99 Foods That Start With B

Which foods begin with the letter B?

If you’ve ever wanted to learn more about the diverse kinds of foods grown and produced across the globe. This list of food items that begin with B will be a great starting point.

1. Babaco

Babaco is a tropical fruit that is as long as a foot and is a distinctive 5-sided shape with a rounded shape on both sides. The edible skin turns a deep yellow, as well as the fruit, can be extremely succulent, but not too sweet. It’s usually described as a mix of papaya, pineapple, and strawberry.

2. Bacuri

The Brazillian Bacuri fruit is characterized by a dense, yellow-brown rind that is the sticky, thick pulp that has 3 to five seeds. The pulp is sweet and sour and is often used to create jam, ice cream or jelly.

3. Bael

The unripe bael fruits along with the leaves branches, root and branches of the plant can be utilized to create traditional medicines typically to reduce digestion, reduce fevers as well as to treat snakebite or malaria. Certain Asian countries are fond of the hard-shelled and ripe fruits together with milk and sugar.

4. Bailan Melon

The Bailon Melon is a cousin to the honeydew melon which grows in China. It is white in its skin and a pale green flesh that appears almost white. It’s thick and heavy, and as its relative is high in Vitamin C Protein, Vitamin C and minerals.

5. Baker’s Yeast

Baker’s yeast is a specific strain of bacteria that is commonly employed in baking bread and other sweets that rise. Baker’s yeast is a one-celled organism that basically eats sugars that ferment and release carbon dioxide and alcohol. They create tiny gas bubbles that let dough rise.

6. Bambangan

The bambangan fruit is only found in Borneo. It appears like a huge hairless kiwifruit. However, it has a tough, inedible the rind that resembles a citrus. The flesh is pale yellow and has some bitter, sour taste similar to a mango that is not yet ripe. It’s typically cooked or picked with sugar.

7. Bamboo Shoots

Bamboo shoots and bamboo sprouts are edible parts of the bamboo, which is typically chopped and utilized in Asian stir-fry or soup dishes. Bamboo is cooked to get rid of natural toxins which is why in the majority of supermarkets you’ll see bamboo in the canned food section.

8. Banana

Bananas are an elongated, elongated fruit with a yellow peel which opens up to reveal a sweet, dense white flesh. Botanically, they are fruit that are actually berries. In the event that the fruit has been cultivated to be bigger, more starchy and is used for cooking, it’s called the plantain, even though it is exactly the same species as the more sweet-looking banana. They are a fruit that is always best stored in the refrigerator.

9. Barberry

The barberry plant produces small, red, sour fruits that are often used in traditional medicine to treat digestive problems as well as skin issues and infections. They’re a good source of minerals and vitamins, even though they’re rarely consumed as fruit, but rather as a extract or supplement form.

10. Barley

Barley is a cereal grain that is commonly utilized in cooking. It is an entire grain that appears like rice, however it has a distinct earthy taste and a more meaty texture. It is especially popular in slow-cooked meals like soup or stew.

11. Basil

Basil is a vibrant green and a flavorful culinary herb that belongs to the mint family. It is used as a flavoring in a myriad of sweet and savory dishes and also in beverages such as tea, or even cocktails. In addition to tasting great the herb is also utilized in numerous traditional or alternative medicines.

12. Basmati Rice

Basmati rice is widely used to make Indian or South Asian cuisine and is loved for its earthy, nutty flavor and the sweet aroma. It’s a rice with a long grain that is available in both brown and white varieties. It’s nutritionally similar to other rice varieties however, it tends to be less arsenic laden.

13. Batuan Fruit

Batuan is a tough and green fruit that is grown throughout the Phillipines. As it matures it’s typically used in soups with sour flavours. When it’s mature, it’s often picked and turned into jam, or dried rather than consumed raw.

14. Bay Bolete

The Bay Bolete mushroom appears very similar but is more popular in comparison to the exclusive Penny Bun. They’re large, velvety dark brown caps as well as light yellow or white flesh. They are delicious fresh, with the pores removed, however, they’re better after they’ve been dried.

15. Bay Leaf

Bay leaves are fragrant culinary herbs, which are typically utilized for flavoring rather than to eat. They’re typically purchased dried, and as the whole leaf. Recipes that require bay leaves are typically slow-cooked such as stews, soups, or sauces. The leaves are removed prior to when serving the food.

