25 Yellow Foods That Start with the Letter A

Yellow foods bring a bright, vibrant energy to our meals, and those that start with the letter “A” are no exception.

From the sweet and juicy Alphonso mango to the savory and spicy Amarillo chili, these yellow foods offer various flavors and uses.

Whether you’re looking for tropical fruits, hearty vegetables, or unique cooking ingredients, this list showcases 25 yellow foods that start with “A.”

Perfect for those seeking new culinary inspirations, these foods provide a burst of color and deliver diverse textures and tastes.

List of Yellow Foods that Start with A

1. Amberjack Fish

Amberjack is a large fish known for its firm, flavorful yellow flesh.

It’s commonly found in the Atlantic and Pacific Oceans and is popular in grilling and sushi dishes.

The yellowish hue of the flesh makes it stand out as a versatile and tasty seafood option.

• Taste: Mild, slightly sweet, with a rich flavor.
• Texture: Firm and meaty, ideal for grilling or searing.
• Use: Commonly used in grilled dishes, sushi, or pan-seared for a healthy meal.

2. Asian Pear

Asian pears are round, crisp, and juicy, with yellow to golden skin.

Known for their crunchy texture and sweet, refreshing flavor, they are often enjoyed fresh as a snack or in salads.

• Taste: Sweet and crisp with a hint of citrus.
• Texture: Crunchy and juicy, similar to an apple.
• Use: Eaten fresh, added to salads, or paired with cheese and nuts.

3. Amarillo Chili

Amarillo chili, a yellow Peruvian pepper, adds a vibrant color and a mildly spicy flavor to dishes.

It’s a staple in Peruvian cuisine, often used in sauces, soups, and stews.

• Taste: Mildly spicy with fruity undertones.
• Texture: Soft when cooked, providing a rich, creamy texture in sauces.
• Use: Used in Peruvian dishes like aji amarillo sauce, soups, or marinades.

4. Atemoya

Atemoya is a tropical fruit, a hybrid between cherimoya and sugar apple.

It has yellow-green skin and creamy flesh.

The sweet and fragrant fruit makes it a favorite in tropical regions.

• Taste: Sweet, creamy with a slight citrusy tang.
• Texture: Soft, creamy, and custard-like.
• Use: Eaten fresh or used in desserts and smoothies.

5. Ayu Fish

Ayu fish, also known as sweetfish, has a yellow-tinted flesh and is prized in Japanese cuisine for its delicate, sweet flavor.

It’s often grilled or salted and served with a light soy sauce.

• Taste: Mild, sweet with a hint of melon-like flavor.
• Texture: Tender and delicate.
• Use: Grilled or salted in traditional Japanese dishes, often served whole.

6. Alphonso Mango

Alphonso mango is a premium variety known for its bright yellow skin and rich, sweet flavor.

Often referred to as the “King of Mangoes,” it’s widely enjoyed in India and is used in desserts, smoothies, and juices.

• Taste: Sweet, rich with floral and tropical notes.
• Texture: Smooth and juicy with little to no fibers.
• Use: Eat fresh desserts, smoothies, and mango lassi.

7. Apricot

Apricots are small, golden-orange fruits with a sweet and slightly tart flavor.

They are enjoyed fresh or dried and are often used in jams, desserts, or salads.

• Taste: Sweet with a mild tangy undertone.
• Texture: Smooth, soft, with slightly juicy flesh.
• Use: Eat fresh, dried, or used in jams, desserts, and salads.

8. Aureate Plum

Aureate plums are a variety of yellow plums with a sweet, juicy flavor.

These golden-colored fruits are perfect for eating fresh or using in jams and baked goods.

• Taste: Sweet and slightly tart, similar to regular plums.
• Texture: Soft and juicy when ripe.
• Use: Eat fresh, made into jams, or used in pies and tarts.

9. Acorn Squash (Yellow Variety)

Acorn squash, especially the yellow variety, is a nutrient-rich vegetable with a mildly sweet and nutty flavor.

