Foods that begin with G offer a fascinating journey through global cuisine, from savory dishes to sweet treats. At FOODS.EDU.VN, we’re excited to guide you through a comprehensive exploration of these gastronomic delights, showcasing their unique flavors, origins, and culinary uses. Dive in to discover a world of “G” foods that will tantalize your taste buds and expand your culinary horizons, and unlock a treasure trove of information on FOODS.EDU.VN with expert advice, historical insights, and innovative recipes. Learn about global gastronomy, gourmet grub, and garden goodies.
1. Appetizing Dishes Beginning with G
Let’s kick off our gastronomic journey with some delectable dishes that start with the letter “G.”
1.1. Gazpacho: A Refreshing Spanish Delight
Gazpacho is a quintessential Spanish soup, served chilled, making it a perfect dish for warm weather. Typically made with a blend of tomatoes, cucumbers, peppers, and garlic, this vibrant soup offers a refreshing and nutritious culinary experience. According to a study by the University of Seville, the antioxidants in gazpacho, particularly lycopene from tomatoes, contribute to cardiovascular health.
1.2. Gnocchi: Italy’s Pillowy Potato Pasta
Gnocchi, a beloved Italian pasta, is crafted from mashed potatoes, flour, and eggs, creating small, soft dumplings. These “pillows” are boiled and served with a variety of sauces, from sage butter to pesto. “Gnocchi making is an art,” says Chef Roberto at foods.edu.vn, “the key is to use starchy potatoes and a light hand to keep them tender.”
1.3. Grilled Cheese: A Comfort Food Classic
Nothing beats the simple pleasure of a perfectly grilled cheese sandwich. This classic snack is made by grilling a cheese sandwich, often jazzed up with additions like avocado, pickles, or ham. According to a survey by the National Grilled Cheese Association, 73% of adults consider grilled cheese one of their favorite comfort foods.
1.4. Grits: A Southern Porridge Tradition
Grits, a traditional porridge originating in the US, is made from boiled cornmeal. Served with butter, grits can be enjoyed as either a sweet or savory dish, with toppings ranging from sugar to cheese, sausage, bacon, or gravy.
1.5. General Tso’s Chicken: An American-Chinese Favorite
General Tso’s chicken is a popular Chinese-American dish featuring sweet and spicy deep-fried chicken. Seasoned with soy sauce, rice wine vinegar, chilies, garlic, sugar, and cornstarch, this dish offers a delightful combination of flavors. Despite its name, there is no direct connection between the dish and General Tso, a Qing dynasty statesman.
1.6. Giblets: A Culinary Byproduct
Giblets refer to the edible offal of an animal, typically including the heart, liver, and gizzards. These organs can be used in various dishes, adding depth and richness to stocks, gravies, and stuffings.
1.7. Goulash: A Hearty Stew from Central Europe
Goulash is a hearty soup or stew originating in Hungary, now enjoyed across Central Europe. Made with beef, veal, pork, or lamb, and seasoned generously with paprika, goulash is a flavorful and comforting dish. The Hungarian word ‘gulyas’ means cattle herder or shepherd, reflecting its origins as a stew made by herdsmen.
1.8. Gyro: A Greek Street Food Staple
Gyros, a popular Greek dish, features kebab meat served in a pita with tomato, onion, and tzatziki sauce. The meat is thinly sliced as it cooks, offering a flavorful and satisfying meal.
1.9. Garlic Bread: An Italian-American Invention
Garlic bread, an Italian-American invention, consists of a garlic and butter mixture spread on bread and toasted. While not traditionally found in Italy, where bread is usually eaten plain, garlic bread has become a beloved side dish in the United States.
1.10. Granola: A Versatile Breakfast Cereal
Granola is a breakfast cereal made of rolled oats, nuts, and syrup, toasted to perfection. It can be sprinkled on yogurt, eaten with milk like cereal, or used as a crumble topping, offering a versatile and nutritious option.
1.11. Gumbo: Louisiana’s Flavorful Stew
Gumbo, a heavily seasoned stew from Louisiana, is thickened with okra or a roux and filled with meat or seafood. There are two main categories: Creole gumbo, which typically includes tomatoes and seafood, and Cajun gumbo, usually topped with green onion and parsley.
