60 Foods That Start With V (With Pictures & Facts)

What are some foods that start with V? Vermicelli, vanilla, vinaigrette—how many more can you name? Bet you don’t know them all!

I think it’s really fun to have a list of ideas for food that start with the same letter. The letter V has some surprising names that you may not have thought of before.

This list includes some of the most popular meals, desserts, condiments, drinks, veggies and fruits. So I’ll start with the dishes and snacks, and then move on to the other categories.

Popular foods that start with V

Vacherin Mont d’Or

Vacherin Mont d’Or is a cheese from the Jura area of France and Switzerland. Mont d’Or in the Jura Mountains inspired its name.

This smooth, creamy cheese is prepared by coagulating cow’s milk with rennet. Drained curds are inserted in wooden molds. After that, the cheese is matured in these molds for a few weeks.

Vacherin Mont d’Or is known for its wooden box packaging. The cheese is usually aged in a spherical wooden box made of spruce bark, which helps it keep moisture and form.

This cheese is usually eaten by scooping out the soft center and spreading it on toast or crackers. It’s a popular choice for cheeseboards, fondues, and cooking.

I like to have a cheeseboard for my birthday every year, and when I can get hold of this cheese, I take it!

Vada pav

Vada pav is a famous street snack from Mumbai, Maharashtra. It’s a vada, deep-fried potato fritter, served in a pav bun.

This V food is often called the “Indian burger” because it resembles a sandwich.

Vada pav is often served with tamarind and cilantro chutneys. It’s a popular street snack offered by street vendors and tiny food stalls.

Veal

Veal is calf meat, mainly from male dairy calves. It’s usually made from calves 18–20 weeks old. Poor little cows.

Compared to beef, the flesh is light pink or creamy white and mild-tasting. Scallopini, piccata, and osso buco are common veal dishes.

As a vegetarian I don’t go near veal, but it’s only fair to add it to the list.

Velvet shank

Velvet shank mushrooms, technically known as Flammulina velutipes, grow on rotting wood, especially tree stumps and logs. It is a member of the Physalacriaceae family.

Its name comes from its silky, thin stem. The mushroom top is convex or flat and sticky and lustrous. As it grows, the cap’s orange tint fades to a pale yellowish-brown.

Velvet shank mushrooms have a moderate, somewhat nutty taste. They work nicely in soups, stir-fries, and risottos, especially in Japanese cuisine, where it’s known as enokitake.

Velvet shanks hold their form and texture nicely throughout prolonged cooking times due to their strong texture.

Remember though, only pick and eat mushrooms if you know what you’re doing!

Venison

Venison refers to red deer, elk (wapiti), fallow deer, and reindeer (caribou) meat. It has a rich, gamey taste and lean texture.

This type of meat is darker and leaner than beef or pig. Popular dishes using venison include venison steaks, sausages, and stews.

Vermicelli

Vermicelli is a thin, noodle-like type of pasta. “Vermicelli” is Italian for “little worms,” describing the pasta’s form. It’s prepared from wheat or rice flour and utilized in many cuisines.

In Italian cuisine, this V food is commonly used in dishes like pasta primavera, pasta salads, or served with light sauces.

In Asian cuisine, vermicelli noodles usually mean rice noodles or rice sticks made with water and rice flour. It works great in Asian stir-fries, soups, salads, and spring rolls.

You can try it in this creamy peanut stir-fry.

Vichyssoise

Vichyssoise is a chilled soup invented by French chef Louis Diat in the early 20th century. It’s made of butter-cooked leeks, potatoes, and chicken or veggie stock.

Vichyssoise is smooth and mild-flavored. It can be served with chopped chives or parsley as an appetizer or light dinner in hot weather.

Vienna sausage

Vienna sausage is a thin parboiled sausage from Vienna, Austria. It’s made using finely ground pig, beef, or a combination of both, spices, and seasonings.

Vienna sausages are petite, measuring 3-4 inches. They’re often canned for longer shelf life and convenient storage.

This type of sausage is a popular snack and a common ingredient in sandwiches, stews, soups, or even little pigs in a blanket.

Vietnamese noodle soup

If you’d like to dive deeper into V foods, why not try some Vietnamese cuisine?

