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59 Foods That Start With F

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Food is one of our favorite topics and discovering as many different types of food and flavors is a fantastic and educational pastime.

This list is dedicated to foods that start with F. In the article below, you will find no less than 59 interesting food items for you to add to your next grocery shopping list.

59 Foods That Start With The Letter F

1. Fairchild Tangerine

Fairchild tangerines are a type of mandarin that is more accurately classified as a hybrid citrus fruit. They’re a cross between a clementine orange and an Orlando tangelo. They have a thin, pebbly rind and very juicy bright orange inner segments. They have low acidity and get sweeter as they mature.

2. Faerie Watermelon

The faerie watermelon is a very unique hybrid of the melon, with a bright yellow rind covering the expected juicy red flesh inside. This is a smaller variety, usually only growing to about 5 pounds in weight. As with most watermelon, the faerie fruit is very sweet, juicy, and crisp.

3. Fairytale Pumpkin

Fairytale pumpkins are the only type of pumpkin that can be eaten raw. They are medium to large squashes, growing up to 20 pounds, but they have a short and squat shape compared to traditional pumpkins. They’re also a lighter, yellow-orange color. When eaten raw, fairytale pumpkins are similar to cantaloupe and, when cooked, they’re creamy, tender, and sweet.

4. Fat-Hen

Fat hen is a plant, rather than a particularly juicy poultry bird. It’s a fast-growing weed sometimes called wild spinach or goosefoot. It is harvested for use as a grain and a vegetable, as well as for the high protein seeds which are closely related to quinoa. When cooked, it’s very similar to spinach.

5. Fava Bean

Fava beans, also known as broad beans, are very large green beans with thick, fibrous, and inedible outer pods. They’re a unique bean in that the seeds are eaten fresh and green, though the pods are not. The seeds have a mild, grassy flavor that is surprisingly sweet.

6. Feijoa

Feijoas are Brazilian egg-shaped fruit, similar in color and skin texture to limes. The flesh is cream-colored but crisp, dense, and grainy. The center has jelly-like seeds that are also edible, as is the thin skin. The fruit has a tropical flavor that is a mix between banana and pineapple.

7. Fengyaun Eggplant

The Fengyuan variety of eggplant grows very long and thin, up to 16 inches. The skin is thinner than conventional eggplants, making peeling unnecessary. The flesh is a creamy white color with a mild, sweet flavor with none of the bitterness common in the traditional variety. Fengyuan is most commonly used in Asian cuisine.

8. Fennel

Fennel is a distinctive herb-like vegetable, noticeable for its feathery fronds and licorice aroma. The flavor has hints of licorice, but it’s more minty and citrusy. The fronds can be chopped and used for light flavoring, or the entire vegetable can be collected and eaten raw or cooked. 

9. Fennel Seeds

Fennel seeds are the seeds from the fennel plant and they’re also edible with a very similar mint-citrus flavor with a stronger licorice flavor than is present in the vegetable. Fennel seeds are used as a spice, primarily in savory dishes though they add a warm spice to sweet baked goods as well. 

10. Fenugreek

Fenugreek is a herb commonly used in Indian. The leaves grow in clusters and have a mild, grassy flavor with hints of maple syrup in the aroma. It can be eaten raw or cooked. The seeds from fenugreek taste exactly like the leaves and are used as a spice for curries, soups, and other sauces. 

11. Fibrous Satinash

Fibrous satinash are tiny pink-red berries that grow in monsoon forests of Indonesia. They have a leathery texture and sour flesh. The berries are most commonly made into jam or candies.

12. Fiddlehead

Fiddleheads are a type of edible fern with shoots that twirl around themselves to create a snail-like shape. They can be green or purple. They have a grassy flavor, similar to artichokes when cooked, though the texture is more like a succulent or cactus – slightly gelatinous yet crispy.

13. Field Garlic

Field garlic grows more similar to green onions than traditional garlic and also has a notable fragrance and taste of onion. The small white bulbs taste more strongly of garlic and can be used as a substitute for it, though the tall green stalks are closer to fresh scallions or chives.

