Complete List of White Foods

Are you struggling to name some foods that are white in color? This list is for you! It includes everything from the familiar cauliflower to the mysterious Vichyssoise. White fruits, vegetables, condiments, and fish are all in this list so keep on reading.

Table of Contents

Baobab Fruit

Baobab fruit is native to sub-Saharan Africa. It is a slow growing fruit since it can take a Baobab tree almost two hundred years to produce fruit. The egg-shaped fruit has a thick outer shell covered with yellow brown hairs. The kernels and dry powder inside the fruit are both edible.

The powder inside the fruit is used in drinks while the seeds are roasted for snacking. Many believe the Baobab fruit is a superfood since it is rich in protein, vitamins, minerals, and antioxidants.


Lychee is a tropical fruit native to Southern China and Malaysia. It looks like a small red ball covered in spikes. The inside is translucent and white with a dark brown seed at the center. Lychees are very fragrant and taste like a combination of pineapple, watermelon, and strawberry.

The fruit is usually eaten fresh but makes a great addition to desserts, cocktails, and beverages. Complementary flavors include mango, pineapple, banana, and passion fruit.


Tofu, also known as bean curd, is a food item prepared by a method similar to cheese-making. Condensed soy milk produces curd which is pressed into solid white blocks. There are many varieties of Tofu but texture is the most common way to classify it.

Naturally gluten-free and low in calories, Tofu is also rich in protein and antioxidants. Since its flavor is quite bland, it is a great addition to recipes with bold and spicy flavors.


Vichyssoise is a thick French soup, traditionally served cold. It consists of boiled and puréed leeks, potatoes, chicken stock, cream, and onions. You can also serve this soup hot. It has a deep, savory flavor with a smooth, creamy texture.

Recipes similar to Vichyssoise have been around in France since the 19th century, but the modern Vichyssoise is a reinvention by a French chef Louis Diat. It was one of the most popular items on the menu at the Ritz-Carlton in New York City during 1917.


Cauliflowers are one of the most popular vegetables in the world. It is a versatile vegetable since it takes on the flavor of accompanying spices easily while retaining its natural sweet, nutty taste. Cauliflower has become very popular in recent years and many chefs use it as a healthy substitute for gluten. There are many ways to prepare Cauliflower, but roasted and fried applications are the best.

Did you know? Cauliflower is a cruciferous vegetable which contain compounds with cancer-fighting properties.

Daikon Radish

Daikon radishes, although native to the Mediterranean, are the most popular variety in Japan. In fact, these radishes have many names such as Japanese radish, Chinese radish, Asian radish, Winter radish, and Long White radish. They look like a plump and large white carrot with mildly sweet and peppery flesh.

You can cook, pickle, or eat these radishes raw. Their flesh is juicy and has a bite to it which makes them great for salads and pickles. In Korea, Daikon radishes are pickled and fermented to make kimchi, a staple dish.


Parsnip is a root vegetable cultivated and enjoyed around the world since ancient times. It is closely related to carrots and parsley. In appearance, parsnips are similar to carrots but are thicker and cream-colored. Their sweet and slightly nutty flavor has earned them a place in many recipes.

The most common way to prepare this vegetable is in the form of chips where it is thinly sliced and fried or roasted. However, you can also pickle, boil, and it. Ground parsnips can thicken stews and soups the same way as corn flour.

Lotus Root

Lotus root refers to the edible stem of the lotus plant. It has many names including bhe and renkon. It has an appealing appearance and makes an eye-catching addition to various recipes. Crunchy and mildly sweet, it can be prepared in various ways.

The most prized aspect of this vegetable is its firmness which it retains even after cooking. Whether fried, sautéed, steamed, or boiled, it tastes delicious and adds crunchiness to any dish. When thinly sliced and fried or roasted, the resultant chips taste amazing.

White Rice

Who doesn’t love freshly made white rice? Although often a side dish, white rice has its own appeal. It is a staple in many cuisines and an integral part of culturally-significant recipes. While white rice is delicious, it is also high in starch so moderation is key. White rice goes well with spicy curries, rich broths and stews, and seasoned meats.

Haricot Beans

Haricot beans, better known as Navy Beans, were a staple food for sailors in the US Navy since 1883. They are small pea-sized beans with a smooth texture and mild flavor. They are great as baked beans but you can also prepare them in other ways. In India, they are an ingredient in curries where they add crunchiness and sweetness.

Navy beans are rich in fiber, vitamins, and minerals. They include protein, B vitamins, copper, iron, magnesium, and phosphorus.

