65 Foods That Start With A

There is a lot of different food around the world. Some of them, you may already know and some not.

Below is a list of the foods that starts with the letter A.

65 Foods That Start With The Letter A

1. Abalone

Abalone, or the ear-shell, is a common name for any of a group of large edible sea snails. In culinary and fishery contexts it refers to those species within the superfamily Haliotidoidea.

As abalones are found in both shallow and very deep water, there is no single “true” definition of what constitutes an abalone. The most restrictive definition requires that the abalone has a shell that is thick and heavy enough to be kept upright by its own weight without support from a rock.

2. Abiu

Abiu is a fruit native to the Amazon rainforest. It was discovered by a researcher in the year 2000 while he was visiting the Amazon basin. He was looking for an anti-inflammatory drug that can be made from natural ingredients, and he found Abiu seeds to have promising anti-inflammatory properties. The seeds of this fruit are also rich in antioxidants, which help slow down aging and cancer cell proliferation.

 3. Abiyuch Tea

Abiyuch is a tea from the mountains of Ethiopia. It’s made from a local herb that grows wild in the region and has been used for medicinal purposes for centuries. Abiyuch tea is known to reduce stress, improve digestion, and help with sleep problems.

 4. Açaí

Açaí is a fruit that grows in the Amazon. It has been used traditionally by natives to help them survive and thrive in one of the harshest environments on earth. During the past decade, it has gained popularity as a “superfood” that can boost immune systems, lower blood pressure and cholesterol levels, increase stamina and energy, and promote weight loss.

5. Acerolas

Acerola is a small, sour berry native to tropical regions of North and South America. Its fruit has been used for over 400 years in folk medicine to treat a variety of conditions, including diarrhea, vomiting, fever, and inflammation. The use of its fruit as food dates back to the Aztecs.

In more recent times, it has been used as an ingredient in various soft drinks and candies across Asia and Latin America. In many Asian countries such as India or Taiwan, this fruit is also grown commercially on a large scale.

 6. Achachas

Achacha is a fruit grown in the Andes, especially in Peru. It’s also known as “Chonta”. The Achacha tree has red, green, and yellow fruits. The red ones are the sweetest. They taste like soft unripe strawberries or raspberries. The green ones are sour, although not unpleasant.

The fruits of this tree are eaten fresh or dried for making sweets (like jams). The rest is used to make medicine (traditional medicine) and other products like wine and beer.

7. Acorns

Acorn is also called acorn-nut, acorn nut, or acorn Nuts. They are the nuts of the oak tree. The acorns are edible and can be used in a variety of ways to make food more delicious. Acorns have long been an important food source for many cultures around the world because they’re rich in starch and fats that provide nourishment when little else is available.

Acorns were eaten by Native Americans in North America, and by ancient Greeks and Romans who found them to be delicious.

8. Acorn Squash

The acorn squash is a small but tasty squash. It’s also known as Small Sugar Pumpkin and Kuri in Australia. It’s a unique variety of winter squash that has been around since the 17th century when it was developed by Native Americans in New England.

It got its name from the acorn-like shape on the bulbous bottom end of this squash, which resembles an acorn cap. The skin of this squash is usually dark green with yellow or orange stripes running along the length of it.

9. Ackees

Ackee is a Jamaican fruit. Ackee is Jamaica’s national fruit. Although it grows in other parts of the world, Jamaica remains the largest exporter of ackees in the world. Ackee is a seasonal fruit that only comes out during summertime. You can eat them raw or cooked.

They are excellent fresh or with breadfruit at breakfast, lunch, or dinner. Ackee is widely used in Jamaican cuisine, especially as an ingredient for making patty and salted codfish fritters (ackee and saltfish).

10. Adzuki Beans

The adzuki bean (Vigna angularis) is a variety of common beans. It is mainly cultivated in Asia, and it has been used as food since prehistoric times. Adzuki beans are small and round with a deep red color when fully mature.

They resemble other small-seeded varieties of common beans such as navy beans (Phaseolus vulgaris). The name “adzuki” comes from the Japanese word “azukibin”, which means “little bean”.

11. Agar Agar

Agar agar is a powerful all-natural food thickener that has the ability to thicken food without altering its taste or texture.

It is a vegetarian substitute for gelatin. It has been used in Asia as a thickening agent and gelling agent in desserts and confectionery, as well as a stabilizing or suspending agent in many prepared foods and drinks, such as ice cream, jelly, jam, marmalade; soft candy; puddings; ketchup; health foods; canned food; frozen fruit juice concentrate; coffee creamers and isotonic beverages.

