When it comes to fruits and vegetables, there are plenty of options that start with the letter L. From limes and lemons to lettuce and lima beans, there are many delicious and nutritious choices.
In this article, we will explore the best fruits and vegetables that start with the letter L.
Fruits That Start With The Letter L
1. Lemon
Lemons are a versatile fruit that can be used in sweet or savory dishes. They have a tart, acidic flavor that is balanced by the sweetness of their flesh. Lemons are an excellent source of Vitamin C and can be enjoyed fresh, juiced, or zested.
When choosing lemons, look for fruits that are heavy for their size and have bright, yellow skin. Avoid lemons that are soft, discolored, or have any brown spots. Store lemons at room temperature in a cool, dry place. Lemons are a refreshing addition to any meal.
2. Lime
Limes are tart, acidic citrus fruits that are used to add flavor to food and drinks. They are also a good source of vitamin C. Limes are grown in tropical and subtropical climates, and they vary in color from green to yellow.
There are several varieties of limes, including the Key lime, Persian lime, and Tahitian lime. The Key lime is the smallest variety and has a deep yellow color. The Persian lime is larger and has a light green color. The Tahitian lime is the largest variety and has a dark green color.
Limes are used in many different dishes, including Mexican food, Thai food, Indian food, and Caribbean food. They can be used to make limeade, lemonade, cocktails, and other drinks. Limes can also be used as a decoration or garnish on food.
3. Lychee
Lychees are native to China and typically grow in tropical climates. The exterior of a lychee is covered in a red, bumpy skin that is easy to peel off. Underneath the skin is a white fleshy fruit with a large pit in the center.
Lychees are small, red fruits with a white flesh that is sweet and slightly floral. The skin of a lychee is inedible and should be removed before eating. Lychees are sweet and fragrant, making them a popular choice for desserts and snacks. Lychees are also used as a garnish on cocktails.
4. Loganberries
Loganberries are a type of berry that is grown on a vine. The berries are small and round, and they have a red or purple color. Loganberries are named after James Harvey Logan, who was the first person to cultivate them.
Loganberries are often used in pies and jams because of their tart flavor. They can also be eaten fresh, and they are a good source of vitamins A and C.
5. Longan
The longan is a sub-tropical tree that produces edible fruit. The fruit is similar in appearance to the lychee, with a brownish-red outer shell and a white fleshy interior. Longans are native to Southeast Asia and are cultivated in many tropical and subtropical countries.
The word longan is derived from the Chinese words for “dragon eye,” which refers to the fruit’s resemblance to an eyeball. Longans are often used in Asian cuisine, both fresh and dried. When fresh, they have a delicate sweetness and are often used in desserts or eaten on their own as a snack. Dried longans can be found in many Asian markets and are used in sweet or savory dishes.
6. Loquat
The loquat is a fruit that originates from China. It is oval in shape and has a yellow or orange color. The inside of the fruit contains several seeds. Loquat has a sweet and tangy flavor similar to peach or apricot. Loquats are also rich in vitamin A.
7. Lingonberry
Lingonberries are a small, tart fruit that are often used in jams and preserves. They are native to Northern Europe and North America, and grow on low-lying shrubs. The berries are red or dark purple, and have a slightly sweet taste with a sour aftertaste.
8. Loganberry
The Loganberry fruit is between a black raspberry and a red raspberry. It has an appearance that is similar to a blackberry, with a deep red color.
The flavor of the Loganberry fruit is tart and tart, but also sweet. It can be used in jams, cakes, yogurt, smoothies or simply eaten on its own.
Loganberry fruit is rich in vitamin C and antioxidants.
9. Lime
Lime is a citrus fruit that is tart, round and bright green in color. They are high in vitamin C, antioxidants, and other nutrients, making them nutritional powerhouses. There are numerous species of limes, including the Key lime and the desert lime.
10. Lulu
The light green gelatinous pulp of the lulo has a pleasant aroma and is comparable to lemon or pineapple. It is especially nutritious, rich in calcium and phosphorus, as well as in vitamin B and C and provitamin-A.
This lovely fruit is a typical component of South American juice bars. When ripe, its rind turns a vibrant yellow. The pulp varies from yellow to reddish depending on the type.