Pho is a popular Vietnamese noodle soup. It’s made with rice noodles, a tasty broth, and different toppings.

The soup is typically cooked for hours with cattle bones, onions, ginger, and spices including star anise and cinnamon. Sliced beef or chicken is often added to the broth.

Pho is usually served with fresh herbs, bean sprouts, lime wedges, and chili sauce so everyone can personalize their bowl.

I like making a vegan version of this soup with a veggie broth base and tofu or seitan. You can check out this vegan Pho recipe for more inspiration!

Vindaloo

Vindaloo, an Indian dish that originated in the region of Goa, is spicy and tangy. It’s famous for its rich blend of spices.

Pork or lamb is marinated in vinegar, garlic, ginger, and spices including cumin, coriander, turmeric, and chili powder to make vindaloo. Cooking it with herbs, onions, and tomatoes tenderizes the marinated meat.

Vindaloo is usually eaten with rice or naan in Indian cuisine. Being English, I eat vindaloo at the start of every international football tournament. It’s become somewhat of a tradition here!

Vori Vori

Paraguayan soup Vori Vori is hearty and warming. It’s cooked with a flavourful chicken or beef broth (or veggie if needed).

Vori vori’s unique taste comes from the addition of cornmeal, cheese, and wheat flour dumplings. These dumplings are prepared in a boiling broth.

This food with V is served hot and garnished with parsley or cilantro.

Dessert recipes that start with V

Vacherin cake

Vacherin glacé is a French and Swiss frozen dessert. It’s made of layers of meringue with vanilla, raspberry, or chestnut ice cream.

Meringue layers provide some crunch, while ice cream or sorbet refreshes the palate. This frozen treat is light and airy, perfect for any summer day!

Vanilla cake

Classic vanilla cake is flavored with vanilla essence or vanilla bean. This dessert is flexible and very popular. You can find it in virtually every bakery here in Germany.

Vanilla cake’s light, fluffy texture comes from flour, sugar, butter, eggs, and vanilla essence. It can be layered with buttercream or cream cheese frosting.

Vanilla cake is often served on special occasions and adorned with fresh berries or sprinkles.

Vanilla ice cream

Milk, cream, sugar, and vanilla flavor make vanilla ice cream a popular frozen delicacy. It’s a basic yet beloved ice cream flavor.

Vanilla ice cream can be created using a custard foundation or merely cream and milk. It’s great on its own or with toppings, sauces, or mix-ins.

Vasilopita

St. Basil’s Day is celebrated with Vasilopita, a Greek New Year’s cake. It’s named after Saint Basil (Agios Vasilios), a Greek bishop noted for his charity.

Orange zest and other fragrant spices enhance this thick, sweet cake. It sometimes contains a coin or token, which brings good luck for the year to the recipient.

Velvet cake

Velvet cakes are recognized for their silky texture. It’s usually a moist, rich cake.

Buttermilk, vinegar, and cocoa powder give the cake its characteristic texture while cream cheese icing adds some taste and creaminess.

The popular Red Velvet Cake is made from velvet cakes dyed red with food coloring.

Verrine

A French dessert or appetizer served in a tiny glass or cup is called a verrine. It’s a colorful meal with contrasting flavors and textures popular at parties, restaurants, and tasting menus.

Fruits, creams, mousses, custards, cakes, biscuits, vegetables, and shellfish can all be used in verrines. So you can enjoy both sweet and savory editions.

Viennese whirls

Viennese whirls are delicate, crumbly cookies with a sweet filling that originated in Austria.

Viennese whirls are made from buttery shortbread pastry. A sweet buttercream or jam is placed between two biscuits.

I’ve tried these cookies before and I can say that they go well with tea or coffee making an absolutely scrumptious treat!

Victoria Sponge Cake

Queen Victoria’s cake, often known as Victoria sandwich cake, is a British staple.

It’s a simple yet lovely dessert with two sponge cake layers, jam, and whipped cream or buttercream.

Victoria sponge cake is sometimes sprinkled with powdered sugar and served for dessert or afternoon tea. It’s popular for festivities due to its simplicity and timeless charm.

I love the light, fluffy feeling when this is baked just right.

