✔ Updated · 110 seven-letter foods, grouped by type
From avocado to cheddar, here are 110 foods with 7 letters, each one I checked letter by letter and grouped by type. Need a shorter word? Try our foods with 3 letters, 4-letter foods and foods with 5 letters lists.
Popular foods with 7 letters include chicken, avocado, apricot, coconut, spinach, cabbage, lettuce, pumpkin, lobster, sausage, burrito, risotto, gnocchi, lasagna, noodles, pancake, waffles, biscuit, brownie, pudding, custard, popcorn and cheddar. Condiments such as ketchup, mustard and vinegar also have seven letters.
- Fruits: apricot, avocado, coconut, kumquat, satsuma.
- Vegetables: cabbage, lettuce, spinach, parsnip, pumpkin.
- Dishes: burrito, risotto, falafel, biryani, chowder.
Seven-Letter Fruits
Seven-letter fruits, from everyday lunchbox staples to tropical finds.
Apricot
Small golden stone fruit with velvety skin and a sweet-tart flavor. Eat fresh, dry it or bake it into tarts.
Avocado
Creamy, buttery fruit with a mild nutty taste, mashed into guacamole, spread on toast or blended into smoothies.
Get the recipe →Coconut
Tropical drupe with crisp white meat and refreshing water. Used for milk, flakes, oil and desserts.
Get the recipe →Currant
Tiny tart berries in red, black or white, used for jelly and sauces. Also a name for small dried grapes.
Kumquat
Olive-sized citrus eaten whole, peel and all, with a sweet skin and sour center. Great candied.
Satsuma
Easy-peel seedless mandarin with very sweet, juicy segments, in season through the winter months.
Soursop
Spiky green tropical fruit with creamy white flesh that tastes like strawberry, pineapple and banana combined.
Tangelo
Juicy citrus cross of tangerine and pomelo or grapefruit, recognizable by the knob at its stem end.
Seven-Letter Vegetables, Greens and Fungi
Seven-letter vegetables cover salad greens, roots, squash and a prized fungus.
Cabbage
Dense, leafy head of green, red or savoy leaves, eaten raw in slaw, braised, fermented or stuffed.
Get the recipe →Lettuce
Crisp salad leaf in many varieties, from butterhead and romaine to iceberg and little gem.
Spinach
Tender dark leafy green, eaten raw in salads or wilted into pasta, curries, dips and omelets.
Get the recipe →Parsnip
Cream-colored root related to the carrot, with a sweet, nutty flavor that deepens when roasted.
Shallot
Small, mild member of the onion family with a delicate garlicky sweetness, ideal for dressings and sauces.
Get the recipe →Rhubarb
Tart pink stalks cooked with sugar into pies, crumbles and compotes. Never eat the leaves, which are toxic.
Get the recipe →Cassava
Starchy tropical root, also called yuca, boiled, fried or ground into tapioca. Must always be cooked before eating.
Pumpkin
Orange winter squash with sweet, dense flesh, the star of pumpkin pie, soup and fall baking.
Get the recipe →Chicory
Bitter leafy plant family that includes endive and radicchio. Its roasted root is brewed as a coffee substitute.
Romaine
Long-leaf lettuce with crisp ribs and a slightly bitter edge, the classic choice for Caesar salad.
Arugula
Peppery salad green, also called rocket, great on pizza, in pasta or tossed with lemon and parmesan.
Edamame
Young green soybeans steamed in the pod and sprinkled with salt, a favorite Japanese bar snack.
Seaweed
Edible sea plants such as nori, kombu and wakame, used in sushi, broths and salads for savory flavor.
Iceberg
Pale, round, crunchy lettuce with high water content, used for wedge salads, burgers and tacos.
Truffle
Rare underground fungus with an intense earthy aroma, shaved over pasta, risotto and eggs in small amounts.
Seven-Letter Herbs, Spices and Condiments
The pantry has plenty of seven-letter words, from herbs and spices to sauces you grab every day.
Oregano
Earthy, slightly bitter herb central to Italian and Greek cooking, from pizza sauce to grilled lamb.
Parsley
Fresh green herb in curly and flat-leaf forms, used in tabbouleh, chimichurri and as a bright garnish.
