Ready to talk about some foods that start with a canine letter? It’s R, you guys! We are now nearing the end of this alphabetical game, where I try my best to enlighten you with some of the foods that start with every alphabet we know. What about R?

Some foods that start with R are rambutan, red currant, red pineapple, radicchio, red cabbage, red kitten spinach, red shallots, rosemary, raita, ramen, rissole, roulade, rum, and relish.

Agreed, you might know most foods that start with R considering their familiarity. But should that refrain you from reading this article further? Surely not.

I have more than 70+ foods for you, including foods you have never heard of. So, shall we start exploring?

Fruits, Vegetables, Herbs, and Seafood That Start With R

Let us start by talking about some of the fruits, vegetables, meat, and herbs that start with R:

1. Raisin 

Raisin is a fruit that is nothing but a dried grape. Grapes are dried either by the sun or with the help of a mechanical process.

Raisin has a sweet, juicy Flavor with a chewy texture. Purple-colored raisins and golden sultanas are the commonly found varieties of raisins.

Raisins can be enjoyed raw and in cooking, baking, and brewing applications. The consumption of raisins helps treat constipation, prevent anemia, and lower the risk of cancer.

2. Rambai Fruit 

Rambai is an oval-shaped fruit that is also known as rambi. When matured, it has soft, wrinkled skin and white-colored flesh with a juicy pulp. Rambai has a sweet-sour taste with a subtle acidic flavor. 

Rambai fruit is used in both raw and cooked applications. It can be boiled and sauteed and used to make drinks, pickles, dishes, stews, and preserves.

Rambai is a good source of Vitamin C, phosphorus, potassium, magnesium, calcium, and vitamin B2. 

3. Rambutan 

Rambutan is a small, round-shaped fruit that grows in loose clusters. It is covered in a leathery rind with soft, spine-like protrusions. It has a sweet, fruity flavor with a subtle acidic taste. The taste is reminiscent of strawberries and grapes.

Due to its sweet flavor, Rambutan can be used to prepare sorbets, ice creams, curries, jellies, jams, and soups.

Rambutan is rich in vitamin C, potassium, and antioxidants and helps in boosting the functioning of the heart and kidneys. 

4. Raspberry

Raspberry is a small, aggregate fruit with a bumpy, wrinkled appearance. Although called a berry, it basically develops from small drupelets. It has a sweet-tart flavor, tangy taste, and juicy, crunchy flesh.

Raspberry has a unique flavor profile, making it suitable for sweet and savory preparations. It can be used to make fruit bowls, cakes, tarts, pies, jams, jellies, and syrups.

It is a good source of antioxidants, fiber, and vitamins and helps regulate the digestive tract and relax blood vessels.

5. Red Anjou Pear

Red anjou pear is an egg-shaped fruit with a wide base and a rounded top. It has dense flesh and a gritty texture. The taste of red anjou pear is subtly sweet, with flavors similar to that of lemon and lime.

Red anjou pear can be used for both raw and cooked applications. It can be baked, grilled, roasted, and poached.

It can be used to prepare salads, tacos, pancakes, sandwiches, and soups. It contains vitamins C, K, B6, iron, magnesium, and riboflavin.

6. Red Bopple Nut 

Red bopple nut is a rare species of tree that produces edible seeds and is native to Australia. Red bopple nut is also known as monkey nut, red nut, beef nut, rose nut, and ivory silky oak.

Although edible, the seed is not as highly valued as the Macadamia nut and is thus less cultivated commercially. 

7. Red Currant Berry

Red currant berry, known as a superfruit, is native to western Europe. The fruit is pearl-shaped and is clustered in strands. It has a tart flavor and a mildly acidic finish and offers the taste of raspberry, cranberry, gooseberry, and rhubarb.

Red currant berry belongs to the family of black currants, white currants, and gooseberry. It can be used in both sweet and savory recipes.

It can be used to make jams, jellies, syrups, and sauces for complementing meat recipes. It is replete with antioxidants, vitamins C and K, manganese, and potassium.

8. Redhaven Peach 

Redhaven peach is a tree known for its large and high-quality peaches. Redhaven peach is a semi-stone fruit with yellow-colored flesh, a creamy, firm texture, and a sweet flavor. The fruit can be canned, frozen, and enjoyed as a fresh snack. 

9. Red Kuri Squash 

Red Kuri is a winter squash variety with bright, orange-colored skin. It is also known as Hokkaido pumpkin or onion squash and belongs to the family of Hubbard squash, banana squash, and kabocha squash. It has a mild, nutty flavor and a creamy texture.

