101 Fantastic Foods That Start With R: 2024 Edition!

What are some foods that start with R? I’m sure you can think of a few, like rice or ravioli, but there are actually many more exotic foods and drinks from all around the world.

You’ll discover something interesting here, whether you’re looking for healthy foods that start with R or extremely sweet delights.

From ramen noodles to Rowan berries, let’s see if this list has enough R foods to satisfy your curiosity.

Honestly, there were so many options that I had to narrow it down to the most popular ones!

So now, please welcome a list of foods that start with R

You’ll get to know many interesting dishes, proteins, snacks, desserts, drinks, fruits and veggies. 

Dishes that start with R

Ramen

Ramen is a famous Japanese noodle soup dish where wheat noodles are prepared in a savory broth. Sliced pork, green onions, boiled eggs, seaweed, and bamboo shoots are common toppings.

Ramen noodles are thin and bouncy, making them pleasant when cooked. The broth can be mild and clear or thick and creamy.

This Japanese dish is noted for its umami richness and flavor harmony. It’s a famous comfort meal worldwide!

Ratatouille

Ratatouille is a Provence-born French dish. It’s a vegetable stew made with eggplant, zucchini, bell peppers, onions, and tomatoes.

Ratatouille’s rich colors come from the veggies’ distinct forms and tastes. It’s served with crusty bread or rice as a side or main entrée.

If you need more ideas on what to serve with this French meal, check out my post on delicious ratatouille side dishes!

Ravioli

If you’re looking for some Italian dishes that start with R, ravioli is a must. It’s a popular Italian pasta made of little pasta dough squares or circles filled with cheese, meat, veggies, or a combination of these.

Flour, eggs, and water are used to make pasta dough, which is rolled out thin. The filling is put on one spaghetti sheet and covered with another. The two pasta sheets bond together to form a filled pocket.

Ravioli is cooked till soft and served with a sauce like marinara, Alfredo, or pesto. There are several tasty sides to serve with ravioli, like salads, roasted veggies, and more.

Red curry

Many people enjoy the fiery flavor and vibrant appearance of Thai red curry. It’s a type of curry made with a paste of chili peppers, garlic, shallots, lemongrass, galangal, and other aromatic spices.

This crimson paste, when blended with coconut milk, forms the curry’s velvety base.

Red curry often consists of a variety of meats (chicken, beef, or shrimp), vegetables (bamboo shoots, bell peppers, eggplant), and herbs (Thai basil and kaffir lime leaves).

This famous Thai meal is typically served over steamed rice and features a complex taste profile that includes spicy, sweet, and savory notes.

Reuben sandwich

Corned beef, Swiss cheese, sauerkraut, and Thousand Island dressing or Russian dressing are commonly stacked between rye bread in a Reuben sandwich. Grilling or toasting the sandwich melts the cheese and warms the contents.

The Reuben sandwich’s origins are unclear but it’s thought to have developed in the US in the early 20th century.

Roulade

Roulade is a meal formed by rolling a small slice of meat, fish, or vegetables around a filling. “Roulade” derives from the French word “rouler,” meaning “to roll.”

Roulade fillings can include cheese, vegetables, herbs, spices, or even meats. To keep its form, toothpicks or kitchen twine are used to bind the outer layer, generally thinly sliced pork.

Roulades are browned or seared to create a tasty crust, then braised, roasted, or boiled to cook and blend the flavors. The roulade is presented in pinwheel-shaped slices after cooking.

Risotto

Risotto is a creamy and rich Italian dish. It’s produced by cooking arborio rice or other short-grain rice in broth until creamy.

First, onions or shallots are sautéed in butter or olive oil, then rice is added and toasted. Then, heated chicken or vegetable broth is slowly poured into the rice while stirring.

The dish’s smoothness comes from the delayed release of rice starch.

Risotto can be seasoned with white wine, cheese (like Parmesan), mushrooms, shellfish, or vegetables. The finished dish should be creamy and firm (“al dente”).

Rösti

Since I feel like this list needs some breakfast foods that start with R, rösti is a great choice.

It’s a traditional Swiss potato dish made from grated potatoes comparable to hash browns and potato pancakes. After pressing the grated potatoes into a flat cake, they are fried in butter or oil until golden brown and crispy.

Onions, cheese, bacon, or herbs are sometimes added to shredded potatoes before cooking. The result is a delightful, hearty meal with a crispy surface and a soft inside.

Protein that starts with R

There are several kinds of protein-rich foods that start with the letter R. I’ve included fish, meats, dairy products, grains and legumes in a separate category below.

Rabbit

Rabbit meat is lean and delicate. It’s used in stews, roasts, and pies worldwide due to its softness and adaptability.

Rack of lamb

A rack of lamb is a quality lamb rib cut. Its soft, juicy, and aromatic flesh is commonly roasted or grilled with herbs and spices for an elegant and delectable supper.

Rainbow smelt

These silvery fish live in freshwater lakes and rivers. They’re breaded and fried or used in fish chowder or sushi because of their mild taste.

Rainbow trout

Rainbow trout’s pink flesh and mild, nutty flavor make it a famous fish. It’s found in rivers and lakes and can be baked, grilled, or smoked.

Razorback herring

This coastal fish is also known as blueback herring. Its herring taste makes it popular in pickling, smoking, and as a sport fishing bait.

Razor clam

Razor clams are long, slender shellfish with pleasant, soft flesh. Sand beaches are where they’re collected. Razor clams can be cooked in spaghetti, chowders, or steamed.

