Foods that Start with F: Our List of 59

1. Fennel

The entirety of the fennel plant is edible, so you’ll never have any waste with this Mediterranean vegetable. Wait. Is it a vegetable? Or is it a herb?

Well, it’s actually both. Fennel is often described as “anise-flavored”, so if you’re not a big fan of licorice sticks, it may not be for you.

However, some people find that the flavor is delicate and mild, especially when it’s eaten fresh.

2. Falafel

This Middle Eastern snack is essentially just a deep-fried ball made from ground chickpeas, fava beans, or a combination of both.

They’ve become increasingly popular in recent years among street food enthusiasts and those looking for a tasty meat alternative. 

Falafels are great for topping salads, filling up a wrap, or enjoyed on their own as a delicious snack.

3. Focaccia

This Italian flatbread is similar to a pizza base in terms of texture and appearance.

However, what makes focaccia well.. focaccia, is that it’s left to rise after being flattened, whereas pizza is baked immediately. 

Focaccia is usually enjoyed as a side dish and can be topped with a bunch of ingredients such as garlic, rosemary, goat’s cheese, and fresh tomatoes.

4. Fasnacht

Not to be confused with the pre-lenten carnival of the same namesake, Fasnacht is a fried doughnut of German origin that is traditionally enjoyed just before Lent.

It is used as a way of using up any lard and sugar in the home before fasting begins. This ceremonial consumption of the doughy treat is not too dissimilar from the way some people treat themselves to indulgent food before starting a diet.

5. Fava Beans

Also commonly known as a “broad bean” throughout Europe, the fava bean is a flowering plant in the pea and bean family known as Fabaceae.

They’ve been around for millennia, too. In fact, they are believed to have become part of the eastern Mediterranean diet sometime before 6000 BCE!

They’re now enjoyed globally and work great in salads, soups, or even enjoyed raw as a healthy snack.

6. Feta

This white, salty, and crumbly cheese originated in Greece and it’s traditionally made from sheep milk, and it’s typically bought in blocks.

Feta works great in appetizers, side dishes. And as an ingredient in salads, main dishes and savory pastries. Any Feta that is made from cow’s milk isn’t the real thing, this is often called “feta-style cheese.” 

7. Figs

Figs are very delicate and require very careful preparation. They originate from Asia and they come in a bunch of different varieties.

Figs are teardrop-shaped fruit and feature thick skin that encapsulates thousands of tiny seeds in a purple-y flesh.

Although dried figs can be enjoyed all year round, you’ll only be able to tuck into a luscious fresh fig during the months of June through September.

8. Frittata

Often mistaken for a regular omelet, or described as a crustless quiche, a frittata is a type of egg-bake filled with a choice of vegetables, herbs, and a little cheese.

They’re as easy to make as an omelet, and this Italian dish can be enjoyed as a hearty breakfast or part of a weeknight dinner. 

9. French Onion Soup

Classic french onion soup owes its namesake to its French origin back in the 18th century, and it has been used as a popular starter all around the world ever since.

However, a similar variation was commonly consumed in Ancient Rome over 8,000 years ago! This comforting dish is cooked slowly with caramelized onions that turn mellow and sweet in a broth that’s laced with white wine and Cognac. 

10. Flaxseed

For hundreds of years, flax seeds have been praised for their super-food properties.

They’re jam-packed full of protein and fiber, this is why they’re often found in quinoas, cereals, and nutritional milkshakes. 

You only need to eat around 1 tablespoon per day to experience the health benefits, or you can opt for cold-pressed flaxseed oil, which can be used when cooking at low temperatures.

11. Flounder

Flounder is a variety of flatfish which can be found in the form of several different sub-species around the world.

They’re not the most popular fish for eating though, mainly because it’s often assumed to be extremely difficult to clean, fillet, and prepare.

However, flounder has delicious white flesh and is rich in healthy proteins and fatty acids.