Volcano cake

Volcano cakes, often called lava cakes or molten chocolate cakes, are famous desserts with rich centers. They’re known for their gooey, molten chocolate middle that pours out when cut.

The cake’s outside layer is soft and spongy, while the core is rich, molten chocolate lava. These layers contrast well providing a sweet, delightful experience.

I used to work in a restaurant where they served these, and they were phenomenally popular!

Spices and condiments starting with V

Vadouvan

This Indian spice mix is famous in French cookery. Onions, shallots, garlic, fenugreek seeds, cumin, mustard seeds, and curry leaves make up the combination.

These spices are roasted and crushed into a fragrant blend. It can enhance curries, soups, stews, and roasted vegetables.

Vegetable oil

Plant seeds, nuts, and fruits are pressed or refined to obtain vegetable oil.

Different vegetable oils have different qualities and tastes. Soybean oil, canola oil, sunflower oil, corn oil, and olive oil (technically fruit oil) are typical varieties.

Besides cooking, vegetable oil is used in numerous home and commercial items. It’s in soaps, biofuels, cosmetics, and lubricants.

Velouté sauce

Velouté sauce is a typical French mother sauce with a velvety texture. It’s made of light-colored roux (flour and fat, usually butter) and a light stock like chicken, veal, or fish.

This sauce is cooked to develop a thick and silky consistency. It makes a foundation for numerous sauces and a creamy complement to many foods.

Vanilla extract

Vanilla beans are steeped in alcohol (often vodka) to extract aromatic compounds and tastes. The liquid has a strong vanilla taste.

Vanilla extract adds sweetness and fragrance to cakes, biscuits, puddings, ice cream, and other sweets. It’s very concentrated and works best applied in small amounts.

Less is more, as they say.

Vegemite

Vegemite is a renowned Australian yeast extract spread. Its dark brown hue and salty, savory taste make it a popular accompaniment to toast and sandwiches.

Vegemite is created with leftover beer yeast plus vegetables and spices. Most Aussies love spreading it over toast, bread, or crackers with butter or margarine below.

As a Brit, I normally eat Marmite. The two are very similar, though vegemite is even thicker. After a year in Australia I got used to Vegemite, but to be honest I still prefer Marmite (probably because I grew up with it).

Whatever you do, remember to spread it thinly!

Vinaigrette

Vinaigrette is a basic salad dressing prepared with oil, vinegar, and spices. The simplest vinaigrette recipe includes oil, vinegar (such as balsamic or red wine vinegar), salt, and pepper.

You can enhance the taste of your salad dressing with mustard, garlic, herbs, or sweeteners. I often use it on a simple salad to go with this vegetarian lasagna, they fit really nicely together.

Vietnamese cinnamon

Saigon cinnamon, commonly known as Vietnamese cinnamon, is appreciated for its rich flavor and scent. It comes from Vietnam’s Cinnamomum loureiroi tree bark.

Vietnamese cinnamon’s flavor includes notes of cloves and cinnamon. Compared to other cinnamons, it has a more nuanced taste.

This sort of cinnamon is employed in baking, cooking, and flavoring hot drinks like coffee and hot chocolate.

Vinegar

You’ve probably heard of this one.

Vinegar is mostly water and acetic acid. Fermentation turns natural sugars in fruits, grains, and wine into alcohol.

In the second fermentation, acetobacter bacteria turn alcohol into acetic acid which gives vinegar its sour flavor and strong smell.

Vinegar has been used for cooking, cleaning, and medicine for thousands of years. Apple cider vinegar, balsamic vinegar, white vinegar, red wine vinegar, and rice vinegar are among its many varieties.

Vinegar is used in cuisine as a flavoring agent, preservative, and condiment. It gives meals, dressings, marinades, sauces, and pickles acidity and tanginess.

Vinegar is a helpful baking ingredient because it reacts with leavening chemicals to raise baked products.

It’s also delicious on all sorts of potatoes! Mine being chips/fried with salt anf vinegar!

Drinks that start with V

Valerian tea

Valerian root is used to make this herbal tea. It has been a natural sleep aid for generations.

Dried valerian root is steeped in boiling water to make an earthy and somewhat bitter tea.

