27 Foods That Start With V

Which foods begin with the letter V?

When you’re playing culinary scrabble or attempting to expand your understanding and knowledge of the different foods that are available around the globe taking a journey through the alphabet is an excellent way to understand more about food.

This list focuses on the letter V by sharing with you 27 delicious food items that begin with the letter V. These foods will cause you to be giddy to start cooking…or at the very least, eating.

1. Valencia Orange

Valencia citrus is a well-known hybridized citrus fruit that is prized for its sweet juice. It’s the type most frequently used to make commercially-produced orange juice. They are also meticulously cultivated to produce the vibrant orange color which makes them equally attractive as raw fruits.

2. Valencia Pride Mango

Valencia Pride mango was originally grown in Florida It is believed to have come from the Haden mango. The fruits are big and S-shaped. They are rounded at both ends. They can grow to 2 pounds.

The skin is bright yellow, but the blush turns red as the fruit matures. Inside the flesh, it is sweet, juicy, and sweet. The mango variety is significantly less fibrous than other mango varieties, which adds to the list of reasons that have led to its popularity.

3. Valerian

Valerian root is used in alternative and traditional treatments to help promote tranquility and relaxation. It has even earned the name that is “nature’s Valium.”

The flowers smell wonderful in a perfume however it’s the hairy root that is dried out and consumed.

Valerian is typically consumed as an ingredient in capsules, however, it can also be tea-brewed. The flavor is earthy and woodsy that gets stronger the longer it’s steeped. A lot of people add lemon, honey milk, lemon, or peppermint for a stronger flavor.

The aroma that valerian tea has is more intense than the flavor, therefore if you’re sensitive to the smells, then peppermint could be the ideal choice since it masks the earthy scent well.

4. Valor Beans

Valor beans, also known as valor papdi are flat beans that are commonly utilized in Indian food preparation. They’re like runners’ beans, which are eaten whole within the pod. Even the flowers and leaves can be eaten!

The type of bean that is used has a stringy appearance and when cooked, they must be topped with string and then destringed to increase their flavor and simple to consume after being cooked. They’re also better when picked early. As the bean grows older, it gets more fibrous and woody and sometimes even hairy.

5. Vanilla

Vanilla is a top spice that is cultivated using pods made of extremely specific orchid flowers. In addition to saffron, vanilla is among the most expensive spices available in the world.

Vanilla is a plant in tropical countries. It likes to get as tall as it can however, this can be a hassle to harvest, so growers are careful to fold the plants so that they stay at a height that is more easily accessible to people.

The pods of seeds expand to approximately 6 inches and are about 1/3 inch in diameter. They’re dark brown to black once they’re mature. Inside, there’s an oily paste packed with tiny seeds which are the edible part of the plant. It produces the highly sought-after distinctive flavor and scent.

Because vanilla is a difficult plant to grow, it is typically made synthetically, either in the form of extracts or flavoring.

6. Vanilla Persimmon

Vanilla persimmons are round yellow-orange, about the size that a tennis ball however, they are slightly flat at each end. As with all persimmons decorated with glossy, thick leaflets that are rounded.

Its fleshy inside is a more luscious shade of orange that is succulent and soft. Every fruit has a different amount of edible seeds.

Vanilla persimmons are named after their flavor. They are extremely sweet, and taste like a blend of pear and apricot, but with a subtle flavor of vanilla.

They’re typically eaten raw and fresh, scooped out of their skins with the aid of a spoon. Also, they can be turned into pickles, and jam and added to baked items and beverages.

7. Variegated Banana

Variegated Bananas are a rare form of banana tree that features deep green leaves that are striped with white. The bananas themselves have a light green hue with white vertical stripes, that usually make a ridged texture. They also develop into a golden yellow.

Its flesh color is a typical cream color, but it is distinguished from the rest of its counterparts by an interior stripe of pink.