12. Filet Mignon

Notorious for its hefty price tag, filet mignon is considered the most tender cut of steak you can get your hands on. It’s packed full of nutrients, too, but the availability of the meat is often quite limited.

It’s usually enjoyed at fancy restaurants or extravagant home date-nights and requires very little to no seasoning thanks to its delicious juices. You’ll sometimes hear filet mignon described as, “beef tenderloin.”

13. Flank Steak

Even though it’s not considered as premium a cut like a filet mignon, flank steak is a great all-purpose cut of beef that is suitable for roasting, grilling, sauteing, and broiling.

It’s not quite a tenderloin, though. In fact, flank steaks are known for being somewhat tough. It is best enjoyed cooked medium rare and thinly sliced at an angle across the grain of the meat.

14. Fiddleheads

Although the name sounds a little quirky, fiddleheads are simply just the emerging new shoots of several types of edible fern that are harvested as a vegetable.

The plant is scrolled up and it resembles a spiral. They can be foraged in the wild in certain parts of the U.S and Canada, which is also where they’re most commonly eaten.

15. Fenugreek

Fenugreek is an herb that is similar to clover and it is in the same family as soy.

Since their discovery in the Mediterranean region, Fenugreek seeds have been used for a whole host of different things, including a sweetener, a medicine, and a vegetable in cooking. 

It is often praised for its libido-enhancing and anti-diabetic effects.

16. Farina

Farine is a form of milled wheat that contains vegetable matter and it’s commonly used for puddings or in porridge and cereals.

It’s sometimes even used as a substitute for breadcrumbs in sweet and savory pies. Farina is extremely rich in carbohydrates, as it’s usually made using starch found in potatoes.

17. Feijoa

This sub-tropical plant originated in the higher altitude regions of central South American, and it has since become increasingly popular throughout Europe, New Zealand, California, and South Africa.

It tastes like a delicious tropical fusion of strawberry and pineapple, and it’s most commonly enjoyed much like a kiwi - using a spoon to scoop out the juicy flesh.

18. Filé Powder

Filé powder is an essential ingredient when making gumbo and the flavor is often described as tasting similar to root beer.

It’s assumed that it was first used by the Choctaw Indians from the bayou region in Louisiana. It’s made from the dried, powdered leaves of the sassafras tree, which is native to North America. You should avoid adding filé powder to boiling water, as this can make it turn stringy.

19. Fioretto

Broccoli and cauliflower are pretty similar anyway, but Fioretto is a flat-out hybrid of the two!

It often dons the creamy white color of cauliflower on top, whereas the stems are usually the same green as broccoli. 

In terms of texture, it’s more delicate than your average cauliflower. It tastes a little sweet, but also sort of grassy when eaten raw.

20. Finger Lime

Finger limes are possibly one of the coolest fruits out there. They look just like ordinary limes from the outside, but their interior is filled with little lime balls that pop in your mouth as you eat them.

These mini lime balls are somewhat translucent and resemble caviar. They’re native to Australia, but they’re pretty difficult to get your hands on these days due to their increasing popularity. 

21. Flathead

Flatheads are an extremely versatile fish that can be roasted, grilled, fried, steamed, or even marinated.

They’re typically found in the Indo-Pacific, particularly in Australia where they’re a popular sport and table fish.

Flathead is great when it’s roasted on the bone, as the layer of fat makes it ideal for high-temperature cooking.

22. Fish Chowder

Fish and seafood chowder is a type of soup or stew that is often made using milk, cream, broken crackers, and a roux.

Popular seafood choices include clam and shrimp, but you can get vegetable chowders too. It was first introduced in North America over 250 years ago and it is now a widely used dish worldwide.

23. Frog Legs

Considered a delicacy in France, frog legs are rich in protein, omega-3 fatty acids, vitamin A, and potassium. You’ve probably heard the rumors that they taste like chicken, and their mild flavor is in fact very similar.

The texture of frog legs is often compared to that of chicken wings. An estimated 80 million frog legs are consumed in France every year!