16. Bayberry

Bayberries, also referred to as Yumberries, are delicious red Chinese fruit. If you see the berries outside China They’ll probably be dried, canned or frozen since they’re fragile and can be difficult to transport.

17. Beach Plum

On on the East Coast of the USA there are wild plums known as Beach plums. They’re similar to the same size and shape as the cherry, but with the rich black to blue shade. As with most plums, they’re sweet, and frequently used to make jelly and jam.

18. Beans – Green beans

Beans, such as string beans, green beans or snap beans are an essential ingredient in kitchens all over the world. Freshly picked during the season and then stored in cans or frozen throughout the year. They can be prepared in many ways: sauted, steamed, baked or broiled.

19. Bear

Bear is a kind of game animal which is very popular, despite being controversial in a number of countries. Bears are omnivores and because they consume meat, they may carry a parasite that can cause trichinosis. If the meat is cooked properly and cooked, a lot of gamers find it similar to extremely fat beef.

20. Bearberry

Bearberries, sometimes referred to as lingonberries are small red fruits which are grown throughout Scandinavian Europe. They’re similar in appearance to cranberries however, they’re not quite as tart. They’ve recently received the title “superfood” because of their amazing antioxidants, in addition to other minerals and vitamins.

21. Bearss Lime

Bearss limes are generally fruit that are seedless, and first came into existence within Indio, CA. They’re often referred to as Persian Limes or Tahitian limes due to the fact that they’re most likely derived from, and nearly exactly like, the more popular varieties.

22. Beaver

The beaver meat is renowned as being delicious wild meat, but it’s illegal to hunt anywhere. In the past, beaver tails were considered to be a treat, even though the entire animal can be an excellent source of fats for people who consume exclusively game meat, which is typically very slim.

23. Beechnut

Beechnuts, which are the fruits of beech trees are edible however they are bitter and aren’t very well-known. They’re also rich enough in fat to be used for oil, but again they aren’t very well-known. Although the nuts aren’t very well-known however, it is utilized for smoking, fermentation and flavoring beers and food items.

24. Beef

Beef is among the most commonly consumed red meats consumed throughout the globe. The cattle’s meat is extremely versatile and it is a great source of iron, protein zinc, as well as other minerals and vitamins. Consuming too much red meat has been linked with heart disease, cancer and environmental repercussions.

25. Beetroot

Beetroot, sometimes referred to as beets are usually deeply purple vegetables that possess an earthy and sweet taste. It may also be yellow, white or pink, but they’re not very often seen. Beets are typically picked or cooked, but they are also consumed raw. Greens are also tasty and full of nutrients.

26. Belgian Endive

Begian endive, also referred to as Escarole is a bitter leafy yellow-green belonging to the Chicory group of. It is often used as a elegant salad green, however it can also be eaten grilled, baked or even roasted.

27. Bell Peppers

Bell peppers taste sweet and crisp fruits that are closely related to hot chili peppers as well as tomatoes. They’re part of the nightshade plant family and there are some who have sensitivities to bell peppers. Bell peppers are an ingredient in cooking, and are equally consumed raw or cooked.

28. Bengal Currant

Bengal currants are a common occurrence throughout Asia, Europe and Australia however they aren’t often seen throughout the Americas. It’s a tiny red sour berry which grows on a lush, thorny plant. It is extremely nutritious and is commonly utilized in natural remedies for various things, from blood pressure regulation to the relief of digestive issues.

29. Bergamot

Bergamot is a tropical citrus that is common throughout the Mediterranean. It has the hue of limes, but it is smaller in size and shape than an orange. It’s a bitter orange however it is not overly sweet. The oil that is extracted from its rinds is utilized to flavour the famous Earl Grey tea. Earl Grey.

30. Bigfin Reef Squid

Bigfin reefsquid are one of the most well-known varieties of squid that are caught for humans to eat. They are caught through net traps, trawling, spear guns, jigging, and jigging the squid pots throughout the year. Although they’re often called”the “weeds of the sea,” overfishing is an issue.

31. Bighorn Sheep

Bighorn sheep are an extremely small source of game meats for hunters who are extremely dedicated. The permits are limited and are difficult to acquire as well as the sheep live in dangerous, rough terrains which makes hunting difficult in multiple ways. They’re Wild red meat.

