruit, also known as Chinese bayberry, yumberry, and waxberry.

This cherry-sized fruit is round and tiny. Its thin, fragile skin is brilliant crimson or dark maroon when ripe. It has microscopic wax-like spots, creating an interesting tough texture.

The flesh’s sweet, acidic, and somewhat sour taste is reminiscent of strawberry, raspberry, and watermelon.

East Asian cultures value red bayberries for their particular taste and culinary usage, for example, in Chinese pastries, jams, jellies, and drinks.

Red Bush apple

The Red Bush apple (Syzygium suborbiculare) is an Australian fruit tree. Red Bush apple, Cherry Satinash, and Conkerberry are its common names.

The mature fruit’s skin is generally deep crimson or purplish-black. The flesh is juicy and encloses a single seed in the center.

The Red Bush apple tastes like a mix of plum, cherry, and apple. Jams, jellies, sauces, and sweets can benefit from this unique acidic and sweet taste.

Red Bush apple trees are widespread across Australia, especially in tropical and subtropical locations. They can withstand dry and desert climates.

Red Delicious apple

Red Delicious apples are famous for their vivid red color and unique form. It’s a popular apple variety worldwide.

Red Delicious apples are spherical to slightly elongated with a five-pointed crown. Their skin is smooth and lustrous, mostly deep red, with few variances.

The Red Delicious apple’s crisp, creamy-white flesh works nicely in baking, fruit salads, and as a refreshing snack. They also look good as garnishes due to their rich red hue.

This apple variety is scientifically known as Malus domestica ‘Red Delicious’.

Red huckleberry

Red huckleberry, technically known as Vaccinium parvifolium, is a tiny fruit-bearing shrub endemic to the western United States and Canada. It’s closely related to blueberries and cranberries.

Its red huckleberries are 5-10 millimeters in diameter. The colors range from transparent to deep scarlet when mature.

Red huckleberries are juicy, somewhat tangy, and delicate. They’re used in jams, jellies, pies, and sauces, often with sweeter fruits to neutralize their bitterness.

Red mombin

Red mombin (Spondias purpurea) is a tropical fruit-bearing tree native to Central and South America. Spanish plum, purple mombin, and hog plum are other names.

When mature, the fruit’s skin becomes reddish-purple or maroon. The fibrous flesh around a huge seed or stone is yellow or orange.

Red mombin is sweet and tart with a dash of acidity. Mango, apricot, and plum flavors are common undertones.

When mature, the fruit is eaten fresh and used in cooking. It’s used to make pastries, sauces, jams, and jellies. It’s also fermented to generate alcohol in various parts of the world.

In certain cultures, red mombin is used medicinally. The tree’s bark and leaves are utilized in herbal treatments.

Red mulberry

Red mulberry (Morus rubra) is a North American fruit tree. It belongs to the Moraceae family.

Similar to blackberries in shape, red mulberries range in size from little to medium. When mature, the berries range in color from dark purple to black.

Forests, woodlands, and riverbanks are home to red mulberry trees. The berries ripen in June and are hand-picked to make jams, pies, and jellies.

Due to their dark juice, red mulberries, like other mulberry species, can stain your hands and clothes. So be careful when picking and eating them! 

Redcurrant

Ribes rubrum, or redcurrant, is a deciduous shrub that produces a sour, tiny fruit. It’s a Grossulariaceae member linked to blackcurrant and whitecurrant.

Redcurrant berries are tiny, spherical, transparent, and bright red. They grow in bunches and are picked in summer when mature.

The berries are tart and somewhat acidic but they offer a hint of sweetness. This flavor works well in jams, jellies, sauces, syrups, pies, tarts, and cakes.

Redcurrant bushes grow in temperate climates worldwide. They contribute vitamin C, antioxidants, and fiber to a balanced diet.

Rhobs el arsa

The Arabic name for this citrus fruit translates to “bread of the garden” or “garden loaf.” 

This R fruit has an acidic, fruity inside and a flat, spherical exterior that is either smooth or rough.

Its genetic background is a mystery, yet it’s nonetheless recognized as a citron. Different cultivars, including the Moroccan citron and the sour orange, and the citron and lime, have all been proposed as the parents. The scientific name of this fruit is Citrus limon.

Riberry

Riberry (Syzygium luehmannii) is a tiny Australian fruit. Lilly pilly, cherry satinash, and clove lilli pilli are additional names for it.

When mature, riberries are tiny, spherical, and red in color. They taste tangy and somewhat acidic with clove or cinnamon-like notes.

Riberry’s acidity makes it better for cooking and processing than eating fresh. It’s a common ingredient in jams, jellies, sauces, syrups, sweets, and drinks. Riberry-infused teas, cordials, and liqueurs can also be available.

The riberry fruit includes antioxidants, vitamins, and minerals like vitamin C, calcium, and iron. It’s also used to make traditional medicines in parts of Australia.

Rocha Pear

“Rocha Pear” refers to a particular pear cultivar that originated in Portugal. It’s also known as “Pera Rocha” or “Rocha” in some areas.

Rocha Pears are elongated and somewhat bulbous at the base. As they ripen, their thin, silky skin becomes yellow.

Rocha Pears have juicy, sweet, fragrant flesh with a smooth texture. The flavor of these pears is subtle and unique.

Rocha Pears are exported because they have a good shelf life and are collected in late summer or early fall. Salads, sweets, and preserves use them fresh and cooked.

Rocha Pears’ flavor, texture, and quality have earned them recognition and protected geographical indication status in the EU.

The botanical name of this variety of pear is Pyrus communis ‘Rocha’.

Rockmelon

Rockmelon, sometimes known as cantaloupe or muskmelon, is a Cucurbitaceae family melon. “Rockmelon” is used in Australia and New Zealand, “cantaloupe” in North America, and “muskmelon” in other countries.

Rockmelons have rough, netted skin that is beige or brown. The flesh is delicate and orange or salmon-colored.

This melon is eaten fresh or used in fruit salads, smoothies, desserts, and other recipes. It’s refreshing and hydrating, especially in summer due to its high water content.

Rockmelons are high in vitamins A and C and fiber. They also supply potassium and magnesium. These nutrients help maintain the immune system, eyesight, and digestion.

This type of melon is scientifically known as Cucumis melo var. cantalupensis.