Red Kuri squash can be used to prepare both sweet and savory recipes. It can be roasted, baked, simmered, and sauteed.

It can be used to make cakes, muffins, bread, stews, curries, soups, jams, sauces, and casserole dishes. It is a good source of vitamin A, vitamin C, calcium, potassium, iron, riboflavin, and thiamine.

10. Red Palm Fruit

Red palm fruit, or African palm fruit, is a small, oblong-shaped fruit that grows in clusters. It has a fibrous fruit with a white kernel rich in oil. It has a unique smoky flavor and aroma. 

Red palm fruit is a major ingredient in African dishes. It can be used in soups, sauces, and for frying.

Palm oil is extracted from red palm fruit and is used to prepare ice cream, mayonnaise, baked goods, and confectionaries. It is a good source of carotenoids, vitamin E, and antioxidants. 

11. Red Pineapple 

Red pineapple is a cylindrical fruit that is native to South America. It has tough skin and grows on thick stems. It has waxy skin and white, yellow-colored flesh. It has a sweet, tangy taste and a firm texture.

Red pineapple has a fresh flavor and can be used to prepare sauces, marinades, smoothies, cocktails, and salads.

Red pineapple is a good source of vitamin C and antioxidants. It has anti-inflammatory properties and helps in strengthening bones. 

12. Rollinia 

Rollinia is a tropical fruit native to South America. Also known as biriba, it has a thick, woody stem and a spiky protrusion. It has a sweet-tart taste with a flavor similar to that of pineapple, banana, and coconut.

Rollinia can be used for raw applications and can be eaten fresh. After the seeds are discarded, the fruit’s pulp can be used to make jams, jellies, beverages, and desserts.

It is rich in vitamin C, iron, calcium, and phosphorus. It is also a good source of proteins, carbohydrates, and amino acids.

13. Rose Apple 

Rose apple is a small tropical fruit that belongs to the myrtle family. It has a white-colored flesh with a hollow cavity that comprises brown seeds. This apple has a sweet, fruity flavor and a light, crunchy texture. 

Rose apples can be used for both raw and cooked applications. It can be used to prepare jellies, jams, puddings, and custards. It is a good source of vitamin A and Vitamin C and helps boost immunity and digestion. 

14. Rose Hips

Rose hips refer to the accessory fruit of the rose plant. It is present beneath the petals of the rose flower and contains seeds. It looks similar to miniature apples or oranges. It has a sweet, tart flavor similar to that of cranberry and a firm texture.

Rose hips can be used to prepare teas, candies, jams, jellies, syrups, and wine. Rosehip is a very good source of vitamin C and has been used for treating osteoporosis. It enhances fat metabolism and boosts the immune system.

15. Radicchio 

Radicchio is a leafy vegetable that is a subspecies of chicory. It resembles the head of red cabbage. It has smooth leaves which are burgundy-colored, and when cooked, the bitter flavor is toned. Radicchio has a subtly sweet flavor and a crunchy texture.

Radicchio can be sauteed, halved, or grilled and used for fresh and cooked applications. It is usually a part of risotto and tomato sauce in Italian cuisine.

It can also be used in soups, salads, and pasta dishes. It is low in calories but is rich in zinc, copper, and vitamin K.

16. Radish 

Radish is an edible root vegetable that belongs to the family of Brassicaceae. It mostly comes oblong with a tapered end and a leafy green top, but it has wide varieties. It has a spicy, crispy taste and a crunchy texture when cooked.

Radish can be eaten raw, as in salads and soups, and also in cooked applications. It can be used to prepare pickles, stir-fries, sandwiches, and tacos.

Radish is a good antioxidant, calcium and potassium source. It can be used to cure stomach and intestinal disorders. 

17. Rainbow Mango

Rainbow mango is a hybrid variety of fruit belonging to the cashews and sumac family. It has an oblong, elongated shape and smooth skin. It has a sweet, juicy flavor and a refreshing tropical aroma.

Rainbow mango is also known as mahachanok and maha chinook. It can be eaten raw as well as used in cooking applications.

It can be sauteed and used in stir-fries. It is rich in vitamin C, vitamin A, calcium, phosphorus, potassium, and dietary fiber.

18. Rapini

Rapini is a leafy vegetable that belongs to the mustard family. It has dark green-colored leaves and dense, crunchy stems. The leaves, buds, and stems of rapini are edible. It has a sharp, bitter, earthy flavor that changes to a nutty flavor when cooked.

Rapini is related to turnips and is also known as broccoli rabe, raab, broccoletti, Cime di Rapa, friarielli, rappi, and Ruvo kale.