While valerian tea is safe, it may produce drowsiness and should be taken with caution, especially when driving or using machinery.

Velvet Hammer

This cocktail is sweet and silky. It is produced by mixing equal parts coffee liqueur (like Kahlua) and Irish cream liqueur (like Baileys) over ice.

Whipped cream or chocolate powder typically tops the drink. It’s offered as a dessert drink after dinner or on special occasions.

Vermouth

Vermouth is a fortified wine flavored with herbs and botanicals. It can be enjoyed alone or in cocktails.

A base wine is infused with herbs, spices, roots, and barks to make vermouth. The formula and flavor vary depending on the brand and style.

Sweet (red) and dry (white) vermouth are the main types. Sweet vermouth is slightly sweet, while dry vermouth is herbaceous and less sweet.

Vermouth adds flavor and depth to traditional drinks like the Martini and Negroni.

Vinho Verde

Portuguese wine is called “Vino Verde” in English. “Vinho Verde” translates to “green wine,” but it actually means young wine.

Vinho Verde is pleasant and light. Native grape types give it strong acidity, fruitiness, and even effervescence.

Summertime Vinho Verde goes excellent with fish, salads, and light meals.

Virgin Mary

Virgin Mary is a non-alcoholic version of the Bloody Mary cocktail. It is a vodka-free tomato-based mocktail.

Tomato juice, Worcestershire sauce, spicy sauce, lemon juice, salt, and pepper make the Virgin Mary. It is served with celery stalks and can also contain horseradish or spices for taste.

Vodka

You might just have heard of this one, too.

Vodka is a distilled liquor recognized for its neutral taste and adaptability in drinks. It’s usually made from fermented grains or potatoes, although other ingredients can be used.

Vodka is clear and colorless because it is distilled to a high alcohol level. It’s a common foundation spirit for cocktails and mixed drinks because of its neutral flavor. Neatral doesn’t mean weak however–vodka has a real kick to it!

This alcoholic beverage can be consumed alone or combined with various mixers and tastes to make traditional cocktails like the Martini, Cosmopolitan, or Vodka Tonic.

Vouvray

Vouvray is a French white wine from the Loire Valley’s Vouvray appellation. It’s created from Chenin Blanc grapes, which flourish in the region’s mild temperature.

Vouvray wines range from dry to sweet, delivering a variety of characteristics. Sweeter Vouvray wines have honeyed scents and stone fruit tastes, while dry ones are sharp with green apple and citrus notes.

Vegetables that start with V

Vegetable hummingbird

Sesbania grandiflora, often known as the vegetable hummingbird, is a fast-growing tree native to Southeast Asia. West Indian pea, agati, and katurai are also different names for this legume.

The common name originates from the fact that the flower’s vibrant red or pink blooms evoke flying hummingbirds.

The edible flowers, leaves, and tender pods are prized despite the plant’s lack of official vegetable status. In some regions of Southeast Asia and South Asia, they are consumed as a vegetable.

The flowers, foliage, and unripe pods of the vegetable hummingbird tree have a delicate, almost sugary taste. The blossoms are frequently used as a garnish or addition to salads.

The leaves can be prepared in soups, stews, and curries or eaten raw. The tender young pods are used in place of other vegetables in stir-fries, steamed dishes, and soups and stews.

Vegetable marrow

Marrow squash, often known as vegetable marrow, belongs to the Cucurbita pepo family of squashes.

“Marrow” summer squash varieties have larger, more mature plants with a more fibrous texture. Huge, elongated, dark green fruits are similar to a gigantic zucchini.

After being cooked, the vegetable marrow’s ivory flesh takes on a buttery texture. Its mild flavor makes it ideal for enhancing with other spices and seasonings.

Vegetable mustard

Vegetable mustard, often known as mustard greens, is a kind of leafy Brassica vegetable. It is used in a broad variety of dishes because of its fiery and somewhat bitter flavor.

Vegetable mustard can range in flavor from mildly spicy to very strong, depending on the species and the stage of development of the leaves.

It’s a versatile green vegetable that goes well in a variety of dishes, from fresh salads to sautéed or steamed side dishes or even stir-fried main courses.

Brassica juncea is the scientific name for this letter V vegetable.