Rollinia

Rollinia, often called biriba, wild sugar-apple or lemon meringue pie fruit, is a tropical Annonaceae fruit. The Amazon jungle and other South American regions are its home. So it’s not the most acessible in the world. But it works well for our list.

The rollinia fruit has a knobby or prickly skin and is generally spherical or oval. Depending on its ripeness, the fruit’s skin can be green, yellow, or brown. The fruit’s inside is segmented and includes tender, white or pale yellow flesh.

Rollinia fruits are prized for their creamy, custard-like texture and tropical flavor, which resembles a banana, pineapple, and citrus. It’s eaten fresh by spooning out the meat.

The botanical name of this fruit variety is Annona mucosa.

Rose apple

Rose apple, also known as Java apple or Malabar plum, is a tropical Myrtaceae fruit tree.

Depending on variety and age, rose apple trees yield rectangular or bell-shaped fruits. The fruit’s thin, smooth skin is green, yellow, pink, or red.

The white or slightly transparent flesh is crisp and delicious. It’s gentle, sweet, and fragrant like a combination of apple and rose water.

I highly recommend it in these Dutch apple pancakes.

The fruit’s refreshing and thirst-quenching characteristics make it popular in tropical climes.

Rose apple’s scientific name is Syzygium jambos.

Rosehip

Rosehips are the fruit of wild roses, specifically certain species of the Rosa genus. They’re the spherical seed pods that form when rose blooms die. These fruit pods look like little crimson or orange berries or hips.

Rosehips are noted for their high vitamin C content and nutritional benefits. Vitamins A, E, and K, antioxidants, and beneficial plant components are also found in them.

Due to their nutritional value, rosehips are used in herbal teas, infusions, jams, jellies, syrups, and dietary supplements.

Rosehip oil, derived from the fruit’s seeds, is utilized in cosmetic products for its hydrating and antioxidant characteristics.

It’s important to remember that certain wild rose species produce non-edible rosehips. Therefore, it’s best to buy rosehips from reputable sources or speak with experts before using them in cooking or medicine.

Roselle

Roselle, or Hibiscus sabdariffa, is a Malvaceae flower. It’s grown for its edible bell-shaped calyxes. I mean seriously, how cool does that look?

Due to its fleshy and delicious character, the Roselle plant’s calyx is commonly called the “Roselle fruit.” It’s the outer part of the seed pod used in cooking and herbal drinks.

Roselle calyxes have a sour, cranberry-like flavor giving the tea a pleasant, somewhat acidic taste. Roselle flavored drinks, syrups, and jellies are also recognized for their vivid crimson hue.

Besides the calyxes, the plant’s leaves and young shoots can be cooked or used for medicinal properties.

Roselle plants thrive best in tropical and subtropical climates because of their need for warm temperatures and well-drained soil.

Rosigold mango

‘Rosigold’ or ‘Rosy Gold’ is a compact mango cultivar (Mangifera indica hybrid) selected in South Florida. It’s one of the earliest mango varieties to ripen.

The mango’s green skin has a pink blush or undertone, giving it a rosy or golden appearance, hence the name. It also has a juicy, sweet, and fragrant flesh.

Keep in mind that mango availability and cultivars vary by region, so check with local suppliers or farmers to see if ‘Rosigold’ or ‘Rosy Gold’ mangoes are available in your area. Otherwise I personally love buying local and seasonal.

Rough lemon

Rutaceae citrus fruit rough lemon is also known as Citrus jambhiri or Citrus × limonia. It is a citron-mandarin hybrid. 

The thick, bumpy skin of the rough lemon gives it its name. The flesh is sour, juicy, and acidic. Due to its pungent taste, it is rarely eaten uncooked.

Rough lemons’ strong acidity makes them ideal for marmalades, preserves, and citrus sauces. Some localities utilize rough lemons as rootstocks for grafting other citrus types.

Ruby red grapefruit

Ruby red grapefruit has crimson or deep pink flesh. This Rutaceae citrus fruit is a natural mutation of the white or yellow grapefruit.

Ruby red grapefruits have yellow skin with a scarlet flush. The flesh’s vivid pink to brilliant red color is the main highlight, provided by lycopene, an antioxidant and pigment.

The botanical name for ruby red grapefruit is Citrus paradisi ‘Ruby Red’.

Rumduol

Rumduol is a Southeast Asian fruit endemic to Cambodia and Vietnam. The tropical tree’s fruit is prized for its scent and flavor.

Rumduol fruits are tiny and spherical like cherries or plums. They have a sweet, aromatic taste with flowery, citrus, and tropical overtones.

Rumduol is popular in Southeast Asia but less so elsewhere. Cambodians believe it brings luck and wealth.

It was proclaimed the national flower of Cambodia in 2005.

The botanical name of this plant is Mitrella mesnyi, or Sphaerocoryne affinis.

Rowan berry

Rowan berries, also known as mountain ash berries, are the fruits of the rowan tree (Sorbus aucuparia), a tiny deciduous tree endemic to Europe and parts of Asia.

When completely mature, the berries are tiny, spherical, and brilliant red or orange. Some types include yellow or white berries.

Rowan berries have a harsh, bitter flavor. Due to their astringency, they aren’t eaten raw but utilized in many recipes after cooking.

Jams, jellies, sauces, and liqueurs are made from rowan berries in certain European countries. They can be added to pies, tarts, and other baked items.

It’s worth mentioning that raw rowan berries contain minor levels of parasorbic acid, which can cause digestive issues in high doses. The acid can be neutralized by boiling or freezing the berries.

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31 Fruits That Start With R (I never knew #11 existed!)

Discover a vibrant array of fruits that start with R – from familiar favorites like raspberries to exotic delights like rambutans.

Type round-up

Author Dave

Ingredients

• Rainier cherry
• Raisin
• Rajka apple
• Rata
• Raspberry
• Rambai
• Rambutan
• Ramontchi
• Rangpur lime
• Raspuri mango
• Red banana
• Red bayberry
• Red Bush apple
• Red Delicious apple
• Red huckleberry
• Red mombin
• Red mulberry
• Redcurrant
• Rhobs el arsa
• Riberry
• Rocha Pear
• Rockmelon
• Rollinia
• Rose apple
• Rosehip
• Roselle
• Rosigold mango
• Rough lemon
• Ruby red grapefruit
• Rumduol
• Rowan berry

Get Recipe Ingredients

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

I hope you’ve enjoyed the juicy, delicious, and exotic fruits that start R. Here are the vegetables beginning with R.