It can be steamed, roasted, braised, boiled, and sauteed. Rapini is a good source of vitamins A, C, and K and fiber. It helps in boosting the immune system and reduce inflammation.

19. Rat-tail Radish

Rat-tail radish is an edible pod of radish plants that belong to the Brassicaceae family. It doesn’t have a characteristic underground root-like other radish cultivars. Rat-tail radish has a mild, vegetal, pungent flavor with subtle hints of spiciness. 

Rat-tail radish can be steamed, stir-fried, boiled, and fried. It can be used in salads, dressings, sauces, and toppings.

This radish is a good source of vitamin C, folic acid, magnesium, and vitamin B6. All these nutrients help strengthen the immune system and protect the bone and teeth.

20. Ratalu

Ratalu or ratalu purple yam is a tuber native to Southeast Asia and also known as Ube. It has rough skin that is brownish in color and lavender-colored flesh. It has a sweet, nutty flavor and a slimy texture.

Ratalu can be boiled, baked, fried, mashed, and roasted. It is used similarly to potatoes in Indian cuisine. It is rich in folate, carbohydrates, copper, vitamins B6 and C, and potassium.

21. Red Amaranth

Red amaranth is a leafy vegetable that is native to the Americas. It has fleshy, oval-shaped leaves, which are red, purple, and green. It has a mild, nutty, bitter flavor and a firm texture when young.

Red amaranth can be sauteed and added raw to soups and salads. It is rich in protein, calcium, iron, copper, essential vitamins, magnesium, zinc, and manganese.

It is highly nutritious and helps in fighting against inflammation and lower cholesterol.

22. Red Beet

Red beet is an underground root vegetable with an ovate shape with a taproot extending from an end. It has a firm, dense, crunchy texture with purple-colored flesh. Red beet has a sweet, earthy flavor similar to that of Swiss chard.

Red beet is consumed in salads as raw. It can be used to prepare soups, burgers, sandwiches, pasta, sauces, and chips.

The presence of antioxidants called betalains gives the characteristic color to red beet and helps remove toxins from the body. It is a good source of iron, vitamins C and B6, magnesium, manganese, potassium, folate, and fiber.

23. Red Cabbage

Red cabbage is a descendant of three different types of cabbage. The leaves of red cabbage are violet in color. In fact, red cabbage is known for its unique color, texture, and flavor. It has a rich, peppery flavor and a crunchy, chewy texture.

Red cabbage is suitable for both raw and cooked applications. It is popularly used to prepare sauerkraut.

Red cabbage is a great companion to grilled meat, butter, eggs, and cheese. Red cabbage is rich in fiber, vitamin K and calcium. Consumption of red cabbage helps in better digestion. 

24. Red-capped Scaber Stalk Mushroom

Red-capped scaber stalk mushroom is an edible fungus that is found in the forests of Eurasia and North America. It has a distinctive red-capped fruiting body. It has a mild, delicate flavor and a firm consistency.

It has to be cooked well before consumption. It is not commonly used for consumption due to the difficulty in identifying the right species and instances of poisoning. 

25. Red Creamer Potato

Red creamer potato is a young tuber that is small in size and oblong in shape. It has smooth, thick, ruby-colored skin and slippery, white-colored flesh. It has a sweet, earthy, creamy flavor and a crispy texture.

Red creamer potato can be boiled, mashed, baked, and roasted. It can be used to prepare potato salads, soups, stews, and goulash and also be used as a topping. It contains vitamin B6, vitamin C, fiber, potassium, and iron.  

26. Red Kitten Spinach 

Red kitten spinach is a leafy vegetable that comprises broad, flat leaves that are smooth with a crispy texture. It has a sweet, earthy, vegetal flavor with a chewy consistency. 

Red kitten spinach can be baked, sauteed, braised, and baked. The leaves can be used to prepare sandwiches, wraps, salads, burgers, sauces, vinaigrettes, and dressings. It is a good source of calcium, vitamin A, fiber, and folate. 

27. Red Onion

Red onion is a variety of onions with purple-colored skin and a cured bulb. It is considered a spring variety since it has only one thin layer for protection compared to other onions with multiple layers. It has a sweet, pungent flavor that depends on the amount of sulfur it grew in. 

Red onion can be used just like any other onion variety in cooking applications. It is a good source of antioxidants, phytonutrients, and chromium. It helps in boosting metabolism and cardiovascular activities.

28. Red Cayenne Chile Pepper 

Red cayenne chile pepper is a variety of pepper that belongs to the nightshade family. It is elongated and slender with a conical shape and a pointed tip. It has a sweet, tart, acidic flavor with a smoky taste.

