60+ Foods That Start With O (with pictures & facts)

We continue our exciting adventure through the alphabet today by compiling a list of foods that start with O in English. Are you hungry enough to go on this tasty journey, where linguistic secrets meet gastronomic delights?

Imagine sitting at a table with friends and family, discussing the world of food. “Can you name five foods that start with the letter O?” someone asks.

Your culinary vocabulary is tested as your mind rushes for solutions. Could the letter O unlock a mysterious world of gastronomic delights that you’ve never heard of before?

You accept the challenge with a determined look as the room fills with expectancy. Which foods come to your mind first?

For me, the first ideas to pop into my head are oatmeal, olives, oranges, onions and oysters. What about you?

This article will walk you through a tempting selection of popular foods that start with O to eat with your friends, develop your culinary repertoire, and master any alphabetical challenge.

Dishes and snacks that start with O

Oatmeal

Oats, a kind of cereal grain, are used to make the universal morning snack known as oatmeal. This porridge can be made by cooking oats with either water or milk.

Oats’ high protein and fiber content makes them a nutritious, energy-packed breakfast! I like using fruits, nuts, honey, or cinnamon to flavor and nourish my oatmeal.

Different varieties of oatmeal include:

• Rolled oats: Whole oats are cooked and flattened using big rollers. They’re soft and cook very fast.
• Steel-cut oats: Whole oats that have been chopped into smaller bits yet keep their form. They’re chewy and take longer to cook.
• Instant oats: Pre-cooked and dried oats. Hot water or a few minutes in the microwave is all it takes to make them.

Oatmeal makes a great healthy alternative to cornflakes in the morning!

Oaxaca cheese

If you’re looking for Mexican foods that start with O, Oaxaca cheese named after southern Mexico’s Oaxaca area, is popular for its unusual texture and flexibility in many cuisines. It has a long history and a unique taste.

Oaxaca cheese is semi-soft, stringy, and somewhat salty. It’s popular for quesadillas, enchiladas, and other Mexican dishes with melted cheese.

The cheese’s stringy quality comes from stretching and tugging the curds. It’s then made into long ropes or balls that can be easily ripped apart into thin strips or threads.

Its smooth, flexible texture and delicate flavor make it a perfect complement to various dishes, encouraging you to appreciate the real taste of Mexico.

This type of cheese can also replace White American Cheese in recipes for macaroni and cheese, sandwiches, or burritos.

For more Mexican cuisine inspiration, check out these side dish ideas for enchilada casserole!

Obbattu

Obbattu, also known as Holige or Puran Poli, is a South Indian and Maharashtrian sweet flatbread or filled pancake. It’s usually made during festivals, like Ugadi, Diwali, and Holi.

Wheat flour, all-purpose flour, or a combination of the two are used in the production of obbattu. Jaggery (unrefined cane sugar), lentils (such chana dal or toor dal), coconut, cardamom, and other spices make up the sweet filling that is encased in the dough.

After sealing, the dough is formed into a pancake or flatbread. Ghee (clarified butter) is used to fry it on a griddle until it’s golden brown.

Obbattu is commonly drizzled with ghee and served hot or warm.

Octopus

Octopus is a popular seafood in many cuisines. It’s a mollusc with eight arms, suction cups, and delicate, fragile flesh.

Octopus is cleaned, cooked, and served in various ways. Cooking methods must be adapted for each unique cuisine and food. It’s versatile enough to be eaten raw or cooked in a variety of ways.

Salads, stews, spaghetti, and rice are just some of the meals that octopus goes well with. Its soft flavor, strong texture, and propensity to absorb marinades and sauces contribute to its widespread acclaim.

The Mediterranean, East Asian, and Latin American countries all use octopus in a variety of tasty recipes.

I suggest shiitake mushrooms or tofu as alternatives for vegetarians and vegans like me.

Ogbono soup

Ogbono soup is a traditional Nigerian dish. It’s a hearty soup prepared with pulverized ogbono seeds from the African bush mango tree (Irvingia gabonensis).

The soup is recognized for its distinctive texture, rich taste, and variety of meats, veggies, and spices.

Ogbono soup is scooped up with side dishes such pounded yam, fufu, or eba (cassava dough). I think it’s a tasty way to test Nigerian cuisine or a new type of soup.

Okonomiyaki

Japanese okonomiyaki is a savory pancake or griddlecake. “Okonomiyaki” means “grilled as you like it” or “cooked to your preference,” reflecting the dish’s customization.

Okonomiyaki is created with flour, grated yam or nagaimo (a kind of mountain yam you’ll find in my article on veggies that start with N), water or dashi (Japanese soup stock), and eggs.

Shredded cabbage, green onions, shrimp, squid, thinly sliced pork belly, and other items can be mixed into the batter to create a unique dish.

The finished grilled pancake is topped with okonomiyaki sauce, mayonnaise, bonito flakes, aonori (seaweed flakes), and pickled ginger.

Japan has two okonomiyaki styles: Hiroshima and Osaka. Hiroshima-style layers components, including noodles, whereas Osaka-style mixes everything into the batter and is fluffier.

This Japanese dish is generally served communally, with diners cooking their pancakes on a hot grill and adding their favorite toppings and sauces.

Omelette

Eggs are beaten and cooked until set to make an omelette, a folded and fluffy meal. It’s a popular breakfast or brunch item in many cuisines.

