73 Foods That Start With G

Which foods begin with the letter G?

Some of the best foods that start with G, and the most common foods you probably think of are garlic, galia melon, grapes, gooseberries, grapefruit and much more.

We are always interested in learning about new foods and sharing our information with you. This article has identified and explained 73 foods that begin with G.

1. Gai Choy

Gai Choy can also be referred to for its Chinese mustard greens due to the spicy, peppery flavor that is like wasabi. It’s more like a loose, tall type of cabbage with wrinkled, green leaves. It is widely utilized for Asian, Italian, and even African food preparation. It’s a very strong flavor that goes well with rich sauces and meats However, it can also be eaten in a raw form or as a cooked.

2. Gai Lan

Gai Lan is one of the renowned Chinese leafy green plants, often referred to as Chinese broccoli. It’s one of the Brassica family and tastes similar to extremely vigorous broccoli, however, it is somewhat more bittersweet.

It’s not a flower as broccoli is, but is a plant with thick stems and large leaflets that are waxy. As the plant grows, it might develop small edible flowers.

3. Gabon Nut

The Gabon nut, which is also known by the name an African walnut is an extremely tough outer shell, which is difficult to break, but it houses the most delicious nut, which looks like a traditional walnut, even though it’s not part of the same category. Gabon nuts are rich in fatty acids, and they have an eminent flavor that is like hazelnuts.

4. Gac Fruit

Gac fruit resembles it’s a tiny, bright orange oval melon, however, this is a vine that’s indigenous to Vietnam. The rind is rough and is covered with tiny spikes. Inside, there’s a thick sponge-like membrane, which houses the edible fruit sacs. Bright red segments appear oily for fruit, but they have the mildest sweet flavor of cucumber and carrot.

Gala apples are among the most popular varieties of apples across the world because they can be grown in a wide range of climates and are offered all year long. They’re the result of a cross between Golden Delicious as well as Kid’s Orange Red apples.

5. Gala Apple

Gala apples possess a delicate and juicy taste that makes them great to eat raw. They’re crisp and crisp with a yellow skin that turns pink as they age, becoming sweeter the longer it’s at the top of the tree.

6. Gala Potato

Gala potatoes are a type of early harvest potato that has green, earthy skins and soft yellow flesh. They’re easy to peel as they’re more smooth than other varieties of potatoes. They also have extremely small eyes, but they tend to turn a shade of brown when baked or exposed to oxygen.

7. Galangal Root

Galangal is a native of South Asia, where it is also one of the most sought-after. It’s very similar to ginger and appears similar to ginger, however, it has a lighter, off-white hue. Galangal root is sharper and more pungent than ginger. It can be consumed raw or in cooking as a spice, particularly for cooking, particularly Chinese, Thai, and other East and Southeast Asian cuisines.

8. Galia Melon

Galia melons are well-known melons with yellow skin and the netting of brown scars on the outside. The flesh is clear pale green. It is notable for its spicy sweetness and the aroma of musky. As it matures the skin will turn more orange and the fruits will get sweeter.

9. Garbanzo Beans

Garbanzo beans, also known as chickpeas are among the most well-known legumes around the globe and are second to soybeans. The pea-shaped, pea-sized bean is typically sold in dried, mature form, or canned, but they are also eaten fresh, too.

Garbanzo beans are a staple within Middle Eastern cuisine, in condiments such as hummus. They’re often used for South Asian cuisines as well in curries, curries, and many other dishes. They’re high in protein, which is why they’re popular in countries that follow a plant-based diet.

10. Garlic

Garlic is commonly used as a plant belonging to the family of alliums, alongside onions, however, it can be used as an herb or as an ingredient in cooking. Garlic is a very intense, spicy taste and aroma that is the strongest when fresh. Roasting garlic will bring out a delicate sweetness.

Garlic is grown in a bulb comprised of several cloves, each wrapped in a husk made of paper.

11. Garlic Chives

Garlic chives do not have the leaves and stems which will grow out of the bulb or clove of garlic. Rather, they are a completely distinct plant. It is a plant with thin, long green stems that produce edible yellow or white flowers.

They’re closer to onions even though they do taste very strongly of garlic.