In Ecuador, Costa Rica and Panama, the lulo is also known as naranjilla. In Colombia it is known as lulo.
11. Lucuma
If you are looking for new fruit to add to your diet, you should consider Lucuma. This south American fruit tastes like a cross between caramel and maple syrup, making it perfect for adding sweetness to recipes.
Some describe the taste of lucuma as having a subtle maple or caramel flavor. Others compare it to sweet potatoes.
In addition to its sweet flavor, lucuma is also packed with nutrients, including beta-carotene, vitamin C, and minerals like zinc and copper.
12. Lakoocha
The lakoocha fruit is native to the rain forests of Sumatra and Borneo. It is a small, red fruit that is related to the rambutan.
Lakoocha has a sweet and tart flavor and a leathery texture. The fruit is rich in antioxidants and vitamin C, and has various health benefits.
Lakoocha can be eaten fresh or made into juice, jams or ice cream. Lacucha is also known as monkey fruit or monkey jack.
13. Langsat
Langsat fruit is a fruit related to mahogany found in Malaysia. The peel varies from yellow to brown. It is often spotted with a smooth or sticky texture. It has a sweet and sour flavor and is often eaten fresh or used in recipes. Langsat fruit is rich in antioxidants, vitamins and minerals.
14. Lalab
Lablab fruit, which goes by many names such as Indian lablab, Egyptian bean, and Congo bean, is a legume that is high in fiber and protein.
The flavor of the fruit can vary depending on the variety, but it generally tastes sweet and tart.
Lablab fruit is low in calories and sodium, and is a good source of vitamins C and B6, thiamin, iron, magnesium, and potassium.
15. Lapsi
Lapsi is a green fruit from Nepal. Lapsi is grown in tropical climates and has a sweet and sour flavor that resembles a mixture of pineapple, grapefruit and lemon.
Lapsi fruit is also high in vitamin C, which can promote good health. It can be pickled, cooked with vegetables, or used as a pungent agent.
16. Lemato
Lemato is a hybrid of lemon and tomatoes. This fruit was created by Israeli researchers. It smells like lemon and rose. It has a tangy, tangy flavor that isn’t too overpowering.
Lemato fruit is high in vitamin C, magnesium and potassium. It also contains antioxidants that help protect the body against free radicals. The lemato fruit can be eaten fresh or used in cooked dishes.
17. Lilly Pilly
The brambles are green, red and white. The flowers are bright red and grow in clusters of two or three on tall stalks that end in a crown of thorns.
The berries resemble large marbles in color and size, although they are edible. They have a tart and sweet atallic flavor with fruity and spicy notes reminiscent of one of the cloves.
18. Limeberry
Limeberry is also known as Chinese lemon. It has a sweet lime flavor. The pulp is fleshy. People use the leaves for two things. It may not seem like there are many lime berries on a bush, but they can be delicious and full of flavor.
19. Limequat
Limequats are small, oval-shaped fruits that can be eaten as is or used to flavor other foods. They have a sweet, lime-like flavor and are greenish-yellow in appearance.
Limequats are a hybrid lime and kumquat citrus fruit. Limequats have a sweet and sour flavor and are used in dishes such as salads, sauces, and cocktails.
Limequats are also rich in nutrients like vitamin C and potassium.
20. Lilikoi
Lilikoi is a bright yellow Australian fruit. It has a sour taste and is used in the production of jams, jellies, syrup and candies.
Although not a distinct species, lilikoi is a slightly larger fruit with bright yellow skin and tart pulp than purple passion fruit.
The vine and fruit share most of their characteristics with the purple passion fruit.
21. Lady Finger Banana
When ripe, Lady Fingers are small bananas with a very sweet and creamy flavor, thin skin, and dark spots. The fruit is indigenous to Australia.
They are sweeter than regular bananas and can be eaten fresh or in baked goods or smoothies. Bananas with Lady Fingers (also known as sugar bananas, fig bananas, or date bananas).
Lady Finger bananas, also known as baby bananas, have a sweeter flavor and are smaller than Cavendish bananas. They have a creamy texture and sweet flavor with hints of honey.
22. Lodi Apple
The Lodi apple is a medium-sized, yellowish-green apple with soft, white flesh and a sweet-tart flavor that is excellent for applesauce, pies, and freezing.
They have a sour-sweet flavor and a thin skin with few pores.