From the tart richness of a ripe raspberry to the tropical sweetness of a succulent rambutan, there’s something to please everyone.

Do you know any other fruit starting with R? Share them in the comments below!

The post 31 Fruits That Start With R (I never knew #11 existed!) appeared first on Hurry The Food Up.

Whatever you need this list for you’ll astound your friends, win trivia evenings, and expand your culinary expertise. All thanks to the letter R!

Let’s get stuck in and enjoy a full list of nutritious vegetables that start with R

Radicchio

Radicchio is a chicory-related leafy vegetable. It has a harsh flavor and bright crimson or maroon hue.

This vegetable that starts with the letter R makes many dishes of Italian cuisine taste even more delicious.

Radicchio leaves are crisp and robust. They have a compact head like lettuce but are more bitter.

Depending on the kind, radicchio can be more or less bitter. The popular Chioggia cultivar has the mildest taste among other varieties.

Vitamins A, C, and K, as well as potassium and calcium, are abundant in radicchio.

Fresh radicchio can enhance many salads with its tasty sharpness. I find it has quite a quick.

If you wish to mellow it, you can grill or roast the bitter leaves. It’s also good on pizza, risotto, and pasta.

Its scientific name is Cichorium Intybus.

Radish

Radish is a Brassicaceae root vegetable. It has bright red or pink skin and crisp white flesh.

Radishes range from spherical red radishes to elongated daikon radishes.

Many varieties differ in size, shape, and color. I love radishes with avocado on toast.

Radishes provide vitamin C, B6, potassium, folate, and fiber. They’re low in calories and fat, providing a great snack choice for any diet.

Radishes provide a crisp and spicy flavor to salads and other fresh dishes.  They can be sliced, diced, or grated for sandwiches, tacos, and wraps. Pickling radishes improves taste and shelf life.

Radish greens, the plant’s leafy tops, can also be cooked. They have a somewhat bitter taste that works well sautéed, added to soups, or used in salads.

The scientific name of the radish plant is Raphanus sativus.

Rakkyo

Asian cuisine, especially in Japan, China, and Korea, uses rakkyo, also known as Allium chinense or Chinese scallion. This R veg is closely related to onions, garlic, and shallots.

Rakkyo has tiny, elongated bulbs which are great for pickling. Pickled bulbs are crisp and somewhat sweet and sour.

Pickled rakkyo is eaten with rice, noodles, and grilled meats in Japanese cuisine. Its refreshing, somewhat spicy taste enhances other ingredients in a meal.

Like other allium veggies, it includes antioxidants, vitamins C and B6, and minerals—potassium and manganese.

The crunchiness and sweet-tangy flavor of this rare Asian vegetable make it a favorite condiment or side dish.

Ramp

Ramp, also known as wild leek or Allium tricoccum, is a North American species of onion. It’s popular in Appalachian cuisine for its peculiar taste.

Ramps have large green leaves and a thin purple stem. All parts of the plant are edible and have a strong, pungent smell and a garlic-onion-earthy taste.

This type of wild onion is gathered in spring from woodland locations. It’s used in soups, sauces, stir-fries, omelettes, and pesto.

Ramps are collected in the wild, and sustainable foraging approaches are generally recommended to protect these plants and their habitats. So don’t eat too many at once 😉

Rampion

Rampion is a Campanulaceae flowering plant. With a name like that I honestly thought it would be something to do with onions, but it’s actually a long, thin white (or pale brown) carrot-like root.

Rampion roots are crisp and nutty. Salads, stir-fries, soups, and roasted vegetable dishes can all benefit from their earthy flavor.

The leaves are also edible and are usually served cooked, as they can be quite bitter.

Rampion grows biennially. In the second year, it grows a flowering stalk with bell-shaped blue or purple blooms from a rosette of leaves close to the ground. They are certainly very striking-looking!

Rampion isn’t as popular as other root vegetables, and its availability varies by location. The scientific name of the plant is Campanula rapunculus.

Ramson

Ramsons are a wild Alliaceae plant. It’s prized for its culinary and medicinal applications. Ramsons grow in wet woodlands and have a garlic-like taste and smell.

Ramsons have broad, lance-shaped leaves like lily-of-the-valley. Spring brings clusters of little white blooms.

Ramsons’ leaves and bulbs can be cooked as a wild garlic alternative. Try some in these creamy mushrooms. They’re also delicious in salads, pestos, soups, and sauces, or sautéed.

Before eating ramsons, be sure they’re not harmful. Foraging for ramsons requires expert assistance or reliable plant identification sources.

The botanical name of the species is Allium ursinum.

Rapini

Rapini, commonly known as broccoli rabe or broccoletti, is a leafy Brassicaceae vegetable. Despite the name “broccoli rabe”, it’s actually a turnip-related vegetable, not broccoli.

This veggie is a common element of Italian and Mediterranean cuisine, especially southern Italian cooking.

Rapini features long, thin stems, little broccoli-like florets, and mustard-green-like leaves. It tastes harsh and nutty. The leaves, stems and flowers are all edible.

This veggie makes a good substitute for Chinese broccoli and an interesting alternative to bok choy.

Due to its bitterness, rapini is usually served cooked. Blanching, sautéing, or steaming reduces its bitterness and improves the flavor. Garlic, chili flakes, and lemon juice can also cut the sharpness.

Rapini packs vitamins, minerals, and antioxidants—vitamins A, C, K, folate, and iron.

It goes by the scientific name of Brassica rapa ruvo.

Red cabbage

A true culinary classic. Red cabbage, often known as purple cabbage, has a rich purple or reddish tint. It’s in the Brassicaceae family and looks and tastes similar to green cabbage, despite the color.

This cabbage has firm, densely packed red leaves. The cabbage becomes blue-ish when cooked, losing its purple hue.

Red cabbage is sweeter and spicier than green cabbage. It can be eaten raw or pickled, providing a delightful crunch in both cases.

Cooked red cabbage softens and tastes milder. It can be braised, stir-fried or sautéed to make a tasty side dish or part of the main course.

Red cabbage is healthy beyond its culinary purposes. It contains antioxidants, dietary fiber, and vitamins C and K. Anthocyanins, antioxidant plant chemicals, give red cabbage its bright color.

Red cabbage’s botanical name is Brassica oleracea.

Red leaf lettuce

The leaves of red leaf lettuce are bright crimson or burgundy. It’s an Asteraceae family plant linked to green leaf lettuce and romaine lettuce.