12. Garnet Yam

Garnet yams are long cylindrical tubers that are nearly exactly like what North Americans call sweet potatoes. They’re a different kind of root they do share the same sweet and savory flavor. They can easily substitute sweet potatoes or the reverse, to make any type of dish.

13. Gem Lettuce

Gem lettuce can be described as a variety of curly, densely packed leaves, similar to Romaine lettuce, however, it is sweeter and less bitter. Each leaf’s stems are light green, and the leaves turn darker towards the edges.

Gem lettuce is extremely crisp and juicy raw It has a buttery taste when cooked, especially if it is braised.

14. Genovese Basil

Genovese basil comes from an Italian family-owned variety of herb that has very large, dark leaves. It is believed as the most effective basil to make green pesto which is an old-fashioned Genovese sauce. It’s also known as sweet basil, but it’s technically just one type of sweet basil.

15. Geoduck

Geoduck, which is pronounced “gooey duck”, is a huge type of clam. They expand significantly larger than their shells and develop an appearance that resembles snails. They’re believed as the most long-lived thing on the planet, and can easily live for 140 or more years old.

The succulent “siphon” is a culinary delight for those who appreciate unique seafood. It is a delicious flavor and a crunchy, yet rubbery texture.

16. Gherkins

Gherkins are tiny cucumbers that are commonly utilized for picking. They’re about 3 inches at their biggest and are very delicious, crispy, and contain a few seeds. They’re also quite bumpy.

Gherkins can also be consumed raw. However, most Americans are aware of this, they are also able to be cooked. Gherkins are a delicious fruity addition to a stir-fry.

17. Ghost Peppers

Ghost peppers are among the most popular chili peppers around the globe. They’re so hot that they’ve even been made into weapons, firing as the grenade. They could be green, yellow, or red, however, they’re typically sold under the name red chilis. They’re typically less than 3 inches, and less than half the width.

Ghost peppers on the Scoville scale place just a little lower than US-grade Pepper Spray.

18. Ginger Leaves

Ginger leaves develop from the root of ginger and are harvested typically when the root is growing. They develop into a deep green, long and thin leaves. They aren’t always easy to handle which is why when they’re consumed raw or cooked, they’re typically chopped into small pieces.

The leaves of ginger have some of the spicy spice of their roots, however, they’re more subtle and sweet, with a pleasant citrus aroma and taste.

19. Ginger Root

Ginger is among the most well-known, widespread, and healthful spices that are that is used all over the world. It is a swollen root that is often dried and is sold in powder form to be used in virtually any form of food and beverage too.

It has a refreshing yet earthy flavor that has an uplifting effect. It’s very spicy when fresh, but its powder counterpart is much more gentle and earthy.

20. Ginkgo Biloba

Ginkgo Biloba is indigenous to China and is sometimes referred to as maidenhair. It’s widely grown but is a very ancient species of tree, all others are gone. The seeds and leaves are frequently utilized in traditional Chinese remedies and other regions in the world, they’re extracted into an essential oil. There are also dried leaves used to make tea with a sweet and nutty taste.

21. Ginsing

Ginsing is a small plant mostly grown for its tiny, finger-like roots. The roots may be either red or white and require up to six years to reach the stage of harvest. Ginsing is a food that can be eaten raw as well as stir-fried, steamed, or transformed into tea. It is usually consumed as capsules or oil extractions as a supplement to health.

22. Globe Artichokes

Globe artichokes are also referred to as French artichokes, also known as green artichokes, and are among the most popular kind of artichokes, particularly those in the US. They are edible thistles and each tightly packed leaf comes with a thorn in the middle.

If cooked properly, artichokes exhibit the flavor of grassy, and nutty with an underlying sweetness. The central part of the vegetable is called the heart. It is the softest and easy to eat a portion of the entire plant.

23. Gnemon

Gnomon is a tiny evergreen tree that grows across Southeast Asia that produces tiny fruit that is almost entirely seeds and has tiny skin or flesh. The seeds are utilized in Indonesian cuisine to enhance soups as well as to make crackers or chips. The leaves are also utilized in many recipes, but the most popular are traditional curries.