Paprika
Ground dried red pepper in sweet, hot or smoked versions, essential in goulash and deviled eggs.
Saffron
Costly golden spice from crocus flower threads, giving paella, risotto and biryani their color and aroma.
Mustard
Tangy condiment made from mustard seeds, vinegar and spices, in yellow, Dijon and whole-grain styles.
Get the recipe →Ketchup
Sweet and tangy tomato condiment, the classic partner for fries, burgers and hot dogs.
Get the recipe →Chutney
Chunky, sweet-sour Indian relish of fruit or vegetables cooked with vinegar, sugar and spices.
Vinegar
Sour liquid made by fermenting alcohol, from apple cider and red wine to rice and balsamic vinegars.
Get the recipe →Harissa
Spicy North African chili paste with garlic, caraway and cumin, stirred into stews, dips and marinades.
Seven-Letter Grains, Pasta and Noodles
Seven-letter grains and pastas for breakfast bowls, bakes and weeknight dinners.
Oatmeal
Warm porridge of rolled or steel-cut oats, topped with fruit, nuts, cinnamon or brown sugar.
Get the recipe →Granola
Crunchy baked clusters of oats, nuts, honey and dried fruit, eaten with yogurt or milk.
Sorghum
Gluten-free ancient grain with a chewy bite, cooked like rice or popped like popcorn. Also made into syrup.
Polenta
Italian cornmeal porridge served soft and creamy or chilled, sliced and grilled until crisp.
Noodles
Strips of wheat, rice or buckwheat dough, from ramen and udon to egg noodles and pad thai.
Get the recipe →Lasagna
Layered baked pasta with meat or vegetable sauce, ricotta, mozzarella and wide flat noodles.
Get the recipe →Ravioli
Square pasta pillows stuffed with cheese, meat or squash, served with butter, tomato or cream sauce.
Fusilli
Corkscrew-shaped pasta whose spirals trap chunky sauces and pesto, great in pasta salads.
Gnocchi
Soft Italian dumplings usually made from potato and flour, pan-fried or tossed with sauce.
Get the recipe →Seven-Letter Meat and Poultry
Seven-letter meats include the most popular protein of all, and the one I cook most nights.
Chicken
The world's most eaten meat, roasted, fried, grilled or stewed. Always cook chicken to 165°F.
Get the recipe →Venison
Lean, rich deer meat with a slightly gamey flavor, best seared rare or slow-cooked in stews.
Brisket
Tough beef chest cut that turns meltingly tender when smoked or braised low and slow for hours.
Get the recipe →Sirloin
Popular beef steak cut from the rear back, lean and flavorful, great grilled or pan-seared.
Sausage
Seasoned ground meat in a casing, from breakfast links to Italian and bratwurst. Cook fresh sausage to 160°F.
Get the recipe →Chorizo
Spanish cured pork sausage spiced with smoked paprika, or fresh Mexican chorizo cooked like ground meat.
Bologna
Smooth, mild cooked deli sausage, sliced for sandwiches or fried until the edges curl.
Biltong
South African air-dried cured meat, often beef, seasoned with vinegar, coriander and black pepper.
Seven-Letter Fish and Seafood
Seven-letter seafood covers shellfish, oily fish and mild white fillets. Cook fish to 145°F.
Anchovy
Tiny, salty preserved fish that melts into sauces, Caesar dressing and pizza toppings for deep savory flavor.
Catfish
Mild freshwater fish that is a Southern staple, most famously cornmeal-crusted and fried.
Lobster
Prized sweet, firm shellfish served steamed with butter, in lobster rolls or as broiled tails.
Get the recipe →Sardine
Small oily fish packed with omega-3s, eaten grilled fresh or straight from the can on toast.
Halibut
Large, firm white flatfish with a clean, sweet flavor that holds up to grilling and roasting.
Haddock
Flaky white fish related to cod, popular in fish and chips and smoked as finnan haddie.
Herring
Oily silver fish eaten pickled, smoked as kippers or salted, especially in Scandinavia.
Octopus
Tender when cooked right, either braised low and slow or flash-grilled, in Mediterranean and Japanese dishes.