12. Agave

Agave is one of the most versatile plants in the world. Its leaves are used to create tequila, its starchy heart can be turned into syrup or sugar, and it is even used as livestock feed. Nowadays, this plant is mostly known for its health benefits.

13. Agrodolce Vinegar

Agrodolce vinegar is a vinegar-based condiment that is used in Italian cooking. It has a sweet and sour flavor profile, which makes it perfect for pairing with fruits, vegetables, fish, meats, cheese, and desserts. The origin of agrodolce can be traced back to the Renaissance period in Italy. One version of the story says that there was a shortage of sugar during this time, so cooks used red wine vinegar mixed with honey to create an alternative.

14. Ahi Tuna

Ahi tuna, or yellowfin tuna, is a species of tuna found in temperate and tropical waters across the world. It is sometimes also referred to as maguro. The fish is fished for human consumption and can be found fresh, dried, and salted along with cooked, canned, and smoked forms of the fish available around the world. Ahi tuna has a firm texture and a pink color that turns white when cooked. The flavor of the fish is described as buttery with a hint of sweetness to it.

15. Aioli

Aioli is a French sauce that is typically made with garlic, olive oil, and eggs. Although it may seem like a very simple sauce, there are many variations to this recipe. The term Aioli means “garlic and oil” in Provencal dialect of the Occitan language. In English, the word has been used to refer to all types of mayonnaise-based sauces or dips that have garlic as a primary ingredient.

16. Ajwain

Ajwain or ajowan is an aromatic spice that comes from the seeds of a plant in the Carum family. The plant grows up to a height of about 3 feet and has small greenish-white flowers. Ajwain seeds are commonly used as a natural remedy for indigestion, heartburn, asthma, coughs, and colds. In India, it is most commonly used with rice dishes such as jeera rice, biryani rice, and pulav. In Indian cuisine, it is also used in chaat masala spice mixture.

17. Albacore Tuna

Albacore tuna is a species of tuna fish that lives in the Atlantic, Pacific, and Indian oceans. Albacore is actually small tunas that are related to larger fish like bluefin tuna, yellowfin tuna, and bigeye tuna. Albacore can be found near coastlines all over the world. Albacore has a number of commercial uses. They are caught for their flesh which is used as sashimi or sushi meat in Japan, Europe, and America. Their oil is also used for cooking oil and biodiesel fuel.

18. Alewife

Alewife is a species of fish in the salmon family. It’s named after the alewives that swam upstream into Massachusetts rivers every year to lay their eggs. The alewife has an elongated body with a blunt head, and its back is usually mottled brown or greenish-brown with yellow speckles. The side of the body is silver but may have yellow spots on it as well.

19. Alfalfa

Alfalfa is a perennial plant that produces more protein than soybeans or peas. It’s a very good source of vitamin C and a decent source of some other vitamins and minerals. Because you can grow Alfalfa in almost any climate, it’s popular in organic farming, especially for feeding livestock.

Although it’s not the most popular feed crop, alfalfa is an important part of sustainable farming systems because it can be used to restore nitrogen to the soil without synthetic fertilizers.

20. Alfredo Sauce

Alfredo sauce is a creamy and delicious pasta sauce that originated in Rome. It has the perfect balance of creaminess and saltiness, which makes it one of the most popular sauces in America. Alfredo sauce is also known as white sauce or cheese sauce.

21. Almonds

Almonds are the seeds of the almond tree, and they’re packed with health benefits. They’ve been a part of many cultures for centuries, and they’re a favorite snack in much of the Western world.

In addition to being tasty, almonds provide you with fiber, protein, antioxidants, and other essential nutrients.

22. Almond Butter

Almond butter is a spread made from ground almonds that can be used as a substitute for peanut butter or other nut butter. It is sometimes referred to as almond paste, but this term more accurately describes another food product.

Almond butter is created by grinding almonds and mixing them with salt and oil, usually sunflower oil. There are also different types of almond butter: some include added sweeteners like sugar or honey; others contain no sweeteners at all, and even those which do not include any additional ingredients may still have a slightly bitter taste.

23. Almond Milk

Almond milk is a plant-based drink that is made of almonds. It’s one of the most common types of plant-based milk on the market today. It’s also the second most popular non-dairy milk, after soy milk. Almond milk has more protein than dairy milk and fewer carbs than soy or rice milk.