Red drum

Red drum, commonly known as redfish or channel bass, is a gentle, sweet saltwater fish. Its firm, white meat can be grilled, baked, or fried. It tastes best with spiced, light sauces.

Red lentils

Red lentils are tiny, quick-cooking legumes. When cooked, they taste mild and nutty.

These delicate lentils taste great in soups, stews, curries, and salads. They’re actually my favorite type of lentil because they cook in less than 20 minutes!

Red mullet

Mediterranean and Atlantic seas are home to the little, tasty red mullet fish. It has delicious, white flesh. Red mullet is commonly grilled, pan-fried, or used in seafood stews and Mediterranean recipes.

Red quinoa

Like white quinoa, red quinoa is a healthy grain-like seed with a reddish-brown appearance. It tastes somewhat nutty and has a chewy texture.

Red snapper

Red snapper is a popular ocean fish with a solid texture and mild, somewhat sweet flavor. It’s popular in many cuisines and can be grilled, baked, or fried. Red snapper is often used in seafood and fish tacos.

Rib-eye steak

Rib-eye steak is a prime cut of beef renowned for its taste and tenderness. It is appreciated for its marbling (visible streaks of fat) and is sliced from the cow’s rib primal.

When cooked, marbling makes the steak soft, juicy, and flavorful.

Rib-eye steaks have a pronounced eye-shaped chunk of meat encircled by a ring of fat, which enhances their taste and texture. Grilling, broiling, or pan-searing brings out their juicy and savory features.

Ricotta cheese

Ricotta cheese is a mellow, creamy Italian cheese prepared from leftover cheese whey. It tastes delicately sweet and has a smooth, grainy texture. Lasagne, cannoli, and cheesecakes are popular dishes that use ricotta cheese.

Rockfish

The North Pacific Ocean is home to Sebastes rockfish. Its strong, slender meat tastes somewhat sweet. Rockfish is versatile and can be used in fish tacos, stews, and soups. It can be grilled, baked, or pan-fried.

Rocky Mountain oysters

Rocky Mountain oysters are not actually oysters. They’re the term for bull or other male animal testicles used in cooking.

Rocky Mountain oysters are presented as a novelty or regional delicacy in North America due to their rich, gamey flavor.

Roquefort cheese

Roquefort is a French blue cheese from the south. Sheep’s milk gives it a particular taste and crumbly texture.

The cheese is named after Roquefort-sur-Soulzon, the village where it’s been made for generations.

Roquefort cheese’s blue veins come from Penicillium roqueforti mold. The cheese is matured in caves, where the mold can grow and develop its flavor.

Roquefort cheese is considered one of the world’s best blue cheeses due to its distinct taste and lengthy history.

I think this type of cheese works nicely as a substitute for other blue cheeses and superb complement for salads, sandwiches, and desserts.

As far as my taste preferences go, it also makes a great pairing for Machengo cheese, and a welcome addition to any charcuterie board!

Round steak

Round steak is meat from a cow’s hind leg. It’s less tender than other cuts since it’s a lean cut with little marbling. Round steak can be tenderized and flavored by braising, marinating, or pounding the meat.

Rump roast

Cow hindquarters are used to make rump roast. It’s boneless and tender, with a lot of marbling. It’s popular for pot roasts, beef stews, and sliced roast beef sandwiches.

Rye plant berries

Rye berries, or rye grain, are a type of whole grain. After the husk of the rye plant has been removed, what’s left are the kernels.

Rye berries have a somewhat nutty taste and a chewy texture. Salads, soups, pilafs, and other recipes that call for rice or other grains can benefit from their inclusion.

Snacks that start with R

Rice cakes

Some of the most common snack foods that start with R are rice cakes!

Rice cakes are snacks formed from compressed puffed rice grains. They can be salted, plain, or flavored with chocolate or seaweed.

Rice cakes are gluten-free and low-calorie options that can be eaten alone or with spreads, cheeses, or fruits.

Rice crispy treats

Rice crispy treats are produced using crispy rice cereal, marshmallows, and butter. The method involves heating butter and marshmallows, adding crisp rice cereal, and stirring until well-coated.

Pressing the mixture into a buttered pan lets it cool and set. Chocolate chips, almonds, and sprinkles can provide extra flavor and texture.

You can also make chocolate rice crispy cakes instead of chocolate corn flake cakes, as a substitute for cornflakes!

Rye bread

Rye flour provides rye bread with a robust taste. It’s moist and thick compared to wheat flour bread. It has a strong flavor with a tinge of sourness and is usually darker in color.

In Scandinavian, Eastern European, and German cuisines, rye bread is served with butter, cheese, cured meats, and pickled fish. It’s also essential to preparing Reuben sandwiches.

Desserts that start with R

Red velvet cake

Red velvet cake is a popular American dessert. Food coloring or beetroot gives the cake its crimson hue.

Red velvet cakes’ velvety texture comes from buttermilk, vinegar, and cocoa powder in the dough. The cake’s richness is complemented by a creamy, tangy cream cheese icing.

Rice pudding

Many cultures adore rice pudding, a warm and flexible dish. It’s created by cooking rice with milk, sugar, and spices. A creamy dessert is made by simmering the mixture until the rice is cooked and the liquid thickens.

I like adding cinnamon, raisins, almonds, and fruit preserves to my pudding and serving it warm with cream.