Enoki Mushrooms

Enoki mushrooms have many names including Enokitake, Lily mushrooms, Velvet Foot, Golden Needle, and Enoko-take. They are native to Eastern Asia and Northern America where they ahve grown wild since ancient times. They are a prized ingredient in various Asian cuisines such as Chinese, Korean, and Japanese. Enoki mushrooms are either cultivated or wild and the two varieties differ in appearance and flavor.

Their crisp flesh has a mildly umami and fruity flavor. Although you can use them for many recipes, they are a common ingredient in noodles, hot pots, ramen, and stir-fry. They usually accompany flavors such as miso, soy sauce, and ginger.

Sour Cream

Sour cream is a slightly tart and thick cream made as a result of the fermentation of dairy cream. It plays a role in recipes from Eastern and Central Europe, but is now a staple in many kitchens across the world.

Whether you would like to make a dip, frosting, or simply garnish baked potatoes, sour cream is great for a variety of purposes. If you want to use sour cream in cooking, just add it near the end of cooking since it is sensitive to heat.


The Coconut is a palm fruit that is very popular around the world. It has a thick, hairy rind that is brown in color. The inside is creamy and white, full of delicious water called “coconut water”. This tropical fruit has been growing since thousands of years, but recently grew in popularity due to its culinary uses and health benefits.

The flesh of the coconut has a nutty, candy-like sweetness and is firm and crisp. You can use it in a variety of sweet and savory dishes as an ingredient or garnish.

Custard Apple

Custard Apple, also known as Sugar apple and Sweetsop, is a tropical fruit native to Central America. The fruit has a scaly green rind that contains the sweet, creamy pulp in segments. This fruit has a delicious custardy flavor with notes of vanilla and mint. The best way to enjoy the Custard apple is fresh and raw but it is also great in ice-creams and milkshakes.

Ras Malai

Ras malai, also known as rossomalai and rasamalei, is a classic Indian dessert from the Bengal region. It is a popular dessert in many parts of Southeast Asia such as Pakistan. The Ras malai consists of soft balls of cheese curd and milk flavored with spices such as cardamom and saffron. It is commonly topped with pistachios.


Rambutan is a tropical fruit that is native to Indonesia and Malaysia. It is related to lychee and also resembles it in appearance. The fruit is small, oval-shaped, and red, covered with soft green spines. When you peel the Rambutan, the fruit inside is sweet, juicy, and aromatic. It tastes like a combination of pineapples, strawberries, and grapes.

The common way to eat this fruit is fresh and raw, but it can be included in chutneys, jellies, and curries. You can make a delicious fruit salad with sliced rambutan, pineapple, kiwi, and mango.


Cashews are one of my favorite nuts to snack on. They have a buttery and mildly sweet taste with a creamy texture. Cashew nuts are a common ingredient in Southeast Asian cuisine where they are a topper for desserts and curries.

Sesame Seeds

Sesame seeds are the seeds of the Sesame plant which are often used as garnish. They add nuttiness and crunchiness to any dish. You can use them in stir-fry, on bread, in salads, and cereal. Sesame seeds are rich in fiber, protein, calcium, and B vitamins.

Tahini, which is a famous Middle Eastern condiment, consists of ground sesame seeds, olive oil, and lemon juice.


The Jicama goes by many names including Sweet Turnip, Mexican potato, and Mexican turnip. It is native to Mexico and South America. This oval-shaped root vegetable does well in warm, tropical climates. The exterior of the vegetable is rough and brown, while the inside is crispy and white. High in protein and low in fat, the Jicama is a great addition to your diet.

If you know what a water chestnut tastes like, the Jicama has a similar flavor. Sweet, nutty, and slightly tart, it has the texture of an uncooked potato. You can eat it raw by simply slicing it thinly or pickle it.


Codfish, specifically Atlantic cod, is a flaky white fish eaten and enjoyed around the world. They are popular because of their mild-tasting flesh that readily takes on flavor from added spices. In the United Kingdom, Cod is the most commonly used for fish and chips. Cod is a rich source of Vitamins A, D, and E as well as Omega-3 Fatty Acids.


Pears are a popular food around the world with hundreds of varieties. Although, all varieties fall under European and Asian pears. European pears are the most common, bumpy and bottom-heavy. Asian pears are similar in shape to apples and sweeter.

Greek Yoghurt

Greek yoghurt is creamier and thicker than regular yoghurt and has a velvety consistency. Greek-style yoghurt made by straining regular yoghurt to remove whey has a consistency similar to sour cream. Greek yoghurt can take the place of normal yoghurt in recipes that involve baking since it contains less moisture.


Tilapia is freshwater fish that is affordable and easy to prepare. It is the fourth most popular fish in the United States. It is high in protein, low in calories, and contains a great deal of Omega-6 Fatty Acids. Tilapia takes on additional flavors easily and cooks quickly, making meals convenient.

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