60 Yellow Foods (with Pictures)

Acorn squash contains vitamins A, B, and C. It is a vegetable that can be eaten raw, roasted, or baked. It also makes for delicious soup and casserole dishes!

Acorn squash is native to Central America and Mexico. It was first cultivated by Native Americans and later introduced to Europe by the Pilgrims. 

They’re also known as Japanese pears or Nashi pears and are native to China and Japan. Asian pears are crisp and juicy, with a sweetness similar to apples. 

Asian pears are a good source of fiber, vitamins C and K, and copper. They also harbor polyphenols, which are antioxidants that can help protect against disease.

A banana is a delicious fruit that changes color as it ripens. Bananas start green and turn yellow, then brown before getting black. 

Native to the Malay Archipelago in Southeast Asia, a banana is an edible curvy fruit and a great dietary potassium and fiber source. You can gulp it raw or make smoothies, chips, and more with it. 

It is a delicious way to get your daily dose of vitamins C and K as well as copper. It can be used in cobblers, pies, or salads for added flavor while also providing healthy nutrients like fiber.

Pears ripen inside out, so the best way to tell if a pear is ripe is to press the flesh near the stem. If you press it easily, it’s ripe and ready to eat.

Besan chilla is high in protein and fiber. It is also a good source of iron and manganese. 

Besan chilla is usually made with onion, green chili, and ginger. It can be then served with yogurt or chutney.

It’s used as a spread, an ingredient in cooking and baking, and a topping for some foods. Butter is high in saturated fat, so it’s best to consume it in moderation. 

Butter is a good source of vitamins A, D, and E and several other vitamins and minerals. 

Butternut squash is native to Central and South America. They were first brought to Europe by Christopher Columbus in the 15th century. 

Butternut squash is a rich resource of vitamins E and C, potassium, and beta carotene. They can be roasted, mashed, or pureed and used in soups, pies, and other baked goods. 

Cantaloupes are a fantastic source of vitamins A and C, as well as potassium. Cantaloupe also offers some potential health benefits, including improving digestion or reducing inflammation in the body.

For something truly unique, try Cantaloupe soup. It’s a refreshing and flavorful way to enjoy this summer fruit. Add it to smoothies and salads.

Cheese puffs are a yellow-colored snack food made from cornmeal, flour, and cheese. They are typically fried or baked until they are puffed up and crispy. 

Cheese puffs are a good source of protein and are low in carbohydrate content, making them a healthy snack option. 

It is a popular health drink in China and other parts of Asia and is thought to have many health benefits. Chrysanthemum tea has a sweet and floral flavor. 

Chrysanthemum flower has a chemical called pyrethrum—a natural bug repellent.

It’s the main ingredient in cornmeal, popcorn, and tortillas. Corn is also used to make ethanol, a type of alcohol that can be used as fuel. 

Corn is a good source of fiber, vitamins A, B, C, K, and B6, and minerals such as potassium and magnesium. It’s also a good source of antioxidants. 

Cornbread is usually denser and sweeter than other types of bread. It can be made into muffins, cakes, or even fried. 

Cornbread is a good source of carbohydrates. It has a low content of fat and calories.

They were first created by Dr. John Harvey Kellogg in 1894 as a healthy alternative. Cornflakes are typically served with milk and sugar. 

Cornflakes are a good source of vitamins B and C, as well as iron and folic acid. 

Cheese made without annatto is usually pale yellow and deep orange; otherwise, it’s white.

Even before recorded history, people were eating cheese. This yellow food has a creamy texture and a mild, slightly sweet flavor. Milk cheese is a good source of protein, calcium, and fat. 

Crookneck pumpkins, also known as yellow squash, have a sweet, nutty flavor and can be eaten cooked or raw. Crookneck pumpkins are full of vitamins A and C.

They also contain fiber, potassium, and magnesium. 

Durian is often hailed as the “king of fruits” due to its large size and unique flavor. The fruit has a sweet, creamy taste that’s often described as being similar to custard. 

Durian is a good source of vitamins C and B6, as well as iron and magnesium. It’s also high in fiber and fat. 

The human race has been consuming eggs for 6 million years now.

Eggs are an amazing warehouse of protein, fat, vitamins A, D, and E, and several other vitamins, selenium, calcium, and zinc. 

It has a dense, smooth, creamy flesh that’s similar in texture to a hard-boiled egg yolk. The flavor is rich and rejuvenating as sweet potato, but it is much more delicate. 

You can use the egg fruit in various recipes, including baking and simmering. Eggfruit is a good source of vitamins A, C and potassium, and fiber. 

Field pumpkins are the most common type of pumpkin. They are used to making pumpkin pie, jack-o’-lanterns, and other dishes. 

Field pumpkins are rich in vitamins A and K as well as fiber with plenty of other minerals like potassium or magnesium. You can enjoy them fried BBQ style or on top salad greens.