Rocky Road ice cream

Rocky Road ice cream is a popular American flavor. It usually consists of chocolate ice cream with marshmallows and roasted almonds or walnuts.

Rich, velvety chocolate, fluffy marshmallows, and crunchy almonds provide a delicious contrast of textures and flavors.

Rum cake

Rum cake has rum in the batter and a rum glaze or syrup. The cake’s taste and moistness come from butter, sugar, eggs, flour, and a lot of rum. The rum glaze or syrup adds richness and sweetness to the cake after baking.

It’s a popular dessert during holidays and special occasions associated with the Caribbean.

Condiments that start with R

Ranch dressing

Ranch dressing is a famous American condiment from the early 1950s. It’s made of buttermilk, mayonnaise, and a blend of spices and seasonings.

Commercial ranch dressings often contain garlic, onion, dill, parsley, and vinegar or lemon juice. It’s a popular dip for vegetables, chicken wings, fries, salads, wraps and sandwiches.

Remoulade sauce

Louisiana Creole and Cajun cuisine often use remoulade sauce, a classic French condiment. It’s said to have originated in French cuisine and modified to regional preferences.

Mayonnaise or aioli, mustard, capers, pickles, herbs like parsley and tarragon, and spices like paprika and cayenne pepper make up the sauce. It can be made spicy using horseradish or hot sauce.

Fried shrimp, crab cakes, and oysters often use it as a topping or dipping sauce.

Romesco sauce

Romesco is a Catalan sauce. It’s produced by mixing roasted red peppers, tomatoes, almonds or hazelnuts, garlic, olive oil, and bread for thickness.

The roasted veggies add sweetness to the deep, smoky sauce. It goes great with grilled meats, vegetables, and shellfish like shrimp or fish.

Relish is made of chopped pickled veggies or fruits with seasonings. Common ingredients include cucumbers, onions, and bell peppers.

It’s a popular topping for hot dogs, hamburgers, and sandwiches. Dill, sweet, and spicy pepper relishes are available in chunky or finely chopped forms.

Raita

Raita is a yogurt-based Indian condiment. It’s produced by mixing yogurt with chopped cucumbers, tomatoes, onions, or carrots.

The combination is seasoned with cumin, coriander, and mint for a zesty taste. Its creamy texture and slight spiciness chill the palette, making it a popular side dish for biryanis and hot curries.

My recent lucky find was this cucumber raita recipe. I really liked it!

Rice vinegar

Rice vinegar is derived from fermented rice. It’s commonly used in Asian cuisine, especially Japanese, Chinese, and Korean dishes.

Rice vinegar is acidic and mildly sweet. It can be used to make sushi rice, pickled vegetables, or make savory sauces and marinades. 

Drinks that start with R

Rum and Coke

Rum’s sweet and caramel undertones and cola’s fizzy and refreshing flavor make a tasty drink, known as Rum and Coke, or Cuba Libre. It’s commonly topped with a lime slice and served over ice.

Red wine

Red wine is created from dark-colored grapes. It tastes different depending on the grape variety and winemaking method.

Red wines can be light and fruity or full-bodied and powerful. They go nicely with pasta, red meat, and cheese.

Root beer

Root beer tastes like sassafras root, herbs, and spices. It’s sweetened with cane sugar or corn syrup and can be drunk without alcohol.

Root beer has a frothy texture and a deep, nuanced flavor with notes of vanilla, wintergreen, and cinnamon. Such a retro soda choice!

Rosemary-infused water

Rosemary-infused water is a delicious and fragrant drink produced by infusing fresh rosemary sprigs in water. The leaves release their oils and tastes into the water, making it aromatic and herb-infused.

It’s a terrific way to add some herbal flavor to your hydration regimen. It can be drunk alone or used as a foundation for mocktails and drinks to provide a herbal flavor.

Rum punch

Rum punch is a tropical beverage composed of rum, fruit juices like orange, pineapple, or lime, and sometimes grenadine or simple syrup. It’s served over ice with some slices of citrus fruits.

Rooibos tea

Rooibos, often known as red bush tea, is a South African herbal tea. It’s created from Aspalathus linearis leaves. it’s a popular alternative to black and green tea because it’s caffeine-free and antioxidant-rich.

Rice milk

Rice milk is a plant-based substitute for cow’s milk prepared from rice grains. It’s made by mixing cooked rice and water, frequently with vitamins and minerals. It’s thinner and sweeter than dairy milk.

I occasionally use rice milk as a dairy-free component in smoothies, dishes, and drinks.

Rosé wine

Rosé wine ranges in color from light pink to crimson. The limited contact between the grape skins and the grape juice during winemaking gives it its color. The flavors can can be bright and crisp or rich and fruity.

Rum runner

Rum runner is a tropical beverage with a fruity rum flavor. It blends light and dark rum with orange, pineapple, lime, banana liqueur, and blackberry brandy. Ice and fresh fruit top the drink.

Vegetables that start with R

Radicchio

Radicchio is a leafy green that is closely related to chicory. The color and flavor are both very strong.

This vegetable beginning with the letter R is used to enhance the flavor of many classic Italian meals.

The tangy bite of fresh radicchio is a welcome addition to many salads. The bitter leaves can be tamed by grilling or roasting. It’s delicious atop pasta, risotto, pizza, and even rice.

Cichorium Intybus is the plant’s scientific name

Radish

Radish is a root vegetable belonging to the Brassicaceae family. Its white flesh contrasts with its vivid crimson or pink skin.

