Foods That Start With G offer a fascinating glimpse into the world’s diverse culinary landscape, and at foods.edu.vn, we’re excited to guide you through this gastronomic journey. This comprehensive exploration covers everything from garden-fresh greens to globally inspired dishes, providing valuable insights and delicious discoveries. Embark on a flavorful exploration with us, uncovering tantalizing grub and gastronomic wonders, while you delve deeper into the world of food science.
1. Globally Inspired Dishes Starting With G
1.1 Gazpacho
Gazpacho is a refreshing, chilled soup that hails from Spain, traditionally enjoyed during the warm summer months. It’s a vibrant blend of raw vegetables, typically including tomatoes, cucumbers, bell peppers, and garlic, all pureed to a smooth or slightly chunky consistency. White gazpacho, a unique variation, features garlic, almonds, olive oil, bread, and grapes, offering a different yet equally delightful experience. The beauty of gazpacho lies in its simplicity and the way it celebrates fresh, seasonal ingredients.
1.2 Gnocchi
Gnocchi, those pillowy soft dumplings, are a beloved staple of Italian cuisine. Primarily made from mashed potatoes, flour, and eggs, these delightful morsels are carefully rolled into small, bite-sized pieces and then boiled. Gnocchi’s mild flavor makes it incredibly versatile, pairing beautifully with a wide array of sauces. From the classic sage butter sauce to creamy pesto and robust tomato-based sauces, gnocchi is a blank canvas for culinary creativity.
1.3 Grilled Cheese
The humble grilled cheese sandwich holds a special place in many hearts, evoking feelings of comfort and nostalgia. This simple yet satisfying snack involves grilling or frying a cheese-filled sandwich until the bread is golden brown and the cheese is melted and gooey. Elevate your grilled cheese game by adding ingredients like avocado, pickles, or ham for an extra layer of flavor and texture.
1.4 Grits
Grits, a type of porridge originating in the United States, is made from boiled cornmeal. This creamy dish is a Southern staple, often served with a pat of butter for a touch of richness. The versatility of grits is a subject of much debate: some prefer it sweet, enjoying it with sugar, while others lean towards savory toppings like cheese, sausage, bacon, or gravy.
1.5 General Tso’s Chicken
General Tso’s Chicken is a popular Chinese-American dish featuring deep-fried chicken coated in a sweet and spicy sauce. The sauce typically includes soy sauce, rice wine vinegar, chilies, garlic, sugar, and cornstarch, creating a complex flavor profile that is both savory and satisfying. Despite its name, the dish has no actual connection to General Tso, a Qing dynasty statesman and military leader.
1.6 Giblets
Giblets refer to the edible offal of an animal, typically including the heart, liver, and gizzard, among other organs. These nutrient-rich parts are often used to make gravy, stuffing, or added to soups and stews, providing a unique depth of flavor.
1.7 Goulash
Goulash, a hearty soup or stew originating in Hungary, has become a beloved dish throughout Central Europe. Traditionally made with beef, veal, pork, or lamb, it is generously seasoned with paprika, giving it its signature vibrant color and smoky flavor. The Hungarian word “gulyás” refers to cattle herders or shepherds, as this dish was originally a staple for those who tended to livestock.
1.8 Gyro
Gyros, a popular Greek street food, consists of kebab meat served in a warm pita bread, accompanied by fresh tomato, onion, and creamy tzatziki sauce. The meat, typically shaved off a rotating spit in thin slices as it cooks, is seasoned with a blend of herbs and spices, creating a flavorful and satisfying meal.
1.9 Garlic Bread
Garlic bread, a simple yet irresistible delight, is made by spreading a mixture of garlic and butter on bread and then toasting it until golden brown and fragrant. While it’s often associated with Italian cuisine, garlic bread is actually an Italian-American invention. In Italy, bread is typically served plain to complement the flavors of the meal.
1.10 Granola
Granola is a breakfast cereal made of rolled oats, nuts, and syrup, toasted to a crispy perfection. It can be enhanced with puffed rice and dried fruits for added flavor and texture. Granola is incredibly versatile, enjoyed as a topping for yogurt, eaten as a cereal with milk, or used as a crumble topping for desserts.
1.11 Gumbo
Gumbo, a flavorful soup originating from Louisiana, is a heavily seasoned stew thickened with okra or a roux and filled with either meat or seafood. There are two main categories of gumbo: Creole gumbo, which typically includes tomatoes and seafood, and Cajun gumbo, which is often topped with green onion and parsley.