As with conventional bananas, the texture can be chalky when the fruit isn’t completely mature, but it will soften and become sweeter as it ages. This kind of banana is cooked more often and has a sweet and savory taste and a fluffy, light somewhat starchy texture. It is cooked, baked, fried, grilling, or even steamed.

8. Veal

Veal is regarded as exquisite meat in several regions of the world, however, it’s not as well-known here in the US. The most graphic description of this kind of meat is that it comes from baby cows. They are usually a by-product of the industry of dairy. Female babies are groomed so that they can be dairy cows in the future and males are fed to increase their weight for meat.

It is more nutritious than beef, but it has less cholesterol and fat. It is a rich and flavorful taste that’s very like beef, however, it is softer.

9. Vegetables

The term”vegetable” is typically employed in the context of cooking vegetables that are eaten in a way that is savory for example, cooked carrots or broccoli as well as the raw ingredients of the salad. When salt or pepper is the preferred seasoning we likely think of it as an edible vegetable.

Botanically however the definition of a vegetable is more expansive. A vegetable is technically the edible part of a plant, which includes the stem, leaves root, tubers bulbs, flowers, and stems.

There’s also a vast variety of plants that are usually consumed deliciously, however, they can be classified botanically as fruit that comprises the mature ovary of the plant. The most common fruits eaten as vegetables are tomatoes olives, green beans, and avocados.

10. Vegemite

Vegemite is a well-known spread that’s popular in Australia. It’s made up of mainly yeast extract. It’s further spiced with vegetables and spices. It’s a strong, sour dark brown, almost black spread. It has a malty salty and a very bitter umami taste.

Vegemite is typically spread on crumpets or toast, for flavoring sandwiches, or as a filling for baked goods and desserts.

Many people discover that they enjoy or dislike the taste however vegans, particularly are looking for an opportunity to enjoy the distinctive spread because of its nutritional worth. In addition to other essential nutritional elements, vegemite is a great source of plant-based Vitamin B-12.

11. Velvet Apple

Velvet apples aren’t real apples, but they are connected to persimmons and sapote. They’re tropical fruit that grows in groups with 2 – four small, round fruit with flat bottoms and flat tops within each segment in the branch.

The skin’s color ranges from gold to red, to orange but they’re always covered by tiny hairs, giving them a velvety feel. The skin is often rejected because it’s tough and textured. It’s also bitter.

The flesh of velvet apples is white and crisp and softens as it ages. They are sweet fruit with the same flavor as apples however they are enhanced by the addition of strawberry, banana, or mango.

12. Velvet Bean

Velvet beans are grown across China as well as India on tall, climbing vines. The pods vary in color from the basic color of green to deep and deep purple. The beans inside can be black, white, or dappled. They can develop to about the size of huge lima beans.

The pods are known for their velvety hairs, which can cause irritation to the skin and are very toxic if they’re not properly prepared. Before they’re eaten, they need to be submerged for at least an overnight before being thoroughly cleaned and then cooked.

If cooked properly when cooked properly, velvet beans are a great source of fiber and protein and can be cooked like a regular legume or fermented similarly to the tempeh soybeans.

13. Velvet Pioppini

Velvet popping is a small fungus that grows in clusters, with thick, thin, pale stalks and brown, smooth flat caps. On the inside of the cap, the mushrooms can be identified by tiny dark spores as well as gills that join on the stem.

The best flavor comes when cooked, resulting in an intense, meaty flavor with a touch of crunch. It also has an earthy taste that is characterized by a nutty sweetness, and a hint of pepper. The stalks can also be eaten and have a more firm texture like asparagus.

14. Velvet Shank

Velvet shanks are incredibly tough mushrooms that can be found on trees and can withstand being frozen. They are a favorite of foragers in cold weather.

They are shiny and smooth orange-brown caps, with light yellow gills under. The stems start a light yellow that matches the gills but change to a dark brown which is nearly black when they reach maturity.

The velvet shank’s stems are strong and often discarded. The caps must be removed and cooked before eating. They have a somewhat chewy texture and a mildly sweet taste.