1.12. Gravy: A Classic Sauce for Meat and Potatoes
Gravy is a sauce traditionally made from the juice that runs off meat while cooking, thickened with flour or cornstarch. Vegetarian versions can be made with onions. Gravy is commonly drizzled over meat, potatoes, or biscuits in the US.
1.13. Guacamole: Mexico’s Avocado Dip
Guacamole, a dip or spread originating in Mexico, is made with smashed avocado, salt, garlic, lemon juice, cilantro, and/or red onion. Served with tortilla chips, guacamole is a perfect snack or appetizer.
1.14. Gyoza: Japanese Dumpling Delights
Gyoza are traditional Japanese dumplings made from a thin wheat flour pastry wrapped around minced pork or fish and vegetables. They are usually steamed or fried and served as a popular side dish or starter.
2. Processed Foods Starting with the Letter G
Let’s explore some processed foods that begin with “G”, highlighting their unique characteristics and culinary applications.
2.1. Gelatin: A Versatile Culinary Ingredient
Gelatin is a substance derived from collagen taken from animal’s bodies. It is used to make foods like jelly, gummy bears, marshmallows, and even ice cream. Commonly made from pig skin and bones, agar-agar is a popular vegetarian alternative.
2.2. Gorgonzola: Italy’s Blue Veined Cheese
Gorgonzola is a blue-veined cheese from Italy, made from pasteurized cow’s milk. It has a crumbly, soft texture and a nutty aroma. Gorgonzola is one of the world’s oldest blue cheeses.
2.3. Gammon: A Cured Pork Delicacy
Gammon is a cured, salted, or brined pork leg. In the UK and Ireland, it is a popular Christmas dish, often served with a sweet glaze.
2.4. Ghee: India’s Clarified Butter
Ghee is a type of concentrated butter originating in India. Higher in fat than butter, due to the removal of milk and water solids, it is the most common fat used for cooking in India. According to Ayurveda, ghee is considered a health tonic, promoting digestion and overall well-being.
2.5. Gouda Cheese: A Dutch Delight
Gouda is one of the most popular cheeses globally, accounting for 50-60% of the world’s cheese consumption. Named after the Dutch town of Gouda, where it was first made, it is a semi-hard cheese with a mild, toffee-like flavor and a golden-yellow color.
2.6. Gruyere: A Swiss Cheese Staple
Gruyere is a Swiss cheese with a mild but distinctive flavor. Popular as a cooking cheese, its taste is not overpowering, making it ideal for French onion soup and Croque monsieurs, as well as grated onto salads.
2.7. Gherkins: Pickled Baby Cucumbers
Gherkins are pickled baby cucumbers, typically between 3 and 13 cm long, pickled in brine or vinegar. The name gherkin comes from the Old Dutch word for just that.
2.8. Greek Yogurt: A Protein-Rich Dairy Product
Greek yogurt is a type of yogurt made by straining whey and other liquids, resulting in a more concentrated yogurt. It takes more milk to make but yields a thicker, tangier yogurt with more protein and fewer carbs.
3. Sweet Treats Starting with the Letter G
Indulge your sweet tooth with these delightful treats that start with the letter “G.”
3.1. Griddle Cakes: A Pancake Variation
Griddle cakes are another term for pancakes, referring to round cakes fried on a griddle. While the terms may be interchangeable in the US, in the UK, pancakes may be associated with flat, thin cakes like crepes, while griddle cakes are fluffier, like scotch pancakes.
3.2. Ganache: A Chocolate and Cream Indulgence
Ganache is a luxurious mix of equal parts chocolate and cream. Used to make truffles, top cakes and muffins, or fill tarts, ganache is a versatile and decadent treat.
3.3. Gelato: Italian-Style Ice Cream
Gelato is the Italian word for ice cream, used in English to refer to Italian-style ice cream, made with more milk and less cream than American-style ice cream. Churned at a slower rate than regular ice cream, less air gets into the mix, giving it a more intense flavor.