14. Field Pea

Field peas are shelled and dried, rather than used as the sweet, fresh green peas. Field peas are often used for livestock feed, though they’re also popular grain legumes. They’re a rich source of plant-based amino acids and protein.

15. Field Pepperweed

Field pepperweed, also known as field cress, is a wild plant in the mustard family. The entire plant is edible, using the green leaves in salads and the young fruits and seeds as spices. The flavor is a cross between black pepper and mustard.

16. Fig

Most types of figs share a signature syrupy sweet flavor with a hint of berries and nuts. They have a bit of crunch when you bite them because of the cluster or edible tiny seeds, but the flesh is soft, jam-like, and very juicy.

The skin ranges in color from yellow-green, to red, purple, or brown and the inner flesh is just as diverse, being nearly white in some fruits, purple-tinged in others, and blood-red in some.

17. Filé

Filé is an herb made from powdering the leaves of the sassafras plant. It’s used primarily to thicken sauces and soups after they’re cooked and removed from the heat. It’s popular in Southern and Creole cooking, in dishes like gumbo.

18. Filbert

Filberts, or hazelnuts to Americans, are tree nuts with very hard shells. Inside is a small creamy nut with a notable flavor made popular by the chocolate spread, Nutella. It’s a common flavoring agent for chocolate, liqueurs, and baking, though they’re equally delicious raw, or roasted on their own. 

19. Finger Grapes

Finger grapes are a type of elongated green grape that look vaguely like fingers, hence their name. This seedless variety of grape is sweet and juicy with floral hints, similar to lychee fruit. Finger grapes are a genetically altered hybrid cultivated exclusively in California.

20. Fingerling Potatoes

Fingerling potatoes are small, oblong potatoes that are shaped like a stubbly little finger Because of their size they’re often confused for new potatoes, which are just immature potatoes. Fingerlings are naturally small and are fully grown when they’re harvested. They come in a variety of colors, from light beige to red.

21. Finger Lime

Finger limes are small, long, and thin limes that taper to a point on each end. They can light or dark green, purple, orange-red, or even black. The flesh inside breaks apart into small pearl-like pieces of pulp with a flavor that is equal parts lemon and lime, with just a bit of mint as well. 

22. Finger Millet

Finger millet is a type of cereal grain grown in arid climates of Africa and Asia. It’s most commonly ground into flour and used for baked goods or porridge. It’s a rich source of protein, fiber, and a variety of vitamins and minerals.

23. Finnan Haddock

Finnan haddock, or haddie, is a northern Scotland regional method of cold-smoking haddock with green wood and peat. It’s most commonly associated with fish soup.

24. Fiore Viola Artichoke

As with most artichokes, the Fiore viola is a glove of tightly packed leaves that resemble a very large thistle flower. This particular variety, however, has purple outer leaves that lighten as they get closer to the core. This “purple flower” has a sweeter flavor than traditional artichokes. 

25. Fish

Fish is a common food for many omnivorous humans, available in hundreds of different edible species. There are many health benefits to eating different varieties, namely the presence of omega-3 fatty acids. Fish can be eaten raw, though cooked is more common.

26. Fish Wort

Fish wort, or fish mint, is an herb named for its slightly fishy aroma. It grows primarily in Southeast Asia and is called “mint” because it spreads as aggressively as it’s namesake. Fish wort is used in Asian cuisine, often being cooked with fish further enhancing the flavor.

27. Flageolet Bean

Flageolet beans are small white dried beans that very popular in French cuisine, prized for their tender creamy texture and mild flavor. The closest substitution is a Navy bean.

28. Flat Bean

Flat beans, also called Romano beans, are Italian green pole beans that can be eaten whole, including the pole. They’re named for their very flat, pea-like shape that grow to an average of 5 inches long. They’re crispy and sweet, used both raw and cooked.

29. Flat Lemon

Flat lemons are small, round and green citrus fruits that grow in Taiwan and parts of Japan. They’re very sour and used like other conventional lemons and limes, mainly as a garnish or flavoring agent.

