Foods That Start With X (Alphabetized & Explained) (2024)

Here are as many foods and beverages that start with the letter X as we could think of. There are so many great foods that come from different parts of the world and will help you grow your recipe book!

Check out these foods that will introduce you to a new world of flavors!

Foods That Start with the Letter X – Alphabetized

Here is an alphabetically arranged chart of foods and beverages that start with the letter X that you can use to reference a food quickly. You’ll find a quick explanation of each food underneath the chart!

Foods That Start With X – Explained

Here are all the foods and beverages you will find in this article, starting with the letter X!

Xacuti

Xacuti, a tasty curry from Goa, India, is spiced up with white poppy seeds, coconut, and red chilies. People cook it with crabs, chicken, lamb, or beef. Originally from Harmal village, fishermen made this sauce with spices like peppercorns, chilies, onions, and coconut, and it is easy enough to make at home with the right ingredients. If you enjoy chicken curry with a mix of sour, savory, and spicy flavors, it’s your duty to try xacuti!

Xa Doai Orange

The Xã Đoài orange, a Spanish varietal now grown in Vietnam, comes from a village called Xã Đoài in Nghi Lộc, Nghệ An. These oranges, known for their thin yellow skin, juicy insides, and super sweet flavor, make the most amazing orange juice, which can be found on many street corners in Ho Chi Minh City.

Xanadu Cabernet

Xanadu, a top winery in Margaret River, Western Australia, crafts a fantastic Cabernet Sauvignon. This wine has a great smell and a smooth taste. The wine is elegant, powerful, and full of black fruits with a hint of oak. Perfect for aging! Xanadu winery itself sits on 110ha of vineyards in Margaret River, which I was lucky to visit 20 years ago! It still remains one of my favorite wine brands. Winemaker Glenn Goodall focuses on quality from the vine to the bottle, letting the wine shine without forcing it.

Xanadu Sauvignon Blanc

Xanadu also makes an excellent sauvignon blanc. The 2023 vintage was top-notch, so if you can get your hands on a bottle, then do so! The wine comes from Wallcliffe in Margaret River in Western Australia and is grown sustainably. The wine is a pale straw color with green hints. Smells fresh and zesty with passion fruit and lime. It tastes fruity and spicy, and best to drink it now rather than store it. It pairs super well with seafood dishes, especially oysters.

Xalapa Coffee

In Mexico, some places are crazy about their coffee. Veracruz is one of them, with Xalapa as a coffee paradise. Start your day with local breakfast and freshly roasted coffee. Coatepec, nearby, is all about coffee, too. Wander around Xalapa and smell the roasting beans. You’ll find tons of coffee spots like Espresso 58, Café Chiquito, Petit Café, and Café Kali. Enjoy the coffee buzz and warm welcomes in this Mexican coffee haven!

Xalapa Punch

Xalapa Punch is a fun mix of rum, brandy, red wine, black tea, and orange rinds. Just heat up black tea and orange rinds in a pan, then let it cool. Add honey or sugar, stir, and pour over ice in a bowl. Mix in amber rum, apple brandy, and red wine. Throw in diced oranges and lemons for a twist. This punch has a zesty lemon tea and sangria taste without being too strong. Enjoy this easy-to-make, tasty drink that’s perfect for a chill get-together!

Xanthan Gum

Xanthan gum is like a food superhero – it thickens your food and stops things from separating, making it an everyday food helper in many dishes. It’s safe for most people and can even be good for your gut, but too much might cause tummy troubles. For those who can’t have gluten, xanthan gum steps in to add stickiness that’s missing, making your gluten-free goodies moister and hold their shape better after baking. So, next time you’re cooking up something special, remember xanthan gum is there to save the day in your kitchen adventures!

Xarope de Gengibre

Meaning ginger syrup in English, this blend of ginger, sugar, and water is a versatile ingredient that can add a unique flavor to your drinks and dishes. It’s commonly used in co*cktails, teas, marinades, and sauces. Make your own ginger syrup for tasty drinks! Just blend 2 cups of peeled ginger with water and sugar in a pan. Heat, stir, and simmer for an hour until thick—cool, strain, and store in the fridge for up to a month. Add a splash of lemon and soda for homemade ginger ale. Enjoy the zesty flavor!

Xarope de Gengibre Mocktail

Mocktails, like booze-free co*cktails, are a hit in today’s health scene. They’re a cool swap from alcoholic drinks, suitable for all, even non-drinkers. Making ginger syrup is easy, as we described above, so now use it in a ginger syrup mocktail – Mix pineapple juice, lime juice, ginger syrup, and agave in a shaker. For more of a pineapple punch, muddle in fresh pineapple—strain into an ice-filled glass and top with soda water.