An omelette is made by breaking eggs into a bowl and whisking them. Salt, pepper, and other herbs and spices can be added for more flavor.

The beaten eggs are then poured into a hot pan with melted butter or oil and cooked until set. The edges of the omelette are folded inwards and flipped to cook the other side.

You can fill one side of the omelette with any preferred content. After that, the omelette is folded or wrapped over the ingredients and cooked for a minute or two.

I recently discovered a tomato omelette recipe that is simply divine! It was incredibly delicious and highly satisfying.

Onigiri

Onigiri, a Japanese rice ball wrapped in nori, is usually triangle- or rounded-shaped. Japanese cuisine uses it as a portable snack or small meal.

Onigiri is made by cooking sushi rice with a little salt and adding items like furikake, umeboshi, grilled fish, or other fillings.

Using moist hands or an onigiri mold, the rice is compacted into a triangle, ball, or cylinder. Then it’s wrapped in nori for extra taste and easy handling.

It’s a popular snack, lunch, and picnic dish in Japan. Convenience stores, supermarkets, and specialized shops offer onigiri with various fillings.

Onion rings

Sliced onions are battered and deep-fried to make onion rings, a popular snack and junk food that starts with O. Their crisp texture and savory taste make them popular in American cuisine.

Deep-fried onion rings have a thick onion core and are typically coated in flour, cornmeal, or breadcrumbs before being fried.

I like these delicious crunchy rings as sides for veggie burgers or appetizers. They can be served with ketchup, barbecue sauce, ranch dressing, or aioli.

Onion soup

Hearty and delicious, onion soup is made with onions and either beef or veggie stock. It’s a popular French dish that combines sweet and salty ingredients in a novel way.

Toasted French bread and grated Gruyère or Swiss cheese are served alongside bowls of this substantial soup.

With its rich onion taste, flavorful broth, and delicious mix of melted cheese and toasted bread, this soup is a typical appetizer or light meal in colder months.

For more French dinner inspiration, try these ideas about what to serve with dinner crepes!

Osso buco

Italian osso buco is braised veal shanks with vegetables, broth, and white wine. Italian “osso buco” means “bone with a hole” and refers to the veal shank’s marrow-filled bone.

A gremolata of lemon zest, garlic, and parsley is dusted on osso buco before serving. It brightens the luscious cooked meat.

Osso buco is commonly served with risotto Milanese or polenta. Substantial and delicious veal shank meat makes it a popular winter dish for meat lovers.

Oxford Blue

Oxford Blue is UK-made semi-hard blue cheese named after Oxford University. It’s made from cow’s milk and is known for its creamy smoothness and distinctive blue veins.

Rich, tangy, and somewhat sweet, the cheese has a strong, earthy scent. It’s usually eaten alone or served on a cheese platter.

It works great with apples, pears, crusty bread, and crackers. It also pairs well with a variety of wines, from dry white to sweet red.

Oxtail

Oxtail is the culinary word for meat from ox or cow tails. Oxtail comes from numerous livestock, despite its name.

Oxtail has a rich taste and soft texture when cooked properly. Slow-cooked meals like stews tenderize the meat by breaking down the connective fibres.

Oxtail’s collagen and gelatin thicken sauces and broths, giving them a velvety texture.

Oyster

Oysters are mollusks that are prized as seafood. Its shell is firm and its flesh is squishy.

The edible part of an oyster is the adductor muscle, which is the part that allows the oyster to open and close its shell. Oysters taste saline and somewhat sweet and have a smooth, slippery feel.

Raw or cooked, oysters are usually served on the half shell. They are shucked and eaten straight from the shell when served uncooked.

To complement their delicate flavor, raw oysters are often served with a side of lemon wedges, cocktail sauce, mignonette sauce, or a fiery sauce.

Oysters are as delicious when steamed, baked, or fried. You may bake them in Oysters Rockefeller with herbs, breadcrumbs, and butter, or you can include them in a stew, soup, or seafood entrée.

Orzo

Orzo pasta resembles microscopic grains of white rice or barley. The Italian term “orzo” implies “barley” because of its form and size.

Orzo is prepared from durum wheat semolina, like many other kinds of pasta.

It’s a versatile component of Mediterranean and Middle Eastern cuisines. It has a delicate nutty flavor and a smooth, somewhat chewy texture when cooked.

Orzo is used in many dishes due to its tiny size and versatility. Its form and texture make it adaptable and easy to use in the kitchen.

Spices and condiments that start with O

Olive oil

Olives, the fruit of the olive tree (Olea europaea), are used to make olive oil. It’s been used for thousands of years in Mediterranean cuisine for its taste and nutritional benefits.

Harvested olives are crushed for olive oil production. Pressing or centrifuging removes water and particles from the oil. Depending on the ripeness of olives and processing methods, the oil turns out golden or greenish.

Olive oil is known for its health advantages. It contains monounsaturated fats, including oleic acid, which may lower cholesterol and improve heart health. Vitamin E and other antioxidants in olive oil protect the body from free radicals.

Olive oil’s particular taste and versatility in cooking make it popular worldwide. It’s used for sautéing, marinating, and salad dressings.

The initial pressing of olives yields extra virgin olive oil, whereas refined olive oil has a gentler taste.

Olives are a staple of a charcuterie board – check out our article on what to serve with charcuterie for some creative ideas!