Radishes range in shape, color and size, from the common red radish to the more exotic Korean radish. Salads and other light meals benefit from radishes’ peppery flavor and crisp texture.

Sliced, chopped, or grated radish is ideal for making sandwiches, tacos, and wraps. Pickling radishes improves their flavor and lengthens the time they can be stored.

The radish plant’s leaves are also edible. Because of their somewhat bitter taste, they work well when sautéed or added to soups or salads.

The scientific name for radish is Raphanus sativus.

Rakkyo

Rakkyo, also known as Allium chinense or Chinese scallion, is widely used in the cuisines of East Asia, particularly in Japan, China, and Korea. This R vegetable is linked to alliums like onion, garlic, and shallot.

Tiny, elongated bulbs are what make Rakkyo so perfect for pickling. Pickled bulbs have a crunchy texture and a little sweet and sour flavor.

Pickled rakkyo is a staple of Japanese cuisine and is served alongside rice, noodles, and grilled meats. Its light, somewhat spicy flavor pairs well with a variety of dishes.

Ramp

Allium tricoccum, more often known as ramp, is a kind of onion native to North America. Due to its unique flavor, it has become a staple in Appalachian cooking.

Large, green leaves surround a slender, purple stem in a ramp. The pungent odor and garlicky, oniony, earthy flavor can be enjoyed by eating any portion of the plant.

Ramps are a seasonal delicacy because of their high demand and short supply. As a result of their deliciousness and adaptability, they are highly prized in a wide variety of dishes

Rampion

The rampion belongs to the family Campanulaceae. It’s grown for its edible root, which resembles a carrot but is longer and thinner.

You can use its crisp, earthy taste in a variety of salads, stir-fries, soups, and roasted vegetable recipes.

The leaves are also edible but they tend to be served only cooked due to their bitter taste.

Campanula rapunculus is the plant’s scientific name.

Ramson

Wild ramsons belong to the family Alliaceae. Its culinary and medicinal uses make it highly sought after. The aroma and flavor of ramsons are reminiscent of garlic.

The leaves and bulbs of ramsons can be used in place of wild garlic while cooking. They taste well raw, sautéed, or blended into a pesto, soup, or sauce.

They are a good source of vitamin A, vitamin C, iron, and potassium. They have been used for centuries in alternative medicine for their antimicrobial, antifungal, cardioprotective, and digestive benefits.

Make sure ramsons are safe to consume before trying them. Finding ramsons in the wild requires the knowledge of a forager or access to accurate plant identification resources.

Allium ursinum is the scientific name for this plant.

Rapini

Broccoli rabe and rapini are both names for the same green Brassicaceae vegetable. This vegetable is linked to turnips, despite the misleading name.

This vegetable is frequently used in southern Italian cookery and other Mediterranean dishes. It has a strong, nutty flavor.

You can use this vegetable in place of Chinese broccoli or bok choy for a unique twist.

Rapini is typically served cooked due to its harsh taste. Its bitterness can be reduced and its flavor enhanced via blanching, sautéing, or steaming. You can also lessen the sharpness by using garlic, chili flakes, or lemon juice.

Brassica rapa ruvo is its official scientific name.

Red cabbage

Red cabbage tastes and looks very much like green cabbage, except for the color, and is related to the Brassicaceae family of plants.

The crimson leaves of this cabbage are sturdy and tightly packed. When cooked, the purple cabbage turns slightly blue.

Red cabbage has a sweeter flavor and more heat than green cabbage. It has a delicious crunch whether eaten raw or pickled.

Brassica oleracea is the scientific name for red cabbage.

Red leaf lettuce

Red leaf lettuce has vivid scarlet or burgundy leaves. It’s related to romaine lettuce and green leaf lettuce and belongs to the Asteraceae family.

Red leaf lettuce is known for its tender, loose leaves, which are reddish-purple or dark crimson in color.

The lettuce has a little sweetness and a nutty taste. In comparison to romaine lettuce and arugula, its flavor is more subtle.

This lettuce is known as Lactuca sativa var. in the scientific community. crispa.

Red onion

The skin of a red onion, sometimes known as a purple onion, is either bright red or purple, and the onion itself has a mild flavor.

The milder flavor of red onions makes them a popular raw or barely cooked ingredient. When used for salads, sandwiches, salsas, and garnishes, it imparts a tangy flavor and a vibrant hue.

When cooked, they retain their flavor and crisp texture but may lose some of their color.

Allium cepa is the scientific name for the red onion.

Red pepper

Red peppers, also known as Capsicum Annuum, red bell peppers, and red sweet peppers, are a staple food in many cuisines.

After ripening, green bell peppers become delicious red peppers. They can be eaten fresh in salads, sandwiches, and wraps and cooked in the oven, grill, skillet, or wok.

Red peppers provide fiber, potassium, vitamins C and A. They get their red color from beta-carotene and lycopene.

Rhubarb

Rhubarb is a perennial plant that tastes sour and has huge, fan-shaped leaves and stalks that are as sturdy as celery.

The tangy flavor of rhubarb gives dishes an original kick. Its acidity can be mellowed by the addition of sugar or sweet fruits when used in desserts like pies, crumbles, and compotes. It’s great for adding flavor to preserves like jam, jelly, and chutney.

Rhubarb is technically a vegetable but is typically used in a fruit-based dish.

The stalks of rhubarb are harvested in the spring or early summer when they are firm and juicy. After discarding or composting the poisonous leaves, only the stalks are used in cooking.

