50+ Unforgettable Foods That Start with the Letter U

Ever wonder how many foods start with the letter U? It’s not a letter we usually think of when it comes to food—so finding more than a few can feel impossible!

Whether you’re playing a food-themed alphabet game, working on a school project, or just curious, thinking of U foods like udon or ube might leave you stuck after a while.

In this blog post, we’ll explore 50+ foods that start with U, from fruits and vegetables to snacks, spices, and even international dishes.

You’ll discover fun facts, tasty ideas, and maybe even a few new favorites!

Fruits and Vegetables

• Ube (purple yam)

Ube, also known as purple yam, is a starchy root vegetable with a bright purple color and a slightly sweet, nutty flavor. It’s often cooked, mashed, or turned into a paste and used in desserts like cakes, ice cream, and pastries. Ube is especially popular in Filipino cuisine, where it’s used to make sweet treats like ube halaya and ube cheesecake.Ube comes from Southeast Asia, mainly the Philippines, and is known for its rich color and unique taste. It’s high in fiber, vitamins, and antioxidants. People love ube not only for its beautiful purple color but also for the comforting, sweet flavor it brings to both traditional and modern dishes.

• Ugli fruit
• Ugni fruit (Chilean guava)
• Umbrella fruit (Ambarella)
• Umbu fruit

Umbu fruit is a small, round fruit that grows on the umbu tree in Brazil, especially in the dry northeast region. It has a green or yellow skin and soft, juicy flesh with a sweet and sour taste. People often eat it fresh or use it to make juices, jams, and sweets.The umbu fruit is rich in vitamin C and water, which helps people stay hydrated in hot climates. It’s an important part of local diets in rural Brazilian areas and is sometimes called the “savior of the drylands.” People enjoy umbu for its refreshing flavor and its role in supporting small farmers and traditional food culture.

• Usuma fruit (peanut butter fruit)
• Ulluco (Andean tuber)

Ulluco is a colorful, small tuber that comes from the Andes Mountains in South America. It looks a bit like a potato but can be yellow, pink, red, or even speckled. Ulluco has a smooth, shiny skin and a slightly slippery texture when cooked. It tastes mild and slightly earthy, and people often boil, fry, or use it in soups and stews.

Ulluco has been an important food for Indigenous Andean communities for thousands of years. It grows well in high altitudes and is packed with nutrients like vitamin C, fiber, and iron. People value ulluco not just for its nutrition but also because it grows in tough conditions, helping feed families in remote mountain regions.

• Uvaria (tropical fruit)
• Urava fruit

Grains, Legumes, and Beans

• Udon noodles (Japanese wheat noodles)
• Upland rice
• Urad beans (black gram)
• Urad dal (split black gram)
• Usal (Indian sprouted bean curry)
• Usal Poha (Indian flattened rice with sprouts)

Usal Poha is a popular Indian breakfast made with flattened rice (called poha) and sprouted beans like moth or moong. The dish is light, flavorful, and a little spicy. It’s cooked with onions, mustard seeds, turmeric, green chilies, and often garnished with fresh coriander and lemon juice. The sprouts add protein and a soft crunch, making the meal both tasty and filling.

Usal Poha is especially common in Maharashtra and other parts of western India. It’s known for being quick to make and good for health, thanks to the fiber from the poha and nutrients from the sprouts. Many people enjoy it as a comforting morning meal or a light evening snack that’s both satisfying and nutritious.

Breads, Cakes, and Baked Goods

• Ube bread (Pan de Ube)
• Ube cake
• Ube cheese pandesal
• Ube muffin
• Ube pancake
• Ube pie
• Ube roll (Filipino sponge cake roll)
• Ube tart
• Ube waffles
• Ul Boov (Mongolian festive biscuit)
• Ukrainian paska bread

Ukrainian paska bread is a sweet, rich bread traditionally made for Easter. It’s round and often decorated with dough designs like crosses or braids on top. The bread is soft and slightly sweet, made with ingredients like flour, eggs, butter, sugar, and milk. Sometimes it includes raisins or citrus zest for extra flavor.

Paska holds deep cultural and religious meaning in Ukrainian homes, where it is often blessed in church before being eaten on Easter Sunday. People bake it with care, and families pass down recipes through generations. Paska is loved not only for its taste but also for the warm feelings of family, celebration, and tradition it brings during the holiday.

• Unleavened bread
• Utap (Filipino puff pastry)
• Upside-down cake
• Uthappam (South Indian savory pancake)
• Uunijuusto (Finnish baked cheese dessert)

Dairy, Cheese, and Eggs

• Urgelia (Spanish cheese)
• Urda (Eastern European cheese)
• Ubatzda (Bavarian cheese spread)
• Unpasteurized cheese
• Uovo in Purgatorio (Italian eggs in purgatory)
• Uovo sbattuto con caffè (Italian whipped eggs with coffee)

Uovo sbattuto con caffè is a simple Italian breakfast made by whipping raw egg yolks with sugar until creamy, then mixing it with hot coffee. The result is a sweet, rich drink that tastes like a light dessert. It’s sometimes eaten with bread or biscuits and can also be enjoyed warm as a comforting start to the day.