24. Fufu

This African dish consists of many different starchy foods including cassava, yams, or plantains. These are boiled, mashed, and then shaped into balls.

The dish is rumored to have originated in Ghana, where it is still popular today. It makes a great accompaniment to soups and resembles a medium-sized ball of dough.

25. Frankfurters

Earning its name from the German city of Frankfurt, these hot-dog-like sausages are traditionally made from highly seasoned pork and beef.

They were first introduced in the USA in 1900, where they were first sandwiched in a bun and christened the “hot-dog.” They usually come ready cooked and can be enjoyed both hot or cold.

26. French Toast

The earliest varieties of french toast have been traced back to the Roman Empire. The name translates to “lost bread,” as it was used in France as a means of using up old stale bread, as many people couldn’t afford to waste food.

It’s essentially just slices of bread dipped in a mixture of beaten eggs, milk, cinnamon, and vanilla which are then fried until golden. French toast is a sweet dish, not to be confused with the savory alternative- eggy bread.

27. Fireweed

Apart from looking pretty, this flowering plant is completely edible. They’re common wildflowers in certain areas of North America, particularly Alaska. The petals are a purple-y pink shade that creates the effect of a purple carpet when they’re found in the wild in abundance. 

The flowers and the buds make for a great garnish and can even be used to make firewood jelly. The young leaves are safe to be eaten raw in salads or sauteed in a stir fry with lots of other vegetables.

28. Fajitas

Fajitas are a Tex-Mex staple dish, and they’ve boomed in popularity since their emergence.

Although they were traditionally made using small strips of beef skirt, fajitas are now more commonly made from a huge variety of fillings, including chicken, sweet peppers, onions, chilies, jalapenos, sour cream, and guacamole. 

Fajitas were first eaten by farm-hands, as a means of feeding them with the most inexpensive parts of the cow. 

29. Fungi

Fungi aren’t limited to just mushrooms, there are approximately 144,000 known species of fungi, including molds, rusts, yeasts, smuts, and mildew.

Believe it or not, many foods that you consume on a daily basis consist of fungus. Foods such as Vegemite/yeast spread, blue cheese, soy sauce, salami, ketchup, canned juices, dried fruits, bread and other malted products.

These varieties of mold are completely safe to eat. 

30. Flatbread

Neither a naan nor a pita, flatbread is usually some sort of combination of both. It’s essentially just bread made without yeast, also called “unleavened bread.”

It’s said to have originated in Egypt, but since then it has been adopted and developed by many different countries.

From the naan in India to the tortilla in central America, flatbreads are enjoyed worldwide. They can be used to make pizza, for dipping, or sliced to be packed full of ingredients. 

31. Frozen Yogurt

Although the term “frozen yogurt” isn’t recognized by the FDA, it is usually made from yogurt, like, and cream, and is often seen as a healthier alternative to ice cream.

As yogurt is made using cultured milk, frozen yogurt can have a mild sour flavor. Frozen yogurt usually contains fewer calories and fat than regular ice cream, however, watch out for sneaky added sweeteners and sugars if you’re at a restaurant. 

32. Flapjacks

A popular snack in the United Kingdom, flapjacks are a baked oat bar made from rolled oats, butter, brown sugar, and golden syrup.

They’re sweet and usually enjoyed as a dessert or small treat. They’re super-easy to make at home due to their minimal ingredients, but they can also be found pre-packaged in supermarkets too.

“Flapjack” is also a lesser-used term for pancake in certain areas of North America. 

33. Fish Sticks

Also known as a “fish finger,” fish sticks are rectangular slices of processed fish that are coated in bread crumbs, and then either baked or deep-fried.

They emerged in the UK shortly after WWII due to food shortages. They’re usually made from cheap fish, such as cod, pollock, haddock, or hake.

Captain Clarence Birdseye was the first person to commercialize the frozen kind, and we’ve been enjoying them ever since. 

34. French Beans

Although French beans are often confused with green beans, they’re not the same thing. The French variety is much smaller than regular green beans and they consist of a soft and velvety pod.