Rheum rhabarbarum is the scientific name for the rhubarb plant.

Ricebean

Ricebeans, rice beans or Vigna umbellata, are a kind of climbing legume that bear kidney-shaped seeds in pods. The seeds can be any color from white to black.

Many cuisines throughout the world use rice beans as a staple component in their soups, stews, curries, and side dishes. Rice bean flour is used to make various types of bread, pancakes, and porridge in some areas.

Rice beans are a sustainable crop because of their capacity to reduce nitrogen runoff. Since they are drought-resistant, they are an excellent choice for areas with limited access to water.

Rock samphire

The perennial plant known as rock samphire (Crithmum maritimum) can be found along the coasts of Europe, North Africa, and Asia. Because of its unique flavor, it’s used as a herb and vegetable in cooking.

The brilliantly green leaves and strong stalks of rock samphire are very recognizable. The plant prefers rocky areas close to the water.

The crisp leaves and stems of rock samphire have a flavor reminiscent of celery, parsley, and salt. The salty flavor comes from the plant’s proximity to the sea.

Rocket

Rocket, or arugula, is a leafy green vegetable that is often used in Mediterranean cuisine. Eruca sativa is its official scientific name.

Rocket has leaves that are tall and narrow and strongly lobed, much like dandelion greens. Younger leaves have a mild, nutty flavor, but older leaves have a peppery, harsh taste as the plant matures.

Rocket is frequently used as a salad vegetable due to its flavor and texture. Its zesty, somewhat spicy flavor is enhanced when combined with other ingredients to create salad dressings, pizza sauces, sandwiches, wraps, pasta sauces, and pestos.

Roma tomato

Roma tomatoes, also known as plum tomatoes and Italian tomatoes, are highly regarded for their delicious flavor and versatile cooking applications. The city of Rome is the inspiration for its name.

The Roma tomato is a long, meaty variety. Because of their meatiness and low water content, they make excellent culinary ingredients.

Tomato sauce, paste, puree, salsas, soups, and stews all benefit from using Roma tomatoes because of their concentrated flavor. Sun-dried tomatoes and canned ones are also often made from this variety.

Lycopersicon esculentum is the scientific name for the Roma tomato.

Romaine lettuce

Crisp, elongated leaves characterize Romaine lettuce, often known as cos lettuce. It’s said to have originated in Rome, thus the city’s namesake.

These fresh greens are great in salads, sandwiches, and wraps. Romaine lettuce is used in Caesar salads because its sturdy leaves can tolerate the dressing and other components.

It’s rich in the B vitamins, including riboflavin and thiamine, as well as vitamins A, K, C, B6, and folate.

The scientific name of Romaine lettuce is Lactuca sativa var. longifolia.

Romanesco broccoli

The fractal-like structure of Romanesco broccoli makes it an eye-catching veggie. It tastes and feels much like cauliflower but has a considerably brighter hue.

The spiral head of this vegetable is filled with lime green, cone-shaped florets that have a nutty, somewhat sweet flavor.

Like other cruciferous vegetables, Romanesco broccoli cooks up well. I found it to be a great substitute for broccoli and cauliflower in many recipes.

The scientific name for this vegetable is Brassica oleracea var. botrytis.

Rosa Bianca eggplant

The Rosa Bianca eggplant is a visually unique variety with silky skin and stunning white, violet, green, and pink stripes. Its soft flesh is seedless compared to other forms of eggplant.

Roasting, grilling, sautéing, and using it in stews, curries, and stir-fries are only a few culinary uses. Its smooth consistency is especially well-suited for use in purees, spreads, and dipping sauces.

Their peculiar shape and vibrant colors make them a hit at both home vegetable plots and farmer’s markets.

I’ve had great success making baba ganoush with this eggplant. Those who have yet to give it a try, go for it!

The scientific name for the Rosa Bianca eggplant is Solanum melongena var. esculentum.

Runner beans

Runner beans (Phaseolus coccineus) are cultivated for their edible pods and seeds. They were first planted in Central America, but can today be found throughout Europe and North America.

The long, twining stems of “runner” beans require support, thus the plants are typically grown on climbing vines or poles.

The bean pods are consumed either raw or cooked depending on their age. When the pods have hardened, the beans are harvested and cooked.

They fit nicely with a healthy diet because of their minimal fat and calorie content.

Russet potato

Known for their starchy texture and versatility, Russet potatoes are also sometimes referred to as Idaho potatoes or baking potatoes. This potato type is widely grown in the USA.

The skin of a russet potato is rough and woven brown, while the flesh is smooth and creamy white. They work wonderfully cooked in the oven, on the stove, and in the mash.

They become quite crunchy when fried because of their high starch content, and their airy texture makes for incredibly velvety and creamy mashed potatoes.

The scientific name for this potato variety is Solanum tuberosum ‘Russet Burbank’.

Rutabaga

The Brassicaceae family includes the edible root vegetable called rutabaga. Swede and yellow turnip are two other common names. This cabbage-turnip hybrid has a unique taste and texture.

The somewhat spicy, sweet, and nutty flavor of rutabaga comes from its light yellow or orange flesh. Cooked, roasted, mashed, or incorporated into dishes like soups, casseroles, and stews, it brings out its best flavor.

Rutabaga fries or chips are a delicious substitute for potato fries, in my opinion (if you’re feeling really lush why not try halloumi fries, or fried sticks of a good halloumi sub). They retain their form and have a reduced need for oil.