Onion chutney

Onion chutney is a spicy, onion-based relish. Indian cuisine often uses it as a side dish or dip for its acidic, sweet, and savory flavor.

Onions are sliced or diced and caramelized to make onion chutney. They are combined or mashed with other ingredients to create a smooth or somewhat grainy texture.

Onion chutney usually contains tomatoes, garlic, ginger, tamarind, red chili powder, cumin seeds, and curry leaves. These components make it spicy and flavorful.

Onion chutney complements many foods. It goes nicely with South Indian dosa and idli. It can be eaten with rice, roti, samosas or pakoras.

Onion powder

Dehydrated and finely crushed onion is known as onion powder. It’s a staple in most kitchens because of how practical and adaptable it is.

Onion powder is used in many dishes because of its strong onion taste and scent. It’s easy to use since it tastes like onions without the bulk and wetness of the original veggie.

Onion powder is used in many spice combinations, marinades, rubs, and sauces. It’s used in soups, stews, meat recipes, casseroles, and salad dressings. Roasted vegetables, popcorn, and potato chips can all be seasoned with onion powder too.

It’s crucial to distinguish onion powder from onion salt. Onion salt is a mixture of onion powder and salt, whereas onion powder is created from dried onions.

Oregano

Oregano is a culinary herb that is often utilized due to its pungent aroma and robust, earthy flavor. Its original home was the Mediterranean region, but today it’s cultivated all over the world.

Leaves from the oregano plant are a culinary staple. Although dried oregano leaves and powder are more common in grocery stores, the fresh herb is perfectly fine to use. Dried oregano has more of a punch than fresh because of its concentrated taste.

Oregano is a common ingredient in Mediterranean and Italian sauces, pizzas, salads, and marinades. Tomatoes, cheese, lamb, poultry, and veggies all pair well with it. The use of oregano is essential to any “Italian seasoning.”

Oregano, scientifically known as Origanum vulgare, belongs to the mint family.

Oyster sauce

In Chinese and Thai cookery, oyster sauce is a popular condiment and seasoning. It’s a thick, dark brown sauce with a deep, savory flavor.

Oyster sauce doesn’t taste fishy, but it adds umami and a hint of sweetness to foods. It’s shiny and silky.

Traditional oyster sauce is produced by boiling oysters in water until their essence is removed. To add taste, the liquid is thickened with cornstarch and seasoned with soy sauce, sugar, salt, and occasionally MSG (monosodium glutamate).

Oyster sauce is created from oyster extracts, while other brands employ artificial oyster flavorings. If you have special dietary needs, check the ingredient list.

Sweets that start with O

Olive oil cake

In place of more conventional fats like butter or vegetable oil, olive oil is the star of olive oil cake. Its distinctive flavor and tender texture have made it a favorite dessert in Mediterranean cuisine.

Flour, sugar, eggs, a leavening ingredient like baking powder or baking soda, and olive oil produce an olive oil cake batter. Olive oil moistens and flavors the cake with a hint of fruit and herbs. To increase flavor, some recipes use citrus zest, vanilla essence, or spices.

Olive oil cake can be single-layer, bundt, or cupcake-shaped. It can be eaten plain, with powdered sugar, or with icing, glaze, or fresh fruit. The cake’s simplicity highlights the olive oil’s taste.

Opera cake

Opera cake (gâteau Opera) is a French confection famed for its elegance and richness. It has thin almond sponge cake layers, coffee-flavored buttercream, and chocolate ganache. Smooth chocolate glaze tops the cake.

Opera cakes have several components. Almond flour or crushed almonds, eggs, sugar, and flour make almond sponge cake.

Coffee buttercream is layered between sponge cake layers to balance the cake’s sweetness and hold it together.

A thick chocolate ganache covers the buttercream layers. Ganache gives the cake a rich chocolate taste.

This French cake is often cut into neat, rectangular pieces that reveal the alternating layers of cake, buttercream, and ganache in their elegant design. In order to let the flavors mingle and the layers solidify, the cake is best served refrigerated.

Oreo cookies

Oreo cookies are a renowned sandwich cookie brand with worldwide recognition. They’re made up of two chocolate-flavored cookies sandwiching a rich, sugary filling in the middle. The “Oreo” branding appears on the cookies’ circular form.

Oreo cookies are appreciated by all ages as a snack or dessert. They can be eaten alone, with a glass of milk, or in recipes. Oreo cookies have inspired many decadent treats, including milkshakes, cheesecakes, and ice cream.

Oreo has produced a broad range of flavors and varieties to suit diverse tastes and preferences. Oreo Thins, Double Stuf Oreos, and Golden Oreos are some options.

Drinks that start with O

Oat milk

Oat milk is a plant-based milk replacement produced from oats and water. It’s popular among dairy-free and vegan consumers.

Soaked oats are mixed to make oat milk. The liquid is separated from the solid oat residue to make a creamy, somewhat sweet milk-like drink. Sweeteners, oils, and emulsifiers may be added to commercial types to improve flavor and texture.

This plant milk tastes gentle and naturally sweet. It can replace cow’s milk in baked goods, smoothies, coffee, and tea.

Oat milk is lactose-free, making it ideal for people with milk allergy or intolerance. It has no cholesterol and less fat than cow’s milk.

Oat milk’s nutritional content depends on its brand and fortification. Dietary fiber, vitamins B and E, and minerals like calcium and iron are common beneficial components.