Xarope de Gengibre Tea

Ginger is a warming, tasty spice used in lots of countries. In many places, it is a natural fix for tummy aches and nausea. You can make ginger tea by soaking fresh ginger in hot water or try your ginger syrup in hot or cold drinks. Ginger tea can help with motion sickness, morning sickness, blood pressure, weight, pain, and might even fight cancer. So, next time you sip on a ginger drink, know you’re sipping on something that could do your body good!

Xavier Soup

Xavier Soup, honoring Saint Francis Xavier, is traditionally prepared on his feast day, December 3rd. Known for founding the Jesuit order and embarking on missionary journeys across Asia in the 16th century, Saint Xavier is revered as the patron saint of missionaries. This Italian classic features Parmesan dumplings in a flavorful chicken broth garnished with fresh parsley. The soup, with chicken and flour dumplings, is clear and comforting on a cold day.

Xavier Steak

Have you tried Xavier Steak? Believed to have originated in New York in the early 19th century, this simple dish features steak, asparagus, and Swiss cheese. Cook the steak as usual, then layer the cooked asparagus on top, followed by the Swiss cheese. Broil under low to medium heat until the cheese is melted, and be sure to get a bite of each component with each forkful!

Xerophyte

Xerophytes are cool plants that can survive with very little water. They’re like the superheroes of the plant world! Think cacti, pineapples, and some gymnosperms. You’ve got Yucca filamentosa, Agave, Acacia trees, Joshua trees, Oleander, Mesquite, Condea emoryi (also known as desert lavender), and Prickly pear, most of which are completely edible. These plants are tough cookies, making it work with just a sip of water. Pretty neat, right?

Xiangcai

Xiangcai, or what we might know as cilantro, is a herb that you can eat all parts of, but folks mostly use the leaves and seeds in cooking. The seeds taste bright and citrusy, a bit like ginger but with peppery hints. When it comes to the leaves, some people love its fresh flavor, while others think it tastes soapy and smells strong. It’s like a food battle – love it or hate it! Your genes will decide which team you’re on.

Xiangcai Stir-fry

This easy pork and coriander stir-fry from Northern China near Beijing is part of Lu cuisine. It’s usually not spicy, just seasoned with salt, soya sauce, cooking alcohol, ginger, and spring onion. Use cubed pork fillet for quick cooking, and you can keep the prep time to 10 minutes and the cook time to 5-6 minutes. Ingredients: 200g pork, 1 egg, 1 tbsp flour, 4-5 spring onions, 2 ginger slices, 1 tbsp soya sauce, 1 tbsp Shaoxing rice wine, 200g coriander, salt, and 2-3 drops sesame oil. Yes, you really need 200g of coriander! Stir fry it all together for a tasty dish and serve with rice.

Xiao Long Bao

Xiaolongbao are yummy Chinese steamed buns made in little bamboo steamers. They’re like dumplings but not quite like jiaozi or wonton. Changzhou ones are really fresh, Wuxi ones are super sweet, and Shanghai ones have a nice mix of sweet and savory flavors. What’s cool is they all have thin skins, tasty broth INSIDE, and super delicious fillings. Yum! Just watch you don’t burn yourself biting into them.

Xiao Long Bao (Fried)

For a new spin on regular Xiaolongbao, give frying them a shot! Just heat oil in a pan, pop in the xiaolongbao, and fry till they’re crispy and golden. Be careful turning them so you don’t break the skin and have all the soup come out. Serve with your go-to sauce for a tasty appetizer or snack.

Xiao Long Bao Sauce

The go-to dipping sauce for xiaolongbao is usually made with soy sauce, vinegar, ginger, and chili oil. But hey, don’t be shy to try new stuff to get your own blend just right! You could mix in sesame oil, garlic, or even a bit of sugar for some extra flavor. It’s all about having fun and finding what tastes best to you and complements your dumpling.

Xiao Long Bao Soup

Toss your soup dumplings into a pot of actual soup for a tasty twist! Whip up your fave broth (chicken, beef, veggie), then drop in the xiaolongbao near the finish. The dumplings soak up the broth a little, too, making a yummy and fun soup meal.

Xidoufen

Xidoufen is a tasty Chinese soup from Yunnan province. It’s made with boiled pea meal and flavored with garlic, ginger, cilantro, spring onion, chili flakes, and Sichuan pepper oil. People enjoy it with deep-fried youtiao or Chinese flatbreads like cong you bing. The soup has a strong, savory taste that’s a mix of sour and spicy flavors.