30. Flatfish

Flatfish is a type of marine fish that lay flat on the bottom of the ocean. They have a very odd look because they technically lay sideways. Over time, one of their eyes migrates around their head so that they’re both on the same side. There are many different types of popular edible flatfish, including halibut and sole.

31. Flatwoods Plum

Flatwoods plums are small, wild trees that grow throughout the USA. The fruits are very small, only about 1 inch around, and are usually collected to make jam or jelly.

32. Flax

Flax is a very nutritious type of seed that is considered a rich source of plant-based protein and fat, particularly omega-3 fatty acids. These tiny seeds can be consumed whole, ground into a fine powder, or processed to produce a rich oil. 

33. Florida Avocado

Florida avocados are quite large and pear-shaped, with very bright green skin that stays green, even as it matures. They’re one of the best varieties of avocado for slicing or cubing because the flesh stays firm and doesn’t mash as easily as some other types. Florida avocados have a mild flavor that has a hint of sweetness. 

34. Florina Pepper

Florina peppers are large, sweet red peppers that grow in Greece. They have a curved shape that is often described as similar to a cow’s horn. They can be eaten raw, but they’re most commonly prepared roasted or sauteed with some fresh olive oil.

35. Flounder

Flounder is a type of flatfish that ranges in size from 20 – 70 pounds, depending on habitat and species. They’re a very popular type of white fish, with firm yet tender and delicious flesh.

36. Fluted Pumpkin

Fluted pumpkin, or fluted gourd, is a tropical leafy vegetable that grows in West Africa. The fruits aren’t edible, though they do have edible seeds that are rich sources of protein and fat. The bigger the gourd grows, the more seeds it will have, so they’re often harvested only when they’re very large, up to 40 inches.

37. Fonzy Melon

Fonzy melons are small fruits of the melon family, about 3 pounds on average. They’re round, with thin deep yellow skin and pure white flesh. They have a collection of seeds in the center, similar to honeydew melons, and the flavor is similar as well. The texture has a crispness closer to a very juicy pear.

38. Forelle Pear

Forelle pears are very small for their type of fruit, only growing to be about 3 inches long. They have the standard bell shape of most pears and are mostly yellow-green though they develop a pink blush as they ripen. The flesh is crisp and dense with a touch of tang in the sweet flavor.

39. Forno Beets

Forno beets, or red Forno beets, are a rare heirloom variety of European beet, notable for the elongated root. They have a mild flavor that isn’t as earthy as conventional beets and they’re eaten both raw and cooked, particularly oven-baked, braised, or roasted.

40. Fowl

Fowl refers to any bird that is hunted or farmed for its eggs and flesh. This includes chickens and turkeys as well as duck, pheasant, and many other popular game birds that vary depending on geography.

41. Fox

Fox meat isn’t a hugely popular type of game meat but it is eaten by many. In many areas of the world, foxes are considered pests and hunted frequently. The meat is tough and very wild tasting, best marinaded overnight to soften the meat and enhance the flavor.

42. Fox Grape

Fox grapes are a type of wild American grapes. Concord grapes, one of the most popular “slip skin,” meaning easily skinned, grapes used for making jam, wine, and juice, are derived from fox grapes. The name comes from the “foxy” aroma, which is an earthy, musky muscat fragrance.

43. Fox Nut

Fox nuts are the seeds of the lotus plant, frequently used in Indian sweets and snacks. They’re small black seeds that are processed to reveal the white puffs hidden inside an inedible shell. Those puffs are commonly roasted with some ghee and either sweet or savory seasonings. 

44. Framboise Apples

Framboise apples are named for their dark maroon color, similar to a very raspberry. The flavor also has hints of raspberry or floral notes, and it’s very juicy and firm. They’re also sometimes called Violette apples. They’re oblong and quite small, with a notable floral aroma.

45. Freckles Lettuce

Freckles lettuce is a large, broad-leafed lettuce variety that has deep green leaves that are speckled with a brown or burgundy color, which is where the name comes from. It’s considered a specialty in Europe because of its unique appearance though it has a very bitter flavor, similar to Romaine.