This vegetable goes by the scientific name Brassica napus var. napobrassica.

I know just the thing to use in place of rutabaga if you need to make a substitution! Check out my article on rutabaga alternatives for more information.

Fruits that start with R

Cherry Rainier

The flavor and appearance of a Rainier cherry are both exceptional. It’s named after Washington’s Mount Rainier. This cherry type was developed by a cross between Bing and Van cherries.

Rainier cherries have a solid texture and a sweet flavor. Since they’re larger and have more sugar, they taste sweeter than regular cherries. Honey and vanilla notes make these cherries a hit among cherry lovers.

This kind of cherry is called Prunus avium ‘Rainier’ in the botanical world.

Raisin

Dried grapes are commonly known as raisins. Sugary grapes like Thompson Seedless or Sultana are typically utilized in their production.

Depending on the grape and drying procedure, raisins can be dark brown, golden, or black.

Raisins can last a year in the pantry without refrigeration due to their low moisture content. They must be kept cool and dry to prevent drying and sticking.

Apple Rajka

The Rajka apple originates in the Czech Republic and is a hybrid variety of the domesticated apple (Malus domestica).

The Rajka apple is well-known for its unique flavor and striking appearance. Their sweet and sour flavor is a perfect complement to their bright red, crimson, green, or yellow skin and crisp, juicy flesh.

This apple type is prized for both fresh consumption and culinary applications. Its sweet-tart taste enhances salads, pies, and pastries, and its crisp texture makes it ideal for eating raw.

Rata

Rata, yellow mangosteen, or mundu, is a tropical Clusiaceae fruit. Its primary habitat includes most of Southeast Asia, especially the countries of Malaysia, Indonesia, and Thailand.

Miniature in size, this R fruit resembles a plum or apricot. As it ripens, its round, olive-green skin takes on a vibrant golden hue.

This sour fruit has a clear exterior and a juicy, flavorful inside. The texture is soft and fibrous, much like that of a ripe mango.

There are notes of citrus, pineapple, and apricot in rata’s flavor. It can be enjoyed on its own or incorporated into savory dishes, sweets, and beverages.

In its scientific terms, rata is called Garcinia dulcis.

Raspberry

Raspberry, along with the closely related blackberry and dewberry, is a Rubus fruit that originated in Europe and North America. The scientific name for this plant is Rubus idaeus.

Raspberries, which range in hue from red to black, are small, round fruits. They are composed of several little drupelets that cluster around a larger seed. Depending on the kind and ripeness, they can have a sweet or sour flavor.

These delightful R fruits are rich in vitamins and minerals, especially C and K, and have a low calorie count. These features may help with digestion, strengthen the immune system, and keep the heart healthy.

Raspberries are a common ingredient in many baked goods, as well as smoothies, yogurt, ice cream, and a variety of other cold treats.

Raspberry vinegar is also a popular condiment. You can check out my guide to substitutes for raspberry vinegar to learn more about this ingredient.

Rambai

The countries of Malaysia, Indonesia, and Thailand all love this Southeast Asian fruit that begins with the letter R. Baccaurea motleyana is the proper scientific name for this plant.

Rambai can be either round or oval, and its size ranges from little to moderate. The skin is smooth and light green to yellowish brown when mature. The flesh feels very much like jelly.

The fruit’s mild flavor and soft consistency make it ideal for snacking on fresh or incorporating into a wide variety of desserts, beverages, and traditional sweets.

Rambutan

Rambutan is a tropical fruit grown in Indonesia, Malaysia, and Thailand.

It can be round or oval in shape, and its skin is covered with tiny spines that resemble hairs. Depending on the kind and when it was picked, the skin can be green, yellow, or red.

Rambutan’s creamy white to pale pink flesh has a unique sweet and sour taste. Typically, people consume the fruit in its fresh form, either by itself or in fruit salads.

This R fruit, also known as Nephelium lappaceum, is a member of the Sapindaceae family of plants.

Ramontchi

Ramontchi is the common name for the fruit of the Southeast Asian and Indian tree Flacourtia indica. This member of the family Salicaceae is also known as the Indian plum, Governor’s plum, and batoko plum.

The Ramontchi fruit is round and small, measuring just 1–2 cm in diameter. The plum, cherry, and cranberry tastes found in ramontchi provide sweet, tart, and acidic notes.

Several cultures have found culinary and therapeutic uses for ramontchi. Herbal remedies use several parts of the tree, including the fruit, bark, and leaves.

Rangpur lime

Rangpur lime (Citrus limonia) is a hybrid of mandarin oranges and lemons. Other names for the Rangpur lemon include lemandarin and mandarin lime.

Mature Rangpur limes have thin, smooth skin that is bright reddish-orange to deep orange in color. They can be round or oval in shape. The flesh has a juicy, sour flavor with hints of mandarin orange and lemon.

Drinks, marinades, sauces, and even sweets all benefit from the addition of Rangpur lime juice. The citrusy flavor and scent of the zest can also be used in cooking.

Raspuri mango

Raspuri mangoes are well-liked in the southern Indian state of Karnataka. They have a pleasant taste, aroma, and sweetness.

Raspuri mangoes are used in a variety of mango-based desserts, milkshakes, smoothies, ice creams, and preserves.

Mangifera indica is the scientific name for this specific type of mango.