Scallop
Sweet, delicate shellfish best seared fast in a hot pan until golden outside and just opaque inside.
Get the recipe →Abalone
Prized sea snail with firm, sweet meat, served sliced thin and pan-fried in California and East Asia.
Pollock
Mild white fish used in fish sticks, sandwiches and imitation crab. Budget-friendly and sustainable.
Get the recipe →Snapper
Firm, mildly sweet fish often roasted or grilled whole, popular in Caribbean and Gulf cooking.
Grouper
Firm, mild white fish with large flakes, famous in Florida's fried and blackened grouper sandwiches.
Tilapia
Very mild, affordable white fish that cooks in minutes and takes on any seasoning or sauce.
Oysters
Briny shellfish eaten raw on the half shell or grilled, fried and baked. Raw oysters carry food-safety risks.
Get the recipe →Seven-Letter Dishes From Around the World
Seven-letter dishes span Mexican, Indian, Eastern European and Japanese kitchens.
Burrito
Large flour tortilla wrapped around rice, beans, meat, cheese and salsa. Breakfast burritos add eggs.
Get the recipe →Fajitas
Sizzling strips of grilled steak or chicken with peppers and onions, wrapped in warm tortillas.
Get the recipe →Risotto
Creamy Italian rice dish made by stirring short-grain rice with hot broth until velvety.
Get the recipe →Biryani
Fragrant layered rice dish of South Asia with spiced meat or vegetables, saffron and fried onions.
Falafel
Crisp fried balls of ground chickpeas or fava beans with herbs, tucked into pita with tahini.
Tamales
Corn masa dough filled with meat, cheese or chiles, wrapped in corn husks and steamed.
Chowder
Thick, creamy soup, usually with clams or corn, potatoes and onions. New England style is the classic.
Goulash
Hungarian stew of beef, onions and plenty of paprika. American goulash is a macaroni and beef dish.
Borscht
Eastern European beet soup with a vivid ruby color, served hot or cold with sour cream and dill.
Tempura
Japanese batter-fried shrimp and vegetables with an ultra-light, lacy crust, served with dipping sauce.
Sashimi
Thin slices of very fresh raw fish served without rice, with soy sauce, wasabi and pickled ginger.
Get the recipe →Pierogi
Polish dumplings filled with potato and cheese, sauerkraut or meat, boiled then pan-fried in butter.
Rissole
Small patty of minced meat or fish, coated in breadcrumbs or wrapped in pastry and fried.
Poutine
Quebec comfort food of fries topped with squeaky cheese curds and hot brown gravy.
Ceviche
Latin American dish of raw fish cured in lime juice with onion, chili and cilantro. Use very fresh fish.
Seven-Letter Breads and Breakfast
Seven-letter breads, from griddle flatbreads to buttery rolls.
Chapati
Unleavened whole-wheat Indian flatbread cooked on a dry griddle, used to scoop up curries and dal.
Paratha
Flaky, layered Indian flatbread cooked with ghee, sometimes stuffed with spiced potato or paneer.
Crumpet
Spongy British griddle cake full of holes that soak up melted butter and honey.
Pretzel
Twisted bread dipped in an alkaline bath for a glossy, chewy crust. Soft or crunchy, often salted.
Get the recipe →Brioche
Rich French bread made with eggs and butter, perfect for French toast and burger buns.
Biscuit
Flaky, buttery Southern quick bread, served with gravy or jam. In the UK, a biscuit means a cookie.
Get the recipe →Cracker
Thin, crisp baked snack made from flour and water, served with cheese, dips and soups.
Pancake
Fluffy griddle cake made from a simple batter, stacked and topped with butter and maple syrup.
Get the recipe →Waffles
Crisp batter cakes cooked in a grid-patterned iron, from thin American to deep Belgian styles.
Get the recipe →Seven-Letter Desserts and Sweets
The sweetest part of the seven-letter list.
Brownie
Dense, fudgy chocolate square, an American bake sale classic with a crackly top.
Get the recipe →Cupcake
Single-serving frosted cake baked in a paper liner, endlessly decorated for birthdays and parties.
Pudding
Creamy dessert thickened with starch or eggs in the US, or any dessert course in the UK.