It is very easy to make at home. You can even use almond meals that you get in most supermarkets or food stores. If you are not into making things yourself, then you can simply buy almond milk from your local supermarket. Most grocery stores will have it in their refrigerated section.

24. Animal Crackers

Animal crackers are an American snack food, marketed by Nabisco. Animal crackers are small rectangular baked goods made from flour, sugar, and shortening with a small amount of flavoring added in.

Most animal crackers have a hole in the middle, but some of the newer varieties do not. The most popular animal-shaped cracker is the giraffe, which has been in production since 1902. Other shapes include a donkey, elephant, zebra, and rhinoceros. In addition to their traditional animal shape, animal crackers come in many different varieties.

25. Alligator Meat

Alligator meat is a delicacy in many parts of the world outside of North America. It has very little fat and cholesterol, so it’s an excellent source of protein for people who are watching their waistline. The flavor of alligator meat can be described as leaner than chicken, but richer than pork. Because it’s so lean, alligator meat can be tough to cook properly. There are different methods that you can use to prepare the meat that will help you avoid this problem.

26. All-purpose flours

All-purpose flour is popular in baking for its versatility. It’s made from a blend of high-gluten and low-gluten wheat, which gives it good strength, elasticity, and an appealing texture. However, because it contains no leavening agents (such as yeast or baking soda) you’ll need to use all-purpose flour in recipes that call for them – such as cakes or yeasted bread. All-purpose flour also has less gluten than bread flour so it will not form the same structure when used alone.

27. Allspice

Allspice is the dried fruit of the Pimenta dioica, or Jamaica pepper tree. The allspice (or Jamaica pepper) tree is native to the West Indies and Central America, where it continues to grow wild in many areas.

28. Aligot

Aligot is a type of dish prepared with cheese, potatoes, and garlic. It is the traditional dish of the region in France known as “Auvergne”.

29. Amanatsu

The Amanatsu fruit is a type of applemelon that grows in Okinawa. It’s sweet, but not too sweet, and it has the texture of a honeydew melon.

Amanatsu apples are grown on small farms in southern Okinawa. The trees have been growing for about 50 years, after being introduced to the island by U.S. soldiers stationed there during World War II (although some believe they were brought much earlier by Chinese settlers). Only recently has the fruit become famous outside of Japan.

30. Amaranth

Amaranthus is a genus of plants that contains over 60 species. This article will focus on Amaranth grain, which is the edible seed of Amaranthus caudatus, commonly known as tah dahl . Amaranth grain is often referred to as an “ancient grain” or a “pseudocereal”. Both names are valid. However, there’s quite a bit more to Amaranth than meets the eye. Read this article for more information on Amaranth grain

31. Amarelle Cherries

Amarelle cherries are sweet tasting and delicious fruit produced by cherry trees in the Northwestern region of France. The cherries are harvested in the summer when they reach their peak in sweetness, flavor, and aroma. They are pitted, soaked in liqueur for at least 6 months, then frozen to preserve freshness.

32. American Cheddar Cheese

American Cheddar is the most popular cheese in the world. It’s also one of the most versatile cheeses you can buy. This type of cheese is made throughout North America, and has many varieties that vary by color, flavor, texture, and age.

The milk used to make American cheddar can be cow, goat, or sheep’s milk. The curd size for each varies depending on which variety you choose. The color will also change based on what kind of milk was used. White cheddars are made with either white or yellow cheesemilk.

33. American Cheese

American cheese is a processed food product that was invented in the United States. It’s created by combining milk, milk fat, salt, and preservatives into a semisolid form that can be sliced or shredded then packaged for consumption.

There are two types of American cheese: ‘pasteurized process’ and ‘natural cheese’. The pasteurized process is the more popular variety on grocery store shelves because it has an extended shelf life, while natural cheese tends to get moldy before it expires.

34. Americano

Americano is a coffee beverage that is made by adding hot water to espresso. The word Americano comes from the Italian word for American, indicating that the drink was an alteration of the traditional espresso.

The popularity of Americano has increased during the last 10 years and it’s now considered one of the most popular coffee drinks in Europe and the US. It works great as a quick shot of energy, and many cafes offer it as part of their breakfast menu.