Tender red leaf lettuce features loose, delicate leaves. The leaves are deeply lobed and frilly, reddish-purple or dark crimson in color.

This type of lettuce possesses a gentle, sweet nuttiness. It tastes milder if compared to romaine lettuce or arugula.

Its health advantages come from dietary fiber and antioxidants. It’s also low in calories and rich in vitamins A and K.

The scientific name of this lettuce is Lactuca sativa var. crispa.

Red onion

Red onion, sometimes called purple onion, has a moderate flavor and vivid red or purple skin.

Red onions are gentler than yellow or white onions and are commonly used raw or minimally cooked. Salads, sandwiches, salsas, and garnishes taste tart and look colorful with the inclusion of this ingredient.

Sautés, stir-fries, soups, and stews employ red onions too. They keep their crisp texture and flavor when cooked, although their color may fade. Here is my fave red onion soup by far!

Red onions are a good source of fiber, antioxidant, vitamins C and B6. Their rich hue signifies anthocyanins, which may promote heart health.

Red onion is scientifically known as Allium cepa.

Red pepper

Red peppers, often called red bell peppers or sweet peppers, are a Capsicum annuum vegetable used in many cuisines worldwide.

They are definitely one of my favourite vegetables. I use them all the time in these veggie quesadillas.

Green bell peppers turn a deep red color as they grow turning into the mildest and sweetest version of bell peppers.

Red peppers are quite versatile. They’re good in salads, sandwiches, and wraps in grilled, roasted, sautéed, or stir-fried forms.

Red peppers are high in vitamin C, vitamin A, and fiber. Beta-carotene and lycopene, antioxidants with health benefits, provide their red hue.

Rhubarb

Rhubarb is a sour perennial plant with strong, celery-like stalks and big, fan-shaped leaves.

Rhubarb stalks are usually red or pink, but some are green. Rhubarb leaves contain harmful oxalic acid, hence they are not eaten.

Rhubarb’s sour taste lends a unique zest to foods. In sweets like pies, crumbles, and compotes, sugar or sweet fruits can temper its acidity. It can also be used to flavor jams, jellies, and chutneys.

Did you know you can even use rhubarb in porridge?!

Although rhubarb is a vegetable, it’s commonly cooked as a fruit. It contains nutritional fiber, vitamins C and K, and a few calories.

Rhubarb stalks are gathered in spring or early summer when solid and thick. The hazardous leaves should be destroyed or composted, thus only the stalks remain for culinary purposes.

Its unusual flavor provides a wonderful tanginess to many recipes, especially desserts where it’s often coupled with sweet ingredients.

The rhubarb plant is scientifically known as Rheum rhabarbarum.

Ricebean

Ricebean or rice bean (Vigna umbellata) is a legume grown for its tasty seeds. It’s commonly cultivated in India, Myanmar, and Bangladesh.

Ricebeans are vining legumes with kidney-shaped seeds in their pods. Depending on the cultivar, the seeds are white, cream, red, brown, or black.

Ricebeans are a staple in several cultures as an addition to soups, stews, curries, and sides. Some places grind ricebeans into flour to produce bread, pancakes, and porridge.

Ricebeans bind nitrogen in the soil, enriching it and reducing the need for synthetic fertilizers, making them a sustainable crop. They’re drought-resistant, making them appropriate for water-scarce areas.

Ricebeans aren’t as well-known as chickpeas or lentils, but they’re crucial to some local cuisines and supply key nutrients like fiber, protein, and minerals.

Rock samphire

Rock samphire, also known as sea fennel or Crithmum maritimum, is a perennial plant found on rocky cliffs and coastal locations in Europe, North Africa, and Asia. Its distinctive flavor makes it a culinary herb and vegetable.

Rock samphire has bright green, thick leaves and clustered yellow blooms. The plant grows in seaside rock crevices.

Rock samphire leaves and stems are crunchy and taste like celery, parsley, and salt. The plant absorbs sea salt, thus the salty taste.

It can be used fresh in salads, seafood meals, pickled, or as a spice for fish or other savory foods.

This plant thrives in fragile coastal environments and should be picked carefully. So avoid overharvesting it and respect local rules.

Rocket

Rocket, also known as rocket, is a leaf vegetable commonly used in Mediterranian cooking. Its scientific name is Eruca sativa.

In the US it is known as Arugula.

Rocket’s long, thin, deeply lobed leaves resemble dandelion greens. The leaves develop a peppery, bitter flavor as the plant ages while the younger leaves have a mild, nutty flavor.

Due to its flavor and texture, rocket is often used as a salad vegetable. When blended with other ingredients, it gives salads, pizzas, sandwiches, wraps, pasta, and pestos a zesty, somewhat spicy bite.

For example, it’s perfect on these pizza pancakes.

Rocket thrives in chilly areas and grows quickly. It’s available year-round at grocery shops, farmers’ markets, and home gardens.

Rocket is a popular choice for those looking to add some nutrients to their diet, most notably vitamins A, C, and K, as well as iron and manganese.

This is actually my favourite R veg, both thanks to its unique taste and cool name!

Roma tomato

Roma tomatoes, often called plum tomatoes or Italian tomatoes, are prized for their unique qualities and culinary purposes. Its name comes from Italy, namely Rome.

Roma tomatoes are long and ‘meaty’ (think more fleshy than normal). They’re smaller than round tomatoes and have fewer seeds and liquid.

Culinary flexibility makes these tomatoes popular. They’re perfect for cooking because of their meatiness and low water content.

Roma tomatoes’ intense taste is used to make tomato sauce, paste, puree, salsas, soups, and stews. Their low moisture level makes them ideal for canning and preserving, as well as making sun-dried tomatoes.

The botanical name for the Roma tomato is Lycopersicon esculentum.

Romaine lettuce

Romaine lettuce, commonly known as cos lettuce, has crisp, elongated leaves. It’s named after the city of Rome, its presumed birthplace.

Salads, sandwiches, and wrap benefit from these crisp greens. Caesar salads include romaine lettuce because its strong leaves can withstand sauces and toppings.

Romaine lettuce a great source of vitamins A, K, C, B6, and folate, as well as riboflavin and thiamine.

The botanical name of romaine lettuce is Lactuca sativa var. longifolia.

Romanesco broccoli

Romanesco broccoli is a striking vegetable because of its unique, fractal-like shape. Its texture and taste are similar to cauliflower but it’s much more vibrant in color. I really do think it looks very cool!

