59 Foods That Start With R

Which foods begin with the letter R?

The most popular foods that begin with R are raspberries, radish, red cabbage, rice, rosemary, and rye bread to name a few.

This guide will explore with you up to 59 different foods that include seafood, meat as well as vegetables, herbs fruit, fungus, and meat and they’ll share at the very least one thing they share: they begin with the letter R.

1. Rabbit

Wild rabbit is a popular animal in the world when hunted legally following when the frost has begun to fall for the season and cooked safely. The meat is slender, rich in protein, and is regarded as environmentally friendly due to the fact that rabbits are renowned for their ability to reproduce. The flavor is comparable to gamey chicken and is generally cooked similar to chicken.

2. Radicchio

Radicchio resembles red cabbage, but it’s actually chicory. This plant is a bitter and spicy taste when eaten raw but it softens when cooked. It is most often cooked in pasta or soup or as a raw Salad or Slaw.

3. Radish

There are many varieties of radish but the most common is the red radish that’s commonly used. It’s a root plant with tall leaves of greens that can also be eaten. Radishes belong to the brassica family and are related to broccoli. They possess a spicy taste that is different in strength based on the kind of.

4. Rainbow Mango

Rainbow mangoes are an elongated, oblong fruit that flashes in a variety of hues as they mature between green and yellow and then pink, hence the name. Inside, the mangoes are golden yellow, with the characteristic big, flat seeds. The mangoes are extremely fresh and juicy, with a tropical sweet taste.

5. Rainbow Trout

Rainbow trout is a part of the family salmon however, it’s a low mercury fish that is considered ecologically sustainable, especially when compared with its overfished cousin. Trout is an extremely oily fish with high protein content and contains many Omega-3 healthy fatty acids. It’s a slim fish that has a mild taste which is enjoyed hot or cold.

6. Raisin

Raisins are grapes dehydrated. They could be red, yellow, or black-brown according to the variety of grape. They can also vary in texture, ranging from chewy fleshy to dry and hard. They’re commonly used in cereals, salad toppings or sweeten snack mixes, and other foods.

7. Rambai Fruit

Rambai is a kind of fruit wild that is found across Southeast Asia. The tiny round fruits have an elongated, light-tan skin that is simple to remove, revealing three to five translucent yellowish-brown pieces, similar to citrus fruits. They’re juicy and have an astringent sweet and tart flavor.

8. Rambutan

Rambutan is an oblong-shaped tropical fruit that is covered in hairlike spikes. It is believed that in Malay, rambut is the word used to describe hair. Below the spikes, there is a red skin that needs to be removed to reveal a lychee-like fruit with transparent white flesh and one seed at the center. Rambutan is sweet and creamy.

9. Rapini

Rapini is also known as Broccoli Rabe, is a broccoli cousin that produces small, individual florets as well as large leaves on long stalks. Its flavor is comparable to broccoli, however, it is stronger in bitterness. Roasting or boiling rapini is the most effective method of reducing the bitterness of the dish by bringing out a sweet, caramelized taste.

10. Raspberry

Small, delicate red berries that grow on raspberries. They are wild-grown and widely grown, but Russia is the leading producer commercially. They have a soft, juicy texture and a sweet flavor that is sour and nutty the raspberries can be eaten fresh-cooked, puréed, frozen, dried, or as juice.

11. Rat-tail Radish

Rat-tail radishes are distinctive because it’s not actually the root of this plant you consume, but the seeds in the pods. They appear to be a bit similar to green rattails that grow like pea or bean plants. They possess a similar spice to radishes that are common and are often cooked rather than consumed raw. They’re also great picked.

12. Ratalu (Yam)

The plant is native to Indonesia, Ratulu yams are unusually shaped, knarled and yams that have rough flesh, fibrous brown. Inside, however, they’ve got vivid white and purple flesh. They are starchy, similar to taro roots, with a slightly nutty flavor that is complemented by a mild sweetness.

13. Rattlesnake

Rattlesnakes are extremely venomous regardless of whether dead or alive, and so they aren’t common game meats, but they are delicious. The preparation of rattlesnakes is similar to the preparation of a long, bony fish. They can be cooked like hearty white fish. It is a hard texture and a mild taste that is similar to bland chicken.

14. Rau Dong

Rau Dong is an herb that is bitter and green that is found in tropical regions. It’s commonly utilized to flavor hot pots as well as other liquid-based dishes like stews and soups. It is also a great ingredient to sauté in stir-fries or sauces. It’s typically added after your cooking.