Red bananas

Like yellow bananas, red bananas (also known as Red Dacca bananas) are members of the Musa genus. Musa acuminate ‘Red Dacca’ is their scientific name.

Red bananas, as opposed to their yellow counterparts, are smaller and more crinkly. As they mature, their green skin becomes reddish purple.

These bananas’ pinkish-cream flesh, sweeter than yellow bananas, tastes like strawberries or raspberries. It’s amazing, right?

They are mostly grown in tropical Asia, Africa, and South America. Red bananas are high in fiber, potassium, and vitamin C.

Red bayberry

Red barberry, Chinese bayberry, yumberry, and waxberry are all names for the fruit of the same tree, Myrica rubra, which is native to East Asia.

This little, spherical fruit is about the size of a cherry. The skin of this fruit has a fascinatingly rough feel thanks to minuscule wax-like patches.

The flavor of the flesh is sweet, acidic, and somewhat sour, like a cross between strawberries, raspberries, and watermelon.

For their unique flavor and culinary versatility, red bayberries are highly prized in East Asian cultures. They are commonly used in Chinese baked goods, jams, jellies, and beverages.

Red Bush apple

The Red Bush apple is a native Australian fruit tree. It’s also known as the cherry satinah or the conkerberry.

The Red Bush apple fruit has a flavor profile that combines plum and cherry with apple. This distinctive acidic and sweet taste is great for use in jams, jellies, sauces, and other desserts.

The botanical name for this fruit is Syzygium suborbiculare.

Red Delicious apple

Red Delicious apples are well-known for their brilliant red color and unusual form. It’s a globally successful apple variety.

Red Delicious apples range from round to somewhat elongated in shape and have a five-pointed crown. Their skin is glossy and smooth, with few variations in its rich red color.

The crisp, creamy white flesh of the Red Delicious apple is great for snacking, baking, and adding to fruit salads. Their vibrant color makes them attractive as garnishes.

Malus domestica ‘Red Delicious’ is the scientific name for this apple.

Red huckleberry

The little fruit-bearing shrub known as red huckleberry (scientific name: Vaccinium parvifolium) is native only to the western United States and Canada.

The diameter of its crimson huckleberries is between 5 and 10 millimeters. They’re transparent to a bright crimson red when fully developed.

Red huckleberries are a somewhat sweet, slightly sour, and juicy berry. They’re used with sweeter fruits in baked goods and sauces to mask any bitter flavor.

Red mombin

Fruit-bearing red mombin trees (Spondias purpurea) are endemic to Central and South America. They’re also known as hog plum, Spanish plum or purple mombin.

When the fruit is mature, its skin develops a dark crimson or maroon hue. The fibrous flesh encases a massive seed or stone.

Red mombin is a balanced blend of acidity and sweetness. Mango, apricot, and plum overtones are present in this fleshy, juicy fruit.

Red mulberry

Morus rubra, or the red mulberry, is an American species. It belongs to the Moraceae family of plants.

Red mulberries, like blackberries, are spherical but often smaller in size. Ripe berries seem nearly black in color, with a deep purple hue.

Red mulberry trees can be found along riverbanks, in wooded areas, and in the open forest. Jams, pies, and jellies are made from ripe berries that are gathered by hand throughout the month of June.

Redcurrant

The redcurrant, or Ribes rubrum, is a small, tart fruit that grows on a deciduous shrub. It belongs to the same family as blackcurrants and whitecurrants, the Grossulariaceae.

The redcurrant berry is a little, round, translucent fruit with vivid red-colored skin. It has a sour, somewhat acidic flavor with a touch of sweetness.

Redcurrant tastes great in jams and jellies, as well as pies and other desserts. It’s also commonly used in sauces and savory dishes.

If you like jelly, you might be curious about some tasty substitutes for currant jelly. Check them out in case you can’t find redcurrant jelly in your grocery store.

Rhobs el arsa

This citrus fruit’s Arabic name literally means “bread of the garden” or “garden loaf.”

This R fruit can be either smooth or rough on the outside, but the inside is acidic and delicious.

Although its origin is unknown, this fruit is commonly called a citron. Its ancestry has been debated, with possible candidates including the Moroccan citron, the sour orange, the citron, and the lime.

The scientific name of this fruit is Citrus limon.

Riberry

The riberry, or Syzygium luehmannii, is a small fruit native to Australia. There are a number of other names for it, including lilly pilly, cherry satinash, and clove lilly pilly.

Riberries develop into little red spheres when fully grown. They have a spicy, clove or cinnamon flavor with a sour aftertaste.

Due to their high acid content, raw raspberries aren’t the best choice for eating. Jams, jellies, sauces, syrups, desserts, and beverages often use them as a component. You can also get liqueurs, cordials, and teas made from riberries.

Rocha pear

The “Rocha Pear” is a kind of pear that was developed in Portugal. It’s also sometimes referred to simply as “Rocha” or “Pera Rocha.”

Rocha pears are long and round towards the bottom. Their thin, smooth skin becomes yellow as they ripen.

The flesh of Rocha Paries is juicy, sweet, and aromatic, and it has a silky smooth texture. These pears have a distinct and delicate taste.

The long storage life of Rocha Pears, which are harvested in the late summer or early fall, makes them a popular export. They’re used in salads, desserts, and preserves.

This pear species is officially known as Pyrus communis ‘Rocha’ in the plant kingdom.

Rockmelon

Rockmelon, often known as cantaloupe or muskmelon, is a member of the family Cucurbitaceae. It’s called a “rockmelon” in Australia and New Zealand, a “cantaloupe” in North America, and a “muskmelon” elsewhere.