35. American Groundnut

Groundnuts, also known as peanuts or monkey nuts, is a legume that is grown in tropical and subtropical regions. Peanuts have been cultivated for over 5,000 years in South America. They were introduced to Africa by Portuguese explorers in the 15th century.

Groundnut oil was a popular cooking oil in Africa until the 1950s when it was replaced by soybean oil. Peanuts are commonly used in savory dishes such as curries and stews. In North America, they are primarily used in candy bars and desserts. Groundnut milk is an alternative to cow milk.

36. Annatto

Annatto is the seed of a small tree that grows in South America. It’s also called Achiote. Annatto seeds are commonly used to add flavor and color to food, especially cheese, butter, baked goods, candy, and condiments.

The seeds are available in whole or ground form. Annatto powder has a slightly peppery taste with citrus notes. It’s also slightly bitter with no aftertaste. When used as an extract, annatto gives dishes a yellow hue.

37. Anchovies

Anchovies are very small and thin fish. They can be preserved and used in different dishes, and despite their bad reputation, they have some nutritional properties that make them worth the try. The origin of anchovies is considered to be in the Mediterranean area. They were found widely in the region, especially around Italy and Spain, where they were consumed fresh or dried.

To preserve them for later use fishermen would salt them down making it possible to store them for up to a year.

38. Andouillete

Andouillette is a traditional French sausage. When I first heard of it, I was very confused. It sounded like a lady’s undergarment or underwear for men. Turns out, it’s neither!

Andouillette is made from the pig’s large intestine and chitterlings (pig intestines). The intestine is cleaned thoroughly to remove the hair, then cut into small pieces that are poached in water with vegetables until tender. They are then washed in cold water, grilled over mesquite charcoal, and served hot in slices with mustard on the side.

39. Anchovy Pear

The anchovy pear is a tree species in the soapberry family. It is native to tropical regions of Central and South America, as well as to southern Mexico. In its native habitat, the anchovy pear grows from sea level up to 800 meters above sea level.

The trees are usually found near rivers or streams where they can absorb water through their roots. In areas that don’t receive much rainfall, the trees have been known to grow on rocky cliffs and even on steep hillsides.

40. Angel Food Cake

Angel food cake is a light, spongy cake made from egg whites, sugar, and cake flour. This type of cake first became popular in the mid-1800s thanks to a cookbook author named Eliza Leslie. The actual recipe for angel food cake has evolved over time, but the basics stay the same. The original recipe called for raw egg whites beaten to stiff peaks with sugar added slowly as you continued whisking

41. Angus beef

Angus beef is a breed of cattle most famously used in the United States for its flavorful meat. Angus cattle are known for their marbled meat, which is juicy and tender. A good steak comes from good stock, and with the rise of premium steakhouses around the world, it’s no surprise that these cows are becoming more popular among beef eaters.

Angus beef has become so popular that other countries have begun to produce it as well. They may not use American Angus cattle, but they still produce quality meat that can give you a great steak dinner at home.

42. Anise Star

Anise star or badian, is a spice that looks like an anise seed. It has a sweet licorice taste and smells of fennel. Anise seeds are used to flavor foods and beverages in Europe and the Americas, as well as some parts of Asia. In Mexico, it is known as “badiana”. In some regions of the world, such as in India, it is also consumed as a vegetable instead of being used as a spice. In traditional medicine, it is used to treat convulsions, coughs and colds, flu symptoms, and fever.

43. AntiPasto

AntiPasto food is a great alternative to pasta. It has all the same ingredients as regular pasta, but it’s different in both taste and texture. AntiPasto noodles are made from vegetables instead of wheat or grains, so they have a light taste that won’t bloat you up after you eat them.

AntiPasto noodles are cut into strands just like regular pasta. The only difference is that they tend to be thinner than traditional noodles, which makes them easier to cook without overcooking them.

44. Anjou Pear

Anjou Pear is a fruit native to western Asia. It is a small, round fruit with brown skin and yellow flesh that tastes very similar to an apple, except with a hint of honey. The pear originated in Iran, but today it is cultivated throughout the world as far south as South Africa and as far north as China.

The Anjou Pear was introduced to France in the 16th century by Catherine de Medici, where it became known for its high quality and delicious flavor. Today there are hundreds of varieties of Anjou Pears grown all over the world.

45. Antelope Meat

Antelope meat can be very healthy. It is lean and low in fat, which makes it a great protein source for heart-healthy eating. Antelope meat has an excellent flavor, similar to other game meats like elk or deer.

