English / Spanish Glossary of Edible Plants

The full and expanding original glossary is at Fruit and Stuff.

(PHOTO: Mercado Libertad, also known as San Juan de Dios, in Guadalajara, Jalisco, Mexico.)

When I moved to Mexico, I was surprised to be offered a number of fruits and vegetables I had never heard of, and, of course, I had to learn new names for foods that were familiar. This list includes the old and familiar as well as the new and exotic. Some plants have different names, depending on countries and regions. I have used American English and Mexican Spanish.


  • almond / almendra
  • aloe vera / sávila
  • amaranth / amaranto
  • apple / manzana
  • apricot / chabacano
  • artichoke / alcachofa
  • asparagus / espárrago
  • avocado / aguacate
  • banana / plátano
  • basil / albahaca
  • bay leaf / laurel
  • beet / betabel
  • blackberry / zarzamora
  • broccoli / brocolí
  • brazil nut / nuez de Brasil
  • butternut squash
  • cabbage / col
  • cactus leaf / nopal
  • cantaloupe / melon
  • carrot / zanahoria
  • cashew / maranon
  • cauliflower / coliflor
  • celery / apio
  • chayote
  • cherry / cereza
  • chia / chia
  • chickpea / garbanzo
  • cilantro / cilantro
  • cinnamon / canela
  • clove / clavo de olor
  • clementine / clementina
  • corn / maiz
  • cucumber / pepino
  • cumin / comino
  • date / dátil
  • dragon fruit / pitahaya
  • eggplant (aubergine) / berenjena
  • fig / higo
  • garlic / ajo
  • ginger / genjibre
  • grape / uva
  • grapefruit / toronja
  • green bean / ejote
  • guanabana
  • guava / guayaba
  • hibiscus / jamaica
  • hominy / maiz nixtamalizado
  • honeydew melon / melón chino
  • jackfruit / yaca
  • kale / kale
  • kiwi / kiwi
  • leek / poro
  • lemon / limon
  • lentil / lenteja
  • lettuce / lechuga
  • lima bean / haba
  • lime / lima
  • mamey
  • mango / mango
  • mushroom / champiñón
  • olive / aceituna
  • onion / cebolla
  • orange / naranja
  • parsley / perejil
  • pea / chicharo
  • peanut / cacahuate, mani
  • pear / pera
  • pecan / nuez
  • pepper / chile
  • pineapple / piña
  • pistachio / pistacho
  • plantain / plátano macho
  • plum /ciruela
  • pomegranate / granada
  • potato / papa
  • prickly pear / tuna
  • prune / ciruela pasa
  • pumpkin / calabaza
  • radish / rábano
  • raisin / pasita
  • raspberry / frambuesa
  • sesame seed / ajonjoli
  • spinach / espinaca
  • strawberry / fresa
  • sunflower seed / semilla de girasol
  • sweet potato / camote
  • tahini / tajini
  • tomato / tomate
  • turnip / nabo
  • walnut / nuez de castilla
  • watercress / berro
  • watermelon / sandia
  • zapote
  • zucchini / calabacita

More plant-based recipes at Fruit and Stuff.

ALMOND MILK

Soak 1 c RAW ALMONDS overnight (or up to two nights for creamier milk). Drain and rinse. Add 2 c WATER. Blend until smooth. Drain and squeeze through a cheesecloth. It will keep in the refrigerator for up to three days.

OATMEAL MILK

Wash and squeeze 1 c OATMEAL 5 times. Blend oatmeal about 1 min in 1 LITER OF WATER with a PINCH OF SALT and 1 T SUGAR. Strain the mixture up to 4 times, returning the leftovers to the blender with more water and rinsing the strainer each time.

CASHEW SOUR CREAM

Soak 1/2 c raw cashews for an hour, rinse and drain. Combine with 1/3 c water, 1/2 t lemon juice, 1/2 t apple cider vinegar, 3/4 t nutritional yeast, 1/4 t salt in blender until smooth.

CHICKPEA (GARBANZO) CHEESE

Soak 1 1/2 c DRIED CHICKPEAS for 8 hours, drain and rinse. Blend until smooth with 1 CLOVE GARLIC, 1 t SALT, 2 T NUTRITIONAL YEAST, 1 T APPLE CIDER VINEGAR, 1 T OLIVE OIL, 1 1/2 – 2 c WATER. Cook over medium heat until thick. Pour into mold immediately and cool. Refrigerate at least 2 hours before serving.

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