It’s commonly roasted, stuffed, or pureed in soups, adding a rich texture to dishes.

• Taste: Mildly sweet with nutty undertones.
• Texture: Soft and tender when cooked.
• Use: Roasted, stuffed, or pureed in soups and side dishes.

10. Amish Pumpkin

Amish pumpkins are large, yellow-orange pumpkins known for their dense, sweet flesh.

These heirloom pumpkins are excellent for baking and cooking, especially in pies, soups, and casseroles.

• Taste: Sweet and earthy with a rich pumpkin flavor.
• Texture: Firm when raw, becoming soft and smooth when cooked.
• Use: Used in pies, soups, and baked goods.

11. Aji Amarillo Pepper

Aji Amarillo pepper is a vibrant yellow chili pepper native to Peru.

It’s a staple in Peruvian cuisine, known for its fruity flavor and medium heat.

The pepper is often used in sauces, salsas, and stews to add a spicy yet sweet touch.

• Taste: Fruity with a medium heat level.
• Texture: Soft when cooked, slightly firm when fresh.
• Use: Used in traditional Peruvian dishes, sauces, and salsas.

12. Amaranth Grain

Amaranth is a nutritious, ancient grain with a golden-yellow hue.

Known for its high protein and fiber content, it’s often used in porridge, salads, or as a gluten-free alternative in baking.

• Taste: Mildly nutty and earthy.
• Texture: Soft and slightly chewy when cooked.
• Use: Used in porridges, salads, and baked goods for a healthy, gluten-free option.

13. Achiote (Annatto Seeds)

Achiote, or annatto seeds, is a bright yellow-orange seed used as a natural food coloring and flavoring.

It’s commonly used in Latin American and Caribbean cooking to add a peppery, slightly sweet flavor to dishes.

• Taste: Slightly peppery with earthy undertones.
• Texture: Hard seeds ground into a powder or paste.
• Use: Used as a spice or natural coloring in rice, soups, and marinades.

14. Ananas Comosus (Pineapple)

Pineapple, scientifically known as Ananas comosus, is a tropical fruit with a sweet, tangy flavor and bright yellow flesh.

It’s popular in fruit salads, desserts, juices, and savory dishes like Hawaiian pizza.

• Taste: Sweet and tangy with tropical notes.
• Texture: Juicy and fibrous.
• Use: Eat fresh, juiced, or used in both sweet and savory dishes like salads and pizzas.

15. Amber Honey

Amber honey is a darker, more robust honey known for its deep golden-yellow hue and rich, slightly earthy flavor.

It’s commonly used as a natural sweetener in teas, desserts, and baking.

• Taste: Sweet with a rich, slightly earthy undertone.
• Texture: Smooth and sticky.
• Use: Used in teas, desserts, as a spread, or baking recipes for added sweetness.

16. Asian Yellow Carrots

Asian yellow carrots are a vibrant variety of the common carrot, known for their sweet, crisp texture.

Popular in Asian cuisines, they are often used in stir-fries, salads, and soups.

These carrots are brighter in color and slightly sweeter in flavor than the orange variety, making them versatile ingredients in raw and cooked dishes.

• Taste: Sweet, earthy, slightly milder flavor than orange carrots.
• Texture: Crisp and crunchy when raw, soft when cooked.
• Use: Used in salads, stir-fries, soups, or as a healthy snack.

17. Aster Squash

Aster squash is a yellow squash known for its tender flesh and mild flavor.

Due to its light, versatile taste, it’s commonly used in summer dishes.

Aster squash can be roasted, grilled, or sautéed and is often paired with herbs and spices to enhance its naturally mild sweetness.

It’s a nutritious, low-calorie vegetable rich in vitamins.

• Taste: Mild and slightly sweet.
• Texture: Tender when cooked, firm when raw.
• Use: Roasted, grilled, or sautéed in stir-fries, salads, or side dishes.

18. Amaretti Biscuits (Yellow Variety)

Amaretti biscuits are Italian almond-flavored cookies, and the yellow-colored variety is known for its slightly golden hue.