23. Lechosa
The papaya is a tropical fruit that comes from Central America and the Caribbean. In the Dominican Republic, it is called papaya.
Lechosa is a nutrient-dense fruit that is delicious and nutritious. It is high in antioxidants like vitamin A, B-complex, C, and potassium, which can help reduce inflammation, fight disease, and help you look younger.
24. Lacayote
The vine leaf squash is a squash that is grown for its edible seeds, fruits, and vegetables. It is also known as Malabar gourd, black seed gourd and citron in English. Proteins and fatty acids are abundant in the seeds. When roasted, they have a nutty flavor similar to peanuts and sunflower seeds. They are widely consumed as a snack similar to peanuts.
25. Loche
Loche is a medium-sized Peruvian pumpkin and has a dark bluish-green skin with occasional bumps. Pumpkin is botanically considered a fruit, but is often cooked in savory dishes like a vegetable.
The firm flesh is deep golden yellow to orange in color and free of fibres. They vary from butternut squash to bottle-shaped or even crooked-necked. It has a distinct flavor, similar to a richer butternut squash with a hint of spice.
26. Locoto
Locoto is a hot and spicy chili native to Central and South America. It can be eaten raw, in paste form, dried or ground. In Peru and Ecuador it is known as rocoto. While in Bolivia and Argentina it is known as locoto or luqutu. All bell peppers are botanically considered fruits.
27. Lobeira
Lobeira fruit is a small, yellowish fruit that grows in clusters. It has a tough skin and an acid and sour taste.
Although not commonly eaten in the United States, the Lobeira fruit is considered a delicacy in many parts of the world.
The fruit is rich in vitamin C and other antioxidants and has been used to treat numerous ailments.
Vegetables That Start With The Letter L
28. Lettuce
There are many vegetables that start with the letter L, but lettuce is one of the most popular. Lettuce is a leafy green vegetable that is often used in salads and as a garnish on various dishes. There are many different types of lettuce, including iceberg, romaine, and mesclun.
Lettuce is low in calories and fat, and high in fiber. It is also a good source of vitamins A, C, and K. Lettuce can be eaten raw or cooked, and is a versatile ingredient in many recipes.
29. Leeks
Leeks are a type of onion, and are in the same plant family as garlic. They have a milder flavor than most onions, and are often used in soups and other dishes where a strong onion flavor is not desired. Leeks are very low in calories, and are a good source of Vitamin C and other nutrients.
30. Lotus Root
Lotus root is a long, thin, tuberous vegetable that grows underwater in ponds and lakes. It has a crisp texture and a slightly sweet, nutty flavor. Lotus root can be eaten raw or cooked, and is often used in Asian cuisine.
When buying lotus root, look for specimens that are free of blemishes and have a firm, glossy skin. Avoid roots that are soft or discolored. Lotus root can be stored in the fridge for up to two weeks.
To prepare lotus root, scrub it well under running water to remove any dirt or debris. Cut off any bruised or damaged sections with a sharp knife. Slice the root into thin rounds or matchsticks, depending on how you plan to use it. Lotus root can be boiled, steamed, stir-fried, or deep-fried.
31. Lovage
Lovage tastes like celery with a hint of anise and a hint of parsley. It’s mild enough to use with fish and chicken, but it has just the right amount of spice to keep things interesting. Lovage is low in calories and high in vitamin C, just like many other green, leafy herbs. The leaves, stems, and seeds of lovage can all be used in cooking. Lovage has a strong, celery-like flavor and can be used as a substitute for celery in many recipes. Lovage can be added to soups, stews, and salads or used to flavor meats and vegetables.
32. Lima Bean
The lima bean, also known as the butter bean, is a flat, light green bean. Its pods are wide and flat with a slight curve. Lima beans are easily identified by the small ridges on the seed coat.
Lima beans taste majestic because they retain flavor better than other beans and have a velvety, buttery consistency. When cooked properly, its flavor and texture shine through. Lima beans are frequently served with beef. It also goes well with steak or pasta. If you are looking for a different meat to pair with broad beans, you must try the chicken.