Velvet bean

The velvet bean, or Mucuna pruriens, is a plant that thrives in the warm climates of Asia and Africa. In English, you may hear it referred to as cowhage or monkey tamarind.

The name “velvet bean” comes from the tiny, stinging hairs that cover its velvety bean pods.

Soups, stews, and casseroles all benefit from having velvet beans as an ingredient. They’re often combined with other vegetables and spices to boost their flavor.

To remove any potential dangers, the pods should be cooked for a long enough time.

Velvetleaf

Velvetleaf is a kind of mallow (Malvaceae) that blooms once a year. It is also known as Chinese jute, Indian mallow, and butterprint.

Young velvetleaf leaves can be cooked and eaten like any other leafy green. They go well with savory dishes like soups, stews, and stir-fries because of their mild flavor and mucilaginous texture.

Consuming velvetleaf in large quantities or if you have a medical condition that makes digestion difficult is not recommended.

This plant is known by its scientific name, Abutilon theophrasti.

Verdolaga

The leafy green vegetable known as verdolaga is also known as purslane and small hogweed. It originated in Europe, but now you can find it all the way in Asia and the Americas.

The leaves and stems of the verdolaga are salty and sour, and also crisp and juicy. Omega-3 fatty acids and heart-healthy potassium and magnesium are just some of the nutrients found in purslane.

The scientific name for this vegetable is Portulaca oleracea, and it’s another unique food that starts with V I’m sure you’ll enjoy trying.

Vidalia onion

Vidalia, Georgia has inspired the name of this tasty onion. It’s an Allium veggie, but its mild, sweet flavor sets it apart from the others.

Vidalia onions have wonderful, soft flesh and skin that is pale yellow to light brown. Salads, salsas, burgers, and sandwiches all benefit from their subtle flavor when used raw. Caramelizing, stewing, and stir-frying are among more options.

Allium cepa is the scientific name for this special type of sweet onion. I love making onion chutney out of it by swapping it for the red onion.

Vine spinach

Leafy green vegetable from the family Basellaceae, known as vine spinach (Basella alba or Basella rubra).  Other names for it are Indian spinach, Malabar spinach, and Ceylon spinach.

Vine spinach, despite not being related to spinach, looks and tastes quite similar to spinach. The thick, succulent tendrils and soft leaves of this plant’s climbing vines make it an attractive ornamental plant.

The leaves can be sautéed or steamed without losing their texture.

Violet de Provence artichoke

Purple of Provence, often called Violet de Provence, is a kind of artichoke with purple leaves. Pretty sure this is one of the poshest names on the list.

You can boil, broil, or roast these artichokes until they’re tender. By peeling away the tough outer leaves, you’ll have access to the succulent, flavorful leaves and the core of the plant.

The Violet de Provence artichoke is nutritionally equivalent to other types of artichokes.

Cynara scolymus is the scientific name for this veggie.

Violet cauliflower

This one is certainly striking–I love this colour!

Purple cauliflower, or violet cauliflower, is a stunning variety of cauliflower. Antioxidant anthocyanin pigments provide a violet hue to its florets.

The flavor of purple cauliflower is the same as that of white cauliflower: mild, somewhat sweet, and delicate. It loses its purple tint and becomes soft and somewhat crunchy when cooked.

It’s a tasty and healthy alternative to plain white cauliflower that works well in a variety of dishes, including steamed, roasted, stir-fried, and many more.

The scientific name for the cruciferous vegetable is Brassica oleracea.

Fruits that start with V

Vaccarese grape

Vaccarese is a red wine grape that is grown in the Rhône Valley of France. It’s one of the thirteen permitted grape varieties used to make wine in the prestigious Châteauneuf-du-Pape appellation.

Grapes from the Vaccarese variety add body and depth to red wine mixes. It’s deeply colored, fragrant, and tannic, all at once.

Although it’s not as widely planted as other grape varieties, wine enthusiasts appreciate this grape for its unique characteristics.

Valencia orange

I eat these every time I travel to Spain. They are also very popular in Germany.

The sweetness and juicy texture of a Valencia orange are two of its most prized qualities.

Valencia oranges range in size from moderate to large, and their bright orange skin can be easily peeled.

