Looking for foods that start with Y? It is a surprisingly tasty letter once you get going. Some Y foods are everyday staples in UK kitchens, such as yoghurt, yeast and Yorkshire pudding. Others come from global cuisines and might be new to your shopping list, including yuzu, yassa, yautia and youtiao.

This guide rounds up a genuinely useful selection of Y foods, with simple explanations, serving ideas and a few Reduced Grub-style money-saving tips along the way.

Quick List of Foods That Start With Y

Here is a quick reference table before we get into the full list.

Foods That Start With Y

1. Yoghurt

Yoghurt is one of the most common foods beginning with Y, and it is a useful fridge staple. Plain natural yoghurt can be eaten with fruit, stirred into porridge, used in smoothies, mixed into curry sauces or turned into a quick dip with garlic, lemon and herbs.

For saving money, large tubs of plain yoghurt are usually better value than individual flavoured pots. You can sweeten it yourself with reduced fruit, jam, honey or a spoonful of stewed apples.

2. Greek Yoghurt

Greek yoghurt is thicker and creamier than standard yoghurt. It works well for breakfasts, sauces and desserts, and it can replace sour cream in many meals. Try it on chilli, baked potatoes or fajitas.

If Greek yoghurt feels pricey, compare it with Greek-style yoghurt, which is often cheaper. The texture and flavour can vary, but it can still be excellent for cooking and dips.

3. Yoghurt Drink

Yoghurt drinks are popular as breakfast drinks or lunchbox additions. They come in plain, fruity and probiotic-style varieties. You can also make your own by blending yoghurt with milk, banana and frozen berries.

Homemade versions are a good way to use up yoghurt close to its use-by date, as long as it has been stored correctly and still looks and smells as expected.

4. Yam

Yams are starchy root vegetables used in many African, Caribbean and Asian dishes. They are not the same as sweet potatoes, although the names are sometimes mixed up in shops and recipes.

Yams can be boiled, roasted, fried or added to soups and stews. They are filling, which makes them useful for budget meals. Serve with beans, greens or a spicy tomato sauce for a hearty dinner.

5. Yellow Pepper

Yellow peppers are sweet, colourful and easy to use. They are delicious raw in salads, sliced into wraps, roasted with onions or added to stir-fries and pasta sauces.

Reduced-price peppers freeze well. Slice them, remove the seeds and freeze on a tray before tipping into a bag. They will soften after freezing, so use them for cooked dishes rather than salads.

6. Yellow Squash

Yellow squash is a summer squash with tender skin and a mild flavour. It can be sliced and fried, roasted, grilled or added to vegetable bakes. It is similar to courgette, so the two can often be swapped in recipes.

If you grow your own veg, yellow squash can be generous in season. Grated squash can be stirred into fritters, muffins or pasta sauces to make meals go further.

7. Yellow Courgette

Yellow courgettes are bright, mild and slightly sweet. They cook quickly and work well in omelettes, ratatouille, traybakes and risottos.

Use them in the same way as green courgettes. If you find them reduced, they are worth grabbing because they bulk out meals without overpowering other flavours.

8. Yellow Tomato

Yellow tomatoes are usually sweeter and less sharp than many red varieties. They look lovely in salads and salsas, and they can be roasted to bring out their sweetness.

Overripe yellow tomatoes can be cooked down into a simple sauce with onion, garlic and a pinch of salt. Freeze the sauce in portions for pasta, soup or pizza bases.

9. Yellow Beans

Yellow beans, sometimes called wax beans, are similar to green beans but with a pale yellow colour. They can be steamed, boiled, stir-fried or added to salads.

They are best cooked until just tender. A little butter, lemon and black pepper is enough to make them into a simple side dish.

10. Yellow Lentils

Yellow lentils are split pulses often used in dals, soups and stews. They cook faster than many whole pulses and are a brilliant cupboard ingredient for cheap meals.

Try simmering yellow lentils with onion, garlic, turmeric and stock, then finish with lemon juice. Serve with rice, flatbread or a baked potato.

11. Yellow Split Peas

Yellow split peas are another budget-friendly pulse. They are commonly used in soups, pease pudding and thick stews. They need longer cooking than red lentils, but they are filling and affordable.

Soaking is not always essential, but it can reduce cooking time. Always follow the packet instructions.

12. Yorkshire Pudding

Yorkshire pudding is a classic British food that starts with Y. Made from flour, eggs, milk and fat, it is usually served with roast beef and gravy, but it deserves more attention than one Sunday slot.

Leftover Yorkshire puddings can be filled with chilli, stew, sausages and onion gravy, roasted veg or even breakfast ingredients. Giant Yorkshires are also a clever way to stretch a small amount of meat into a more satisfying meal.

13. Yorkshire Curd Tart

Yorkshire curd tart is a traditional sweet tart made with curd cheese, dried fruit, spices and pastry. It has a gentle, old-fashioned flavour and is often linked with Yorkshire bakeries.

If you enjoy traditional British puddings, it is one to try. Serve small slices with tea, cream or a spoonful of yoghurt.