1.12 Gravy
Gravy, a classic sauce, is traditionally made from the juices that run off meat during cooking, thickened with flour or cornstarch. Vegetarian versions can be made using onions as a base. Gravy is commonly drizzled over meat, potatoes, or biscuits, adding a rich and savory element to the dish.
1.13 Guacamole
Guacamole, a beloved dip or spread originating in Mexico, is primarily made from mashed avocado and salt. However, it is often enhanced with garlic, lemon juice, cilantro, and/or red onion for a more complex flavor profile. Non-traditional recipes may also include sour cream. Served with tortilla chips, guacamole is the perfect snack or appetizer.
1.14 Gyoza
Gyoza are traditional Japanese dumplings made from a thin wheat flour pastry wrapped around a filling of minced pork or fish and vegetables. These savory dumplings are typically steamed or fried and served as a popular side dish or starter.
2. Processed Foods Beginning With G
2.1 Gelatin
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. It is commonly made from pig skin and bones. Agar-agar is a popular vegetarian alternative.
2.2 Gorgonzola
Gorgonzola is a blue-veined cheese that comes from Italy. It is made from pasteurized cow’s milk. It has a crumbly, soft texture and a nutty smell. It is actually one of the world’s oldest blue cheeses.
2.3 Gammon
Gammon is a cured, salted, or brined pork leg. In the UK and Ireland, it is a popular Christmas dish.
2.4 Ghee
Ghee is a type of clarified butter that originated in India. It is higher in fat than butter, due to the milk and water solids having been removed. It is the most common fat used for cooking in India.
2.5 Gouda Cheese
Gouda is one of the most popular cheeses in the world – it makes up 50-60% of the world’s cheese consumption. It is named after the Dutch town, 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
Gruyere is a Swiss cheese with a mild but distinctive flavor. It is particularly popular as a cooking cheese, as its taste is not overpowering. It is frequently used in French onion soup and Croque monsieurs, as well as grated onto salads.
2.7 Gherkins
Gherkins are pickled baby cucumbers! The name gherkin comes from the Old Dutch word for just that. The cucumbers used are usually between 3 and 13 cm long and they are pickled in brine or vinegar.
2.8 Greek Yogurt
Greek yogurt is a type of yogurt that is made by straining the whey and other liquids, resulting in a more concentrated yogurt. It takes more milk to make it, but the result is a thicker, tangier yogurt with more protein and fewer carbs.
3. Sweets That Start With G
3.1 Griddle Cakes
Griddle cakes is another word for pancakes, referring more widely to round cakes that are fried in a griddle. While in the US, the two terms may be interchangeable, in the UK, pancakes may be associated with flat thin cakes more like crepes, while griddle cake would be associated with fluffier cakes, like scotch pancakes.
3.2 Ganache
Ganache is a luxurious mix of equal parts chocolate and cream. It is used to make truffles, to top cakes and muffins or even to fill tarts.
3.3 Gelato
Gelato is the Italian word for ice cream, used in English to refer to Italian style ice cream which is made with more milk and less cream than American style ice cream. It is also churned at a slower rate than ‘regular’ ice cream, which means that less air gets in the mix, giving it a more intense flavor.
3.4 Genoise
This is an Italian sponge cake named after the city of Genoa where it originated. It is associated with both Italian and French cuisine. The genoise batter is the base for madeleines and ladyfingers.
3.5 Gingerbread
Gingerbread refers to many baked goods that are seasoned with ginger, cloves, nutmeg, and cinnamon. Gingerbread cookies are one of the most popular examples of gingerbread. They are typically associated with the Christmas season in Europe.
3.6 Graham Crackers
Graham crackers are a sweet biscuit from the USA, made from graham flour. They actually have a pretty interesting history for a biscuit!
They were 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 example of a Western vegetarian diet!
Graham crackers were named after Sylvester Graham and his followers.
4. Drinks That Start With G
4.1 Gin
Gin is an alcoholic drink flavored with juniper berries. It can be made from any neutral spirit and its distinguishing factor is the juniper berry flavoring. Did you know gin was first used for medicinal purposes? This was because juniper berries were believed to protect against everything from the black plague to coughs and colds.
4.2 Gimlet
A gimlet is a cocktail composed of gin, lime juice, and sugar. It is classified as a gin sour.
4.3 Ginger Beer
Ginger beer is a (usually) non-alcoholic drink made from ginger. Historically it was made by brewing ginger, yeast, and sugar, however nowadays it is more commonly manufactured from artificially carbonated water and ginger flavoring.