3.4. Genoise: A Light Sponge Cake
Genoise is an Italian sponge cake named after the city of Genoa, where it originated. Associated with both Italian and French cuisine, genoise batter is the base for madeleines and ladyfingers.
3.5. Gingerbread: A Spiced Holiday Treat
Gingerbread refers to baked goods seasoned with ginger, cloves, nutmeg, and cinnamon. Gingerbread cookies are one of the most popular examples of gingerbread, typically associated with the Christmas season in Europe.
3.6. Graham Crackers: A Sweet Biscuit with a History
Graham crackers are a sweet biscuit from the USA, made from graham flour. Invented as a suitable food for Grahamites, a religious group formed by preacher Sylvester Graham, who believed that a vegetarian diet based on bread made at home from coarsely ground meat was the diet God intended for people and which would keep them healthy. This is one of the earliest examples of a Western vegetarian diet. Graham crackers were named after Sylvester Graham and his followers.
4. Drinks Starting with the Letter G
Quench your thirst with these beverages that start with the letter “G.”
4.1. Gin: A Juniper-Flavored Spirit
Gin is an alcoholic drink flavored with juniper berries. Made from any neutral spirit, its distinguishing factor is the juniper berry flavoring. Gin was first used for medicinal purposes, as juniper berries were believed to protect against everything from the black plague to coughs and colds.
4.2. Gimlet: A Classic Cocktail
A gimlet is a cocktail composed of gin, lime juice, and sugar, classified as a gin sour.
4.3. Ginger Beer: A Spicy Beverage
Ginger beer is a non-alcoholic drink made from ginger. Historically, it was made by brewing ginger, yeast, and sugar; nowadays, it is more commonly manufactured from artificially carbonated water and ginger flavoring.
4.4. Glogg: A Nordic Mulled Wine
Glogg is a Nordic mulled wine or spirit, usually drunk around the festive season. Spices and fruit are added, the most common being cloves, cinnamon, cardamom, ginger, lemon, and raisins.
5. Fruits and Vegetables Starting with the Letter G
Explore the vibrant world of fruits and vegetables that start with the letter “G.”
5.1. Gala Apples: A Popular Variety
Gala apples are the highest-selling apple variety in the USA, known for their sweet flavor and crisp texture. Their scientific name is Malus Domestica ‘Gala’.
5.2. Grumichama Fruit: A Brazilian Native
These dark purple fruits with white flesh are native to Southern Brazil. Said to taste like cherries or plums, the grumichama tree is an endangered species due to its slow growth and low rate of seed dispersal. Their scientific name is Eugenia Brasiliensis.
5.3. Galia Melon Fruit: A Hybrid Melon
Not to be confused with its parent species, the cantaloupe and honeydew melon, this hybrid melon has the green skin of a cantaloupe and the yellow/green flesh of a honeydew. It is a delicious and healthy melon, packing a punch of vitamins A and C. Its scientific name is Cucumis melo var. Reticulatus.
5.4. Green Soybeans: Immature Soybeans
Green soybeans are immature soybeans, commonly known as edamame beans. The soybeans used for tofu and soy milk are left to harden, while green soybeans are crunchy and fresh when picked. The scientific name for soybeans is Glycine max.
5.5. Golden Apple Fruit: A Versatile Fruit
Golden Apples aren’t a type of apple; they are their own fruit. Other names include ambarella, june plum, and cythere. They are eaten worldwide in many different ways. In Indonesia, they are eaten with shrimp pasta, while in Samoa, they are pickled, and in Jamaica, they are used to make a drink. The ripe fruit has a flavor much like pineapple and mango. The scientific name for golden apple fruit is ‘spondias dulcis‘.
5.6. Grapes: An Ancient Fruit
Grapes have been cultivated for around 8000 years, with the first evidence of grape cultivation being in the Middle East. Today, the majority of the world’s grape harvest goes toward making wine. The scientific name for grapes is vitis.
5.7. Ginger: A Spicy Root Vegetable
The flavor of ginger is unmistakably hot and spicy. This root vegetable is used as much for culinary purposes as it is for medicinal purposes. It belongs to the same family as turmeric, galangal, and cardamom. Its scientific name is Zingiber Officinale.