Old Fashioned

The Old Fashioned is a simple, timeless drink. It is one of the oldest known cocktails.

The Old Fashioned drink usually contains whiskey or bourbon, sugar or simple syrup, bitters, and a touch of citrus zest. A sugar cube is blended with bitters and water to dissolve it. Whiskey or bourbon and ice are added next. The cocktail is swirled till cooled and garnished with citrus zest, commonly orange or lemon.

A rocks glass or Old Fashioned glass is used to serve this slow-sipping drink. Over time, Old Fashioneds have evolved to include fruit pieces, various bitters, and flavored syrups.

Oolong tea

Oolong tea is a classic kind that is intermediate in oxidation between green tea and black tea. It was first developed in China, but its distinctive tastes and potential health advantages have made it a global phenomenon.

Oolong tea is partly oxidized, allowing the leaves to ferment. Oolong teas have different properties depending on oxidation. This oxidation process provides a unique flavor, which can range from flowery and fruity to earthy and roasted.

Oolong tea can be served hot or cold and is usually made with cold water to preserve its delicate aromas. Depending on the variety of oolong tea and personal liking, the steeping time might vary.

Oolong tea may help digestion, metabolism, and heart health. It also includes antioxidants and other healthful components.

Orgeat syrup

Almond, sugar, and orange flower water make orgeat syrup. Tiki drinks and traditional cocktails like the Mai Tai employ it as a flavoring ingredient.

Orgeat syrup tastes nutty, sweet, and flowery. It’s typically used with rum, citrus juices, and flavored syrups to make tasty drinks.

Ouzo

Greek ouzo is recognized for its strong anise flavor and scent. It’s considered Greece’s national drink and is important on social occasions.

Ouzo is made by macerating anise seeds in neutral spirits like grape or grain alcohol. The spirit’s complexity can be increased by adding herbs, spices, or even other fruits.

The combination is distilled and purified before being bottled. Distillation gives the product its licorice-like flavor and smell.

Ouzo is clear and has 37% to 50% ABV. When water or ice is added to the alcohol, the anise essential oils cause it to “louche,” turning milky and murky.

The Greeks drink ouzo as an aperitif or digestif straight or with water. It is served in tiny glasses with meze including olives, cheese, and shellfish.

Only Greek-made ouzo can be branded as such under the EU’s Protected Designation of Origin (PDO) standards.

Vegetables that start with O

Oakleaf lettuce

Oakleaf lettuce is well-liked because of its distinct appearance and delicious flavor. It was given the name “oak” because its leaves are also lobed.

The leaves range in color from light green to deep red, and they have a subtle taste. This lettuce is great for salads and sandwiches thanks to its distinctively shaped and colored leaves. The freshest leaves have the most delicate flavor.

Oakleaf lettuce is a great source of vitamin A and vitamin K and has few calories. It also contains some calcium and potassium and is an excellent source of fiber.

This vegetable that begins with the letter O can be planted in either the spring or the fall. Its scientific name is ‘Lactuca sativa‘.

Oca

Oca, or Oxalis tuberosa, is a root vegetable native to the Andes. It is also commonly referred to as New Zealand yam.

The tubers of the oca plant come in a rainbow of colors. When eaten fresh, their acidic, lemony flavor and crisp texture are reminiscent of radishes and sour apples.

After being boiled, roasted, or fried, oca is added to salads, stir-fries, and other side dishes. Its high nutritious content is due in large part to the presence of vitamin C, potassium, and antioxidants.

Ogonori

Sea moss, or ogonori, is a kind of edible seaweed commonly used in Asian and Caribbean cooking. Red algae are harvested from rocky shorelines for their medicinal and culinary uses.

Ogonori, is a kind of fern, with flat, leafy fronds that are often dried and sliced into strips before being cooked. The rehydrated fronds have a sticky or viscous texture and can reach a considerable length. It has a moderate, somewhat salty taste.

Ogonori is used to add body to sauces, gravies, desserts, and beverages. Its popularity stems from the fact that when cooked, it has a smooth, somewhat thick texture. Ogonori can also be used to emulsify or stabilize foods.

Ogonori has a lot of useful nutrients. It’s a good source of antioxidants, vitamin K, vitamin B, iodine, calcium, iron, and more.

Ogonori, which is from the Gracilaria family, is a nutritious and low-calorie addition to any meal.

Palm oil

Fruit harvested from the oil palm tree, or Elaeis guineensis as it is recognized in the scientific community, is referred to as oil palm fruit. The oil palm is a kind of tropical tree that is grown largely for its oil-filled fruit.

The fruit of the oil palm is plum-sized and oval in form. The seed or kernel is protected by a tough outer shell called the endocarp and a soft inner layer called the mesocarp. Palm oil is extracted from the mesocarp of the fruit.

Palm oil is a multipurpose vegetable oil used in the culinary, cosmetics, and biofuels sectors, among others. It has a lot of fat, both saturated and unsaturated.

The oil is obtained by pressing or solvent extracting the mesocarp of the oil palm fruit.

It should be noted that oil palm fruit is mostly used to make palm oil, not eaten raw. It has many applications in the kitchen and the food industry.

Okinawan spinach

Gynura crepioides and Gynura bicolor, both often known as Southeast Asian spinach, are really native to Okinawa, Japan. The name “Okinawan spinach” refers to the island where it was first cultivated.