Xigua Agua Fresca

Xigua agua fresca is a simple and cool fruit drink made with watermelon, lime juice, and some kind of sweetener. It comes in lots of other yummy flavors too, but watermelon is tops. You can use fruits, veggies, grains, flowers, or seeds. Some folks like it smooth, but I enjoy the watermelon’s slushy feel. Get a seedless watermelon if you want to make it; it’s easier than deseeding!

See Also

31 Foods That Starts with the Letter X33 Foods That Start With X (With Photos!)30 Foods That Start With XFoods that Start with X

Xima, a thick corn porridge from Mozambique (see below!), is commonly enjoyed with a dish called matapa. Using a food processor, mix cassava leaves, garlic, and water in a pot for about an hour. Add onion, coconut milk, peanuts, and salt. In another pot, warm water, then slowly mix in half of the cornmeal until smooth. Cover and let sit for 5 minutes. Stir in the rest of the cornmeal until thick. Serve the cornmeal with the cassava mix for a fascinating combination of flavors and textures.

Xima Porridge

Xima is like a corn porridge that’s made by cooking ground corn with water until it’s a thick, hot meal. It’s not very flavorful on its own, but it gets tasty when you add some sauce to it. To make Xima, you start with corn on the cob, take off the kernels, dry them, grind them into flour, then cook it up with water. It’s a simple dish enjoyed by many because it’s easy to make and can be paired with yummy sauces, like matapa (see above!)

Ximenia Caffra

Ximenia caffra, also known as sourplum, is a small tree with thin branches. It belongs to the Olacaceae family, which is found in tropical areas. The tree flowers from August to October and fruits from November to February. The fruit is oval, changing from pinkish to deep red, and tastes mostly sour, which is interesting as it is used in quite a lot of desserts! We will look at some of the uses of this fruit in the next few food items.

Ximenia Dessert Puree

To use Ximenia fruits in baking, try making a fruity puree. First, clean and deseed the fruits. Next, blend them until smooth. This puree is versatile and great for sauces, fillings, or adding flavor to frostings. Some popular ximenia flavored desserts include ximenia tart, ximenia cheesecake, and ximenia sorbet.

Ximenia Fruit Cake

For a fun dessert twist, whip up a Ximenia fruit upside-down cake! Start by melting butter and brown sugar in a pan until bubbly. Place the fruits on the sugary mix. Make a simple cake batter with flour, sugar, eggs, butter, and baking powder. Pour it over the fruits and bake until golden. Once cooled, flip the cake onto a plate to see the pretty Ximenia fruit topping.

Ximenia Jam

Here’s a fun way to enjoy Ximenia fruits – make a tasty fruit jam! Just mix the fruits with sugar and water in a pan. Heat it up and stir until the fruits get mushy and it thickens into a jam. Spread it on toast, stuff pastries, or mix it into ice cream or yogurt.

Ximenia Oil

Ximenia oil is handy for softening dry skin and taming frizzy hair, and it makes a good massage oil. It’s also used in anti-aging stuff and also can be used in cooking if you get the food-grade kind. It’s got a high percentage of healthy fats that fight inflammation, but some don’t particularly like the taste of it, having been described as pungent.

Ximenia Tea

Ximenia leaves, and tree bark are also sometimes used as tea, particularly in folk medicine in Brazil, to help with inflammation and pain. The tree is also used in traditional medicine to treat fever, headaches, eye problems, and colds. It’s also believed to have antimicrobial properties and can help boost the immune system. However, it’s essential to consult a healthcare professional before using Ximenia tea for any medicinal purposes.

Xinomavro Red Wine

Xinomavro, a top red grape in Greece, creates bold and long-lasting red wines with lots of flavor. It’s widely grown in northern Greece and a bit in North Macedonia. Greeks love it for its strong tannins and acidity. The name Xinomavro comes from Greek words for acid and black, hinting at its taste. When young, it’s bold and tangy, but it ages well. You might taste prune, strawberry, or sundried tomato. Some use oak barrels to mellow it out, but others prefer walnut. Whatever floats your boat, it’s a great varietal to add to your wine collection.

Xinomavro White Wine

Crafted from Xinomavro grapes grown in Naoussa, this white wine undergoes meticulous handling. After extracting the juicy white part of the grapes, it is fermented in new oak French barrels at a low temperature. The wine matures in these barrels, developing a golden hue and a blend of fruity and woody aromas. Upon tasting, expect a peppery kick, full body, and lingering aftertaste. Ideal with baked fish, creamy fish dishes, and game dishes, this Greek white wine offers a unique flavor profile that is sure to delight the palate.

Xingren Doufu

Xingren doufu, or almond tofu, a soft dessert created with apricot kernel milk, agar, and sugar, originates from China and is enjoyed in regions such as Hong Kong, Japan, Malaysia, Singapore, and Hawaii. Resembling French blancmange and often referred to as China’s version of panna cotta, this delicacy has gained popularity for its squishy texture and sweet flavor profile.