5.8. Gooseberry: A Sour Berry
Gooseberries are native to Europe and Western Asia, where these small sour berries are used to make pies, jams, flavored drinks, and fruit wines. They are part of the same family as currants. Its scientific name is Ribes Uva-Crispa.
5.9. Gem Squash: A Small Round Squash
This type of squash has a very distinctive appearance. It is small and round, about the size of a tennis ball, with dark green skin. It was most likely bred from wild squash varieties in Mexico and the US South. Their scientific name is Cucurbita Pepo. Var. Pepo.
5.10. Granadilla: A Passion Fruit Variety
Granadilla is part of the passion fruit family. They look like large passion fruit, but with yellow skin and transparent flesh. There are more than 200 types of passion fruit in the world. It’s scientific name is Passiflora ligularis.
5.11. Green Apples: Sour Cooking Apples
Varieties of green apples are more sour than most apples, therefore they are frequently used as cooking apples. They were first bred in Australia. Their scientific name is simply ‘malus‘.
5.12. Greek Figs: A Diverse Variety
Greece was one of the first places to cultivate figs, so many types of figs are classed as Greek Figs. These figs can vary in color from blue-purple to yellow-green. The scientific name for greek figs is figus carica.
5.13. Golden Samphire: A Coastal Green
Golden samphire grows on sea cliffs and salt marshes in Western and Southern Europe. Its leaves can be eaten raw or cooked. Its scientific name is Limbarda crithmoides.
5.14. Gac Fruit: A Southeast Asian Melon
Gac is a type of melon grown in Southeast Asia and Northern Australia. They are spiny like a jack fruit but bright red, and inside the seeds are coated in a red membrane. They are best enjoyed cooked in sweet and savory recipes. It goes by the scientific name Momordica Cochinchinensis.
5.15. Gorham Pear: A Hybrid Pear
This hybrid pear was bred in New York, a mix between the Williams and Josephine de Malines variety. It can be distinguished by its round shape, lack of neck, and russet skin. Gorham pears have the scientific name ‘Pyrus Comunis ‘Gorham’.
5.16. Greengage Fruit: A Plum Variety
Greengages are part of the plum family. They are smaller than regular plums and have green flesh. Their scientific name is Prunus Domesticus Subsp. Italica.
5.17. Goumi: An East Asian Berry
Goumi berries grow in China, Korea, and Japan. They look like cherries. They are unpleasant to eat when unripe, but they improve greatly as they ripen, until they have a citrussy sweet flavor. Their scientific name is Elaeagnus Multiflora.
5.18. Guarana Fruit: A Caffeinated Fruit
Guarana comes from the Brazilian rainforest. It is used to make the extremely popular soda ‘Guarana Antarctica’, among other things. It has a very high caffeine content (considerably higher than coffee). The scientific name of guarana is Paullinia Cupana.
5.19. Ground Cherry: A Tomato Relative
Ground cherry is the common name for physalis. These small orange fruits are part of the same family as tomatoes, but they are sweeter than tomatoes, though their flavor is still tart. Physalis is actually their scientific name.
5.20. Galangal: A Ginger Relative
Galangal is related to ginger and turmeric. It is native to Southeast Asia and used widely in Indian, Thai, Malaysian, and Chinese dishes. It has many reported health benefits, from protecting against cancer to fighting infection. Its scientific name is Alpinia Galanga.
5.21. Ground Plum: A North American Native
The ground plum grows in North America and was historically used by indigenous communities as food and medicine. The only edible part of the plant is the fruit – beware of the rest, it is poisonous. The scientific name of the ground plum is Astragalus Crassicarpus.
5.22. Garden Peas: A Common Vegetable
Garden peas are the common kind that you can buy frozen in the supermarket. They can be distinguished from other types of peas by the fact that you eat just the pea, not the pod, as you do with snow peas. Their scientific name is Pisum Sativum.