24. Goat

Goat meat might not be as sought-after as lamb, but it’s raised and prepared in similar ways. Goat is generally more savory than lamb and is prepared in a variety of ways. It is typically stewed, and curried barbecued but it can be turned into sausages or even Jerky.

25. Goatfish

Goatfish, also known as red mullets are named because of their goatees resembling goats, which they use to poke into coral reefs as they look for food. They’re vibrantly colored and, strangely after death, they change their appearance in various hues. In the past, they were cooked alive to allow dinner guests to appreciate the effect. In terms of taste, they’re frequently compared to shrimp.

26. Gold Bar Squash

Gold bar squash can be described as what people call yellow zucchini or summer squash. They’re generally tinier than the typical zucchini and feature bright yellow skin. The inside flesh has white, and juicy, with a texture of a creamy sauce when cooked.

27. Gold Beets

Gold beets appear and taste identical to the traditional red beet, however, the flesh is a golden yellow. The skin on the outside is rough, a little hairy, and orange in appearance. Some varieties could be pinker, while others have darker brown, and some may even have yellow skin.

Gold beets are known to be sweeter and milder in taste than red beets, and the earthy undertone may not be as powerful.

28. Golden Berries

Goldenberries are small round golden-orange fruits that are enclosed in a papery husk that is quite like gooseberries. They’re part of the tomatillo family which also includes natural paper wrapping.

Golden fruit is tropical and has the flavor of mangoes and pineapples. They are often found in sauces and salads. They could also be referred to as ground cherries.

29. Golden Chanterelle Mushrooms

Golden chanterelles are frequently hunted because of their distinctive appearance, a highly bright golden-yellow cap with a long white stem. They can be found in large groups and are available in large quantities.

They have a fleshy texture, and a fruity, sweet aroma.

30. Golden Enoki Mushrooms

Golden enoki mushrooms are found in densely packed groups, or bouquets, of tiny long-stemmed enoki mushrooms that have the shape of a Q-tip. The stems are soft and have a light yellow color with caps that are more round and have the gills being brown-orange.

They’re most well-known in Asian food. Golden enoki mushrooms have an apricot-like flavor, with a hint of spice and a pleasant crunch.

31. Golden Kiwis

Golden, or gold, Kiwis are of the same dimensions and shape as traditional Kiwis, but their flesh is of a bronze hue thin, smooth and hairless. The flesh is yellow-gold with the usual small black seeds. They’re very tropical in taste, with hints of mango and pineapple however they can be a bit tart if harvested before they are fully developed.

32. Golden Oyster Mushrooms

Golden oyster mushrooms, also known as yellow oysters are smaller than the majority of oyster varieties and feature delicate yellow caps. They form small, delicate bouquets, but they form clusters within each of the main growing. They’re quite bitter fresh, however, when cooked properly, they will develop a pleasant, earthy nuanced flavor.

33. Golden Pears

Golden pears, in contrast to the rest of their relatives, are almost completely round. They feature vibrant yellow skin, dotted with dark brown pores. The flesh is white and crisp with the characteristic starchy texture and grainy texture that is common to pear.

Golden pair is an Asian type and are consumed both raw and cooked.

34. Gold Nugget Tangerine

Gold nugget tangerines are a medium-sized variety, with lighter orange skin and orange inside segments. They’re very aromatic and generally without seeds, and have the sweet taste of citrus which is not acidic.

35. Gold Nugget Tomato

Golden nugget tomatoes are an assortment of cherry tomato which develops to a light orange hue just a little over an inch in diameter. They have thinner skin than traditional cherry tomatoes, as well as a soft and softer texture. They’re very juicy and contain a lower acid content in comparison to red tomatoes.

36. Gophers

Gophers could or might not be a legal game animal, based on your geographical location. When they are permitted to hunt or raise for food They must be prepared with care for security, and are often compared with chicken for flavor and taste.

37. Gongura

Gongura is a green leaf indigenous to South as well as Southeast Asia and also cultivated in Africa. Gongura leaves can get enormously large, reaching 6 feet high, however, they’re usually harvested at a young age and have a mild taste.

The trumpet-shaped maroon and yellow flowers can also be eaten and are commonly employed in jams and other preserves. Juice made of flowers is believed to be a wonderful remedy for hangovers.