Ironically, they are first made in Belgium and not France. They are usually prepared by frying potatoes in oil and seasoned with salt. 

French fries are high in calories and fat, so they should be eaten in moderation.

They are a rich resource in vitamins C and B6, as well as potassium and fiber. 

It’s similar in appearance to the green kiwifruit but has a golden-yellow flesh.

Gold kiwis are slightly sweeter and less acidic than green kiwis. 

Gold kiwis can be eaten raw or used in recipes.

Golden beets harbor vitamins C and B9, as well as potassium and fiber. They can be put into salads, soups, or roasted as a side dish. 

Golden beets were first cultivated in Italy or Germany around 1542.

They were introduced to the United States and were well established in the 18th century.

The cultivar is one of the most popular yellow apples. Golden Delicious is crisp and sweet with a slightly tart flavor.

This fruit is originally from Clay County, West Virginia, first introduced in 1905.

Golden Delicious apples are rich in dietary fiber and vitamin C.

Honey has many known and unknown health benefits, including reducing inflammation and boosting immunity. It’s also a good resource of antioxidants and has anti-bacterial properties.  

The average bee worker produces about 1/12 teaspoon of honey in its lifetime. 

The jackfruit tree can grow up to 30-40 feet tall, and a mature tree can produce up to 500 fruits per year.

Jackfruit is a good source of vitamins C, while seeds are an ideal source of protein. It’s also low in fat. 

Lemons are bright yellow and can be distinguished from their green counterparts-limes easily.

To enjoy it, you can add juice to water, smoothies, salad dressings, sauces, or baked goods.

Lemon Boy tomatoes are known for their tangy and are therefore added to salads, salsas, or sandwiches for their flavor.

They have antioxidants such as vitamins A and C, besides potassium and dietary fiber. 

It has a thin, yellowish-brown shell with a white flesh that’s similar in appearance to lychees.

The taste of longan is sweet and succulent with a hint of floral flavor. It’s often added to desserts or eaten as a snack. It is also used in soups in fresh or dried food. 

Loquats are typically eaten fresh but can also be cooked and used in pies or jams, like peaches and apples. 

These fruits are rich in vitamins A, B, and potassium. They also provide you with important minerals such as magnesium.

Macaroni and cheese is a classic dish that people of all ages love. It consists of elbow-shaped pasta in a creamy cheese sauce. 

Mac and cheese is believed to have originated in Italy, but it wasn’t popular until it was brought to America by Italian immigrants in the 18th century.

The birthplace of mangoes is India; from here, they are believed to have spread to other parts of Asia and then to the rest of the world. 

Mangoes are not only delicious but they’re also packed with nutrients. The stone fruit contains vitamins A, C, and E and potassium and fiber. 

Mirabelle plums come from the Loraine region of France, and it’s often used in jams, jellies, and desserts.

Mirabelle plums offer a good source of vitamins A and C and dietary fiber. 

When buying Mirabelle plums, look for ones that are firm and free of blemishes. Avoid fruits that are soft or bruised.

It’s used as a sandwich spread and in various other recipes.

Mustard is also a good source of selenium, a mineral that has been shown to have anti-inflammatory effects on conditions such as rheumatoid arthritis and cancer. 

When buying mustard, look for a brand that doesn’t contain any added sugar or artificial ingredients.

It has a greenish-yellow color and a slightly bitter taste.

Olive oil has monounsaturated fat, which has been shown to have various health benefits. 

When buying olive oil, look for a brand labeled “extra virgin.” This means that the olives were cold-pressed, and the oil wasn’t exposed to any chemicals or heat. 

Papayas are native to Southern Mexico and Central America, but they’re now grown in many tropical countries worldwide. Just cut it open, remove the seeds and relish the taste. 

Papayas are a wonderful source of vitamins A, E, and C and fiber and antioxidants.

They have a digestive enzyme called papain, which can help with digestion. 

The pulp and seeds of aromatic passion fruit are used in various desserts and drinks.

Passion fruit is also loaded with vitamins A and C and potassium and fiber. 

Peaches are from China and have been cultivated there for over 4,000 years.

Spanish explorers brought the peach to Mexico and then America in the 16th century. 

Peaches have in them vitamins A and C, as well as potassium and fiber. 

Persimmon is available in two types: the fuyu and the hachiya.

The fuyu is rounder and can be eaten when it’s firm, like an apple.

The hachiya is more heart-shaped and must be eaten when it’s soft, like a ripe tomato. 

Honey figs are small, yellow-skinned fruits with a sweet, honey-like flavor and chewy texture.

They can be ingested fresh or added to jams, jellies, and pies.

It’s a popular fruit that is used in many different dishes, including desserts, salads, and main courses.

Pineapple is also used to make juice, jam, and other forms of preserves. 