5.23. Guava Fruit: A Tropical Delight
Guava fruit has green skin, pink flesh, and a unique flavor. They are eaten widely across South and Central America. They can be eaten raw, blended to make drinks, or cooked into jams and jellies. The scientific name for guava is Psidium guajava.
5.24. Green Bell Peppers: Unripe Peppers
Green peppers are bell peppers picked at their least ripe. Red peppers are the ripest. Peppers contain many compounds that support your immune system and protect against cardiovascular disease. The scientific name for bell peppers is Capsicum Annuum.
5.25. Garbanzo Beans: Chickpeas
Famously used to make everyone’s favorite dip, hummus, garbanzo beans are one of the earliest cultivated legumes. They are a main ingredient in much Middle Eastern and Mediterranean cooking. Their scientific name is Cicer Arietinum.
5.26. Genip Fruit: Spanish Lime
This fruit is also known as Spanish lime, mamon, limoncillo, and many other names. It is eaten across South America, Central America, and the Caribbean. It has green skin and a peach/orange flesh, with a pit in the middle. Its scientific name is Melicoccus Bijugatus.
5.27. Garden Rocket: Arugula
Garden rocket has a pepper flavor and goes really well in a salad. It is also easy to grow at home. Its scientific name is Eruca Sativa.
5.28. Grand Nain Bananas: Common Bananas
These are the bananas you probably buy at the store. They are the most widely eaten bananas in the world, popularized by the banana brand Chiquita. Around 50 billion of these bananas are consumed each year. The scientific name of this banana is Musa Acuminata Grand Nain.
5.29. Garlic: A Popular Seasoning
Garlic is one of the most popular vegetables for seasoning. Its pungent flavor is a vital base ingredient for dishes the world over. It has been one of the staple food items in many cultures for thousands of years – even the Ancient Egyptians used it. The scientific name for garlic is Allium sativum.
5.30. Governor’s Plum Fruit: Ramontchi
Governor’s plum fruit, or ramontchi, resemble cherries, being small berries with purple flesh. These fruit grow in Africa and Asia. They are used to make jam and wine, as well as being eaten raw. It’s scientific name is Flacourtia Indica.
5.31. Guavaberry Fruit: Tiny Berries
This is not a type of guava, nor is it related to guava. Guavaberries are tiny berries from South and Central America. They are rich in Vitamin C. In fact, the range of colors they come in is determined by the concentration of vitamin C in the berry: dark-colored fruits contain more vitamin C than light-colored ones. Its scientific name is Myrciaria Floribunda.
5.32. Garlic Chives: Garlic-Flavored Chives
Garlic chives look like chives and taste like garlic. Chinese and Japanese cuisine has been making use of these for the past 3000 years at least. The scientific name for garlic chives is Allium Tuberosum.
5.33. Grapefruit: A Sour Citrus Fruit
This sour fruit is widely enjoyed with crunchy sugar as a breakfast treat or blended into juices. It comes from the West Indies, a hybrid of an Indonesian citrus fruit and a sweet orange. The grapefruit’s scientific name is Citrus maxima.
5.34. Gongura: A Leafy Vegetable
Gongura is a leafy vegetable grown in Fiji and India. It is a rich source of vitamins, iron, antioxidants, and folic acid. There are red-stemmed gongura plants and green-stemmed gongura plants, with the red-stemmed kind tasting more sour than the green-stemmed kind. Its scientific name is Hibiscus Sabdariffa.
5.35. Green Amaranth: A Spinach Alternative
Part of the amaranth family, the edible leaves of this plant are a good alternative to spinach. They are bitter when raw but mild and nutty once cooked. Its scientific name is Amaranthus Viridis.
5.36. Guanabana Fruit: Soursop
Soursoup is a more popular Anglicized name for this fruit. They are large and green with white flesh, and said to taste like something between strawberries and apples, with the texture of a banana. Its scientific name is Annona Muricata.
5.37. Gamboge Fruit
The gamboge fruit is round, yellow, and has a sour but enjoyable flavor. Due to its sourness, it is used similarly to tamarind in Southeast Asia. It can also be made into a drink. Its scientific name is Garcinia Mangostana.