The antelope population is increasing due to conservation efforts, so the availability of this popular game meat will only increase in the future. Antelope are raised on ranches around the world because they are hardy animals that can thrive even in arid conditions.

46. Aonori

Aonori is a seaweed that is used in Japanese and Korean cuisines. Unlike most seaweeds, it is harvested for its root rather than its leafy parts. It’s also often used as a garnish on rice, tofu, and udon noodles. Aonori has a strong taste and smell, with hints of green onion and dried bonito flakes.

47. Apples

The Apple is a commercial fruit tree in the rose family best known for its sweet, pomaceous fruit, the apple. It is cultivated worldwide as a fruit tree, and is the most widely grown species in the genus Malus. The tree originated in Central Asia, where its wild ancestor, Malus sieversii, is still found today.

Apples have been grown for thousands of years in Asia and Europe and were brought to North America by European colonists. There are more than 7500 known cultivars of apples, resulting in a range of desired characteristics.

48. Applesauce

Applesauce is a food made from apples. It can be either a purée or a sauce, depending on the consistency.

Puréed applesauce, which has been strained to remove lumps and peel, is a fresh food served as a spread for toast or as an accompaniment for other foods.

Sieved applesauce is also called apple sauce, although it may contain pieces of apple. The term applesauce covers both sweet and sour varieties. Apples are generally used, but pears and quinces are also suitably provided they are very ripe.

49. Apple Sausage

Apple sausages are a sausage dish made from minced pork and apples and flavored with spices.

The dish is popular in many countries and is prepared widely in various cuisines. Apple sausages may be baked or grilled and served hot or cold.

In Germany, the sausage is known as “Apfelwecken” (apple slices) or “apfelweck” (apple slice). In Austria, it is known as “Äpfelschnitte” (apple slice).

50. Apricots

Apricots are a fruit, and the fruits in the modern world are one of the most common and primary food. The apricot trees are grown worldwide in many countries such as China, Spain, Italy. Apricots are also exported to many countries such as Poland and Japan.

There are several kinds of apricot such as early summer apricots, August apricots, and sweet beach apricots. These three different kinds of apricot have their own characteristics that we all know very well.

51. Arrowroot Cookies

Arrowroot cookies are a favorite of many. They are light, crisp, and delicious. Arrowroot is a tropical root that originated in the Caribbean, but can now be found in grocery stores around the world. It is used in some recipes to replace cornstarch for thickening sauces and soups, or as an all-natural replacement for processed baking powder.

Arrowroot cookies are typically on the thin side with little to no filling. The recipe calls for arrowroot flour, sugar, butter, egg yolks, vanilla extract, salt, and baking soda.

52. Asparagus

Asparagus is a perennial, flowering plant. It’s grown for its shoots which are consumed as vegetables. Asparagus has long been considered one of the most exquisite and luxurious foods in the world.

The English name dates back to the mid-16th century when it was borrowed from Latin, where it referred to “sprout” or “shoot.”

The most common type of asparagus is white asparagus; it’s what you usually see in supermarkets. The rest of the colors (green, purple, red) are not exactly “fruits” but rather stems that form underground. They remain attached to the plant for several years before maturing.

53. Asparagus Bean

Asparagus Bean is a plant that can be grown in your garden. It’s relatively easy to grow and will provide you with lots of tasty bean pods. If you don’t like beans (unlikely) the pods also make great pickles.

Asparagus Bean plants are hardy and can handle adverse conditions, such as cold weather and drought. They produce crops all year long, but yields are highest during spring and summer. Although they originated in China, Asparagus Beans do well in other parts of the world as well.

Asparagus Bean is a high-protein bean that can be used in salads, soups, stews, sandwiches, and stir-fries. A great source of protein with 15 grams per serving, each cup of Asparagus Beans has 8 grams of fiber and only 40 calories.

The plant is an annual herbaceous vine that grows to 10 feet long and produces white flowers. The beans are green when unripe before turning brown as they ripen. The leaves remain green until the first frost when they can be harvested for use in cooking.

54. Asiago Cheese

Asiago cheese is a hard Italian cheese that originated in the Aosta Valley of Italy. It’s available in two types: one aged for 5-9 months and the other aged for over a year. The longer it ages, the sharper the taste becomes.

It has a complex flavor that is nutty and buttery with a hint of fruitiness. The texture is smooth and firm, similar to Parmesan cheese. While you can grate Asiago cheese like Parmesan, it’s best served sliced or grated on top of pasta dishes or salads.