4.4 Glogg
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. Fruit and Veg That Start With G
5.1 Gala Apples
Gala apples are the highest-selling apple variety in the USA! And no wonder – they are great eating apples, with a sweet flavor and crisp texture.
Their scientific name is Malus Domestica ‘Gala‘.
5.2 Grumichama fruit
These dark purple fruits with white flesh are native to Southern Brazil. They are said to taste like cherries or plums. The grumichama tree is an endangered species, due to the fact that it grows slowly and has a low rate of seed dispersal
Their scientific name is Eugenia Brasiliensis.
5.3 Galia Melon fruit
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 melon and healthy too – it packs a punch of vitamins A and C
Its scientific name is Cucumis melo var. Reticulatus.
5.4 Green Soybeans
Green soybeans are immature soybeans! They are what you probably know as edamame beans. The soybeans that are used for tofu, soy milk, etc are left to harden, while green soybeans are still crunchy and fresh when picked.
The scientific name for soybeans is Glycine max.
5.5 Golden Apple 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 across the world 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! How versatile!
The ripe fruit has a flavor much like pineapple and mango. The scientific name for golden apple fruit is ‘spondias dulcis‘.
5.6 Grapes
Grapes have been cultivated for around 8000 years, 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
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
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
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
Granadilla is part of the passion fruit family. They look like large passion fruit, but with yellow skin and transparent flesh. Did you know there are more than 200 types of passion fruit in the world?
It’s scientific name is Passiflora ligularis.
5.11 Green 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
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
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
Gac is a type of melon grown in Southeast Asia and Northern Australia – but you wouldn’t think it was a melon to look at it! 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
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
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
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
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
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
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
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
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
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
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
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
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
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
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. Did you know around 50 billion of these bananas are consumed each year?
The scientific name of this banana is Musa Acuminata Grand Nain.
5.29 Garlic
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
Governor’s plum fruit, or ramontchi, resembles cherries, being small berries with purple flesh. These fruits grow in Africa and Asia. They are used to make jam and wine, as well as being eaten raw.
Its scientific name is Flacourtia Indica.
5.31 Guavaberry fruit
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 chives look like chives…and taste like garlic! What a sweet combo! 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
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
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
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 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
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…
It’s leaves are edible, hence why we count it as a vegetable! Its scientific name is Cyanopsis Tetragonoloba.
5.40 Goji Berries
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
Green onions are a great addition to a stir-fry or salad. Their sharp, spicy flavor adds a real kick! Did you know that 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. Exploring the Culinary World: Foods Starting With “G”
| Food Name | Category | Origin | Description |
|---|---|---|---|
| Gazpacho | Dish | Spain | Cold soup made with raw vegetables |
| Gnocchi | Dish | Italy | Potato-based pasta dumplings |
| Grilled Cheese | Dish | United States | Cheese sandwich grilled until golden brown |
| Grits | Dish | United States | Porridge made from boiled cornmeal |
| General Tso’s Chicken | Dish | Chinese-American | Deep-fried chicken in a sweet and spicy sauce |
| Giblets | Dish | Varies | Edible offal of an animal (heart, liver, gizzard) |