5.38. Green Beans: French Beans
Green beans are the long, thin kind that you might also know as french beans or string beans. They are actually the unripe fruit of the common bean and the main ingredient in a Green Bean Casserole. Their scientific name is that of the common bean: Phaseolus Vulgaris.
5.39. Guar
Guar is not commonly eaten as much as its gum is used for industrial purposes, such as making paper and textiles. It is even vital to the process of fracking, for better or for worse. Its leaves are edible, hence why we count it as a vegetable. Its scientific name is Cyanopsis Tetragonoloba.
5.40. Goji Berries: A Superfood
Goji berries are a certified superfood, chockablock with antioxidants and Vitamin A. They herald from Asia and have been used on the continent for thousands of years. Their scientific name is Lycium Barbarum.
5.41. Green Onions: Scallions
Green onions are a great addition to a stir fry or salad. Their sharp, spicy flavor adds a real kick. Green onions are just normal onions harvested early. They go by the scientific name Allium Cepa.
5.42. Green Anjou Pears
This is a popular type of pear, with an egg-like shape and a sweet flavor. They are thought to have originated in Belgium. Pyrus communis ‘D’Anjou’ is their scientific name.
5.43. Good King Henry
Long thought of as a weed, Good King Henry used to be a popular food stuff. Its leaves are edible and can be eaten like spinach. It does contain some oxalic acid, so if you are prone to rheumatism, arthritis, or gout, you should avoid it. Its scientific name is Blitum bonus-henricus!
6. Comprehensive List of Foods That Start With G
Here is a comprehensive list of foods that start with G, encompassing various categories and culinary uses:
Table: Foods Starting with ‘G’
| Category | Food Item | Description |
|---|---|---|
| Dishes | Gazpacho | Cold Spanish soup made with tomatoes, cucumbers, peppers, and garlic |
| Gnocchi | Italian potato-based pasta | |
| Grilled Cheese | Classic cheese sandwich grilled to perfection | |
| Grits | Porridge made from boiled cornmeal, often served with butter | |
| General Tso’s Chicken | Sweet and spicy deep-fried chicken in a Chinese-American style | |
| Giblets | Edible offal of an animal, including heart, liver, and gizzards | |
| Goulash | Soup/stew originating in Hungary, made with meat and paprika | |
| Gyro | Greek dish made of kebab meat served in pita with tomato, onion, and tzatziki | |
| Garlic Bread | Bread toasted with a garlic and butter mixture | |
| Granola | Breakfast cereal made of rolled oats, nuts, and syrup, toasted | |
| Gumbo | Heavily seasoned stew from Louisiana, thickened with okra or a roux | |
| Gravy | Sauce made from meat juices or onions, thickened with flour or cornstarch | |
| Guacamole | Dip/spread made with smashed avocado, salt, garlic, and other ingredients | |
| Gyoza | Japanese dumplings made with minced pork/fish and vegetables | |
| Processed Foods | Gelatin | Substance derived from animal collagen, used in jellies and gummy candies |
| Gorgonzola | Blue-veined cheese from Italy, made from pasteurized cow’s milk | |
| Gammon | Cured, salted, or brined pork leg, popular in the UK and Ireland | |
| Ghee | Concentrated butter from India, with milk and water solids removed | |
| Gouda Cheese | Semi-hard cheese from the Netherlands, with a mild, toffee-like flavor | |
| Gruyere | Swiss cheese with a mild but distinctive flavor, used in cooking | |
| Gherkins | Pickled baby cucumbers, preserved in brine or vinegar | |
| Greek Yogurt | Yogurt made by straining whey and other liquids, resulting in a thicker texture | |
| Sweets | Griddle Cakes | Round cakes fried on a griddle, another term for pancakes |
| Ganache | Luxurious mix of chocolate and cream, used in truffles and cake toppings | |
| Gelato | Italian-style ice cream, made with more milk and less cream than American ice cream | |
| Genoise | Italian sponge cake, named after the city of Genoa | |