Red cayenne chile pepper can be used for both raw and cooked applications. It is used in dried and powdered forms. The seeds can be discarded depending on the preferences of the spice. 

29. Red Pine Mushroom 

Red pine mushroom is a variety of mushrooms that is native to Europe. It is also known as a saffron milk cap. It is orange in color with an inverted cap.

It is a rare variety that has a mild, delicate flavor. It can be fried, pickled, or salted. It is a major ingredient in Provencal cuisine. 

30. Red Shallot

Red shallot is an onion with an oblong, elongated shape with a tapered end. It has thin skin with pink or red-colored flakes. It has a mixed flavor profile – it tastes sweet, spicy, and pungent, with a flavor similar to garlic.

Red shallot can be roasted, sauteed, and grilled. It can be used in salads, guacamole, vinaigrettes, casseroles, curries, stews, and stir-fries.

It is good fiber, iron, potassium, and magnesium source. Red shallot helps in the detoxification of the body and improves immunity. 

31. Reisetomate Tomato

Reisetomate tomato is a rare cultivar of tomato that belongs to the family of potato, eggplant, and tobacco. It is also known as the traveler’s tomato. It belongs in a bunch of tiny fruits similar to that red cherries. It has an acidic, sweet taste with a rich tomato flavor.

Reisetomate tomato can be used to prepare salsas, salads, sauces, and jams. It contains lycopene, an antioxidant compound that helps in protection against cancer and heart diseases. Reisetomate is also a good source of fiber and vitamin C.

32. Reishi Mushroom 

Reishi mushroom is a unique type of fungi that is also known as lingzhi and mannetake. It has been used as a medicine for a long time in Asian cultures. It has a bitter taste that is least desirable when compared to other varieties of mushrooms. 

That said, reishi mushroom helps reduce inflammation, boost immunity, and improve cardiovascular health.

Its bitter taste makes it less applicable for culinary preparations. It can be used in the form of powders, capsules, or tinctures.

33. Rhubarb 

Rhubarb is an edible stalk of rhubarb plant that belongs to the buckwheat family. It has a long stalk that is red in color. It has a tart, astringent flavor and a crunchy texture similar to celery.

The stalk of the rhubarb plant is the only edible portion, and its leaves are toxic and thus unfit for culinary use. The stalk can be used in sweet recipes such as jams, cobblers, and pies. It is high in vitamin C, B-Complex vitamins, fiber, calcium, and potassium and low in carbohydrates. 

34. Runner Bean

The runner bean is a bean plant that is native to Central America. It also goes by the names runner bean, scarlet runner bean, multiflora bean, and butter bean. It has green-colored knife-shaped pods and a refreshing bean flavor.

Runner bean is a popular vegetable used in British cuisine. It is used in dishes, stir-fries, and soups.

It is a good source of vitamin K, folate, vitamin C, and manganese. It helps in better digestion, controlling blood sugar levels, and reducing bad cholesterol. 

35. Russet Potato

The russet potato is an elongated, cylindrical-shaped potato that belongs to the nightshade family. It has a rough outer texture and firm, dense flesh. It has a mild, buttery flavor with subtle hints of butteriness.

The russet potato is also known as a netted gem, Idaho russet, and Idaho baker. It can be baked, mashed, roasted, and fried.

The russet potato is a good source of vitamin C, B6, magnesium, fiber, and iron. It helps in the smooth functioning of the heart, nerves, and immune system.

36. Russula Mushroom

Russula mushroom is an edible fungus known for its large size and bright color. There are wide varieties of russula mushrooms, varying based on color, texture, and flavor. Russula mushroom has a mild, delicate taste and a sticky texture.

Many types of russula mushrooms are edible. Russula is one of the most consumed mushrooms in Madagascar.

It is a good source of proteins, calcium, and phosphorus. It has been found that russula mushrooms act as antimicrobial and antioxidative agents.

37. Rutabaga 

Rutabaga is a root vegetable also known as Swedish turnip or Swede. This vegetable is a part of the cruciferous family and is a cross between a cabbage and a turnip. It has a sweet, savory flavor similar to that of a golden potato.

Rutabaga can be boiled, roasted, mashed, pureed, and eaten raw. It is devoid of fat and cholesterol and is a good source of iron, vitamin A, vitamin C, and fiber. It helps maintain a healthy weight and regulate hunger.

38. Romaine Lettuce 

Romaine lettuce is an old variety of lettuce plants that are also known as cos lettuce and lattuga Romana. It has an elongated shape, thick heads, and broad leaves. The leaves have a mild, bitter taste and a crispy, succulent texture.