They’re delicate, sweet, tender, and crispy and they’re suitable to chop, boil, and julienne. They work great in a variety of savory dishes, including stir-fry and curry. 

35. Fowl

Fowl refers to a gallinaceous bird and is synonymous with poultry. The kind of birds that belong under the umbrella term “fowl” include guineafowls, grouse, landfowl, and turkey.

Guinea fowl are small birds with darker and gamier flesh than chicken. Many people often opt to cook these birds slowly over many hours in a broth, this provides an intensely rich flavor. 

36. Fore Rib

This mouth-watering cut of beef can be enjoyed boned or boneless and works great roasted or cut into steaks.

The fore rib consists of the first 5 bones of the loin and features plenty of marbled fat laced throughout the meat, adding depth to its rich flavor.

It’s super-easy to cook at home, too! It should be cooked on high heat and seasoned with salt and pepper. 

37. Falooda

A noodle-based dessert may sound bizarre, but it works surprisingly well!

This cold dessert originated in Persia, modern-day Iran, and is traditionally prepared using rose syrup, vermicelli, basil seeds, milk, and sometimes ice cream. 

This dessert has now become a huge part of Pakistani and Bangladeshi cuisine and it is often the dessert of choice that is served on Islamic holidays and events.

38. Fodder Melon

Although this fruit looks a lot like a regular watermelon from the outside, it’s much different on the inside. Fodder melons are smaller and more spherical than watermelons.

The flesh has a very strong flavor, similar to the whitish rind of a watermelon. Although fodder melon can be eaten raw, it’s best enjoyed cooked and prepared as part of a main meal.

39. Farsan

Farsan originates in the Indian state of Maharashtra and it is an umbrella term for any Maharashtrian snack. They’re savory and salty and usually prepared for special occasions and events.

The most common kind of farsan in the West is Bombay Mix, also known as Chevdo. The key ingredient to farsan is gram flour. Some examples of farsan include, dhokla, fafda, and chakri. 

40. False Strawberry

Also known as mock strawberry, Indian-strawberry, or Potentilla indica, false strawberry plants are very similar to the real thing.

However, the flowers of the false strawberry plant are yellow, rather than the usual white. 

Although they’re not as sweet as regular strawberries, they’re packed with plenty of iron, protein, vitamin C. They also have a bunch of medicinal properties, too!

41. Fritters

“Fritter” refers to fried dough, meat, seafood, fruit, vegetables, or other ingredients that have been battered, breaded and fried.

You can find fritters prepared in both sweet and savory varieties. Corn fritters are very popular in the United States, and pea fritters and pineapple fritters are common in certain areas of the UK. 

42. Flour Tortillas

Flour tortillas are made with flour and water-based dough that is pressed and cooked in a similar fashion to corn tortillas.

Simple flour tortilla recipes involve only a handful of ingredients; flour, water, fat, and salt. They’re soft and chewy and make a perfect accompaniment for soft tacos, fajitas, and burritos.

43. Farro

“Farro” refers to a combination of whole grains that can be paired with some grilled chicken or roast vegetables. It’s packed full of healthy nutrients and has a mild, nutty flavor.

The texture is fairly chewy, which makes it great in risottos, soups, stews, casseroles and sautees. It’s full of antioxidants, fiber, and iron, too.

44. Flan

The term “flan” can refer to two different types of dishes. The first is a baked custard dessert that’s usually topped with caramel, this is what we’re looking at here.

It’s commonly made with milk, eggs, and sweetener. Alternatively, flan can refer to a tart-like sweet pastry with a fruity filling. 

45. Fettuccine

Fettuccine is an Italian noodle that is long and thin (around ¼ “ wide) and translates as “little ribbons.”

It’s often prepared with alfredo sauce as it is thick enough to stick to the flat noodle due to the copious amount of cream used. 

While you’ll usually find fettuccine in a thick white creamy sauce, it can be incorporated into a chunky tomato-based sauce, too.