55. Arame

Arame is a type of seaweed and it is most commonly known for its use in Japanese cuisine. It is most commonly dried and sold in the form of strands, or as a powder that can be reconstituted with water to create a stock called dashi.

Arame has been popular in Japan since the 16th century when it became part of Japanese-style pickles. The Japanese name for arame is “hijiki” while the Chinese refer to it as “jinzhi”.

56. Arborio Rice

Arborio rice is a short-grain, starchy white rice. It has a high starch content which makes it perfect for absorbing liquids and making sauces. It is mainly used to make risotto.

57. Armenian Cucumber

Armenian cucumber, also known as katik or katug is a variety of watermelon developed in Armenia. Katik has become popular in the Middle East and was subsequently introduced to Europe and other countries.

The word katik comes from the Armenian word for “little cucumber”. The fruit has a thin rind and firm flesh, which resemble that of a cucumber, hence the name. The taste is milder than most types of melon, with less sweetness but more acidity. It can be white or greenish-white in color.

58. Arracacha

Arracacha is a plant that belongs to the family of Amaranth. It’s a winter vegetable from Peru and Bolivia. Arracacha has been used as food since time immemorial by the natives. In fact, it was one of the most important foods for Inca warriors before going into battle as it contained high levels of energy and nutrition.

Arracacha leaves have a unique flavor and can be eaten just like spinach, but also contain more nutritional value than spinach too! The leaves can be eaten fresh or frozen and added to smoothies or blended into juices.

59. Arrowroot

Arrowroot is a starch that has been used in cooking and baking for centuries, and it is also widely available as a supplement. It’s considered to be healthy for the digestive tract, skin, hair, and nails.

Arrowroot is one of the most common substitutes for wheat flour when people are looking to avoid gluten. It tends to work best in recipes that call for thickening agents like cornstarch or cornflour and can be used in place of cornstarch when making gravies or sauces.

60. Artichokes

Artichokes are thistles that belong to the genus Cynara. They are widely cultivated for culinary purposes because of their taste, which is somewhat bitter and therefore requires dipping in other foods or sauces before being consumed.

Artichoke was first cultivated by the ancient Greeks, and it has since spread around Europe and the Mediterranean. It is now cultivated throughout the world, particularly in countries with a Mediterranean climate. The artichoke derives its name from an earlier word for this plant, ‘articocco’ (meaning “cardoon”).

61. Artichoke Hearts

Artichoke Hearts are the flower buds of a thistle plant grown in the Mediterranean. This vegetable is rich in dietary fiber, which helps to lower cholesterol and maintain bowel regularity. Artichokes are also high in antioxidants, calcium, iron, magnesium, phosphorous potassium, and vitamin C.

62. Arugula

Arugula is a plant that belongs to the cabbage family. Arugula has dark green leaves and small white flowers. It is used as a salad vegetable. It is also known as rocket, roquette, rugola, and rucola.

You will find arugula in grocery stores and you can use it in salads, sandwiches, and pasta dishes. The flavor of the leaves can be compared to that of rocket or radicchio. Arugula has a nutty flavor that works well with hard cheeses such as Parmesan cheese.

63. Atole

Atole masa is a traditional sweet corn drink. It’s very popular in the state of Oaxaca, where it was born, but you can find it throughout Mexico as well as Central America.

This drink is consumed both hot and cold, with varying additions such as chocolate or vanilla. But at its core is corn flour (masa) and water cooked slowly with cinnamon sticks and piloncillo (unrefined cane sugar). There are many variations of this recipe depending on the region and personal preferences; the most popular one starts with a base of masa.

64. Aubergine (Eggplant)

Aubergine plants are known as eggplants in English. They are native to India and Bangladesh, but these days you can find them all over the world. The plants grow on long stems that need support.

When they first bloom, the flowers look like purple balls with white polka dots on them, but after just a few hours they will drop off and reveal small green fruit.

65. Avocado

Avocados are an interesting fruit that only grows in regions with tropical climates. It’s one of the most nutrient-dense fruits and is often used in salads, sandwiches, smoothies, and dressings.

Avocados contain monounsaturated fats (the same fats found in olive oil), making them healthier than other types of fat. The avocado has become popular in many countries around the world for its unique flavor and texture. It’s also known by several different names including butter pear, alligator pear, and vegetable pear.