Like daisies and sunflowers, Okinawa spinach is a perennial member of the Asteraceae family. It’s visually appealing thanks to its thick, dark green leaves with purple undersides. The leaves have a little acidic or mustard-like flavor and a juicy texture.

Okinawan spinach is often boiled because of its hardness. Its mild and somewhat earthy flavor is used in a variety of stir-fries, soups, stews, and other dishes.

Cooking with Okinawan spinach has nutritional and health benefits. It’s rich in anti-inflammatory antioxidants, vitamins, and minerals.

Although it’s hard to come by, you might be able to locate Okinawa spinach in exotic food stores or gardens.

Okinawan sweet potatoes

Okinawan sweet potatoes are a kind of Japanese sweet potato grown in Okinawa. They’re sometimes known as Hawaiian or purple sweet potatoes.

The flesh can be a light purple color or a deeper shade, depending on the type and how ripe it is. They have the same dense starchiness as regular sweet potatoes.

These sweet potatoes can be baked, roasted, boiled, or steamed providing their nutty, earthy flavor. They spice up various foods.

Okinawan sweet potatoes provide vitamin C, fiber, and antioxidants. The plant’s purple hue comes from the antioxidant anthocyanins.

Botanically, Okinawan sweet potatoes are classified as Ipomoea batatas.

Okra

Okra, scientifically known as Abelmoschus esculentus, grows naturally in warm climates. Its extended finger form has earned it the nickname “ladies’ fingers.”

Okra, a member of the mallow family, is grown for its pods, which can be eaten. They’re harvested when these pods are young and fragile.

Fried okra or okra added to a stew or soup makes for a delicious meal. Some individuals might not enjoy it at first because of its mild taste and slimy texture.

Olive

The little fruit known as an olive is frequently found in a kitchen. Olives are frequently treated as a vegetable in cooking because of how they are used and prepared.

Native to the Mediterranean, Olea europaea olive trees have been cultivated for centuries. Depending on the variety and curing method, olives can range in flavor from mild and buttery to sharp and salty.

Some olives are eaten right from the tree, despite their bitter taste. Most olives are cured to lessen their bitterness and enhance their taste.

Add cured olives to your next salad, pizza, spaghetti, or Mediterranean or Middle Eastern cuisine.

Olive oil, a pantry and salad bar mainstay, is pressed from olives. If you’re looking to switch up your cooking oil, olive oil is a fantastic substitute for avocado oil and other popular oils.

Olives are tasty and beneficial in many ways. Vitamin E, antioxidants, and fatty acids are just some of the helpful elements they contain. The potential health benefits may also change depending on the type and method of preparation used.

Green olives and black olives are distinct in both flavor and texture. Make sure you pick the proper one for your meal!

Onion

The onion is a common and useful vegetable. Its strong scent and flavor improve many foods. Onions have been used in many recipes for thousands of years.

Onions are eaten from the bulb, which has multiple thin layers of flesh. Types of bulbs vary in size, shape, and color.

The most frequent onion hues are white, yellow, and red. My personal favorite variety is the sweet onion because of its mild, almost sweet taste.

Onions range from mild and sweet to harsh and acidic and can be eaten raw or cooked. Soups, stews, sauces, and stir-fries all use them. Caramelization, pickling, and flavor enhancement are popular applications.

Onions include antioxidants, vitamin B6, vitamin C, and fiber. Onions’ sulfur components may lower cholesterol and protect the heart.

The common onion, sometimes known as a bulb onion, is called Allium cepa in Latin. Amaryllidaceae are the genus and species.

Orach

Orach, also known as Atriplex hortensis, is a leafy green vegetable. Garden orache is also known as red orache, mountain spinach, French spinach, etc. Orach is related to spinach and beets.

Orache has large, triangular or diamond-shaped leaves. The leaves can be any shade from green to red to purple or more.

Therefore, orach is both visually appealing and delicious.

Orach has a mild, salty taste, not unlike that of spinach. It can be eaten fresh in salads or cooked like spinach or kale.

Orach leaves are used in sautés, stir-fries, soups, and stews because they become tender when cooked. Younger leaves are more tender and are often consumed raw.

Orach is a good source of minerals and vitamins, including vitamins A, C, and K.

It’s easy to grow in home gardens and on small farms, and it has a great flavor as a spinach substitute.

Oyster mushroom

The edible fungus known as the oyster mushroom (Pleurotus ostreatus) is popular all around the world. Because of its shape and color, it’s often compared to an oyster.

The stem of an oyster mushroom is quite short and it has a smooth, convex cap. The caps can be any of several different colors, including white, cream, beige, pink, yellow, and gray. The stem of the cap is lined with tightly spaced gills.

Both in commercial settings and in the wild, these mushrooms thrive on decaying wood. When cooked, oyster mushrooms soften and become slightly chewy, with a mild, subtle flavor.

There are several preparation options for oyster mushrooms. They pair superbly with a variety of brothy dishes, as well as risottos, pastas, and stews. Because of their semblance to real meat, they are frequently employed in vegetarian and vegan cooking.

Oyster plant

Its cooked flavor resembles that of oysters, hence the name “oyster plant” has been applied to the salsify plant.

Root vegetable salsify belongs to the daisy family. The flavor of its brown root is mild and subtle.

Many things can be done with oyster plants. You can boil, roast, sauté, or use them in soups and stews.