32. Bignay

Bignay tree is native of Southeast Asia and northern Australia and produce small fruit, like the cranberries. The fruit is ripe in a variety of ways and can range in color from pale pink when it is not ripe, to ripe, deep burgundy. The fruits are tart and sweet when they’re ripe. They are commonly used in the making of jam, tea, or wine.

33. Bilberry

Bilberries are sometimes referred to as European blueberries. They’re similar to, but distinct in comparison to those of the American blueberry. They’re similar in appearance and taste to identical, however their flesh is purple or red.

34. Bilberry Cactus

The bilberry cactus is rapidly growing and being cultivated in Mexico to produce the fruits it produces. The dark-purple berries look like those of bilberries, hence the name.

35. Bilimbi

Bilimbi can be described as a cucumber tree due to the fruit it produces looks very similar to a tiny cucumber. It grows to about 4 inches tall and feature the appearance of a waxy, bumpy skin. The fruit is very acidic and isn’t often eaten as a whole instead, but as a flavoring agent for Indonesian food.

36. Binjai

Binjai fruit, also called white mangos, are loved in a variety of southeast Asian countries that are located in moist lowlands, with lots of rainfall. Every tree produces many thousands of fruit per year that are eaten fresh, cooked, or even picked.

37. Birch Bolete

There are two kinds of birch bolete: brown and orange. The best mushrooms to consume fresh, when they’re young and solid. As they get older the better dried they are because the stems are tougher and harder to digest. They are found under the birch tree exclusively which is why they’re called.

38. Eye Chili from Bird’s Eye Chili

Bird’s Eye chili peppers grew massively in popularity once they were made an “sirtfood” in the trendy Sirtfood Diet that reportedly helped Adele and other famous people shed a significant amount of weight quickly. They’re small and very spicy that fall somewhere in between jalapenos as well as habaros.

39. Biriba

Biribas are not overly sweet fruit from the tropical South American fruits that taste quite similar to the custard that is used in a lemon meringue pie. It’s a huge round, round-shaped fruit that transforms into a yellow-green hue when it is ripe and coated by spiny protrubances brimming with of sweet, soft pulp.

40. Bison

Bison is a nutritious red meat, which historically has been the second most popular meat in the world, after beef. It’s not considered wild-meat however it’s not as widely farmed as cattle. It is a great substitute for any red meat used in the recipe, however it’s more leaner than beef and easily overcooked.

41. Bitter Orange

Bitter orange is commonly grown within Florida as well as the Bahamas and cannot be eaten raw. It is usually cooked, and most often to make Marmalade. Oils extracted from rinds are well-known flavoring and aromatic agents, and it can also be used to treat ailments.

42. Bitter Melon

Bitter melon is also called Balsam Apple Fruit, is similar to the same size and shape as cucumbers, however it is very bumpy and has a rich green skin. Its white flesh is bitter, as its name implies. It is often cooked or utilized in medicines rather than eaten as a stand-alone food item.

43. Black Apple

The black apple tree is found in the forests in Australia and are eaten, along with the majority of other apples, raw fruits. They are sweet and rich in fiber, and are a popular food item and the habitat of maggots, therefore eat them cautiously.

44. Black Beans

They are one of the more commonly dried legumes on the plant. They are especially well-liked for its use in Mexican, Central and South American food chains. Rice and black beans are an essential food item in numerous Latin American countries, and beans are believed to enhance the glycemic reaction that is triggered by rice.

45. Black Cardamom

The black cardamom pods are utilized as a spice like their green counterparts however, they possess an ominous flavor and scent because they are dried on an the flame of an open fire. It is used as an alternative to green cardamom. However, it’s usually regarded as less desirable and unsuitable for desserts.

46. Black Cherries

The black cherry is the most popular sweet cherry throughout North America. They’re delicious and sweet to eat fresh from the trees, but they’re mostly juiced. The juice of black cherries is typically used for treating gout and is a common flavor in various drinks such as cocktails and soda.

47. Black Currant

The small blackcurrent berries that are tart are very popular throughout Europe and Asia especially in the UK where they’re not just the main ingredient in the wildly popular drinks, Ribena, but they’re an ingredient that is commonly used in healthy drinks and food items.

48. Black Gram

The Black Gram is a cousin of the mung bean, which is popular across South Asia, particularly in Indian dishes. The whole bean is often called black lentils, however they aren’t true lentils. Split beans, because it’s inside white it, is usually referred to as white lentils.