The vegetable’s spiral head has cone-shaped lime green florets that taste nutty and slightly sweet.

Romanesco broccoli cooks like other cruciferous veggies. It can replace broccoli or cauliflower in many preparations.

It contains vitamins C and K, fiber, and minerals and is low in calories. Its brilliant hue signifies antioxidants, which help reduce oxidative stress and inflammation.

The botanical name for Romanesco broccoli is Brassica oleracea var. botrytis.

Rosa Bianca eggplant

Rosa Bianca eggplant has a distinctive look and mild flavor. It has a round to oval form, silky skin, and beautiful strips of white, violet, green, and pink. Its tender flesh has fewer seeds than other eggplant types. 

You can roast, grill, sauté, or use it in stews, curries, and stir-fries. Its creamy texture also works nicely in dips, spreads, and purees.

Rosa Bianca eggplants are both edible and decorative. Vegetable gardens and farmers’ markets love them for their unusual form and hues.

I’ve had my luck making baba ganoush with this unique variety. So if you haven’t tried it yet, don’t hesitate to pick one up. It looks so cute!

Rosa Bianca eggplant is botanically known as Solanum melongena var. esculentum.

Runner bean

I used to help my grandad pick these in his vegetable patch (though I never really liked them if IÄm honest!).

Runner beans (Phaseolus coccineus) are legumes grown for their tasty pods and seeds. They originated in Central America but are now cultivated throughout Europe and North America.

These green beans have long, flat pods with enormous kidney-shaped seeds. Pods can grow to 12 inches (30 cm). They’re green, but some are purple.

“Runner” beans are cultivated on climbing vines or poles because the plants’ tall, twining stems need support.

Young, delicate pods are eaten raw or cooked. The beans’ seeds are picked and cooked when the pods harden.

Runner beans include fiber, protein, vitamins, and minerals. They’re low in fat and calories and suitable for a balanced diet.

Russet potato

Russet potatoes, often known as Idaho potatoes or baking potatoes, are prized for their starchy texture and adaptability. It’s a popular United States potato variety.

Russet potatoes have rough, netting brown skin and creamy white flesh. They’re ideal for baking, cooking, and mashing. Their high starch content makes them crispy when fried, and their fluffy texture provides for smooth and creamy mashed potatoes. I recommend them for these potato farls.

Grocery stores sell russet potatoes in various sizes. Choose firm Russet potatoes without blemishes or sprouting. This type has dry, netted skin.

Russet potatoes provide carbs, fiber, vitamins, and minerals to fuel your body with essential nutrients. They contain a range of vitamins, including B6 and C, as well as potassium and magnesium.

The botanical name for this potato variety is Solanum tuberosum ‘Russet Burbank’.

Rutabaga

Rutabaga is an edible root vegetable from the Brassicaceae family. It’s sometimes known as Swede or yellow turnip. This cabbage-turnip hybrid has a distinct taste and texture.

Rutabaga’s pale yellow or orange flesh provides a spicy, sweet, and nutty taste. It tastes great when cooked, roasted, mashed, or used in soups, casseroles, and stews.

From my experience, rutabaga fries or chips are wonderful alternatives to potato fries. They hold their shape and require less oil.

The scientific name of this veggie is Brassica napus var. napobrassica.

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22 Vegetables That Start With R (2025 edition)

Discover a vibrant world of vegetables that start with R. From rutabagas to red onions, dive into their flavors, uses, and nutritional benefits!

Type round-up

Author Dave

Ingredients

• Radicchio
• Radish
• Rakkyo
• Ramp
• Rampion
• Ramson
• Rapini
• Red cabbage
• Red leaf lettuce
• Red onion
• Red pepper
• Rhubarb
• Ricebean
• Rock samphire
• Rocket
• Roma tomato
• Romaine lettuce
• Romanesco broccoli
• Rosa Bianca eggplant
• Runner bean
• Russet potato
• Rutabaga

Get Recipe Ingredients

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

Which names of vegetables were familiar to you? Share your thoughts in the comments!

I hope vegetables that start with R have provided some new exciting tastes and textures to your meals. But I’ve merely scratched the surface of this letter’s potential.

For more alphabet-inspired treats, check out my fruits that begin with Q! Here are vegetables that start with Q, as well. Enjoy!

The post 22 Vegetables That Start With R (2025 edition) appeared first on Hurry The Food Up.

From offbeat recipes to classics you never knew existed, this is your secret weapon for culinary success. Our letter Q miracles will wow, surprise, and maybe even win a pub quiz.

Foods that start with Q!

Quahog

To me, it sounds like a kind of funny pig, but a quahog is a huge hard-shelled clam found along the eastern coast of North America.

The Algonquian name “quahog” is still used in coastal New England as it’s been used for hundreds of years.

This edible clam species have gray or brown shells. They’re collected for their flesh, which is utilized in cooking.

Clam stew, clam cakes, and stuffed clams use the firm, soft, and somewhat sweet flesh to its fullest potential.

Quahog shells can be polished and carved into jewellery and wampum beads in traditional Native American crafts. In several Native American communities, the quahog clam is a symbol of riches and cash.

Quadretti

Quadretti is a square-shaped, tiny type of pasta. It’s like farfalle (bowtie) or penne, but smaller and more compact.

Quadretti pasta is used in soups, stews, and pasta salads because its tiny size blends nicely with other components and absorbs flavors. It enhances the overall flavor and texture of many dishes.

You could also try it in place of this spaghetti with arrabbiata sauce!

Quail

Quail is a Phasianidae bird of modest size. The population areas are wide and range from North Africa to Japan. Being a vegetarian, I would never eat one.

The somewhat gamey flavor and tender texture of quail meat make it a culinary highlight in many dishes, however. It can be braised, grilled, roasted, or pan-fried.

Many cultures also regard quail eggs as a delicacy. Salads, soups, and sandwiches all benefit from their unique taste and velvety texture thanks to their inclusion.

Quails’ tiny size and difficult flying patterns make them ideal game-hunting targets. Domesticated birds are kept in backyard aviaries or for commercial meat production.

Quark

Quark is a type of dairy product from Germany and Austria. Cow’s milk is used to make this smooth, creamy, unripened cheese.

I live in Germany and I can attest that it is mega popular here. Fitness folk even use it as a high-protein boost!