14. Yeast

Yeast is not usually eaten on its own, but it is one of the most important Y ingredients. It makes bread rise and gives flavour to pizza dough, rolls, buns and some enriched doughs.

Keeping dried yeast in the cupboard can save money if you like baking. Homemade pizza dough is usually far cheaper than takeaway pizza, and it is a good base for using up small amounts of cheese, cooked meat and vegetables.

15. Yeast Extract

Yeast extract is a savoury spread with a strong, salty flavour. In the UK, it is best known on toast, but it can do more than that. A small amount stirred into gravy, stews or veggie mince adds depth.

Use it sparingly because it is salty. It is especially handy in vegetarian cooking where you want a savoury boost without adding meat stock.

16. Yuzu

Yuzu is a fragrant citrus fruit used in Japanese, Korean and other East Asian cuisines. Fresh yuzu can be hard to find in UK supermarkets, but bottled yuzu juice, yuzu vinegar and yuzu seasoning are more accessible in Asian supermarkets and online.

The flavour is sharp, floral and somewhere between lemon, lime and grapefruit. Use a little in salad dressings, dipping sauces, marinades, cocktails, mocktails or desserts.

17. Yellowfin Tuna

Yellowfin tuna is a firm, meaty fish used for steaks, sushi, salads and tinned products. Fresh tuna steaks can be expensive, so watch for reductions if you plan to cook them the same day.

For food safety, keep fresh fish chilled, cook or freeze it promptly, and follow the storage instructions on the packaging. If using tinned tuna, check prices per 100g because multipacks are not always the cheapest option.

18. Yabbies

Yabbies are small freshwater crustaceans from Australia, a little like crayfish. They are not an everyday UK ingredient, but they count as an interesting food beginning with Y.

They can be cooked and served in salads, pasta dishes or seafood platters. In the UK, crayfish tails are usually easier to find and can be used in similar ways.

19. Yuca

Yuca, also called cassava, is a starchy root vegetable used across Latin American, Caribbean and African cooking. It can be boiled, mashed, fried or made into chips.

It must be prepared and cooked properly, as raw cassava is not suitable to eat. Buy from a reliable shop and follow cooking instructions carefully. Frozen prepared yuca can be convenient and reduces prep time.

20. Yautia

Yautia is a root vegetable used in Caribbean and Latin American cooking. It is related to taro and is often added to soups, stews and mashed dishes.

It has a starchy texture and absorbs flavour well, making it useful in slow-cooked meals. Look for it in international grocery shops.

21. Yam Bean

Yam bean is another name for jicama, a crunchy root vegetable with a mild, slightly sweet flavour. It is often eaten raw in salads or slaws, especially with lime and chilli.

It can also be cut into sticks for a fresh snack. If you like apple, cucumber and radish, yam bean has a similar refreshing crunch.

22. Yardlong Beans

Yardlong beans are long, thin beans used in Chinese, Thai, Filipino and other Asian cuisines. Despite the name, they are not usually a full yard long, but they are much longer than standard green beans.

They are best in stir-fries, curries and quick sautés. Cut them into shorter lengths before cooking and pair with garlic, ginger, soy sauce or chilli.

23. Young Coconut

Young coconut has soft flesh and refreshing coconut water inside. It is common in tropical countries and can sometimes be found in larger supermarkets, Asian shops or world food stores.

The water can be drunk chilled, while the soft flesh can be eaten with a spoon or added to smoothies and desserts.

24. Yaki Imo

Yaki imo is Japanese roasted sweet potato. It is simple, comforting and naturally sweet. Traditionally, sweet potatoes are slowly roasted until soft and caramel-like inside.

You can make a budget-friendly version at home by baking sweet potatoes until completely tender. They are lovely with butter, sesame seeds or a little miso.

25. Yakisoba

Yakisoba is a Japanese-style stir-fried noodle dish. It usually includes noodles, vegetables, a savoury sauce and sometimes pork, chicken, prawns or tofu.

It is a great fridge-clearer meal. Shredded cabbage, carrots, peppers, mushrooms and spring onions all work well. Leftover cooked meat can be added near the end and heated until piping hot.

26. Yaki Onigiri

Yaki onigiri are grilled rice balls, often brushed with soy sauce or miso. They are crisp on the outside and soft in the middle.

If making them with leftover rice, cool the rice quickly, store it in the fridge and use it within a day. Reheat until steaming hot all the way through. This follows standard food safety advice for cooked rice.

27. Yellow Curry

Yellow curry is a mildly spiced curry associated with Thai cooking, often made with turmeric, coconut milk, potatoes, onions and meat, fish or tofu.

It is ideal for batch cooking. Add cheaper vegetables such as carrots, potatoes and frozen peas to stretch the sauce further. Serve with rice or flatbreads.

28. Yakhni

Yakhni is a broth or stock-based dish found in South Asian and Central Asian cooking. It can be made with meat, spices and yoghurt, depending on the regional style.

A good yakhni is all about slow flavour. It can be served as a soup or used as the base for rice dishes.