49. Black Locust

The black locust flower is an edible flower that is utilized in perfumes and jams in certain countries. In India the most common use is as a traditional remedy. Seeds of this plant are edible, even though the leaves and bark are poisonous.

50. Black Mulberry

The black mulberries are a tree and look remarkably like blackberries, but significantly longer. They are very juicy fresh, but they are usually offered as dried fruits, like raisins.

51. Black Pepper

Black pepper is among the most widely used spices in the world, and is used as a seasoning along with salt. It’s created by crushing black peppercorns. It offers a smoky earthy taste. The compound peperine found in black pepper is believed to lower the risk of chronic illnesses.

52. Black Raspberry

Black raspberries are more rare than their red counterparts however they are like them in many ways. They have a hollow middle and very sweet flesh that is pulpy. Many find them to be more delicious than red raspberries due to their deep color, they contain a powerful assortment of antioxidants that are healthy.

53. Black Rice

The black rice has a rich history and is so delicious and nutritious that it was consumed exclusively by Chinese royals. Today, it’s accessible all over the globe. Short grains have a chewy texture and possess a more of a nuttiness than white rice, and also more varied nutritional profiles.

54. Black Sapote

The Black Sapote name is derived from its inner black flesh however the skin on the outside is rich forest green. The product is very similar to persimmons and its dark brown, custard-like pulp of nature is a resemblance of chocolate pudding.

55. Blackberry

They are similar to black raspberries, however, they have some key distinctions. Blackberries are more ripe during the growing time and have a more tart flavor than the raspberries, and have less sweetness. They’re also more glossy, juicy with less pulp than raspberries, and they don’t break or shatter as easily.

56. Black-eyed Peas

Black-eyed peas are an extremely widespread legume, which is mostly pale cream in hue, but they have a noticeable eye-like black spot. They’re a deliciously flavorful and well-loved with the both Indian or South American cuisine.

57. Blood Lime

They are cross of red-finger limes and sweet oranges that are cultivated to be salt-resistant. They are smaller than regular limes, yet much more delicious in taste. The rind has a burgundy color and opens to reveal the flesh that is orange-red inside. Contrary to other citrus fruits the skin can be eaten.

58. Blood Orange

Blood oranges are an incredibly close cousin to the typical orange citrus fruit, however the flesh inside has red, crimson-colored due to polyphenols that are unique. The skin tends to be more tough and more dense than normal oranges. The flesh inside is sweet often compared to raspberries.

59. Blue Guarri

Blue Guarri is a Blue Guarri tree is a dense, bushy trees in the tropical South Africa, producing tiny pea-sized berries. The berries are only edible when they’re completely ripe and have changed from their hairy, green youth to a dark shade. It is much more loved among animals than humans.

60. Blue Tongue

The Blue Tongue plant is found across Southeast Asia and Australia. Although the plant does produce edible purple berries in the summer, all parts of the plant are utilized. The jelly of grass is very well-known throughout Indonesia as well as the sap, as well as the extract made from the leaves are utilized to create traditional herbal remedies.

61. Blueberries

Blueberriesare typically harvested from the wild during their commercially grown across North America and Europe. They’re very similar to bilberries and cranberries and are considered to be an superfood due to their antioxidants richness. They’re small and blue with a light, sweet pulpy fleshy.

62. Boar

Boar meat is usually wild and has a lot of similarities to pork meat, however it’s tastier and has a more vibrant, red color. The flavor is more intense than pork that is raised conventionally due to the diet of the animal: predominantly nuts, grass and other sources of foraging. The flavor is sweet, and somewhat nuanced.

63. Bobcat

The Bobcat game is wild animal that is often compared with wild boar or pork in terms of texture and flavor. It’s a lean meat that is very tender and light in flavor. Since they’re carnivores it’s essential to ensure that bobcat meat is cooked properly to avoid parasites.

64. Bok Choy

Bok Choy is a leafy green plant which is often referred to as Chinese cabbage. It’s a staple in Asian stir-fries and soups. There are full-sized heads that can stretch up to 2 feet or baby bok choy which are just 4 to 6 inches long.

65. Boldo

Boldo trees are native to Central Chile and are not often observed outside of their native country. The fruit is small green, round and round with a lemon-camphor smell and taste. The leaves are utilized in many herbs, though it can be harmful when used in high amounts.

66. Bolivian Mountain Coconut

Similar to coconut palms, the Bolvian cultivar grows at the most elevated elevations among palm trees, but it is the only plant to reach this height. The fruit is edible and similar to the standard coconuts.