Quark is smooth and spreadable with a moderate, slightly acidic taste. It’s a versatile component in sweet and savory dishes.

This soft cheese can replace cream cheese, cottage cheese, sour cream, and ricotta cheese in baking and cooking.

To accommodate diverse diets, it comes in full-fat, low-fat, and fat-free varieties. Some stores sell flavored quarks, such as vanilla, strawberry, or herbs.

Quarter Pounder

A Quarter Pounder is a McDonald’s hamburger. This burger’s beef patty weighs 4 ounces (113 grams), a quarter of a pound (hence the name).

The Quarter Pounder has a bigger patty than a conventional hamburger. It’s served on a sesame seed bun with cheese, onions, pickles, and ketchup. It can also have bacon or even jalapenos added.

Variations like the Quarter Pounder with Cheese, Bacon Quarter Pounder, and specialized Quarter Pounders (such as the Quarter Pounder BLT) are available at McDonald’s restaurants. Veggie versions are also available.

Quattro Formaggi pizza

Quattro Formaggi pizza, often known as Four Cheese pizza, has four cheeses on top. In Italian, “quattro formaggi” literally means “four cheeses”.

Quattro Formaggi pizza usually uses mozzarella, Gorgonzola, Fontina, and Parmesan. Provolone, ricotta, and blue cheese can also be added.

This pizza provides a decadent taste and creamy, gooey feel resulting from the combination of cheeses. Garlic, herbs, and olive oil can be added to enhance the flavor.

The delicious cheese combination of Quattro Formaggi pizza has made it renowned worldwide in pizzerias and Italian eateries. It’s cooked in a high oven until the crust is crispy and the cheeses are melted and gently browned.

Once again, these are incredibly popular in Germany.

Quavers

If you need some junk food that starts with Q, think Quavers!

Quavers are a popular British snack food. I practically grew up on them.

They’re light, crispy potato-based, cheese-flavored crisps (or chips, in other countries). Walkers is the most popular brand of Quavers.

Quavers have a curved shape and “melt” on the tongue. They taste savory and cheesy due to potato starch and cheese flavorings.

Quavers are usually sold in little individual packets or bigger sharing packages as a snack. Yummy.

These treats’ unusual texture and flavor appeal to kids and adults. They’re widely accessible in the United Kingdom’s supermarkets and convenience stores.

Quenelle

Quenelle is a culinary phrase for food preparation and presentation. Its form and texture are linked with French cuisine.

A quenelle is a combination of finely crushed meat, fish, or vegetables with eggs, cream, breadcrumbs, herbs, and spices. A quenelle mold or two spoons form the ingredients into an oval or egg-like shape.

To keep their form and delicate texture, quenelles are poached or gently cooked in a liquid like broth or sauce. They can be eaten as a main course, with a sauce or garnish, or in soups, stews, or gratins.

“Quenelle” can also mean the French delicacy “quenelles de brochet”— pike fish quenelles in a creamy sauce.

To form and cook the mixture properly, the quenelle technique needs expertise and accuracy, resulting in an exquisite and polished appearance.

Quesadilla

Quesadillas, a classic Mexican dish, are flour tortillas filled with cheese and other toppings, folded in half, and then fried until the cheese melts and the tortilla is golden and crispy. They are one of my all-time favourite dinners.

Check out these for the perfect quesadilla recipe. Simple but awesome.

“Quesadilla” comes from the word “queso,” Spanish for cheese.

Quesadillas are usually cooked in a skillet or on a griddle. The melted cheese and crispy tortilla make for an irresistible combination.

Sour cream, guacamole, salsa, onions, tomatoes, jalapenos, and bell peppers are all popular additions to a quesadilla.

Queso

You already know that “queso” means “cheese” in Spanish. Popular Mexican cheese varieties are queso fresco, queso blanco, queso Oaxaca, and queso Cotija.

Queso can also refer to a melted cheese dip or dipping sauce popular in Mexican and Tex-Mex cuisine.

Queso can be made using Cheddar, Monterey Jack, or a mix of cheeses. To make it smooth and creamy, your preferred type of cheese is melted gently with milk or cream.

Quiche

Quiche, a French savory pie, is famous worldwide. It’s usually created with a pastry crust filled with eggs, cream, cheese, and other things including vegetables, meat, fish, or herbs.

Quiche is a main dish or brunch or lunch item that can be served hot or cold. It can be easily adjusted to suit particular tastes and diets.

Bacon and cheese are the major components in quiche Lorraine, a popular version of the dish. But there are many other alternative recipes that can suit any taste.

Quiche is praised for its creamy, thick richness and flaky pastry shell. Since it can be made ahead and eaten at room temperature or warmed, it’s a popular dish for parties, potlucks, and make-ahead meals.

This high-protein tortilla quiche is proving super popular! It skips the part of making the base and crust, so it’s really easy.

Quorn

Quorn is a meat substitute product created from Fusarium venenatum protein. It’s a go-to option for plant-based eaters.

Nuggets, burgers, sausages, mince, and fillets are just some of the many forms Quorn products can take. They provide protein without animal products and are commonly substituted for meat in recipes.

Quorn products include mycoprotein, which is fermented by Fusarium venenatum. Mycoprotein is then textured and combined with other ingredients to make the products. It can contain eggs, milk, or flavorings.

Quorn’s popularity among vegetarians and meat lovers alike can be attributed to its versatility and the growing desire for plant-based meat replacements.

While most Quorn products are suitable for vegan diets, you should always read labels to ensure there are no hidden animal-derived ingredients or cross-contamination from shared manufacturing equipment.

It’s especially popular in Britain, and whenever I head back to my birthplace I make sure to pick some up!

Sweet food that starts with Q

Quatre-Quarts

Quatre-Quarts, or “pound cake” in English, is a classic French cake made of flour, butter, eggs, and sugar. Since “quatre-quarts” is French for “four-fourths” or “four quarters,” it suggests that the components are equally divided.

The dense, tender cake is flavored simply yet richly with butter. You whip up a silky mixture and bake it in a loaf or bundt pan until it’s golden and set.

You can add vanilla, citrus zest, or cinnamon to your Quatre-Quarts for some added taste. Whipped cream, fruit compote, chocolate or caramel sauce, or just powdered sugar are all suitable accompaniments.

Queen of Puddings

Queen of Puddings is a traditional British dessert. It consists of a custard-like base, jam, and meringue.