15. Velvet Tamarind

Velvet tamarinds have a similar appearance to large grapes, with hard, inedible shells however some varieties are flat and tear-shaped. It’s a tropical plant that comes from Africa as well as tropical Asian countries. It is also a part of the legume family. Velvet tamarind comes with the same sweet and sour flavor that the tamarind’s name is renowned for.

The outer shell is a dark purple that has an enveloping, velvety feel. Inside, the flesh is orange and contains one flat seed. Fruits are dry and slightly powdery, but it retains their flavor whether it is consumed fresh or dried and then ground into a powder.

Velvet tamarind may also be boiled with sugar, water, and lemon juice for an ice-cold and refreshing drink.

16. Venison

Venison is the flesh of big game animals like deer, antelope bison, elk, and moose.

Since it is wild meat It has a distinct gamey taste, but it will differ by the species of animal. Bison, for instance, is very similar to beef’s flavor however it is fattier and leaner. Deer are, however, extremely slim and wild-tasting, with an earthy and savory taste that can vary based upon the food habits of the animals.

Venison is extremely nutritious, containing more protein than red meat, and less saturated fat and cholesterol. Venison is also abundant in vitamins, specifically B vitamins and iron, and various minerals.

For hunters, venison can be the most cost-effective choice of meat. You can harvest a substantial amount of meat from one animal with just a hunting license. Even if you don’t injure yourself, venison is typically cheaper than conventionally-raised meat, however, it will vary based on where you are and the season.

17. Verdolagas

Verdolagas is also known as Mexican parsley. It’s a herbaceous leafy green that has tender tear-shaped green leaves that are atop thin, spindly stalks which turn red when they are ripe.

The stems extend as long as a foot long and then spread out into a mat of low-growing. Each leaf could be as long as 2 inches. They also have yellow flowers that bloom when exposed to sunlight.

The whole plant can be eaten and is generally used for flavor. The taste is sweet and acidic and has a sweet saltiness that is highly valued by many Latin American cuisines.

Verdolagas is a plant that grows all over the globe and is regarded differently in each culture. For instance, it’s used in salsas and tamales in Mexico picked and served alongside rice in Japan, and is used as an ingredient in salads and other Middle Eastern cuisines.

18. Vermont Beauty Pear

Vermont Beauty pears are grown in South Africa and Indonesia, regardless of their names as well as an argument over whether they’re the same as Forelle pear. Forelle pear. They appear, taste, and smell like.

The pear is beautiful with a bright yellow-green skin that is lightly flecked with grey. Its flesh color is light with a creamy texture that is different from other pears. They possess the coarse chewy texture typical of pear flesh, but it’s extremely smooth, except for the middle core.

Vermont Beauty pears are quite sweet and have a floral aroma that many people compare to wine.

19. Vezena Piperka

Vezina paprika is a kind of chile pepper that is native to Eastern Europe. These peppers are thin, but they can reach up to one foot long in a curving form.

The peppers are green when they are young, and then ripen to reveal red flesh and skin. Similar to other peppers, their flesh is crisp and delicious however their skins are rough and tough. They are typically cooked to soften the unpleasant, thick skin.

Vezina Piperkas have a bit of spicy flavor however they’re classified as mild. The spice is well balanced by its sweet and nuanced flavor. They are typically dried and powdered to make the spice paprika.

20. Victoria Plums

Victoria Plums can be described as an English variety that has reddish flesh and yellow skin. Before the fruit’s maturation, the skin is green and then turns red-purple as it matures.

It is a stonefruit that has a single pit that is extremely fibrous and clings onto the skin with a lot of determination. The fruit is juicy and sweet with just a hint of tartness once it is fully mature.

It’s the most well-known type of plum in Britain and not just because it’s named after the Queen of England and her family, but also because the trees produce a lot of fruit and also because the fruits are delicious when eaten by hand, straight on the plant, and preserved in jam or stew to go with custard.

21. Vidalia Onions

Vidalia onions are very well-known as sweet onions that are commonly grown. They are a product of Vidalia, Georgia. Vidalia, Georgia, and have the distinction of being the state’s official vegetable. Vidalia is a trademark registered.