The skin of rockmelons is rough and nettled and can be either beige or brown. The delicate, orange- or salmon-colored flesh is extremely tender.

This melon is delicious when eaten fresh or blended into a smoothie, used in a dessert, or added to a fruit salad. Due to its high water content, it’s a very refreshing and hydrating snack.

The scientific name for this melon is Cucumis melo var. cantalupensis.

Rollinia

Rollinia, a member of the tropical Annonaceae family, is also known as biriba, wild sugar-apple, and lemon meringue pie fruit. Its natural habitat is the jungles of South America, particularly the Amazon.

The rollinia fruit is usually round or oval and has a skin that is knobby or thorny. The skin of the fruit can be green, yellow, or brown, depending on its level of maturity. Tender, white or pale yellow flesh can be found in the fruit’s segmented interior.

The rich, custardy texture and tropical flavor resembling banana, pineapple, and citrus make rollinia fruits much sought after. The flesh can be scooped out and eaten right away.

This fruit is scientifically known as Annona mucosa.

Rose apple

A tropical member of the Myrtaceae family, the rose apple is also known as the Java apple and the Malabar plum.

Rose apple trees can produce either rectangular or bell-shaped apples, depending on the type and the age of the tree. The fruit’s skin is either green, yellow, pink, or red and is very thin and silky.

The crisp and flavorful flesh is white or nearly translucent. It has the softness, sweetness, and fragrance of a cross between apple juice and rose water.

Syzygium jambos is the scientific name for the rose apple.

Rosehip

Wild roses, notably those belonging to the genus Rosa, produce fruit known as “rosehips.” When rose flowers die, they produce round seed pods. These fruit capsules resemble little berries or hips that are either red or orange in color.

Herbal teas, infusions, jams, jellies, syrups, and nutritional supplements use rosehips because of their high vitamin content.

Cosmetics employ rosehip oil, squeezed from the fruit’s seeds, for its emollient and anti-inflammatory properties.

Keep in mind that not all types of wild roses provide edible rosehips. Therefore, before using rosehips in food or medication, it’s important to get them from reliable sources or consult with professionals.

Roselle

The calyx of the Roselle plant (Hibiscus sabdariffa) is the outer section of the seed pod used in cooking and herbal beverages due to its fleshy and tasty nature. It’s frequently referred to as the “Roselle fruit.”

The sour taste reminiscent of cranberries gives teas a refreshing, slightly acidic flavor. Roselle-flavored beverages, syrups, and jellies are also well-known for their strikingly deep red color.

The leaves and young shoots of the plant can also be cooked or used medicinally.

Rosy Gold mango

The mango variety (a hybrid of Mangifera indica) known as ‘Rosigold’ or ‘Rosy Gold’ was developed in South Florida. It’s one of the earliest-ripening mango types available.

These mangoes are called “golden” or “rosy” because of the little pinkish hue present in their otherwise green skin. The flesh has a pleasant scent and is both juicy and slightly sweet.

Rough lemon

Rough lemon, also known as Citrus jambhiri or Citrus limonia, is a member of the Rutaceae family of citrus fruits. It’s a cross between citron and mandarin.

The rough lemon gets its name from its thick, bumpy skin. The acidic, luscious flesh has a sour flavor. Its strong flavor means it’s rarely consumed raw.

The high acidity of rough lemons makes them perfect for use in preserves, citrus sauces, and marmalades.

Ruby Red grapefruit

This citrus fruit, which belongs to the Rutaceae family, evolved from the white or yellow grapefruit. 

The antioxidant and pigment lycopene found in Ruby Red grapefruits is responsible for the flesh’s striking pink to bright red hue.

The high water content and low calorie count of this grapefruit make it a healthy and effective weight loss snack. High levels of antioxidants and dietary fiber also make it a nutritious addition to one’s diet.

Ruby Red grapefruits are called Citrus paradisi ‘Ruby Red’ in scientific terms.

Rumduol

Rumduol is a kind of fruit that can only be found in Cambodia and Vietnam.

Miniature rumduol fruits resemble plums or cherries in shape and size. They have a floral, citrus, and tropical flavor profile with a pleasant scent.

Southeast Asians love rumduol, although it has a smaller fan base overseas. It’s regarded by Cambodians as a symbol of good fortune and financial success.

Rumduol was officially named Cambodia’s national flower in 2005.

The scientific name for this plant is Sphaerocoryne affinis, or Mitrella mesnyi.

Rowan berry

Rowan berry (Sorbus aucuparia) is the fruit of a small deciduous tree native to Europe and western Asia. It’s also known as mountain ash berry.

Completely ripe berries are little in size, round in shape, and have a vibrant red or orange color. There are varieties that have white or yellow berries.

The taste of rowan berries is sharp and bitter. Because of their astringency, they’re rarely eaten raw but are put to good use in cooked dishes.

Raw rowan berries include trace amounts of parasorbic acid, which is toxic, so they should be cooked or frozen first.

Which foods and drinks that start with R were a surprise to you? Let me know in the comments below!

If you’d like to know more about fruits and vegetables with R, you can check out my individual posts on these topics.

Learn more about all the nutritious vegetables that start with the letter R, including their health benefits and cooking tips.

And if you’re in the mood for something sweet, check out my extensive list of fruits that start with R in English!

Or branch and try learning foods that start with U!