Queen of Puddings starts with breadcrumbs, sugar, butter, and milk gently boiled until thickened. The foundation is smeared with sweet jam, usually raspberry or strawberry.

The last touch is meringue, created by mixing egg whites and sugar until firm peaks form. After baking, the meringue is gently browned and the foundation is set.

Queen of Puddings is served warm or cold with whipped cream or custard sauce. It makes a great dessert or snack.

Quetzalcoatl cake

The ancient Mesoamerican god Quetzalcoatl inspired Quetzalcoatl cake. Quetzalcoatl represents wisdom, understanding, and nature in Aztec and Mayan mythology. This deity’s brilliant colors and symbolism inspired the dessert.

Quetzalcoatl cakes can be made in several ways by bakers and designers. All Quetzalcoatl cakes typically include:

Vibrant colors: the cake can be green, red, yellow, or blue, like the Quetzal bird, which is intimately linked with Quetzalcoatl.

Symbolic elements: the cake can be decorated with Mesoamerican-inspired feathers, serpents, jaguars, or elaborate patterns depicting the sun, moon, or nature.

Exotic flavors: chocolate, vanilla, cinnamon, chile, or tropical fruits like mango or pineapple can be included in the cake.

Quetzalcoatl cake is an idea that bakers can interpret imaginatively, not really a recipe. The creator’s cultural inspiration and personal style can be reflected in each cake design.

Quindim

Quindim is a northern Brazilian dessert. Its main ingredients are egg yolks, sugar, and shredded coconut. It looks so vibrant!

Egg yolks, sugar, and coconut produce a thick batter for quindim. Butter is sometimes added for richness.

The mixture is put into molds or a big baking dish. Caramelized sugar lines the molds before the batter is poured in.

The dish is cooked in a water bath until set, creating a smooth and creamy texture with a somewhat hard crust. Quindim is usually flipped onto a serving dish to generate golden syrup from the caramelized sugar.

Quindim’s vivid yellow hue comes from plenty of egg yolks. The caramelized sugar balances its coconutty and sweet taste.

This dessert is usually chilled and served for special events, festivities, and as traditional Brazilian food. It shows the country’s tropical dessert passion.

Vegetables that start with Q

Queen Anne’s lace

Queen Anne’s lace, often called wild carrot, is a member of the Apiaceae family. The lacy white flower clusters gave the plant its common name. It’s such a refined looking plant!

When cooked, Queen Anne’s lace is as beautiful as it’s tasty. Young roots from this plant have the same flavor as domesticated carrot varieties but are smaller and fibrous.

Queen Anne’s lace is similar to the poisonous Conium maculatum, which can be fatal if ingested. Therefore, care and correct identification are needed before ingesting wild plants.

Daucus carota is the Latin name for this plant.

Queensland arrowroot

Queensland arrowroot is native to the tropics and subtropics of the United States. Its rhizomes, which are high in starch, constitute the primary crop.

Like ginger roots, the rhizomes of the Queensland arrowroot are thick and tuberous. You can eat them raw or boil them because of their starchiness. They take on a sweet, paste-like texture when cooked.

Soups and sauces benefit greatly from the addition of Queensland arrowroot as a thickener. The starch can also be used as a baking ingredient after being dried and processed into a powder.

Canna edulis is the scientific name for this plant.

Quelites

Quelites are wild edible greens from Mexico. The term “quelite” comes from the Nahuatl language and means edible leaves.

The leaves are delicate arrowheads that range in hue from bright green to purple.

In addition to containing beneficial nutrients like vitamins A, C, and K and minerals like calcium and iron, quelites are also delicious.

A hint of earthiness complements their spinach-like flavor. You can eat them raw in salads, sauté them, or cook them.

The Latin name for this plant is Chenopodium berlandieri.

Quillquina

The quillquina, or Porophyllum ruderale, is a plant native to South and Central America.

The quillquina leaves have a taste profile similar to cilantro, arugula, and lemon. Strong, sharp, or peppery are words frequently used to describe the taste.

Numerous South American locales, such as Oaxaca and Veracruz, rely heavily on these greens as part of their main diets.

You can sprinkle some quillquina leaves on top of your tacos, stew, salsa, or salad. Their flavor is somewhat sour and refreshing, making it ideal for a wide variety of dishes.

The plant is nutritious due to its high content of vitamins A and C as well as calcium and iron.

Quinoa

The grain-like seed quinoa (pronounced KEEN-wah in many places) is versatile and healthy. The Andes are home to this Chenopodium plant. The Incas relied heavily on quinoa for hundreds of years.

Due to its high nutritional values, quinoa has earned the title of “superfood.” It’s a complete protein, as it includes all nine essential amino acids.

When quinoa is cooked, it takes on a mild crunch and nutty taste. It works wonderfully as a side dish, in salads, in soups, and in casseroles.

Quinoa is safe for those with celiac disease or gluten sensitivities. So it’s another trait that attributes to its recent rise in popularity.

Even though quinoa isn’t a vegetable, its leaves can be prepared and consumed much like spinach or other leafy greens. That’s why it’s in this category.

Fruits that start with Q

Quandong

Santalum acuminatum is the scientific name for Quandong, also known as the desert peach or local peach. I think it’s one of the most unique looking foods on this list.

The Quandong tree is a small shrub or tree that is mostly endemic to dry and semiarid regions of Australia. It reaches a height of 2 meters (6-16 ft).

When ripe, the skin of a Quandong fruit — about the size of a cherry — turns a vivid crimson or yellow. It’s used in a wide variety of sweet and savory recipes, including sauces, beverages, and condiments.

Dried forms of the fruit are also commonly used in traditional Aboriginal cuisine.

The antioxidants, minerals, and vitamin C in Quandong make it a wonderful food choice. It’s also known to help reduce inflammation, improve digestion, and boost immunity.

Quararibea cordata

Quararibea cordata, in scientific words, is yet another fruit beginning with Q. It’s also known as chupa chupa or South American sapote.

The Caribbean, Central America, and northern South America are the only places on Earth where this tropical fruit tree grows naturally.

The fruits of the Quararibea cordata tree are small and heart-shaped. The ripe fruits have green, yellow, or red skins that are very thin and velvety. It has a big seed enclosed in its luscious body.

The sweet and tangy flavor of Quararibea cordata fruit is reminiscent of cherry, pineapple, and mango. You can eat it fresh, or use it to make baked products, sweets, and drinks.