This dish comes from old Italian traditions, especially in rural areas where people used it as an energy boost in the morning. It’s similar to a homemade eggnog but with espresso instead of milk. Uovo sbattuto con caffè is loved for its creamy texture, strong coffee flavor, and nostalgic connection to Italian family breakfasts.

Main Dishes and Sides

• Ugali (African maize porridge)
• Ukha (Russian fish soup)
• Umble pie (medieval offal pie)
• Umngqusho (South African corn and beans)

Umngqusho is a traditional South African dish made from samp (crushed dried corn) and sugar beans. It’s usually slow-cooked until soft and creamy, often with added ingredients like onions, butter, and sometimes meat or spices for extra flavor. The dish is hearty and filling, commonly served as a main meal or side dish.

Umngqusho is especially popular among the Xhosa people and was known to be a favorite of Nelson Mandela. It’s loved for its rich, comforting taste and the way it brings families together around the table. Nutritious and easy to make, umngqusho remains an important part of South African food culture.

• Undhiyu (Gujarati mixed vegetable curry)
• Ulava charu (Indian horse gram stew)
• Usban (North African stuffed sausage)
• Ukrainian cabbage rolls (Holubtsi)
• Urap (Indonesian vegetable salad)
• Ularthiyathu (Indian stir-fried meat)
• Upma (Indian semolina porridge)
• Upittu (Indian semolina dish)
• Uszka (Polish dumplings)
• Ukoy (Filipino shrimp fritters)

Snacks and Sweets

• Ube halaya (Filipino purple yam jam)
• Ube ice cream
• Ube pudding
• Ube shake
• Ube sago (ube with tapioca pearls)

Ube sago is a sweet Filipino dessert made with ube (purple yam) and small tapioca pearls, also called sago. It has a creamy texture and a vibrant purple color. The ube is usually cooked into a soft paste or mixed with milk and sugar, while the chewy sago pearls add a fun, jelly-like bite. It’s often served cold, especially as a refreshing treat on hot days.

This dessert is popular in the Philippines for its eye-catching look and delicious, comforting flavor. Ube sago is often found in local eateries, family gatherings, or as part of a larger dessert like halo-halo. People love it for its mix of textures and its nostalgic taste that reminds many of home.

• Ube jam
• U-No Bar (chocolate bar)
• Unni appam (Indian rice-banana fritters)
• Uirō (Japanese rice cake)
• Ustipci (Balkan fried dough balls)
• Umm Ali (Egyptian bread pudding)
• Unicorn Frappuccino (novelty drink)
• Unsalted nuts
• Unsweetened chocolate

Seafood and Meat

• Unagi (Japanese freshwater eel)
• Uni (sea urchin roe)
• Udang balado (Indonesian spicy shrimp)
• Umi-budo (sea grapes, a type of seaweed)

Condiments, Spices, and Sauces

• Umeboshi (Japanese pickled plum)
• Umeboshi paste
• Ume syrup
• Ume vinegar

Ume vinegar is a sour, salty liquid made from the fermentation of ume fruit, a type of Japanese plum. It’s commonly used in Japanese cooking as a seasoning or dressing. Ume vinegar has a tart, tangy flavor, with a slightly fruity and salty taste. It’s often added to salads, pickles, rice dishes, and even used in marinades for meats or vegetables.

Ume vinegar is a byproduct of making umeboshi (pickled ume fruit) and is valued for its unique taste and health benefits. It’s rich in antioxidants and known for its ability to aid digestion and boost energy. People enjoy it not only for its flavor but also for its traditional uses in Japanese cuisine.

• Umeshu (Japanese plum wine)
• Ugba (fermented African oil bean condiment)
• Urfa biber (Turkish chili pepper)
• Urnebes (Serbian cheese spread)
• Utazi (Nigerian bitter herb)

Utazi is a bitter herb native to Nigeria, often used in traditional Nigerian cooking and medicine. The leaves of utazi are dark green, and they have a sharp, bitter flavor that adds depth to many dishes. It’s commonly used in soups, stews, and sauces, particularly in dishes like pepper soup and native soups like Ofe Nsala.

In addition to its strong taste, utazi is believed to have medicinal properties, including aiding digestion and improving appetite. People in Nigeria and other parts of West Africa enjoy it for both its unique flavor and its health benefits. It’s often used fresh, but it can also be dried for later use.

Drinks and Beverages

• Ugandan ginger tea
• Ugadi pachadi (Indian festive drink)
• UHT milk (ultra-high temperature milk)
• Umeshu (Japanese plum wine)
• Uzvar (Ukrainian dried fruit drink)
• UP&GO (breakfast drink)
• UFO (cocktail)
• Urge (soft drink)
• Uro cola (Bangladeshi soda)