38. Goose

Geese are bred in the domestic setting as well as hunted to capture game however, they are consumed regularly all over the world. They’re eaten in the form of poultry, and also kept for eggs. They are darker in a color than turkey or chicken and are rich in heart-healthy fat. This can give their meat a fat-rich, rich flavor.

The goose’s liver is used to make a foie gras pate, a specialty in many countries.

39. Gooseberries

There are more than 2000 varieties of gooseberries, but those of American, as well as European types, are the two most commonly used. They can grow as tiny as a blueberry, or larger than an entire cherry tomato. They are contained in papery green husks.

Green gooseberries are juicy and tart, with a similar flavor to the kiwi grape. The red gooseberries are sweeter and have the same flavor as black currants.

40. Gosho Persimmon

Gosho persimmons originate from China They grow to roughly the same size and shape as medium tomatoes. They are bright orange with skin, which turns red as they mature. The flesh is red and orange and extremely crisp, with the distinctive spicy and sweet flavor that is typical of persimmons. Its Gosho variety is among the sweetest and has notes of mango and papaya in addition to the rich flavor of dates.

41. Graffiti Eggplant

Graffiti eggplants tend to be smaller than the standard deep purple eggplant, which allows them to cook faster. They also have softer skin, which removes some bitterness. They’re also noticeably sweeter than other varieties.

Graffiti eggplants get their name from the distinctive shade of their skin which is a dark purple base that is strewn with white.

42. Granadilla

Granadillas are frequently confused with passion fruit because they’re like fruits, even belonging to similar families. Granadillas are generally sweeter than passion fruit and are loaded with edible seeds.

They’re similar to passion fruit, with an apricot-orange rind that is thick and a white, spongy pith as well as pulp. The seeds are crunchy, but the flavor is derived from the pulp, an exotic blend of sweet and tart with a delicate floral scent.

43. Granny Smith Apples

Granny Smith apple is renowned for its tart and tangy flavor and fresh, delicious texture. These tiny round apples are crisp green and have pure white flesh. They’re typically eaten raw but they’re also excellent to bake with because their tart taste makes them refreshing for sweet dishes such as pie or crisp.

44. Granola Potato

Granola potato is a typical table potato that was originally grown in Germany. They are yellow-brown and have soft, yellow flesh. They contain less starch and more water than a traditional Russet potato, which gives their texture a soft and smoky flavor.

45. Grapefruit

The grapefruits of the tropical fruit family are recognized for their tart or sour. Some varieties also have a lovely sweetness. They’re large citrus fruits that can grow up to six inches or more in size.

The rind is quite thick on grapefruits. It can be yellow-orange or yellow-green. The flesh inside is usually lighter in color and is a match to the outer skin color, however, it could also be a deep red, depending on the kind of grapefruit.

46. Grapefruit Mint

Grapefruit mint is one of the varieties of mint that is easy to grow and has a vibrant fruity aroma and flavor. The leaves are tiny, serrated, and deep green as is typical for mint. Fresh and refreshing, grapefruit mint is popular to be used in salads and summer cocktails, juices, and even water.

47. Grape Leaves

The grapevine leaves are typically used to wrap delicate meat or rice dishes, specifically in Mediterranean food preparation. The leaves are big and have many lobes, which wrap around to form a shape of a neat food container.

Fresh leaves are extremely tender and have a grassy taste with an underlying citrusy flavor. The leaves are typically kept in brine, either alone or in a dish.

48. Grapes

Grapes are available in a variety of varieties and are grown in a variety of climates all over the world. Certain grapes are ideal for fresh fruits to eat while others are grown specifically for wine production.

Grapes come in a variety of shades, ranging between yellow and green, to purple or red. They typically only grow to about an inch or two at the maximum and are both sweet and sour. However, they can also differ in the form of the varieties.

49. Grasshopper

In certain countries, like Mexico and China grasshoppers are often used as food. The grasshoppers of tropical regions grow big enough for them to be eaten skewered, then cooked. They are being carefully studied and tested as a healthy and long-lasting source of protein, and are now becoming popular as a protein powder supplement.

50. Greek Figures

Greek figs are tiny bulbs-shaped fruits that contain red, green as well as deep red skin. Their flesh can range in hue from yellow to white or an intense red-pink hue.