15. Red Amaranth

Red amaranth is an enormous leafy plant that is covered in delicate purple or red leaves. Amaranth is typically prized due to the abundance of seeds that can be eaten as grains. The leaves can also be eaten. In their earliest stages, they’re mildly flavorful similar to spinach. As they age, their flavor gets stronger and they’re most delicious cooked, much like the chard.

16. Red Anjou Pear

All Anjou pears are unique in their egg shape, which makes them easy to distinguish. Red Anjou pears are typically extremely dark red, almost maroon in the case of ripe but they also are naturally sun-streaked. They’re extremely soft and have a nice texture, which is typical of pear as well as a mild, sweet flavor.

17. Red Beets

Beets, also known as red beets are a well-loved root vegetable across the globe. They’re renowned for their deep red color that is easily stained. They are naturally sweet However, if not prepared correctly, they could be sour and have a dirtier, earthy taste. Greens can also be delicious, edible, and very nutritious.

18. Red Bopple Nut

It’s a close cousin of macadamia nuts and tastes like macadamia nuts cross-bred with coconut. When the tree has reached maturity the red fruit develops rapidly in subtropical Australia and produces nuts that are slightly bigger than macadamia nuts but twice as heavy.

19. Red Cabbage

Similar to the more common green cabbage Red cabbage is composed made of large, waxy leaves tied together. Red cabbage is a purple color with violet leaves as well as a more spicy taste than its green cousin. They are chewier with less water, which helps give crispiness. It is most well-known in European dishes, both cooked as well as raw.

20. Red-capped Scaber Stalk Mushroom

Scaber stalks are a kind of bolete mushroom that has the stem being pale and covered with black marks, also known as scabers. They generally have a cap with a red-orange color that transforms into red when bruised, however, they will quickly change to black. They must be cooked thoroughly to ensure that they are safe to eat and they will darken when cooked.

21. Red Creamer Potatoes

Red creamer potatoes can grow to about 2 inches across and have a vaguely oval shape. They are smooth with red-colored skin and delicate creamy flesh. They must be firm and have a slightly waxy feel. They’re known to be extremely smooth when cooked and have an earthy, slightly sour flavor.

22. Red Currant

The red currant is indigenous to Europe where it thrives wild and is also cultivated to be an extremely sought-after fruit. They’re a tart fruit that has more flavor and a distinct taste than its cousin black currant. It’s often used to make jam or dessert fillings but it can be used as syrup to flavor beverages.

23. Red Deer

The Red Deer is native to a large portion of Eurasia however, they are now being brought into North as well as South America as well as Australia, and New Zealand. In many regions, they have decreased in numbers, so it might not be legally permitted to hunt them according to where you live. They are game meat and are among the most popular species of deer, with the same lean, gamey meat as other kinds of venison.

24. Redfish

Redfish are best caught in small amounts smaller than 2 feet in length. It’s especially popular in the states of the southeastern part of the USA that are prepared in the cajun style that is popular. They’re a light fish both in texture and flavor, and are somewhat flakey, but not excessively so. The larger fish tend to have a more “fishy” flavor and tougher flesh.

25. Red Haven Peach

Red Haven peaches are large and almost fuzzless. This makes them a favorite among many. They are firm and yellow in the flesh that tastes great fresh off the tree, however, they also can be canned and frozen. It’s a late-fruiting variety that is considered to be easy to grow and self-pollinating.

26. Red Kitten Spinach

Red Kitten spinach is a kind of green with medium-sized leaves, deep maroon or red veins, as well as stems. It is possible to find small or large leaf varieties too. Red Kitten spinach is heartier and chewier than standard spinach, and it has a more earthy taste.

27. Red Kuri Squash

The Red Kuri squash belongs to the winter squash that belongs to the family of pumpkins. It’s a beet-like design with rich, deep orange skin. The light yellow flesh is smooth and sweet when cooked like chestnuts, and is great for soup, pie, or served for a dish to serve as a side dish.

28. Red Onions

Red onions are loved because of their sweetness. Also, they have a strong taste and a sour aroma that is much stronger than the other varieties of onions. They’re typically consumed raw in burgers or salads, but they’re ideal for grilling or picking in large pieces or quarters.