Sauces with herbs, butter, lemon, or cream complement the salsify’s flavor. It’s not as well-known as other vegetables, but it has a great flavor that works well in a variety of cuisines.

The uses for salsify extend far beyond the kitchen. Vitamins A, C, and K, as well as minerals like potassium and magnesium, have made it useful as a medicine for millennia.

Tragopogon porrifolius is the binomial name for this plant species.

Fruits that start with O

Oeillade noire

The southern Rhône Valley in France is home to this red wine grape variety, which goes by the name ‘Picardan noir‘ as well.

It’s worth noting that Oeillade noire isn’t as well-known or widely grown as, say, Grenache, Syrah, or Mourvèdre in the region.

It’s used to impart depth and complexity to red wine mixes.

Ogallala strawberry

Unique in appearance and flavor, Ogallala strawberries have bright pink skin. The Ogallala aquifer, the source of irrigation for the Great Plains of North America, is the inspiration for the name of this cultivar.

The flavor of an Ogallala strawberry can be characterized as both sweet and acidic. It can be used in jams and other desserts or just eaten fresh from the vine.

Fragaria x ananassa Ogallala is the scientific name for the Ogallala strawberry, which is a member of the genus Fragaria.

Ogeechee

The Nyssa ogeche tree is a deciduous species found only in the southern United States. It’s also known as the Ogeechee tupelo and the Ogeechee lime tree. It prefers wetlands and can be found in and around the Ogeechee River in Georgia.

Ogeechee limes are a tiny, sweet kind of lime. The fruits can be utilized in a variety of ways, including fresh consumption and the preparation of canned goods.

Honey is another byproduct of the Ogeechee tupelo plant. Bees in the Ogeechee region produce tupelo honey by gathering nectar from tupelo flowers.

Ogen melon

The ogen melon is a delicious and aromatic fruit. It has a netted exterior that is smooth and pale green to yellowish-green in color. The honey-like taste of the luscious, light green flesh is a common descriptor.

Sweet, juicy, and aromatic, Ogen melons are highly regarded for all three qualities. They’re frequently used in fresh fruit dishes and sweets.

The Ogen melon, a premium variety, has a stellar reputation. It’s cultivated in many regions with suitable climate and soil conditions and has widespread popularity.

Cucumis melo is the scientific name for the Ogen melon.

Ōgonkan

The scientific name for the fruit known as Ōgonkan in Japan is Citrus flaviculpus. It’s a cross between a kumquat and a mandarin orange. It’s also referred to as “Golden Kumquat.”

The fruit, which resembles a little kumquat, is round and small and has a bright orange peel. The flesh has an acidic undertone and tastes tart, sweet, and juicy.

Due to its tender flesh and papery exterior, fresh Ōgonkan is a breeze to eat. It’s commonly used as a garnish, in salads, and in desserts.

O’Henry peach

The O’Henry peach is a large, firm fruit with a somewhat sweet flavor.

The skin of an O’Henry peach is a vibrant yellow, orange, or red. The flesh tastes delicious and sweet, with a pleasant tang and a touch of acidity.

You can eat these delicious fruits raw or use them in a recipe. You can use them to make sweets like pies, cobblers, and tarts, as well as jams and preserves.

Its scientific name is Prunus persica ‘O’Henry’.

Oküzgözü grape

Red Oküzgözü grapes are grown in Turkey. The grape’s name, “Oküzgözü,” or “ox eye” in English, comes from the fact that the seeds look like ox eyes.

Eastern and Southeastern Anatolia are home to some of Turkey’s best vineyards for this indigenous grape variety.

Wines made from this variety often have low to medium body and crisp acidity. Flavor profiles often include red berries like raspberry and strawberry, along with spices and herbs.

It is well-suited to the Mediterranean climate found in Turkey. It is blended with other local Turkish grapes like Boazkere to create full-bodied wines with pleasant acidity.

Olallieberry

Blackberries and raspberries were crossed to create the olallieberry. Both parent berries contributed to its characteristics. The name “Olallieberry” comes from the Chinook word for “berry,” “olallie.”

Olallieberry fruit  (Rubus laciniatus x ulmifolius) is dark purple-black and rich in flavor. It tastes like blackberries with a touch of raspberry added to the sweet and sour profile. The rasp-like, conical berries are larger than blackberries.

Olallieberries are used in pies, jams, jellies, and other sweets. They’re great in smoothies and sauces, but you can also eat them raw.

Opal plum

Opal European plum, or Prunus domestica ‘Opal’ is a cultivar of plum that originated in the Czech Republic. It’s a well-loved cultivar because of how delicious it is.

Opal plums range in size from medium to large and have an oval form with purple skin and a blue blossom. The juicy yellow flesh has a pleasant sweetness and sourness.

The sweetness and low acidity of opal plums make them ideal for use in food preparation and storage. The flavor of this fruit is great in a variety of goods such as jams, jellies, pies, and tarts.

Dried opal plums can be used in place of prunes or to flavor fruit sauces.

Orange

Citrus fruits, oranges are easily recognizable by their bright orange skin, spherical forms, and sweet, acidic tastes. The Latin term for these fruits is Citrus sinensis.

Although they were first cultivated in Southeast Asia, oranges are today cultivated all over the world, particularly in tropical and subtropical regions. They rank among the most widely consumed fruit varieties.

These tasty fruits are used in a wide variety of salads, desserts, marmalades, and jams. Oranges are a popular citrus fruit that can be eaten fresh or juiced to make tasty drinks.