46. Freekeh

Freekeh is a type of ancient grain that is harvested when the wheat grains are still immature and green. The term freekeh actually refers to the process used on the grain, rather than the grain itself. Most frequently you’ll find freekeh durum wheat, an immature form of the grain that has been roasted and dried.

47. French Beans

French beans are a type of green bean, also sometimes called string beans or snap beans. They’re carefully cultivated to be thin and harvested when they’re no longer than 4 inches long to ensure the sweetest flavor and crispest texture possible. They can be eaten whole, with the pod, either raw or cooked.

48. Fried Chicken Mushroom

While fried chicken is a popular food as well, the mushrooms are named for the chewy, meaty texture and mild flavor that some claim “tastes just like chicken.” They grow wild across North America though they’re even more popular in Japan, where they’re cultivated commercially.

49. Frisee

Frisee is considered a true endive and a true chicory, thought to date back as far as Ancient Egypt. It’s a light yellow-green that is brighter in the outer leaves and fades to almost white at the core. It’s very lacy or curly with a slightly bitter flavor when left raw, though wilting or sauteeing mellows the bitterness.

50. Frog

Frogs legs are a delicacy that is popular in French cuisine and, since the American south is heavily influenced by traditional French culture, it’s also popular there. They’re rich sources of protein and healthy fats, and they taste and feel like a cross between chicken and fish.

51. Fruit de Mer

Fruit de Mer is a fancy way of saying shellfish. In fact, it’s simply the French way to say seafood. It refers to any type of edible marine animals that aren’t mammals or fish. This includes mussels and oysters as well as lobsters, crab, and even squid, among many others.

52. Fucales

Fucales are a type of edible marine brown algae. Some plants grow large enough to be considered some of the biggest plants in the ocean, whereas others are small, with fine, wavy tendrils. It’s mostly eaten in coastal cities where it’s easy to harvest. It can be fried, eaten raw, or pickled.

53. Fukushu Kumquat

This kumquat is native to Eastern Asia and has a few important differences from the kumquats common in North America. They’re quite round, rather than oblong, and approximately 2 – 3 inches in any direction. They look like a small orange with a thick rind and 5 – 8 sweet-tart segments inside.

54. Fugu Blowfish

Fugu is a somewhat infamous food known for being one of the most dangerous delicacies in the world. The blowfish contains a poison that is more deadly than cyanide but, if prepared by an expert chef with multiple years of training, can be the star of a dish that costs hundreds of dollars to enjoy.

55. Fuji Apple

Fuji apples are small to medium in size and fairly evenly round. They have a waxy peeling that appears like a strong pink blush over a light yellow-green base. The flesh is very crisp and juicy with a well-balanced sweet and tart flavor.

56. Fungi

Fungi are a family of microorganisms that include yeast, mold, and mushrooms. There are hundreds of edible varieties of mushrooms around the world. All types of fungi have safe, edible species as well as poisonous species, so it’s important to know exactly what you’re eating. Many types of fungi are also used for medicinal purposes, including the life-saving mold penicillin.

57. Fun Jen

Fun Jen is a type of Chinese cabbage that has loose, bright yellow-green frilly leaves. The long white stems are crunchy and juicy and commonly consumed along with the leafy greens. It’s most popular in Taiwanese cuisine, mainly used raw in salad and sandwiches, though it is also used in a variety of soups.

58. Futsu Squash

Futsu squash is a small, squat, and very bumpy squash native to Japan. They’re nearly black when young, though they mature to an orangey-brown. The inner flesh is a bright orange color with a smooth texture when cooked. They can also be eaten raw. They are sweet with a mildly nutty flavor.

59. Fuyu Persimmon

The Fuyu persimmon is one of the most popular varieties of this type of fruit, prized for its lack of a core, seeds, and tannins, which some people are highly sensitive to. Fuyu persimmons taste like sweet, cinnamon date flavored pears and have a gelatinous, jam-like texture. They’re bright orange throughout.

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