29. Red Palm Fruit/Oil

Originating originated in Africa, Red Palms now can be found in many tropical nations. They are small, Oblong red and orange fruit that grows in the hundreds on every tree. They are high in oil and serve as their main commercial use. Oil is dark red with a distinctive smoky, floral scent and aroma.

30. Red Pepper

Bell peppers have a connection to chili peppers as well as tomatoes. Bell peppers that are red look similar to big chili peppers, however, they’re sweet instead of hot. They are crisp and soft in texture and are adaptable, making a good raw option when cooked.

31. Red Pineapple

Red pineapples thrive under monsoon conditions found in rainforests which makes them virtually impossible to grow outside their country of origin, Brazil. They’re similar to commercial yellow ones however they are much larger, smaller, and less flavorful and feature vibrant red-colored skin. Their flesh ranges from white to light pink.

32. Red Pine Mushroom

Red pine mushrooms are part of the milk-cap family of mushrooms that is, as the name implies located at the base of trees. They are characterized by a large-cap of orange that develops in reverse and is designed like a vase. It’s sticky when damp and can be bruised to reveal a dark green hue. They are usually cooked or fried.

33. Red Shallots

Shallots are very similar to onions, and some believe they are just smaller onions with a milder flavor. Red shallots are remarkably similar to red onions, but they have a less pronounced taste and are less than traditional red onions.

34. Reindeer

Reindeer hunting is prohibited for game meat in a number of areas due to their festive appeal and a substantial decline in their population, however, they’re an extremely popular food item in a number of Nordic countries. It’s a very lean animal, full of healthy fats and vitamins, and is often compared to fish due to its nutritional benefits.

35. Reisetomate

From a first look, Reisetomate looks like a cluster of cherry tomatoes that are growing together. Each individual chunk, however, is actually part of the entire tomato. Each one has its individual seed pockets. They can be removed from the central part, however, they grow together as a single unit. They’re very acidic and juicy and taste like the sweet taste of a tomato.

36. Reishi Mushroom

Reishi mushrooms are found in humid and hot locations across Asia. The mushroom has been recognized for its therapeutic properties and is typically dried, powdered, and utilized as a supplement, though it is also eaten fresh. It is believed to improve immunity, fight depression, and could even treat or even prevent cancer.

37. Rhubarb

Rhubarb is a kind of leafy green plant but is usually cooked for desserts and the leaves that are green are poisonous. The red stalks taste bitter and sour, but they pair perfectly with sugar and strawberries. That is why strawberry rhubarb pies are the most well-known recipe that makes use of this unusual plant.

38. Rice

Rice is a common food in nearly every culture across the globe, even though there are a variety of kinds. It’s widely considered to be a healthy source of cheap carbohydrate that is starchy. Brown rice, also called whole-grain rice, is made up of bran and germ layers that are wrapped around the grain, and both are stripped off in white rice varieties.

39. Ring-necked Pheasant

Ring-necked Pheasants are the most common species of pheasants that live in North America but they can be used to refer to a specific kind of pheasant with a white band on its neck. They’re game birds that are common and also domestically raised, but they’re very fast-moving. The meat is white, slim, and slightly less gamey than chicken.

40. Rockfish

Rockfish also referred to as Rock cod is a very popular shore fish in the Pacific Northwest of Canada and the USA. There are many varieties of it but they’re all firm-fleshed and lean white fish with a slight taste. You can prepare them in any manner you like your fish.

41. Rock Ptarmigan

Rock ptarmigan or simply Ptarmigan is found in a variety of regions in the northern, colder parts of the globe, but as a bird for the game, it’s especially popular within Nordic countries. The bird is medium in size in the grouse family because of its declining population it is only hunted for a few days. It’s a popular Christmas treat in Iceland.

42. Rock Shrimp

They are a variety that is deepwater Atlantic shrimp that has rock-hard shells. They must be shelled and then de-veined prior to cooking, which could be cooked in boiling or grilled, then cooked, or fried. They cook quicker than standard shrimp and possess the same texture as lobster. The flavor is comparable to that of crab.

43. Rocky Mountain Oysters

Rocky mountain oysters also referred to by the names prairie oysters and mountain oysters and meatballs are deep-fried and covered bull’s testicles. They’re named after the fact that the original recipe was developed by cattle ranchers living in the Rocky Mountains who didn’t want to waste any portion of their beef.