Pineapple is a good source of vitamins C and B1, as well as copper and manganese. It also contains bromelain, an enzyme that can help with digestion. 

Yellow cherries are originally from Washington, DC.

It has been reported to contain vitamins C and A, as well as fiber with an interesting flavor profile, unlike other fruits you may have tried before.

Eat them fresh or enjoy them in jams/sauces.

Rutabaga is usually cooked and used in soups or stews. It can also be roasted or mashed.

It contains dietary fiber, vitamins C and E, and potassium and magnesium. 

Saffron is also a good source of antioxidants and has been used for centuries in traditional medicine. 

Saffron, the world’s most expensive spice, is believed to have originated in Central Asia and was first cultivated in Iran.

Semolina is a great thickener for stews, soups, and gravies. It’s high in carbs but also full of protein and fiber.

Semolina was first in Central Europe. It is still popular in Italy and other parts of Southern Europe.

Semolina is also used in many African, Middle Eastern, and Asian dishes.

It is shaped like a five-pointed star and has yellow, green, or red skin with five to six ridges running down longitudinally.

The taste of starfruit is sweet and tart with a hint of sourness. It’s eaten in salads, desserts, or as a snack.

Starfruit is a good source of vitamins C and B, as well as magnesium, potassium, and fiber.

Yellow sweet potatoes are a great way to get your daily dose of fiber, vitamins A and C, with the added bonus that they offer health benefits such as being good for your heart.

It’s made from the dried and ground roots of the Curcuma longa plant, and it has a strong, earthy flavor.

Turmeric is used in curries, soups, and various Indian dishes. 

Turmeric is a good source of copper, iron, potassium, zinc, and magnesium.

They’re typically longer and thinner than green beans, with a smooth, wax-like texture. Their ancestors belonged to Central and South America. 

Yellow Beans are a healthy source of fiber, vitamins, and minerals.

They can be eaten raw or cooked to make any diet better.

The cauliflower’s natural color changes as it matures. If the head is exposed to direct sunlight for too long, curds will turn dull yellow. 

Yellow cauliflower is a versatile vegetable that can be eaten raw or cooked. It contains many healthy nutrients like vitamins C, E, and K as well as fiber with potassium & calcium too.

They’re typically used in Indian cuisine. Yellow chili peppers have a milder taste than other types of chili and can range in heat from sweet to hot. 

Yellow chili is an excellent source of vitamins A and B6, potassium, and copper.

They also contain capsaicin, a compound that has been shown to have anti-inflammatory and pain-relieving effects. 

The yellow dragon fruit has a sweet and tangy taste, with a hint of citrus flavor.

It contains dietary fiber and more calcium than its red counterpart.

The yellow dragon fruit can be eaten fresh or used in juices, smoothies, and desserts.

Figs are a healthy and delicious way to get your fiber, vitamins A & C needs.

They also contain phytochemicals with antioxidant properties.

Yellow lentils become mushy upon cooking and, therefore, can be added to stews, soups, and purees for thickening purposes. Or it can be roasted for a snack. 

Lentils are believed to have originated in the Middle East and were one of the first domesticated crops in the world.

They have smooth, velvety skin and sweet, juicy flesh. Nectarines come in two varieties, including yellow.

Nectars from yellow nectarines have been shown to be an excellent source of fiber and vitamins A and C. They also contain phytochemicals that may help fight off illness or disease.

The name itself has yellow, but technically it is the green bell pepper allowed to ripen more before harvesting from the vine.

These peppers can be eaten raw, cooked, or roasted and can also be used in salads, soups, sauces, and stir-fries. 

Yellow rice is found in Spanish, Indian, Iranian, West Asian, Caribbean, Moroccan, and Middle Eastern cuisines. It has vitamins B6 and C, as well as iron and magnesium. 

It also contains plenty of mineral content, like calcium for strong bones or iron that will help keep your heart healthy.

Yellow squash is like summer squash that has a yellow or golden-yellow color.

It’s slightly sweet and creamy in texture.

You can eat the yellow squash raw such as in salads, or even cook it in soups or stews.

The honey-like flavor of this fruit makes it a great alternative to red-fleshed melons. It’s also good in vitamin C and minerals like potassium.

Yellow watermelons have been growing in Africa for 5000 years now and have the same nutritional advantages as red melons. 

Yellow zucchini’s flavor is like the green counterpart but is a little sweeter.

The unique shape of this food makes it taste different from the traditional crook-neck and straight-neck varieties.

Its softer texture pairs well with mild flavors. 

Yukon Gold potatoes have a slightly sweet and nutty flavor.

They can be boiled, baked, or mashed and will provide you with vitamins C and B6, as well as potassium and fiber. 

When cooked, Yukon Gold potatoes tend to hold their shape better than other varieties of potatoes. This makes them ideal for dishes like gratins and pot pies.