Fruits And Vegetables That Start With K

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By Karmen
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Discover the nutritious and delicious fruits and vegetables starting with the letter K! From kiwi to kale, this blog post highlights their health benefits and tasty preparation tips.

Fruits And Vegetables That Start With K

When it comes to eating healthily, fruits and vegetables are indispensable components of our diets. These foods are packed with vitamins, minerals, and other essential nutrients that our bodies need to function properly. Today, we will explore a fascinating array of fruits and vegetables that all share a common characteristic: they start with the letter “K.” From exotic fruits to versatile vegetables, you’ll discover new favorites and learn how they can contribute to a healthier lifestyle. So, let’s embark on this culinary adventure together and uncover the nutritional and culinary delights that each of these “K” foods has to offer.

Fruits that start with K

Kaffir Limes

Kaffir limes are small, green, bumpy fruits commonly used in Southeast Asian cuisine. Their leaves and zest are particularly prized for their strong citrus aroma and flavor. Although the fruit itself is quite sour and not typically eaten raw, it plays a crucial role in various dishes.

Nutritionally, kaffir limes are rich in antioxidants, particularly vitamin C, which helps boost the immune system and promote healthy skin. The essential oils found in kaffir lime leaves have anti-inflammatory and antibacterial properties, making them beneficial for overall health.

In the kitchen, kaffir lime leaves are often added to soups, curries, and stir-fries to impart a unique and aromatic flavor. The zest can be used to enhance marinades and dressings. For a refreshing twist, you can even infuse water or tea with kaffir lime leaves.

Key Limes

Key limes, also known as Mexican limes, are smaller and more aromatic than the common Persian lime. They are celebrated for their tart and tangy flavor, which makes them a popular choice in both sweet and savory dishes.

These limes are a fantastic source of vitamin C, which supports the immune system and aids in the absorption of iron from plant-based foods. They also contain small amounts of other vitamins and minerals, including vitamin A, calcium, and potassium.

Culinary uses for key limes are abundant. They are the star ingredient in the famous Key lime pie, a creamy and tangy dessert. Key lime juice can also be used in marinades, salad dressings, and cocktails. Additionally, their zest can add a burst of flavor to baked goods and sauces.


Kiwano, also known as horned melon, is an exotic fruit with a spiky orange exterior and a vibrant green, jelly-like interior. It has a mildly sweet and tart flavor, often described as a mix between cucumber and banana.

This unique fruit is low in calories but high in essential nutrients. It provides a good amount of vitamin C, vitamin A, and several B vitamins. Kiwano is also rich in antioxidants and contains a decent amount of dietary fiber, which aids in digestion.

In the culinary world, kiwano can be enjoyed in various ways. Its pulp can be scooped out and eaten on its own or added to fruit salads and smoothies. The juice can be used in cocktails or as a refreshing drink. Additionally, the colorful interior makes it an attractive garnish for desserts and savory dishes alike.


Kiwifruit, often simply called kiwi, is a small, brown, fuzzy fruit with a bright green interior speckled with tiny black seeds. Known for its sweet and tangy flavor, kiwi is a popular addition to fruit salads and smoothies.

This fruit is a nutritional powerhouse, offering an impressive amount of vitamin C, more than an orange! It also provides a good dose of vitamin K, vitamin E, and dietary fiber. The antioxidants in kiwi help protect the body from oxidative stress and inflammation.

In the kitchen, kiwifruit is incredibly versatile. It can be sliced and added to salads, blended into smoothies, or used as a topping for yogurt and desserts. Kiwi can also be used to tenderize meat, thanks to an enzyme called actinidin, making it a useful ingredient in marinades.


Kumquats are small, oval-shaped citrus fruits with a bright orange skin. Unlike most citrus fruits, their skin is edible and sweet, while the flesh is tart, creating a unique flavor experience when eaten whole.

Nutritionally, kumquats are rich in vitamin C and fiber, making them excellent for boosting the immune system and supporting digestive health. They also provide small amounts of vitamin A, calcium, and potassium.

Kumquats can be enjoyed in various culinary applications. They can be eaten fresh, sliced, and added to salads or used as a garnish. Their sweet-tart flavor makes them perfect for jams, jellies, and marmalades. Additionally, kumquats can be candied or used in baked goods for a zesty twist.

Kyoho Grapes

Kyoho grapes are large, dark purple grapes that originated in Japan. Known for their juicy, sweet flavor and slight tartness, they are often compared to a mix of grapes and plums.

These grapes are not only delicious but also packed with nutrients. They are an excellent source of vitamins A and C, which are important for maintaining healthy skin and vision. Kyoho grapes also contain antioxidants like resveratrol, which supports heart health and reduces inflammation.

In terms of culinary uses, Kyoho grapes are typically enjoyed fresh as a snack. They can also be added to fruit salads or used as a topping for desserts. In Japan, they are often peeled and served as a luxurious treat. Their juice can be used in beverages, and they can even be turned into jams or jellies.

Vegetables that start with K

Kabocha Squash

Kabocha squash, also known as Japanese pumpkin, is a winter squash with a sweet, nutty flavor and a texture similar to a sweet potato. Its green skin and bright orange flesh make it a visually appealing addition to any dish.

This squash is rich in vitamins A and C, which support immune function and skin health. It also contains a good amount of dietary fiber, which aids in digestion and helps maintain a healthy weight. Additionally, kabocha squash provides potassium, magnesium, and several B vitamins.

Culinarily, kabocha squash is incredibly versatile. It can be roasted, steamed, or pureed into soups. Its sweet flavor pairs well with both savory and sweet ingredients, making it a great addition to casseroles, salads, and even desserts. You can also use it to make a creamy and nutritious filling for pies and tarts.


Kale is a leafy green vegetable known for its robust flavor and impressive nutritional profile. It comes in several varieties, including curly, Lacinato (also known as dinosaur kale), and red Russian kale.

Nutritionally, kale is a powerhouse. It is packed with vitamins A, C, and K, as well as minerals like calcium and potassium. Kale is also rich in antioxidants and has anti-inflammatory properties. Its high fiber content supports digestive health, and it contains compounds that have been shown to have cancer-fighting properties.

In the kitchen, kale can be used in a multitude of ways. It can be eaten raw in salads, blended into smoothies, or sautΓ©ed as a side dish. Kale chips, made by baking the leaves with a little olive oil and salt, are a popular healthy snack. You can also add kale to soups, stews, and casseroles for an extra nutritional boost.


Kohlrabi, sometimes called German turnip, is a bulbous vegetable with a taste and texture similar to a broccoli stem or cabbage heart. It can be green, white, or purple, and both its bulb and leaves are edible.

This vegetable is rich in vitamin C, which is essential for immune health and collagen production. Kohlrabi also provides a good amount of fiber, potassium, and vitamin B6. Its antioxidant content helps protect the body from oxidative damage and supports overall health.

Kohlrabi can be enjoyed raw or cooked. When eaten raw, it has a crisp texture that makes it a great addition to salads and slaws. It can also be roasted, steamed, or stir-fried. Kohlrabi is often used in soups and stews, and its mild flavor allows it to absorb the flavors of the ingredients it is cooked with. The leaves can be used similarly to kale or collard greens, adding another layer of versatility to this vegetable.


Karmen is a health and wellness enthusiast from Tartu, Estonia who loves to write about food and nutrition. She got her nutrition counseling certificate in 2016. Karmen shares her partner's passion for cooking and is always looking for ways to make recipes healthier (and meat-free). She's also interested in leading a natural lifestyle and is taking baby steps to a cleaner and more eco-friendly life.

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