67. Bolwarra

Bolwarra fruit are found on small or shurb trees in Australia. The fruit turns yellow as they mature, and they have an edible, sweet like jelly inside. They are typically utilized in desserts, jams as well as various drinks.

68. Bomba Rice

Bomba rice can be described as a very short grains Spanish rice well-known for paella. Sometimes, it’s also referred to as Valencia rice, but it’s believed to have originated in India. Once cooked, it can absorb up to 3 many times more weight than water, and maintains its firm texture.

69. Bomdong

Bombong is a variety of cabbage that has robust vibrant green and sweet leaves which open up as it matures instead of remaining tightly bound like the typical Napa cabbage. Bomdong is very popular in Korean dishes.

70. Boquila Berries

Boquila’s fruits are edible that are grown on a distinct flowering plant native in Chile as well as Argentina. The plant is wrapped around a host plant, and replicates the form, shape, and color of host’s leaves.

71. Bora Saul

Bora saul is a kind of gluten-free, sticky rice that is consumed exclusively within North-Eastern India. It’s typically prepared using sugar and milk, but it could be cooked to create regular, but extremely sticky rice dishes.

72. Borage

Borage is a plant with edible leaves which have a flavor like cucumber. It is best consumed when they are young, as once they age, they form tiny thorns that may irritate your mouth. It is possible to dry them and use for the tea, or for herbal cures. The vibrant pink or violet flowers can also be edible.

73. Boysenberry

Boysenberries are a hybrid fruit, that are cross-bred with European blackberries and rapsberries along with American Loganberries, dewberries, and dewberries. They first came into cultivation in California on the farm of Boysen. They’re extremely delicate, challenging to cultivate, and are prone to a short-term growth.

74. Brazilian Cherry

Brazilian cherries are tiny, deep purple fruit with a yellow flesh. The flavor is similar to sweet cherries and has certain plum-like notes. Unfortunately they grow extremely slow and are now considered to be endangered.

75. Brazil Nut

Brazil nuts, which are native of Brazil nuts, which are native to Amazon forests, can be described as massive tree nuts that are famous for their high content of selenium, a mineral that is found in the soil. They’re soft and creamy in texture and have a light taste of nutty that’s generally consumed fresh or blanched.

76. Brazilian Guava

It is believed that the Brazilian Guava plant spans from Mexico from Mexico to Argentina despite its name. The flavor of the fruit varies from tart to bitter, and is a bit sweet. Certain varieties are great fresh and raw, but it is more popular for the fruits to be preserved in jam.

77. Breadfruit

The breadfruit tree is an exotic tree that is closely related to mulberries and Jackfruit. The huge spiny fruit is a common food item in various societies. When cooked, it has a flavor like freshly baked bread, or to some, it tastes like potatoes.

78. Breadnut

The breadnut, which is similar to breadfruit is a relative of mulberries and figs. They are found in tropical forests in Mexico, Central and Southern America and the Caribbean. The big seed is generally boiling and then crushed into a kind of porridge. It can also be made into flatbread.

79. Brewer’s Yeast

Brewer’s yeast (also known as Brewer’s) is a naturally occurring type of bacteria which is widely utilized to make fermented drinks such as beer. The most well-known strain that is Brewer’s Yeast is also called Baker’s Yeast, a strain that is specifically designed for baking breads and baked goods.

80. Broad Beans

Broad beans, also known as Fava beans are a kind of green bean offered with the pods intact even though the pod isn’t edible by itself. The green beans in the middle have a rich, earthy taste and a firm texture that can be used in a variety of ways once cooked.

81. Broccoli

Broccoli is a cruciferous vegetable belonging to the Brassica family. It’s related to cabbage as well as Kale, and is classified as edible flowers. It’s a well-known plant that can be consumed raw or cooked. It is especially popular as a good source of protein from plants.

82. Broccoli Rabe

Broccoli rabe is also known as Rapini, is a relative of broccoli, but it has more of a stem and leaves flowers. The leafy green vegetable will not produce a head of large size but every stalk ends in tiny buds that look like broccoli. It is bitter in flavor and is a popular ingredient in Mediterranean cuisines.