29. Yassa

Yassa is a West African dish, especially associated with Senegal. Chicken yassa is one of the best-known versions, made with onions, lemon or vinegar, mustard and spices.

The onion-heavy sauce is full of flavour and works beautifully with rice. It is also a good example of how inexpensive ingredients can create a memorable meal.

30. Youtiao

Youtiao are Chinese fried dough sticks, often served with rice porridge, soy milk or dipped into soups. They are crisp outside and airy inside.

You may find them in Chinese bakeries, restaurants or frozen in Asian supermarkets. They are best eaten fresh or reheated until crisp.

31. Yiros

Yiros is an Australian spelling often used for a Greek-style wrap, similar to gyros. It usually contains grilled meat, salad, sauce and flatbread.

At home, you can make a cheaper version with leftover roast chicken, salad, yoghurt sauce and pitta bread or wraps.

32. Yellow Watermelon

Yellow watermelon looks like ordinary watermelon from the outside, but the flesh is yellow instead of red. It is sweet, juicy and refreshing.

Use it in fruit salads, smoothies, summer desserts or savoury salads with feta and mint. As with standard watermelon, keep cut pieces covered in the fridge.

33. Yellow Kiwi

Yellow kiwi, often sold as golden kiwi, has smooth bronze skin and sweet yellow flesh. It is less sharp than green kiwi and works well in lunchboxes, fruit salads and breakfast bowls.

Buy loose kiwis if you only need a few. Pre-packed fruit can be good value, but only if you will eat it before it spoils.

34. Yellow Plum

Yellow plums are sweet, juicy stone fruits. They can be eaten fresh, baked into crumbles, poached or turned into jam and compote.

If you spot reduced plums that are slightly soft, cook them with a splash of water and a little sugar to make a quick topping for yoghurt, pancakes or porridge.

35. Yali Pear

Yali pear is an Asian pear variety with crisp, juicy flesh. It is refreshing eaten raw and can be sliced into salads or served with cheese.

Asian pears tend to be more expensive than standard pears in the UK, so they are more of a treat ingredient unless you find them on offer.

Budget Tips for Buying Foods Beginning With Y

• Choose versatile staples first: yoghurt, yeast, yellow lentils and yellow split peas can be used in lots of low-cost meals.
• Use the reduced section wisely: yellow peppers, tomatoes, plums, yoghurt and fish often appear with discounts. Only buy what you can cook, freeze or eat in time.
• Compare world food aisles: ingredients such as yuca, yuzu juice, noodles and curry pastes may be cheaper in Asian, Caribbean or international shops.
• Freeze suitable items: sliced peppers, cooked lentils, bread dough and many leftovers freeze well when cooled and packed properly.
• Make Y foods stretch: add lentils to curries, vegetables to yakisoba, yoghurt to sauces and Yorkshire puddings to leftover stews.

Easy Meal Ideas Using Y Foods

• Yoghurt breakfast bowl: plain yoghurt, reduced fruit, oats and a drizzle of honey.
• Yellow lentil dal: lentils simmered with onion, garlic, turmeric and stock.
• Yakisoba-style noodles: noodles stir-fried with cabbage, carrots, peppers and leftover chicken or tofu.
• Loaded Yorkshire puddings: fill with sausages, beans, chilli, stew or roasted vegetables.
• Roasted yam traybake: yam chunks with onions, peppers, spices and chickpeas.
• Yuzu dressing: yuzu juice, soy sauce, oil and a little sugar for salads or noodles.

FAQs About Foods That Start With Y

What are common foods that start with Y?

Common foods that start with Y include yoghurt, yeast, yams, yellow peppers, yellow tomatoes, Yorkshire pudding and yellow lentils. Some are ingredients, while others are ready-to-eat dishes or traditional recipes.

What fruit starts with Y?

Fruits that start with Y include yuzu, yellow watermelon, yellow kiwi, yellow plums and Yali pear. Some lists also include young coconut, although coconut is often treated as a fruit, nut and seed depending on the context.

What vegetables start with Y?

Vegetables beginning with Y include yam, yuca, yautia, yardlong beans, yellow squash, yellow courgette, yellow peppers, yellow tomatoes and yellow beans.

What British food starts with Y?

Yorkshire pudding is the best-known British food starting with Y. Yorkshire curd tart is another traditional option, especially for anyone interested in regional British baking.

Are yams and sweet potatoes the same?

No. True yams and sweet potatoes are different vegetables, although the names are sometimes used loosely. Yams are starchier and are common in African, Caribbean and Asian cooking. Sweet potatoes are usually sweeter and softer when cooked.

What is the cheapest Y food to cook with?

Yellow lentils, yellow split peas, yeast and plain yoghurt are usually among the most budget-friendly Y foods. They can be used in filling meals such as dal, soup, homemade bread, pizza dough, dips and breakfast bowls.

Where can I buy unusual Y foods in the UK?

For ingredients such as yuzu, yuca, yautia, yardlong beans and youtiao, try Asian supermarkets, Caribbean shops, international grocers and online food retailers. Larger UK supermarkets may stock some of them in the world foods, frozen or speciality sections.