33. Loroco
Loroco has a very unique flavor. It tastes like most greens, but it also has a hint of nuttiness. It tastes like earthy artichoke and has a hint of nuttiness. The best way to describe the taste of loroco is as a mix of squash and mild broccoli. The taste might also remind you of chard, with its flowery sweetness, woody undertones, and sharp, tangy finish. It is a vital source of food in Guatemala and El Salvador. The buds and flowers of the plant are used in a variety of dishes, including pupusas.
34. Lollo Rosso
Lollo Rosso has fan-shaped blood violet leaves that form a small, compact rosette from their light green base. Lollo Rosso is a type of chewy, crisp and tender lettuce with a sweet, slightly bitter and nutty flavor. It is usually added to salads for its flavor and color.
35. Lombarda
Lombarda is better known as red cabbage or blaukraut. Lombarda has deep red/purple leaves. The purple color comes from anthocyanin, which is a pigment and an antioxidant. The color of the Lombarda plant changes depending on the pH of the soil..
35. Lemongrass
Lemongrass is distinguished by its whitish-green stems and its aromatic citrus scent. It has a bulbous bottom and tough, woody stems similar to green onions. This citrus herb has a distinctive flavor that combines the brightness of mint with the sharpness of lemon. Due to the stringy texture and lemony aroma of lemongrass, it is often used in sauces, soups, and curries.
36. Lebanese Cucumber
The Lebanese cucumber is long and cylindrical in shape, with white flesh that is crisp and a dark green exterior. It has a smoother skin and a sweeter flavor than regular cucumbers. It has a nice, smooth flavor that is low in acid and goes well with tomatoes, mint, or yogurt. An easy recipe that you can follow is to serve it with smoked salmon after combining chopped pear, parsley and cucumber with olive oil.
37. Lacinato Kale
Lacinato kale, also known as dinosaur kale or black kale, is distinguished by its long, thin, dark bluish-green leaves. It has a raised texture and is slightly sweeter and more delicate than kale but with a slightly bitter and earthy flavor.
You can cook it, steam it, or eat it raw. It is native to Tuscany and is a well-known ingredient in Zuppa Toscano and ribollita. It can be used to make bright green cavolo nero cupcakes or a cavolo nero Christmas pudding.
38. Lakota Squash
Lakota Squash is a medium, pear-shaped squash that weighs about seven pounds. The inner flesh is golden yellow, with a hard outer shell. It has thick, reddish-orange skin with green streaks. Lakota squash can be baked with maple syrup or cooked into hearty soups. You can also use it to make pumpkin pie by sweetening your meat and baking it with eggs and spices. Lakota Squash has a sweet, nutty flavor.
39. Leaf Celery
Leaf celery, also known as Chinese leaf celery, resembles flat leaf parsley but has an extremely strong and bitter taste. Leaf celery has a distinctive leafy, earthy flavor.
Its stem is juicy and salty, while its leaves are green and slightly soft. Some celery leaves can be bitter and pungent depending on the soil they were grown in. It is commonly used in stir-fries, salads, sauces, roasts, and soups.
40. Legumes
The legume is a vegetable that is grown mainly for human consumption and fodder for livestock. Legumes include beans, peas, peanuts, lentils, and lupins. Legumes come in a variety of shapes, colors, and sizes.
It is available in a variety of forms, including dried, canned, cooked, frozen, split, and ground into flour. The legume also plays a crucial role in crop rotation due to its root nodules that contain symbiotic nitrogen-fixing bacteria.
41. Land Cress
Watercress is a type of herb that has a very pungent taste. Cress is similar to watercress in appearance and taste, but it is easier to grow and has a stronger flavor. It is commonly used in salads or herb mixes.
Watercress, like other greens like kale, can be eaten raw or cooked. The entire plant is edible and is one of the few plants that can survive the winter season in the mountains.
42. Lentil
The lentil is a tiny disk-shaped edible seed that grows in the pods of Fabaceae plants. Lentils have a mild, earthy aroma that distinguishes them from other beans. When cooked, it normally releases a bland flavor. Lentils are classified as legumes and also come in a variety of colors, including red, brown, and green.
Conclusion
It’s always important to incorporate plenty of fruits and vegetables into your diet, and I hope this list has inspired you to do just that. There are so many delicious and nutritious options available, all of which start with the letter L. So next time you’re at the grocery store, be sure to pick up some of these tasty fruits and vegetables. Your body will thank you!