44. Roe

Roe is the eggs of a fish that can be consumed fresh or in a cooked form. It is also the most frequently used basis for caviar. Every nation in the world has a distinct specialty that involves fish eggs. They are used as a condiment to serve sandwiches, roe noodles, and obviously, toppings with the sushi.

Read also: What are caviar and roe?

45. Roe Deer

Roe deer are small, red-brown deer that are found throughout northern Eurasia which is close to moose and reindeer. It is a prized hunting animal throughout Europe and is particularly well-known since the species is continuing to increase in numbers and not decrease. It’s comparable to the majority of game animals and is more gamy and darker than the red meat that is typically raised.

46. Rollinia

Rollinia is one of the South American fruit with yellow skin that is covered with conical spikes. As it ages the color darkens to brown and the spikes turn almost black, and the yellow only as a border for each diamond-shaped section. The flesh is almost translucent white with black edible seeds. The fruit is tart and has a sweet tropical taste.

47. Romaine Lettuce

Romaine salad is delicious flexible leafy green. It has a slightly bitter flavor and leaves that don’t lose their crispness as fast as other varieties of lettuce. It also tolerates well to heat and is frequently sauteed or grilled, or consumed raw in salads or sandwiches.

48. Romanesco

Romanesco is a distinctive Italian type of broccoli that is commonly described as to be a cross between the two. Each floret, which is light green, is a pointed spiral-shaped shape. Inside, the flesh turns white. Although it does have a slightly sweet taste, Romanesco can be prepared similar to cauliflower or broccoli.

49. Roma Tomatoes

Roma tomatoes can be described as a variety of plum tomatoes that are in a similar shape to an egg. They’re a favorite for cooking and canning due to how hard they are as well as their sweet and rich taste and the small number of seeds. They’re usually the type of tomato used to make tomato paste.

50. Rose

Roses are most well-known for their scent and beauty however, it’s also possible to eat them. They’re a heavily spray-on flower, but when you’re planning to try their petals, make sure you choose edible varieties or select your own organic, pesticide-free flowers. Because scent is so tightly linked to taste, the roses are exactly the same as what they smell.

51. Rose Apple

Rose apples aren’t actually apples but are white, pale yellow, or pink pear-shaped fruit that is found on small, evergreen plants within Southeast Asia and a few other tropical nations where they were first introduced. The fruit is fresh and juicy yellow flesh which is sweet and sweet-smelling.

52. Rose Hips

Rose hips are round, seed-filled berries that are found beneath rose petals. They vary in color, from bright red to black or yellow. The most delicious fruit is picked right after when the frost has begun. The rose hips are typically used in teas or to flavor desserts.

53. Rosemary

The herb rosemary is fragrant and closely related to mint. It’s native to the Mediterranean and is primarily utilized in Mediterranean cuisine, however, it is also grown in other countries and utilized in a range of meals. It’s a complex flavor with flavors of sage, citrus mint, pine and.

54. Rue

Rue is a slender herb utilized for its medicinal properties as well as for culinary flavoring. It’s extremely bitter and must be used with caution and is commonly utilized in Ethiopian food preparation. It can be poisonous in high doses and may cause blisters and burns for some people who are exposed often enough.

55. Runner Bean

Runner beans are usually used for decorative purposes although they are delicious in cooked form. Young runner beans can be eaten along with their pods just like a normal green bean. If they are allowed to mature, the seeds that resemble lima beans are black and are flecked with purple or red.

56. Russet Potato

The Russet potato is the one that’s commonly cultivated potato, sporting dark brown skins and white fresh flesh. They’re perfect for baking as they generally have a uniform shape, thick skin as well as dry, flesh. This is the reason for the crispy skin that maintains its shape and supports the soft, fluffy potato inside.

57. Russula Mushrooms

Russula is a common mushroom well-known for its size and vibrantly colored caps. There are numerous kinds and some are edible and safe while some are poisonous. For North America, most varieties are to be avoided, while European Russula is mostly edible.

58. Rutabaga

Rutabaga is a root vegetable that is frequently associated with and misunderstood with turnips. They can grow as tall as your head however they’re more delicious when they’re smaller. They’re purple with shoulders that fade to yellow and develop tall and green tops. The flesh is firm sweet and earthy.

59. Rye

Rye is a kind of grass that is grown for use as a cereal. It contains gluten since it’s similar to wheat. It is food such as wheat berries or oats. It can be used as fodder for animals or made into flour and used in different baking recipes.

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.