Its bark and leaves are used for traditional medicinal purposes. They may help with digestive issues, sore throats, and coughs and colds.

Queen Anne cherry

The Queen Anne cherry, often called the Royal Anne cherry or the Napoleon cherry, is a variety of cherry named after Queen Anne of Great Britain. Its scientific name is Prunus avium ‘Royal Ann’.

Queen Anne cherry fruit are large and firm, with skin that is yellow to light red and sometimes has a pink flush. Its golden flesh is tender and flavorful.

The flavor of this cherry variety is one of a kind, with just the right amount of sweetness and tartness. Cherry pie, tarts, preserves, and other sweets frequently include this fruit as an ingredient.

These cherries are also used to make delicious liquor and flavored syrup.

Queen Tahiti pineapple

This pineapple (Ananas comosus) cultivar known as Queen Tahiti is more spherical than other types of pineapple and has golden yellow skin with red or pink overtones.

The golden flesh is exceptionally tender, sweet, and delicious. It has a zesty, pleasant scent and flavor.

The name comes from Tahiti, although this type of fruit can also be found in the Caribbean and other tropical and subtropical regions.

Queen’s Forelle pear

Gueen’s Forelle pear is a fascinating Q fruit because of its unusual appearance.

This type of pear ranges in size from small to medium and has a distinctive red hue. Many red or maroon freckles or spots dot its smooth, yellow-green skin.

The German word for “trout,” “Forelle,” inspired the pear’s name. Thankfully it doesn’t taste anything like fish!

Underneath the speckled skin of a Forelle pear is a crisp, juicy, and sweet core. The flavor is light and zesty, while the texture is buttery and smooth. It is a wonderful dessert pear because of its sweet and sour taste.

Forelle pears can be consumed either raw or in a prepared dish. They’re lovely when poached in syrup or sliced and served in salads, pastries, and pies.

The unique aesthetic of these pears makes them a popular choice for use in fruit arrangements and displays.

The Queen’s Forelle pear is a Pyrus communis cultivar.

Queensland nut

Queensland nut is more commonly known as the macadamia nut. Rainforests in Queensland and New South Wales (Australia) are home to the macadamia tree (Macadamia integrifolia).

The Queensland nut’s white, juicy kernel is encased in a stiff, smooth shell. The high oil concentration gives the kernel a buttery, nutty flavor.

This nut can be eaten raw or roasted before being used in sweet or savory dishes.

Macadamia nuts provide good fats, namely monounsaturated fats that are good for your heart. They also include minerals like potassium and magnesium.

This Australian superfood has gained international acclaim for its deliciousness and health benefits.

Quenepa

The quenepa (Melicoccus bijugatus) is a tropical fruit native to the Caribbean, Central America, and South America. It is also known as the Spanish lime or genip and is a very unique looking food indeed!

The quenepa fruit is petite and round, like a plum or cherry. It looks like a grape or lychee on the outside and has a clear, gelatinous inside. It has a pleasant lemony sweetness and tang.

You can eat a quenepa by splitting up the peel with your teeth and then sucking the flesh off the seed or pit with your teeth. These fresh fruits are a common vending machine fare in several Latin American and Caribbean nations.

A and C vitamins, calcium, phosphorus, and fiber can all be found in sufficient amounts in quenepa. Additionally, it may provide anti-inflammatory and antioxidant properties.

Querina apple

Apples from the Florina area of northern Greece are also known as Querina apples. The place of their first cultivation provides their namesake.

Desserts made with Florina or Querina apples are certain to be delicious.

Medium to big, conical-shaped apples with a tart and sweet flavor can be eaten fresh off the tree or deep-fried. Red and greenish-yellow stripes run across their skin.

Malus domestica Florina is the scientific name for this apple cultivar.

Quinault strawberry

The Quinault strawberry (Fragaria x ananassa) is a hybrid that produces very large, tasty strawberries. It was first discovered in the Quinault Valley of Washington State.

Quinault strawberries are prized for their huge size, brilliant red color, and delicious texture. They also produce a large yield and are resistant to disease.

These strawberries are versatile and utilized in many different recipes. Raw or cooked, they are wonderful on their own or in a variety of baked goods, spreads, jams, pies, fruit salads, and garnishes.

They are amazing with these strawberry protein pancakes!

Quince

What’s a quince you might well ask?

Known scientifically as Cydonia oblonga, the quince is a member of the rose family. Its birthplaces were in the regions that are now Iran, Turkey, and the Caucasus, and it quickly expanded over the remainder of Southwest Asia.

The fruit, which is both huge and knobby, has a hue that falls between yellow and green. It looks and feels like a pear in every way.

Due to their intense bitterness, uncooked forms of most species are not suitable for human consumption. Cooking actually mellows and sweetens the flavor.

Pies, tarts, and compotes benefit from quince’s flowery taste, which is complemented by undertones of apple, pear, and citrus.

Many people like this fruit for more than just its wonderful taste. Quince is a great way to get your daily dose of vitamin C, along with some potassium and copper.

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30+ Foods That Start With Q (a handy mobile list)

Discover an intriguing world of culinary delights with these extraordinary foods that start with Q. Get ready to be amazed!

Type round-up

Author Dave

Ingredients

Foods that start with Q!

• Quahog
• Quadretti
• Quail
• Quark
• Quarter Pounder
• Quattro Formaggi pizza
• Quavers
• Quenelle
• Quesadilla
• Queso
• Quiche
• Quorn

Sweet food that starts with Q

• Quatre-Quarts
• Queen of Puddings
• Quetzalcoatl cake
• Quindim

Vegetables that start with Q

• Queensland arrowroot
• Queen Anne’s lace
• Quelites
• Quillquina
• Quinoa
• Quararibea cordata

Fruits that start with Q

• Quandong
• Queen Anne cherry
• Queen Tahiti pineapple
• Queen Forelle pear
• Queensland nut
• Quenepa
• Querina apple
• Quinault strawberry
• Quince

Get Recipe Ingredients

Show us your version!Tag @HurryTheFoodUp on Instagram and hashtag #hurrythefoodup.

I hope Q food has left you with an appetite! Which do you think are the best foods to add to your plate? Let me know in the comments section.

Here are vegetables starting with Q, and here are exotic Q-fruits that will awaken your taste buds.

Here’s a list of foods beginning with N, too! Enjoy.

The post 30+ Foods That Start With Q (print or download) appeared first on Hurry The Food Up.