Romaine lettuce is suitable for both raw and cooked applications. It can be braised, grilled, or boiled. It prepares sandwiches, wraps, burgers, sauces, dips, and fillings.

It is a good source of dietary fiber, vitamins A, C, and K, thiamin, folate, iron, potassium, and manganese.

39. Romanesco 

Romanesco is an Italian variety of broccoli native to Europe, the Middle East, and Asia. It belongs to the family of broccoli, cauliflower, cabbage, and Brussels sprouts. It has a unique nutty flavor and a taste described as a cross between broccoli and cauliflower.

Romanesco can be used for cooking applications similar to broccoli and cauliflower. It is rich in vitamins A, C, and K, calcium, and iron. It helps in the reduction of cholesterol as well as inflammation.

40. Roma Tomato 

Roma tomato is a variety of tomato that belongs to the family of potatoes, eggplant and tobacco. It has an elongated egg shape with thick, red-colored skin. It has a tangy taste with a fresh tomato flavor.

Roma tomato is ideal for preparing sauces, pastes, and soups due to its thick and dry flesh. It can be roasted, stuffed, baked, and fried.

It is replete with essential nutrients such as vitamin C and potassium. It helps in better vision and immunity. 

41. Rosemary

Rosemary is an evergreen herb that belongs to the mint family. It has flat, needle-like leaves that grow in thick rows. It has a pine-like, minty taste similar to mint and sage and a tender texture.

Rosemary is used as a herb as well as a medicine. It is used in culinary applications to give flavor to vegetable dishes, meat dishes, soups, and stock.

As a medicine, it helps in boosting blood circulation and stimulates hair growth. It has anti-inflammatory, antibacterial, and antimicrobial properties.

42. Rue

Rue is a perennial herb that belongs to the citrus family. It has bluish-green colored and lobed leaves. It is also known as garden rue and herb of grace. It has a bittersweet, citrusy flavor with a pungent aroma.

Rue is a major ingredient used in Ethiopian cuisine. It renders flavor to meat dishes, salads, egg dishes, and coffee.

It contains alkaloids that display anticancer properties. Rue is used on the skin for treating arthritis, dislocations, and sprains.

43. Rockfish 

Rockfish is the first seafood we will discuss in the list of foods that start with R. Rockfish is a marine fish that also goes by the names rose fish, red bream, and red perch. It is commonly found in the Pacific Ocean and has around 70 different varieties. It has a mild taste and a flaky texture. 

The mild flavor and delicate texture of rockfish make it suitable for a wide range of cooking applications. It can be baked, poached, sauteed, and fried.

Rockfish is an excellent source of selenium that improves the functioning of the thyroid gland and enhances the immune system. 

44. Rock Shrimp

Rock shrimp is a variety of shellfish that inhabits the shores of the western Atlantic Ocean and the Gulf of Mexico. It has an extremely hard rock shell and thus the name rock shrimp. It has a flavor and texture similar to that of a lobster.

Rock shrimp can be roasted, steamed, grilled, and broiled. It is a good source of selenium, vitamin B12, iron, niacin, and phosphorus. Consumption of rock shrimp helps in boosting brain health as well as heart health.

45. Roe

Roe refers to the eggs of fish which are considered seafood. Usually, the roe of shrimp, scallops, sea urchins, squid, cuttlefish, mackerel, mullet, and hake are all consumed. Each of these has different flavor profiles. Generally, roe tastes briny or can be sweet, savory, or nutty.

Roe is a prominent ingredient in many delicacies as well as seafood dishes. It is replete with nutrients and can help in improving heart health as well as brain health. 

46. Rainbow Trout 

Rainbow trout is a variety of trout native to the Pacific ocean. It is a bright-colored fish with small black spots and belongs to the salmon family. It has a mild, delicate taste, nutty flavor, and tender, flaky flesh.

Rainbow trout is used in many recipes in Western cuisine. It is similar to salmon in appearance and flavor. Rainbow trout is a rich source of protein, niacin, vitamin B12, and omega-3 fatty acids. 

47. Redfish 

Redfish is a common name given to a variety of deep-sea fishes. These fishes differ in terms of size, shape, and texture. Mostly, these fishes have a rich flavor and a meaty, bulky texture.

Redfish can be smoked, marinated, fried, broiled, and braised. These fish easily absorb the flavors of the ingredients it is cooked with.

It is replete with niacin, vitamins B6 and B12, calcium, protein, phosphorus, and selenium. It is also low in saturated fat. 

Dishes, Drinks and Condiments That Start With R

Let us now get into the dishes, drinks, and condiments that start with R:

48. Ratatouille