Vidalia onions are tan-yellow with a papery husk, and a bright white, crisp, and juicy flesh that is made up of many thin layers that are the norm for all onions. They are highly sought-after for their delicate taste and sweetness.

The onions can be eaten fresh or cooked, and are easy to mix into salads and added to burgers, whether they’re cooked, fried, or oven-roasted. After cooking they caramelize the sugars in the food giving a rich, smoky sweetness to any dish.

22. Viking Potatoes

Viking potatoes aren’t grown commercially however they’re a popular choice for gardeners who are at home because they generally have a large harvest and are naturally immune to insects and varying conditions for growth. They generally grow between 3 to 4 inches long and have the usual oblong and slightly knobby form of potatoes.

This kind of tuber comes with streaks of purple and red skin and creamy, rich flesh. They’re moist and firm with a tender and creamy texture when cooked. They’re a bit earthy in taste that’s fairly typical of all potatoes, but they may be a little sweeter than normal.

23. Vinegar

Vinegar is a mixture consisting of acetic acid and water, occasionally with trace chemicals or flavorings. It is commonly utilized in the food industry but can also be a useful cleaner, due because of the acid.

There is a variety of vinegar produced by the fermentation of ethanol or other sugars by the acetic acid bacteria.

White vinegar is among the most popular kinds of vinegar around the globe and is often used for picking. It is also possible to find vinegar made from various fruits, including the well-known apple cider vinegar balsamic, spirits, grains or palm, or sugar.

24. Vine Leaves

Vine leaves sometimes referred to as the grape leaf, are large leaves that grow from grapevines. They’re widely utilized for the Mediterranean as well as Middle Eastern cuisine as an extremely convenient way to wrap cooked food and rice mix-ups like dolmas.

They can be consumed fresh but, in particular, within North America, they’re more often preserved and then canned in a brine that is salty and sour similar to capers, but less strong.

Fresh leaves of the vine can be cut and added to salads or soup or pasta and add a refreshing flavor with a mild citrus taste.

25. Vitelotte

Vitelottes can be described as gourmet French potatoes that are prized for their vibrant violet color. The blue-purple hue is present throughout the potato and stays vibrant even after they’ve been cooked.

Raw Violette potatoes are covered in a thick dark purple, nearly black skin. If they’re cooked, the color of the whole tuber is brightened and lightened and if they’re baked and roasted, the color darkens.

While the color that these potatoes have is their most noticeable aspect, however, they also possess the most delicious taste, with a nutty aroma and smell that is similar to chestnuts.

26. Voavanga Fruit

Voavanga fruit, also known as Vangueria, is sometimes referred to as Spanish Tamarind, even though it’s native in Africa and is an element of the family coffee instead of the legume family.

The fruit grows on the branches of a small deciduous shrub. They look similar to green tomatoes at first sight maturing to a dark purple hue. Its pulpy inside is dark brown and is full of seeds that can be eaten. The pulp has a sweet, sour taste, similar to tamarind. However, with those seeds, the taste becomes more sweet, like stewed apples.

The fruit is a great snack raw, but it’s also a significant nutritious food source in Africa which is why it’s often preserved and dried to use for use as a condiment.

27. Vomiting Russula

Foods that begin with the words “vomiting” can’t be good surely? However, not with the vomiting russula mushroom that has a distinct taste, with a peppery flavor, when correctly prepared. The reason behind its not-so-appetizing name is that if eaten raw, the mushroom could cause severe disease.

To protect yourself to be safe, the mushroom must be picked or parboiled before being consumed. The majority of people steer clear of this type of mushroom due to its safety, however, it’s popular in Russia as well as a few other Eastern European countries.

The mushrooms are widespread across the northern hemisphere and thrive in coniferous and damp forests. They are large and red flat or convex caps as well as the stalks are thick and pale cream. The gills on the bottom of the cap are light cream and are spaced extremely closely.