Oranges are an excellent source of vitamin C and other nutrients. They are delicious raw, juiced, or in salads, baked goods, and marmalades.

The Valencia orange is amazing in its adaptability. For me, nothing beats freshly squeezed orange juice!

Valencia oranges ripen in late spring and summer. Citrus sinensis ‘Valencia’ is their official scientific name.

Valencia Pride mango

The Valencia Pride mango stands out for its enormous size, vibrant hue, and delicious flavor. It’s a well-liked mango in warm climates like Florida, USA.

Fruit salads, smoothies, desserts, and garnishes all benefit from the addition of fresh Valencia Pride mangoes. They have a sweet, tropical flavor with peach, melon, and citrus notes.

Mangifera indica ‘Valencia Pride’ is the scientific name for this late-season mango variety.

Van Dyke mango

Native to South Florida, the Van Dyke mango is a popular commercial cultivar. Yellow flecks on a reddish-green backdrop decorate its delicate skin.

There are traces of peach, apricot, and melon in this mango’s taste. Allspice, clove, and cinnamon are often discernible too.

These mangoes work nicely in salads, smoothies, and desserts. They are also great for making preserves, juices, and purees.

Mangifera indica ‘Van Dyke’ is the scientific name for this hybrid fruit.

Vanilla fruit

One of the most well-known flavors in the world comes from the tropical orchid Vanilla planifolia. Vanilla is a fruit that looks like a long, skinny pod with little black seeds.

Pods form when vanilla orchid flowers ripen, and these are hand-harvested while still green, and then cured to enhance their flavor.

The flavor and aroma of vanilla are luxurious and decadent. Extract, essence, and powdered forms of vanilla are all available in the food industry.

Vanilla is a widely used flavoring for a wide variety of baked goods, frozen desserts, and beverages. Who doesn’t enjoy this classic taste?

Vanilla is also used to fragrance a wide variety of items, including perfumes, candles, and more, due to its pleasant aroma.

Velvet apple

The velvet apple is a tropical fruit native to Southeast Asia. It’s also known as the velvet persimmon, kamagong, and mabolo tree.

The flesh of a velvet apple can be anything from a rusty brown to a deep scarlet. The feeling of its silky hairs against your skin is what inspired its common name.

The velvet apple can either be peeled and eaten in the traditional apple fashion, or it can be sliced open and the meat scooped out and eaten fresh. It tastes like a cross between a caramel apple and a sour pear.

Despite sharing a name with the common apple (Malus domestica), this fruit is botanically unrelated to other “apple” fruits. The scientific name for velvet apples is Diospyros blancoi.

Velvet tamarind

The velvet tamarind, or Dialium cochinchinense, is a tropical fruit that is cultivated in many different regions of the world, including West Africa. It’s a medium-sized tree with pods that look like beans.

Velvet tamarind pods get their name from their plush, velvety appearance. When ripe, the flesh is soft and sticky with many small, flattened seeds.

The yellowish-orange pulp of this fruit adds both sour and sweet notes to cooking. It goes well with a variety of applications, including sauces, chutneys, soups, stews, and beverages.

The velvet tamarind fruit is beneficial for digestion and the immune system since it contains a wealth of vitamin C, antioxidants, and dietary fiber.

Verna lemon

The lemon variety Citrus limon ‘Verna’ is prized for its aromatic and juicy fruit. The majority of this superior citrus fruit comes from Spain and Portugal.

Verna lemons are round, bright yellow, and medium in size, with thin skins. The fruits are luscious and tangy.

The juice is useful in the kitchen because of its nice tartness and mild sweetness. It works wonderfully in lemonade, salad dressings, marinades, cocktails, and more.

Vernaccia grape

Vernaccia di San Gimignano, a white wine from Tuscany, is made from this type of grape.

Golden in color, fully mature grapes provide wines that are dry, crisp, and harmonious. Lemon, green apple, and almond are just some of the floral and fruity aromas that come out of these wines.

In recognition of its place of origin and methods of vinification, Vernaccia di San Gimignano was among the first Italian wines to be awarded DOC (Denominazione di Origine Controllata) status.

Although Vernaccia di San Gimignano is the most well-known example of the kind, it is by no means the only one. Because of its adaptability, this grape is prized for use in producing still, sparkling, and sweet wines in certain regions.