These crunchy, sweet treats are made from almonds, sugar, and egg whites, offering a delicate balance of sweetness and nutty flavor.

They are often enjoyed with coffee or used as a topping for desserts.

• Taste: Sweet, almond-flavored with a subtle bitterness.
• Texture: Crisp and crunchy.
• Use: Served with coffee or tea, crumbled over desserts, or enjoyed as a snack.

19. Anjou Pear (Yellow Variety)

Yellow Anjou pears are a sweet, juicy variety of pear with a smooth, bright yellow skin.

Known for their soft, buttery texture, they are perfect for snacking or adding to salads.

These pears are less grainy than other varieties, making them ideal for fresh consumption and cooking.

• Taste: Sweet and mildly tangy.
• Texture: Soft, juicy with a smooth flesh.
• Use: Eaten fresh, used in salads, or baked into pies and tarts.

20. Aurelia Apple

Aurelia apples are a lesser-known yellow apple variety prized for their crisp texture and sweet-tart flavor.

Their bright yellow skin and juicy, firm flesh make them a refreshing snack, and their balanced flavor makes them great for baking.

• Taste: Sweet with a mild tartness.
• Texture: Crisp and juicy.
• Use: Eaten fresh, used in pies, or added to fruit salads.

21. Amarillo Potatoes

Amarillo potatoes are a Peruvian variety of yellow potatoes known for their creamy texture and rich buttery flavor.

These potatoes have a bright yellow flesh and are often used in traditional Peruvian dishes.

They are versatile and can be mashed, roasted, or boiled, offering a flavorful base for many meals.

• Taste: Creamy, buttery, with a mild earthiness.
• Texture: Soft and smooth when cooked.
• Use: Mashed, roasted, or used in traditional Peruvian dishes like causa.

22. Asiago Cheese (Aged and Yellow)

Aged Asiago cheese is a hard, yellow cheese with a sharp, nutty flavor.

Asiago becomes more firm and crumbly as it ages, making it perfect for grating over pasta or salads.

This Italian cheese is known for its rich taste and is often used in gourmet dishes.

• Taste: Sharp, nutty, and slightly tangy.
• Texture: Firm and crumbly when aged.
• Use: Grated over pasta, salads, or used in cheese platters.

23. Apple Banana

Apple bananas, also known as manzano bananas, are a short, plump variety with bright yellow skin.

They have a sweet flavor with a slight hint of apple, making them a favorite for snacking and smoothies.

Apple bananas are firmer and less starchy than regular bananas.

• Taste: Sweet with a subtle apple-like flavor.
• Texture: Firm and slightly creamy.
• Use: Eaten fresh, added to smoothies, or used in desserts.

24. Austrian Crescent Potato

Austrian crescent potatoes are small, yellow fingerling potatoes with a smooth, buttery flavor.

Their creamy texture makes them ideal for roasting or boiling, and they are often used in potato salads or as a simple side dish.

These potatoes retain their shape well when cooked, making them a favorite in gourmet kitchens.

• Taste: Buttery with a mild sweetness.
• Texture: Creamy and firm when cooked.
• Use: Roasted, boiled, or used in salads.

25. Aloeswood Honey

Aloeswood honey is a rare and prized variety of honey made from the nectar of aloeswood trees.

Known for its golden-yellow hue, this honey has a rich, slightly earthy flavor with floral undertones.

It’s often used as a natural sweetener and valued for its health benefits.

• Taste: Sweet, slightly earthy, with floral notes.
• Texture: Smooth and thick.
• Use: Used as a sweetener in teas and desserts or enjoyed as a spread on toast.

Final Thoughts

From buttery Amarillo potatoes to the sweet and tangy Alphonso mango, yellow foods that start with the letter “A” bring diverse flavors and textures to the table.

Whether you’re looking for savory ingredients like Asiago cheese or refreshing fruits like Aurelia apples, these 25 foods offer many delicious options.

With their bright, sunny hues and unique taste profiles, these yellow foods will surely add vibrancy and variety to any meal.