The figs are famous for their sticky, sweet flesh, as well as the numerous seeds. This Greek variety is especially crisp and sweet, while still retaining the chewy sweetness. It is best to drink them fresh off the tree, or served with something bitter, nutty, or creamy to the perfect balance.

51. Green Anjou Pears

Green Anjou pears are the most sought-after and most common pears available in the US. They feature the classic pear shape with bright yellow-green skin and white flesh that’s almost translucent. They have a coarse texture however they are also crisp and juicy, bursting with sweetness and a little citrus.

52. Green Beans

Green beans are young fruit of the common bean plant. They are harvested before they mature to ensure that not just the seeds are edible, but the whole pod tastes delicious and sweet too.

Green beans can be referred to by many different names and are an extremely popular vegetable in the world. They can be consumed in fresh form, however, they tend to be cooked.

53. Green Cabbage

The green, also known as cannonball or cannonball, cabbage is by far the most popular kind of cabbage. It’s a dense ball of leaves that are overlapping. Its outer leaves have dark green, while the middle leaves and stems fade to a pale and creamy color.

Cabbage is a Brassica vegetable that is well-known for its strong sulfurous scent and taste. Green cabbage is typically cut thinly and consumed raw as coleslaw or other salads or picked to make sauerkraut or cook in many ways.

54. Green Cactus Pears

The pears of the green cactus are the fruit of the cactus that is green. They have yellow-green skin that is with bumps and tiny spines. Inside the flesh, it is a light yellow-green color packed with tiny black seeds. The seeds and the flesh are each edible.

The fruit is extremely delicious and sweet, similar to pear in taste with watermelon undertones.

55. Green Cauliflower

Green cauliflower is a mix of broccoli and cauliflower which tastes and looks similar to its white cousin but with the distinct distinction that it is green. In comparison to white cauliflower, the green version is a sweeter, milder, and less bitter taste.

56. Green Eggplant

The green eggplants are exactly like their purple cousins with the notable exception of having a lime green hue. They are smooth and glossy skin, which may taste bitter, as well as the flesh is dense and spongy. It is smooth and white.

Green eggplants are a great way to replace typical Italian eggplant in almost any recipe, however, they’re much more smooth in texture and taste. They also offer the bonus that they do not alter the color of the dish.

57. Green Jelly of Grass

The Grass Jelly is a well-known East Asian dessert made from the leaves of the Green Grass Jelly plant. The leaves are vine-like in appearance and when crushed, they form an agar-agar-like jelly that can be made with Agar Agar. The jelly is typically sweetened with coconut milk and sugar.

58. Green Meat Radish

Green meat radishes are a unique Chinese kind of radish. They can be up to 10 inches in length and have colored in a lime green, which fades to cream towards the bottom of the root. It is covered with a thick, smooth skin with pale green, soft flesh.

Based on the conditions of the garden Green meat radishes could be mild or extremely spicy, much like conventional radishes.

59. Okra Green

Green okra is a distinctive vegetable that’s similar to the same size and shape as an enormous chile pepper it is grooved lengthwise. The green pods are covered in tiny hairs that are prickly and feel soft when they’re squeezed. Inside are tiny rows of seeds that are protected by a gelatinous and gummy membrane.

The whole vegetable can be consumed however they’re best eaten young and cooked along with other ingredients, like in a stir fry or stew, or soup.

60. Green Onions

They are tiny onions that are grown mostly to produce long deep green stems. They do not grow into a huge bulb, like an ordinary onion, but rather, they have thin bases that have hairy roots. The leaves and stalks are similar to an onion, but much milder and have a hint of grassiness, especially in areas that are greener.

61. Green Peppers

Green bell peppers are a common crop throughout hot tropical American environments since before the beginning of time, and today they’re grown all over the world. They’re part of the Capsicum annum. It also produces yellow, red, and red peppers. Green peppers are unripe and not yet ripe but it’s edible.

They are extremely succulent and crisp. They also have some bitter taste. They are delicious cooked or raw.

62. Grey Partridge

Grey partridge is a typical game bird found in the UK and breeds freely on farms, but they are beginning to decrease in numbers due to the nature of the land changing and insecticides restricting their food supply.