| Gingerbread | Baked goods seasoned with ginger, cloves, nutmeg, and cinnamon | |
| Graham Crackers | Sweet biscuit from the USA, made from graham flour | |
| Drinks | Gin | Alcoholic drink flavored with juniper berries |
| Gimlet | Cocktail composed of gin, lime juice, and sugar | |
| Ginger Beer | Non-alcoholic drink made from ginger, yeast, and sugar (historically) | |
| Glogg | Nordic mulled wine or spirit, drunk around the festive season | |
| Fruits/Vegetables | Gala Apples | Popular variety of apples, known for their sweet flavor and crisp texture |
| Grumichama Fruit | Dark purple fruit with white flesh, native to Southern Brazil | |
| Galia Melon Fruit | Hybrid melon with green skin and yellow/green flesh | |
| Green Soybeans | Immature soybeans, commonly known as edamame beans | |
| Golden Apple Fruit | Fruit with a flavor similar to pineapple and mango, used in various cuisines | |
| Grapes | Fruit cultivated for thousands of years, mainly used for making wine | |
| Ginger | Spicy root vegetable, used for culinary and medicinal purposes | |
| Gooseberry | Small, sour berry, native to Europe and Western Asia | |
| Gem Squash | Small, round squash with dark green skin | |
| Granadilla | Part of the passion fruit family, with yellow skin and transparent flesh | |
| Green Apples | Sour apple variety, often used in cooking | |
| Greek Figs | Figs cultivated in Greece, varying in color from blue-purple to yellow-green | |
| Golden Samphire | Plant that grows on sea cliffs and salt marshes, leaves can be eaten raw or cooked | |
| Gac Fruit | Melon grown in Southeast Asia and Northern Australia, spiny and red in color | |
| Gorham Pear | Hybrid pear bred in New York, round shape with russet skin | |
| Greengage Fruit | Part of the plum family, smaller than regular plums with green flesh | |
| Goumi | Berries that grow in China, Korea, and Japan, taste sweet when ripe | |
| Guarana Fruit | Fruit from the Brazilian rainforest, high in caffeine | |
| Ground Cherry | Small orange fruit, part of the tomato family, sweet and tart | |
| Galangal | Related to ginger and turmeric, used in Southeast Asian dishes | |
| Ground Plum | Plant that grows in North America, fruit is edible, rest of plant is poisonous | |
| Garden Peas | Common type of peas that are bought frozen in supermarkets | |
| Guava Fruit | Fruit with green skin and pink flesh, eaten widely across South and Central America | |
| Green Bell Peppers | Bell peppers picked at their least ripe | |
| Garbanzo Beans | Chickpeas, used to make hummus and other Middle Eastern dishes | |
| Genip Fruit | Also known as Spanish lime, eaten across South America, Central America, and the Caribbean | |
| Garden Rocket | Plant with a peppery flavor, goes well in salads | |
| Grand Nain Bananas | Most widely eaten bananas in the world | |
| Garlic | Popular vegetable for seasoning, pungent flavor, used in dishes worldwide | |
| Governor’s Plum Fruit | Fruit that resembles cherries, grows in Africa and Asia | |
| Guavaberry Fruit | Tiny berries from South and Central America, rich in Vitamin C | |
| Garlic Chives | Chives that taste like garlic, used in Chinese and Japanese cuisine | |
| Grapefruit | Sour citrus fruit, enjoyed with sugar or in juices | |
| Gongura | Leafy vegetable grown in Fiji and India, rich in vitamins, iron, antioxidants, and folic acid | |
| Green Amaranth | Edible leaves, good alternative to spinach, bitter when raw | |
| Guanabana Fruit | Also known as Soursop, large and green with white flesh, tastes like strawberries and apples | |
| Gamboge Fruit | Round, yellow fruit with a sour flavor, used similarly to tamarind in Southeast Asia | |
| Green Beans | Unripe fruit of the common bean, also known as french beans or string beans | |
| Guar | Leaves are edible, gum used for industrial purposes | |
| Goji Berries | Superfood, rich in antioxidants and Vitamin A | |
| Green Onions | Also known as scallions, great addition to stir fry or salad | |
| Green Anjou Pears | Popular type of pear, with an egg- |