46. Fox Grape

The fox grape is known by about 30 names including black grape, buck grape, frost grape, plum grape, skunk grape and swamp grape.

Its closest domestic relative is the Concord grape. Fox grapes are packed full of antioxidants and the most common way to enjoy them is in jelly. 

47. Faggot

In the UK. a faggot is simply a giant meatball. They were made as a way of using up every part of an animal, even the parts that most people would usually throw away.

It’s traditionally created using pork offal, including the heart and the liver. They have a very gamey flavor and taste great with mashed potatoes, peas, and gravy.

48. Fabada

This rich Spanish stew is a comforting dish during the winter months. The main ingredients include Asturian butter beans and spicy sausage (usually morcilla or chorizo).

The beans used are excellent at absorbing flavor, this is why most people opt to slow-cook them. In Spain, you’ll often find fabada served as a starter with red wine. 

49. Feijoada

“Feijoada” means “beans” in Portuguese, and the dish often involves beans cooked with fresh beef or pork.

Brazilian feijoada tends to be made with black beans in a stew that’s prepared over low heat in a thick clay pot. It’s a hearty home-cooked meal that is often dubbed Brazil’s national dish.

50. Francesinha

This Portuguese sandwich first emerged in Porto and consists of various ingredients including ham, steak, two different types of sausages, bologna, and cheese.

Once stuffed between two slices of bread, Francesinha is typically served with a fried egg, beer gravy, and fries.

51. Fugu

More commonly known as pufferfish, fugu is an extremely popular Asian dish. It’s said to have a mild whitefish-like flavor, and it’s pretty expensive.

However, be warned, fugu is poisonous. It contains lethal amounts of the poison tetrodotoxin. Tetrodotoxin is a sodium channel blocker that is capable of paralyzing human muscle.

If you plan on trying Fugu, do so at your own risk and make sure it is being prepared by an experienced and qualified professional!

52. Fudge

Apart from accompanying ice creams and cakes, fudge can be enjoyed on its own, by the block. It’s a type of candy that is typically made by mixing sugar, butter, and milk.

You’ll usually find blocks of fudge in gift shops or tourist attractions and it can be added with pretty much anything to create whatever flavor you like.

53. Fondue

Fondue is the word given to dipping pieces of certain foods into melted cheese, and it’s often considered to be the national dish of Switzerland.

A common melting cheese choice is camembert, due to its great melting properties and mild flavor.

Some foods you can dunk into fondue include crusty bread, croutons, vegetables, roast potatoes, or even steak chunks.

54. Farfalle

Farfalle translates as “butterflies” in Italian and this refers to its signature bow-tie shape. Farfalle is ideal for soups such as minestrone, tomato dishes, white sauces, casseroles, and even pasta salads.

It’s favored in soups and stew as it is robust enough to keep its shape, even when cooked over long periods of time.

55. Field Pea

Also known as cowpeas, dry peas, and southern peas, the field pea is sold dried and shelled and is often used to feed livestock.

However, they’re completely safe for human consumption and they taste great, too! They’re a close relative of the garden pea and are rich in healthy amino acids.

56. Flitch

Flitch is an old-fashioned jelly-roll type of potato-based candy and you’ve probably seen them at school bake sales and events.

Traditionally, flitch is made from mashed potatoes and features a spiral of peanut butter running through it.

57. Fucales

These are a type of brown marine algae that is completely safe for human consumption. It’s able to be eaten raw, fried, or pickled.

It’s most commonly found in areas near the sea, due to how it’s harvested.

58. Futsu Squash

Originating in Japan, futsu squash is a tiny little squash with a bumpy outer surface.

When they first begin to grow, they’re black in color but when ripened, they will morph into an orangey-brown. They have a sweet and mild flavor.

59. Freckles Lettuce

This funky vegetable gets its name from the purpley-brown spots that are peppered on its leaves.

The leaves of a freckles lettuce are very large and apparently taste very bitter, not too dissimilar from Romaine lettuce.

Cassie Marshall
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