83. Broccolini

Broccolini is also known as baby broccoli, and is a hybrid between conventional broccoli as well as Chinese broccoli, also known as gai lan. It has a long slim, edible stem similar to asparagus, but with blooming sprout that grows at the top of every stem. They have a sweet, mild taste similar to that of a mixture of asparagus and broccoli.

84. Brown Rice

Brown rice comes in a full grain also known as white rice. It is still a bran layer as well as the germ, even though the inedible hull been removed. Since it’s a whole grain, it takes longer time for cooking than white rice however it also contains more fiber and minerals. Additionally, since it keeps the shell, it is more arsenic than white rice.

85. Brush Cherry

Brush cherries are trees of the rainforest which are found in Australia. They are a source of bright red berries, with clear flesh, and tough seeds within. The cherries can be quite bitter and are utilized in a variety of prepared dishes as well as in Jellies and jams.

86. Brussels Sprouts

Brussels sprouts belong to the Brassica family and are close to Kale cabbage, and cauliflower. Actually, many think of them as mini cabbages since they appear and taste exactly like you would expect of a newborn cabbage.

87. Buckwheat

Buckwheat is a grain that isn’t considered a cereal grain since it isn’t a grass-based plant however it’s eaten in a similar way as other grains of cereal. It’s gluten-free and is a great source of plant-based protein as well as other vital minerals and vitamins.

88. Hand of Buddha

Buddha’s Hand is a bizarre looking citrus fruit that seems to have several fingers which is why it’s called. It’s typically used for ornamentation, but its lemony flavor is great in desserts, dishes that are savory, and also as a flavoring ingredient in drinks.

89. Buffalo

Buffalo are found throughout Africa as well as Asia. African buffaloes have been hunted for their trophy status and are rarely consumed because of their meat. Asian water buffaloes are domesticated and are used for meat and dairy, in a manner as do cattle.

90. Bulgar Wheat

Bulgar is a cereal grain produced by boiling and breaking a variety of varieties of wheat grates. It has a distinct nutty taste and is available in a range of grinds ranging from coarse to fine. It’s a popular ingredient for its use in Mediterranean as well as Middle Eastern cuisines.

91. Burahol

Burahol is a type of fruit that is grown only by the people of Java, Indonesia. It has a spicy, mango-like taste. They are tiny and oval, about 2 inches in length, and are yellow-green when they’re ripe. It is believed to possess contraceptive qualities by Javanese, the native Javanese.

92. Burdekin Plum

Burdekin Plum tree Burdekin Plum tree is found throughout Australia, the Pacific Islands, Australia and Malaysia. The fruit is dark purple, in the majority of cases. White fruit is also available although it is extremely very rare. The flavor, shape, and size are like common plums.

93. Burdock Roots

Burdock is one of the root vegetables that is most well-known among East Asian cuisine. The slim roots can be three feet in length and are very like potatoes. The taste is spicy and sweet, and depending on the method of preparation can be slightly muddy.

94. Burmese Grape

Burmese grapes are found across Asia but they’re typically grown in Burma. The grapes are available in a variety of colors, ranging from yellow-green all the way to bright red or violet. They are seeds of fruits and can be consumed raw, cooked, or made into wine.

95. Bush Butterfruit

It is the Bush Butter Tree is native to Africa and produces fruits with flesh that have the consistency like butter once cooked. The fruit is eaten raw or cooked in salt water, or baked. It is a high fat content for a fruit and is thought to be a high source of fat acids.

96. Bush Tomato

Bush tomatoes is a nighthade vegetable closely connected to eggplants. They are found in dry regions of Australia especially in areas that they are susceptible to wildfires. Some species are extremely toxic due to their high levels of solanine. Even the edible species can be quite bitter and are typically dried and roasted before eating.

97. Buttercup Squash

Buttercup squash are large and robust domesticated squash, weighing between 3 and 5 pounds once they’re mature. Their dark-green skin is protected by the yellow-orange flesh which tastes like pumpkin.

98. Butternut Squash

Butternut squash is a variety of winter squash that has sweet taste similar to pumpkin, but slightly more nutty. It’s bell-shaped with a pale beige exterior and brightly orange flesh.

99. Button Mangosteen

Button mangosteen is an exotic fruit that is grown predominantly within Malaysia in Malaysia and Thailand and is a close cousin to the purple variety of mangosteen. As opposed to the varieties that are purple, button mangosteen has a thin, orange skin that can be consumed without difficulty. Its flavor is that is similar to the tangerines. There is also mangosteen powdered.

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.

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