Vitamin C, fiber, and antioxidants are all abundant in oranges, making them a healthy snack. These nutritious ingredients have the potential to enhance one’s cardiovascular, skin, and immunological systems.

The Valencia, Navel, and Blood oranges are common types of oranges.

Orangelo

The Orangelo, often spelled “Chironja” or “Charonja,” is a hybrid fruit resulting from the pollination of the orange (Citrus sinensis) with the pomelo (Citrus maxima). This citrus fruit is rather uncommon.

The orangelo fruit is round and its skin can be a vibrant orange or reddish orange. The size can exceed that of an orange.

Segmented like an orange, the flesh of an orangelo can be any color depending on its variety and ripeness. It has a sweet and sour taste from a combination of oranges and pomelos.

You can eat an orangelo either raw or cooked. You can juice them, include them in a fruit salad, or use them as a zesty accent in savory dishes.

Remember that orangelos, depending on your geographical region and the availability of citrus fruits, can be more challenging to come by than other varieties.

Its scientific name is Citrus paradisi × Citrus sinensis.

Oregon grape

The blooming shrub Mahonia aquifolium, sometimes known as Oregon grape, is a local Northwest specialty. It’s really a member of the Berberidaceae family rather than the Vitaceae family, despite the name.

The Oregon grape, which has holly-like leaves, produces clusters of bright yellow flowers in the spring. Because its small, violet-blue berries look like grapes, it’s sometimes referred to as the “Oregon grape.”

Several common uses date back to ancient times for the plant. Berberine is one of the medicinal alkaloids found in Oregon grape roots and bark. Potential advantages include helping with constipation, liver problems, and skin conditions.

They provide a special flavor to baked products and salads, and you can eat them fresh or boil them into jams and syrups.

Orient pear

In the family Rosaceae, you’ll find Pyrus communis ‘Orient’ more often known as Orient pear.

Fruit from the Orient pear tree can be either round or bell-shaped. The acidic and sugary white flesh is often crisp and juicy.

You can consume Orient pears raw, in a fruit salad, or baked or roasted. Sauces and preserves benefit from their use as well.

Much like other types of pears, Orient pears are harvested when they are ripe but still have some firmness to them. Off-tree ripening produces the best taste and texture.

Orin apple

Orin apples are a hybrid of Golden Delicious and Fuji apples developed in Japan not too long agoю

Orin apples are round and have thin, smooth skin that is either yellow or greenish-yellow and sometimes contains hints of red or pink. The white, velvety body is well-balanced between sweet and acidic flavors.

The Orin apple stands out from the crowd due to its exceptional crispness. It’s great as a fresh snack, in a glass of juice, or baked into a sweet treat.

This species can be found under the name Malus domestica ‘Orin’.

Orlando tangelo

The grapefruit and tangerine were the parents of the Orlando tangelo. In the 1910s, the USDA created it in Orlando, Florida.

The orange peel of an Orlando tangelo is thick and grainy. The flesh has a bright orange hue and is segmented like a tangerine. You can compare their size to a grapefruit, although they’re flatter.

The Orlando tangelo isn’t as acidic as other citrus fruits. This option is great for citrus lovers who prefer a more subdued citrus flavor.

There is a lot of fiber and vitamin C in Orlando tangelos. They are a versatile and juicy addition to salad dressings, marinades, and even sweets.

This hybrid fruit is known by its scientific name, Citrus x tangelo ‘Orlando’.

Oro Blanco

The pomelo (Citrus maxima) and the white grapefruit (Citrus paradisi) crossed to create the Oro Blanco, or “white gold” in Spanish.

Oro Blanco fruits are related to grapefruits, but their skin is softer and thinner. The sweet and somewhat acidic flavor of its pale yellow, tender, and juicy flesh is unique.

The milder flavor of Oro Blanco grapefruits makes them a popular alternative to ordinary grapefruits. Since most of the fruit’s segments don’t contain seeds, it’s a breeze to eat.

The Oro Blanco fruit is grown in Mexico, Arizona, and California. You can buy one during the months of October and January.

Citrus paradisi x maxima ‘Oro Blanco’ is the scientific name for this fruit.

Ortanique

Citrus sinensis (oranges) and Citrus reticulata (tangerines) were crossed to create the Ortanique. A Jamaican invention.

It looks like an orange due to its bright orange color and round or slightly elongated shape. The sweetness and moderate tanginess make it an excellent alternative to normal oranges. 

After peeling off the tough skin, they are often consumed fresh. They are also great for making juice, flavoring fruit salads, and cooking with citrus aromas.

Citrus reticulata x sinensis ‘Ortanique’ is its scientific name.

Otaheite apple

The Otaheite apple is also known as the Jamaican apple and the Malay apple. It is a tropical fruit native to Southeast Asia that is widely cultivated in the Caribbean and other similarly warm regions.

It’s actually a member of the genus Syzygium, not the apple family.

The waxy, smooth skin of the fruit has a deep crimson or purple hue. It can take on either a sphere or a pear shape.

This fruit has a sweet and acidic taste. The seeds are edible but have a bitter flavor.

The Otaheite apple is delicious raw or processed into preserves like jam, juice, or jelly. It’s also versatile enough to be utilized as a cooking component.

The Otaheite apple is officially known as Syzygium malaccense.