They’re small birds that cook fast. They’re more flavorful than some game birds but they’re not wild.

63. Grey Zucchini

Grey zucchini is a kind of summer squash that is grown mostly within Mexico as well as its Southern US States. It’s more robust and heftier than typical dark-green zucchini however unlike the name it’s not gray. They’re lighter in a color that has white flesh.

Grey zucchini is a substitute for regular zucchini in any dish, however, they have a creamier texture and taste.

64. Grizzly Bear

Contrary to its Gummy cousin, it’s not the norm to consume the grizzly bear. However, if and where hunting grizzly bears are allowed they can be eaten. Bears that eat fish are the most common with the flavor and smell of fish will be evident in their flesh. Based on the time it was killed, it could be lean or fat and tend to be greasy.

65. Groundnuts

Groundnuts aren’t nuts in the first place, but more tubers that are like potatoes, and part belonging to the family of legumes. They have a distinct nutty taste and dry, starchy texture. That’s what gives them their name.

Groundnuts have a dark brown color that varies in dimensions. They can get the size of a grapefruit but they’re usually consumed much smaller. They are edible raw, but it’s more popular to cook them like potatoes.

66. Grouper

The grouper is a species of fish that is closely connected to sea bass. They’re large and stout fish that have gaping mouths. They’re usually caught up to 3 feet, but the largest recorded grouper weighed more than 850 pounds.

Contrary to most commercial, edible fish, grouper is usually caught and sold in live form instead of frozen.

67. Grouse

The grouse is a well-known game bird that is extremely slim. This is white-colored meat similar to chicken, and, unlike other wild animals, it is extremely delicately flavorful. It is a great way as substitute for chicken in almost every recipe, but it does tend to cook quicker.

68. Guaje Beans

Guaje beans are extremely tall and flat, growing at least a foot long. They feature a robust green, transparent pod that turns a deep red hue based on its age. Flat peas within resemble the seeds that are shelled in pumpkins or other large squashes however they possess a slightly grassy, garlicky flavor.

The pods aren’t edible, however, the seeds are usually dried and salted before being consumed as snacks.

69. Guanabana

Guanabana also known as soursop is a huge tropical fruit. They’re dark green and covered with spikes that turn black when they emerge through the flesh. The flesh inside is white and extremely soft and delicate. It is sliced into chunks of pulp and has huge black seeds. It has an aromatic aroma, and a light sweet tropical taste with notes of coconut, banana, and pineapple.

70. Guava

Guava is a tropical fruit that can be found all over Mexico, Central and South America, and also a large portion in Southeast Asia, though different varieties can be found in different locations.

The skin of most fruits is which is similar to the color of lemons or limes. They can vary in size from smaller limes to large oranges. The flesh has a distinct consistency similar to that of an orange, and a sweet tropical flavor that combines banana, pineapple, and citrus too.

71. Guava Leaves

The leaves of the guava tree are typically utilized to create tea. Leaves can be dried, crushed, and then boiled to create an herbal tea with the delicious scent of Guava fruit. The leaves can be crushed into a paste to make essential oils, highly valued due to their quality vitamin content as well as anti-inflammatory qualities.

72. Guelder Rose Berries

Guelder roses are usually cultivated for ornamental purposes, but the juicy berries are consumed if they are cooked before cooking. If they’re eaten raw, they could be harmful.

The berries are cultivated in huge clusters of tiny oval-shaped red fruit. They smell musky when crushed as well as a bitter, astringent flavor. They’re typically cooked along with other berries to lessen the flavor.

73. Guinea Fowl

Guinea fowl is a kind of bird that is kept in the same way as chicken or turkeys, however, they are frequently hunted as game birds. Their meat is somewhat gamey, which is similar to pheasants. Because they’re extremely slim birds, it’s recommended to cook them with lots of moisture, like soup or stew, or by using lots of oil for a slow roast.

Norah Clark

Norah Clark

Norah Clark, the founder and editor of YummyTasteFood! She's a seasoned food writer and editor with over a decade of experience in the hospitality industry as a former pastry chef, sous chef, and barista. When not writing about food, she explores new recipes or travels the world for culinary inspiration.