Get the recipe →Custard
Silky mixture of milk, eggs and sugar, baked as flan or stirred into a pourable sauce.
Caramel
Sugar cooked until deep amber, made into sauces, chewy candies and salted caramel treats.
Get the recipe →Cobbler
Baked fruit dessert with a biscuit or batter topping, peach cobbler being the Southern favorite.
Get the recipe →Crumble
Baked fruit under a buttery, crumbly topping of flour, sugar and oats. Apple crumble is the classic.
Get the recipe →Praline
Nut and sugar candy: creamy pecan pralines in New Orleans, or caramelized nuts ground into paste in Europe.
Brittle
Hard, glassy candy of cooked sugar studded with nuts, peanut brittle being the best known.
Macaron
Delicate French sandwich cookie of almond meringue shells around ganache, buttercream or jam.
Get the recipe →Baklava
Layers of crisp phyllo, chopped nuts and butter soaked in honey or sugar syrup. Rich and sticky.
Strudel
Austrian pastry of paper-thin stretched dough rolled around spiced apple, raisins and breadcrumbs.
Churros
Fried ridged dough sticks rolled in cinnamon sugar, often dunked in thick hot chocolate.
Get the recipe →Cannoli
Sicilian fried pastry tubes filled with sweetened ricotta and often chocolate chips or candied fruit.
Pavlova
Meringue dessert with a crisp shell and marshmallowy center, topped with cream and fresh fruit.
Popcorn
Corn kernels that puff when heated, a whole-grain snack eaten salty, buttery or caramel-coated.
Get the recipe →Seven-Letter Cheeses
Six favorite cheeses with seven-letter names. Cheddar is never missing from my fridge.
Cheddar
Firm English cheese that sharpens with age, the go-to for mac and cheese, burgers and grilled cheese.
Get the recipe →Gruyere
Nutty, slightly sweet Swiss cheese that melts beautifully in fondue, French onion soup and croque monsieur.
Ricotta
Soft, fresh Italian whey cheese with a mild, milky taste, used in lasagna, cannoli and pancakes.
Burrata
Fresh mozzarella shell filled with soft cream and curds, served with tomatoes, olive oil and bread.
Stilton
Rich, crumbly English blue cheese, traditionally served with crackers, pears and port at Christmas.
Fontina
Semi-soft Italian cheese with a buttery, nutty flavor that melts smoothly on pizza and in fondue.
Seven-Letter Foods by Starting Letter
Need a seven-letter food that starts with a particular letter for a puzzle or word game? Here are quick picks from the list above:
- A: apricot, avocado, anchovy, arugula, abalone
- B: brisket, brownie, burrito, biryani, biscuit, brioche
- C: chicken, cabbage, coconut, catfish, custard, caramel, cheddar
- P: pancake, pumpkin, parsnip, pudding, pretzel, paprika, pierogi
- S: spinach, sausage, sardine, scallop, sashimi, saffron, strudel
Frequently Asked Questions
What is a 7 letter food?
Chicken, avocado, spinach, lobster, sausage, burrito, risotto, pancake, brownie and cheddar are some of the most common foods with 7 letters. This list has more, grouped into fruits, vegetables, seafood, dishes, breads, desserts and cheeses.
What fruit has 7 letters?
Apricot, avocado, coconut, currant, kumquat, satsuma, soursop and tangelo all have seven letters. Rhubarb also has seven letters, though botanically it is a vegetable that is cooked like a fruit.
What vegetable has 7 letters?
Cabbage, lettuce, spinach, parsnip, shallot, pumpkin, cassava, romaine, arugula, chicory and edamame are all seven-letter vegetables. Iceberg, as in iceberg lettuce, also has seven letters.
What condiment has 7 letters?
Ketchup, mustard, chutney, vinegar and harissa all have seven letters. Paprika, oregano, parsley and saffron are seven-letter seasonings if a puzzle allows herbs and spices.
What dessert has 7 letters?
Brownie (my pick), cupcake, pudding, custard, cobbler, crumble, baklava, strudel, cannoli, pavlova and macaron are seven-letter desserts. Churros, caramel and praline fit too.