Oso Grande strawberry

Both the size and flavor of the Oso Grande strawberry (Fragaria ananassa) are highly prized.

Strawberries from the Oso Grande region are larger than the average strawberry. The bright red berries have a conical or wedge form and are very glossy. They’re juicy, firm, sweet, and acidic in just the right amounts.

The high yield of this cultivar is appealing to both casual gardeners and commercial producers. The berries are large enough to be eaten fresh or used in cooking.

Osteen mango

Osteen mango is a kind of mango created in Florida. It’s highly sought after due to its delicious flavor and juicy texture.

When fully mature, the fruits of tropical evergreen Osteen mango trees weigh between 12 and 24 ounces (340 and 680 grams).

Osteen mangoes have smooth, bright yellow skin that sometimes has red or orange highlights when they are fully grown. The fiberless, juicy, and supple flesh has a vibrant yellow-to-orange color.

Its rich, sugary, aromatic taste is often praised for striking the ideal balance between sweetness and acidity.

Osteen mangoes are officially known as Mangifera indica ‘Osteen’.

Otaheite gooseberry

Otaheite gooseberry is a tropical fruit from the Phyllanthus genus (not a real gooseberry), with other common names including Tahitian gooseberry and Malay gooseberry.

Green while immature, the fruit turns a golden or pale yellow when ripe. It has thin, delicate skin to preserve its clear, jelly-like flesh. The fruit has a pleasant bitterness, much like a sour grape.

Otaheite gooseberries are commonly used as a fresh ingredient or tasty snack. You can eat them straight up, or you can use them to make things like sauces, jams, and jellies.

The Phyllanthus acidus is the scientific name for the Otaheite gooseberry.

Oullins Gage plum

The Oullins Gage plum (Prunus domestica), a variety of the domesticated Prunus, is famous for its luscious flavor and high sugar content. It’s a hit with plum enthusiasts in Oullins, France.

Trees bearing Oullins Gage plums are about as large as a medium-sized house. Its canopy spreads wide, and its lush green leaves and beautiful white flowers yield fruit in the spring.

The ripe Oullins Gage plum has skin that is a vibrant yellow-green with a tinge of crimson. The tender, golden-yellow flesh is often described as honey-like or aromatic.

Plums from the Oullins Gage variety can be eaten raw or cooked to make andies, jams, preserves, pies, and other baked goods.

Oval kumquat

Southeast Asian kumquats are little, oval citrus fruits. I also included this item, also known as Nagami kumquat, in my list of fruits beginning with the letter N.

The contrast between its sweet peel and tart flesh is what gives the oval kumquat its unique flavor. It’s common practice to eat the zesty skin together with the remainder of the fruit.

The oval kumquat fruit can be used in savory and sweet dishes alike, from salads to jams to desserts. It’s also commonly used as a decorative and flavorful garnish for mixed drinks.

Fortunella margarita is the scientific name for the oval kumquat.

Owari Satsuma

Owari Satsuma, also known as Citrus reticulata ‘Owari’, is a well-liked kind of mandarin orange. The “Owari” citrus fruit gets its name from the historical area of Japan where it was first cultivated.

The average diameter of an Owari Satsuma orange is between 5 and 8 centimeters. Their easily peelable, papery skin makes them a convenient food.

The fruit has a fantastic aroma, and its sweet taste and moderate acidity make it a really tasty snack.

Owari Satsuma oranges are in high demand from November through January when the Christmas season begins.

‘Ozark Beauty’ strawberry

The Fragaria ananassa ‘Ozark Beauty’ strawberry variety is highly regarded for both its flavor and fruit production. Farmers both amateur and professional enjoy harvesting the succulent, delicious berries of this perennial shrub.

Ozark Beauty strawberries are bright red in color, range in size from medium to large, and taste great. The fruit’s firm nature makes it easy to carry and preserve. The berries have a sweet and sour flavor when they’re fresh.

Ozark Beauty strawberries are delicious both raw and cooked. They are used in baked goods, jams, preserves, and pies.

Ozark Gold apple

The apple cultivar known as Ozark Gold is a honey-sweet fruit native to the American Ozarks. They’re subtly sweet, with just a touch of acidity and a pleasant aftertaste.

Apples from the Ozarks are delicious both fresh and cooked. Jams, pies, and sauces are the most common use for the fruit.

The scientific name for the Ozark Gold apple is Malus domestica ‘Ozark Gold’.

Ozark Premier plum

The Ozark Premier plum is a superior type that was developed to do well in the humid conditions typical of the Ozark Mountains.

When fully grown, plums have a dark purple to black hue and a very subtle bloom. The flash has a wonderful flavor and pleasant taste.

The high sugar and moderate acidity of Ozark Premier plums make them perfect for use in baked goods like pies, jams, and jellies. Salads and sauces also benefit greatly from their inclusion.

Prunus domestica ‘Ozark Premier’ is the scientific name for the Ozark Premier plum.

I hope this culinary research of healthy foods that start with O has revealed a world of fantastic flavors and possibilities.

If you’d like to read more about fruit and veggies with O, I have separate articles for each.

If you’re seeking a juicy burst of sweetness, check out my post on familiar and exotic fruits that start with O. For more healthful and vivid choices, check out my O-vegetables list featuring onions, okra, and other delicious oprions.

Prepare for new culinary experiences and unleash the letter O’s full potential!

Or you could branch out and check out our list of U foods!