This kind of grape is known as Vitis vinifera ‘Vernaccia’ in scientific terms.

Vespolina grape

The red grape varietal Vespolina originated in Piedmont, Northwest Italy. It’s grown for its winemaking potential in the cities of Ghemme and Boca in the Italian regions of Lombardy and Piedmont.

Wines made from this grape have medium to high tannins with aromas and flavors of red berries, cherries, and flowers. They have a herbal and spicy quality to them.

To further showcase the unique qualities of the Vespolina grape, several wineries are producing wines made from only this variety. The acidity, fruitiness, and soft tannins of this grape are on full display in these wines.

Vicar of Winkfield pear

The Vicar of Winkfield pear, sometimes known as the Vicar of Bray, is a classic English pear variety that dates back hundreds of years. It’s named after Winkfield, a small town in Berkshire.

This dessert pear really shines when it’s crisp and fresh!

The Vicar of Winkfield pear is characterised by its elongated form and round bottom. The sun-exposed side of the yellowish-green skin occasionally develops a rosy blush.

Pyrus communis ‘Vicar of Winkfield’ is the scientific name of this pear.

Personally, I love it in this pear salad with goat’s cheese!

Victoria plum

Queen Victoria inspired the name of a famous 19th-century English plum cultivar. Its mild flavor and wide range of possible uses have made it a fan favorite.

Victoria plums grow to a medium spherical shape with a sweet yellow flesh and vibrant reddish-purple skin. You can consume them straight off the tree, or use them in baked goods, jellies, preserves, and even plum brandy.

Prunus domestica ‘Victoria’ is the scientific name for the Victoria plum.

Villafranca lemon

Citrus limon ‘Villafranca’ more formally known as the Villafranca lemon, is highly regarded for its delicious flavor and a pleasant aroma.

Villafranca lemons are medium size, bright yellow, and have a rough exterior. Lemonade, salad dressings, marinades, desserts, and savory and sweet dishes all benefit from their juiciness and acidity.

Voavanga

The voavanga plant (Vangueria madagascariensis) is also known as tamarind-of-the-Indies or Spanish tamarind.

The fruits of the Voavanga tree are small and round, like cherries or plums. They come in various shades of green, yellow, or brown.

The sweet and somewhat sour voavanga fruit has a tender, flavorful flesh. It can be consumed in its raw form or cooked into various sweets and preserves.

Volkamer lemon

The Volkamer lemon, or Citrus volkameriana, is a hybrid of a mandarin and a citron. This particular lemon cultivar was first created by German botanist Johann Volkamer.

In comparison to regular lemons, these brilliant yellow ones are both sweeter and tangier. Their juice can be used to impart a citrusy taste to many different foods and beverages.

Virginia creeper (V fruit to avoid)

The flowering vine known as Virginia creeper or Parthenocissus quinquefolia is native to the eastern and central regions of North America. It goes by several other names, including Victoria creeper, five-finger, and five-leaved ivy.

This vine can be found growing in forests, gardens, and urban areas.

Virginia creeper has tiny, unremarkable fruits that are toxic and unfit for human consumption. Although the dark blue/black berries look like they could be appetizing, people don’t consume them.

It’s possible that eating a lot of berries can give you tummy aches. Your mouth, tongue, and throat can all get inflamed from their use.

Be very careful with this one!

Which food starting with V surprised you the most? For me, it was definitely Valerian tea, though the Virginia creeper is a bit of a weird one, too!

Let’s not forget that V foods also stand for anything vegan. There are lots of vegan meals, from vegetable soup to vegan pizza, that you can add to your list of foods that start with V.

If you’re interested in learning more, why not check out my separate article on vegetables that start with V?

You can also explore V fruits in more detail in my guide to fruits that begin with V. You’ll find what to avoid, what to try, and more nutritional benefits.

I hope you enjoyed this article! Feel free to share it with your friends to start a fun conversation about foods that start with V.

If you’re interested, you can also check out a separate list of vegetables that start with Q, or check out my list of fruits that start with N! Or hop back in the alphabet to foods that with N, then foods that start with O.

And if you think I’ve missed anything, leave a comment!