| Goulash | Dish | Hungary | Soup/stew made with meat and paprika |
| Gyro | Dish | Greece | Kebab meat served in pita with tomato, onion, and tzatziki sauce |
| Garlic Bread | Dish | Italian-American | Bread with garlic and butter |
| Granola | Dish | United States | Breakfast cereal made of rolled oats, nuts, and syrup |
| Gumbo | Dish | Louisiana | Heavily seasoned stew thickened with okra or roux |
| Gravy | Dish | Varies | Sauce made from meat juices or onions |
| Guacamole | Dish | Mexico | Dip made from mashed avocado, garlic, lemon juice, cilantro, and/or red onion |
| Gyoza | Dish | Japan | Japanese dumplings filled with minced pork/fish and vegetables |
| Gelatin | Processed | Varies | Substance derived from animal collagen used in jelly, gummy bears, etc. |
| Gorgonzola | Processed | Italy | Blue-veined cheese made from pasteurized cow’s milk |
| Gammon | Processed | UK/Ireland | Cured, salted, or brined pork leg |
| Ghee | Processed | India | Concentrated butter with milk and water solids removed |
| Gouda Cheese | Processed | Netherlands | Semi-hard cheese with a mild, toffee-like flavor |
| Gruyere | Processed | Switzerland | Swiss cheese with a mild but distinctive flavor |
| Gherkins | Processed | Varies | Pickled baby cucumbers |
| Greek Yogurt | Processed | Greece | Strained yogurt with a thicker, tangier texture |
| Griddle Cakes | Sweet | Varies | Round cakes fried on a griddle (pancakes) |
| Ganache | Sweet | Varies | Mixture of chocolate and cream used in truffles, cake toppings, etc. |
| Gelato | Sweet | Italy | Italian-style ice cream made with more milk and less cream |
| Genoise | Sweet | Italy | Italian sponge cake |
| Gingerbread | Sweet | Varies | Baked goods seasoned with ginger, cloves, nutmeg, and cinnamon |
| Graham Crackers | Sweet | United States | Sweet biscuit made from graham flour |
| Gin | Drink | Varies | Alcoholic drink flavored with juniper berries |
| Gimlet | Drink | Varies | Cocktail made of gin, lime juice, and sugar |
| Ginger Beer | Drink | Varies | Non-alcoholic drink made from ginger |
| Glogg | Drink | Nordic | Mulled wine or spirit with spices and fruit |
| Gala Apples | Fruit/Veg | United States | Sweet and crisp apple variety |
| Grumichama | Fruit/Veg | Southern Brazil | Dark purple fruit with white flesh, tastes like cherries or plums |
| Galia Melon | Fruit/Veg | Hybrid | Hybrid melon with green skin and yellow/green flesh |
| Green Soybeans | Fruit/Veg | Varies | Immature soybeans (edamame) |
| Golden Apple Fruit | Fruit/Veg | Varies | Fruit with pineapple and mango flavor, also known as ambarella, June plum, and cythere |
| Grapes | Fruit/Veg | Middle East | Fruit used for making wine |
| Ginger | Fruit/Veg | Varies | Root vegetable with a hot and spicy flavor |
| Gooseberry | Fruit/Veg | Europe/W. Asia | Small sour berries used in pies, jams, etc. |
| Gem Squash | Fruit/Veg | Mexico/US South | Small, round squash with dark green skin |
| Granadilla | Fruit/Veg | Varies | Part of the passion fruit family, with yellow skin and transparent flesh |
| Green Apples | Fruit/Veg | Australia | Sour apple varieties used for cooking |
| Greek Figs | Fruit/Veg | Greece | Fig varieties cultivated in Greece |
| Golden Samphire | Fruit/Veg | W.& S. Europe | Plant with edible leaves that grow on sea cliffs and salt marshes |
| Gac Fruit | Fruit/Veg | SE Asia/N. Aust. | Spiny, bright red fruit with seeds coated in a red membrane |
| Gorham Pear | Fruit/Veg | New York | Hybrid pear with a round shape and russet skin |
| Greengage | Fruit/Veg | Varies | Part of the plum family, smaller than regular plums with green flesh |
| Goumi | Fruit/Veg | China/Korea/Japan | Cherry-like berries with a citrussy sweet flavor when ripe |
| Guarana | Fruit/Veg | Brazilian Rainforest | Fruit with very high caffeine content, used in soda |
| Ground Cherry | Fruit/Veg | Varies | Small orange fruits, part of the tomato family, sweeter but still tart |
| Galangal | Fruit/Veg | SE Asia | Related to ginger and turmeric, used in Indian, Thai, Malaysian, and Chinese dishes |
| Ground Plum | Fruit/Veg | North America | Plant with edible fruit, historically used by indigenous communities |
| Garden Peas | Fruit/Veg | Varies | Common peas that are bought frozen in supermarkets |
| Guava | Fruit/Veg | S.& C. America | Fruit with green skin, pink flesh, and a unique flavor |
| Green Bell Peppers | Fruit/Veg | Varies | Bell peppers picked at their least ripe state |
| Garbanzo Beans | Fruit/Veg | Middle East | Chickpeas, used to make hummus |
| Genip | Fruit/Veg | S.& C. America/Caribbean | Fruit with green skin and peach/orange flesh |
| Garden Rocket | Fruit/Veg | Varies | Plant with peppery leaves, used in salads |
| Grand Nain Bananas | Fruit/Veg | Varies | Most widely eaten banana variety |
| Garlic | Fruit/Veg | Varies | Vegetable used for seasoning, with a pungent flavor |
| Governor’s Plum | Fruit/Veg | Africa/Asia |