Xinxim

Xinxim, a standout from our Latin American menu, is Brazil’s unique curry dish. This traditional meal hails from Bahia state and has origins dating back to colonial times when Africans introduced it to Brazil. The coconut curry shrimp is subtly spicy, creamy, and rich in flavorful Thai-style components such as curry paste, lemongrass, and ginger. Combining spicy, tangy, and sweet notes, Xinxim offers a delightful fusion of diverse flavors that have been savored for centuries. A must-try for those seeking a taste of Brazil’s culinary history!

Xinxim de Bofe

To create a quick and easy beef version of xinxim, combine ground beef, tomato, onion, pepper, coconut, palm oil, and dried shrimp. Blend tomato, onion, pepper, and dried shrimp, then cook with beef and coconut milk for 25 minutes. Finish by adding shrimp on top and a drizzle of palm oil (sustainably sourced, of course!)

Xinxim de Galinha

Chicken xinxim, the most popular of the xinxim choices, combines chicken, peanuts, and cashews for a delightful dish. This creamy and savory meal is a real crowd-pleaser, even impressing soccer star Pele! Maybe it was the secret to all of his spectacular goals.

Xmas Cake

During the festive season, Christmas cake becomes a cherished delight enjoyed worldwide. This fruity cake, renowned for its sweet richness, is usually adorned with festive icing and marzipan, differentiating it from regular fruit cake. Our family used to bake them as gifts, and post-Christmas, we would be eating them bit by bit for weeks to come! Luckily, they don’t dry out quickly, thanks to the moist fruit filling.

Xmas Cookies

During Christmastime, families often bake sugar cookies in festive shapes to leave out for Santa on Christmas Eve. This tradition began in the 1930s to foster gratitude in children and spread holiday joy. Varieties of flavors are used based on preferences. Sharing these goodies in a cookie jar is also a way to embrace the festive spirit and uphold the tradition of giving during the holiday season.

Xmas Gingerbread House

In Germany, gingerbread houses came from bakers making houses like in the Hansel and Gretel tale for Christmas treats. It’s a pretty dark history for such a fun Christmas tradition! In the 1600s, gingerbread was linked to Christmas, when Russian bakers made gingerbread people as party favors. While making the house can take some practice and a deft hand, decorating it with candy is a fun activity that can be done with the kids.

Xmas Pudding

Christmas pudding, a traditional British dessert served at Christmas dinners, contains 13 symbolic ingredients representing Jesus and his 12 disciples. These include raisins, suet, sugar, and a mix of spices like cinnamon and nutmeg for flavor. A touch of brandy is added, with the strength of its taste differing based on the brand. This festive treat boasts a rich, fruity, and spicy taste loved worldwide. It is usually served hot, with custard, and you can turn it into a ‘magic’ pudding by hiding lucky money in a serving of it for one of the guests.

Xnipec

Xnipec is a zesty sauce from the Yucatán area, made with spicy habanero, purple onion, sour orange juice, and salt. Other times, oregano, vinegar, bay leaf, coriander, or pepper can join the party. If sweet orange is all you can find, add lemon juice for a tangy kick; if sour orange, skip it. This salsa brings a bit of heat with a fresh, slightly fruity taste. It’s a different twist from regular tomato-based salsas and goes great with crispy tortilla chips.

Xnipec Chicken

For a tasty and spicy chicken dish, use xinipec as a marinade. The orange juice gives a fresh taste, and the habanero pepper adds a spicy kick. Marinate the chicken for 30 minutes to 24 hours for the best flavor. Then, cook by grilling, baking, or sautéing. Serve with rice, beans, and extra xinipec for dipping or topping it.

Xnipec Nachos

Make your nacho night exciting by adding xnipec as a topping! This zesty sauce blends well with the cheesy, crunchy nachos and other fixings like beans, tomatoes, or avocado. Just top the xnipec on your nachos after heating them in the oven or microwave for a flavorful twist. Enjoy the spicy kick and tangy goodness as they mix with the melty cheese and crispy chips.

Xnipec Potato Salad

Potato salad, a must-have at summer barbecues or picnics, gets a boost with xnipec! This tangy sauce adds a fresh twist to the usual creamy salad. Just blend xnipec with mayo or dressing before mixing it with the potatoes. And while we are talking about potatoes, you can also use it as a dip for potato wedges for a tasty side dish. A zesty flavor upgrade!

Xnipec Salsa Verde

Make your xnipec salsa a green one by adding in fresh tomatillos! This twist on the classic xnipec recipe adds a tangy and slightly tart flavor to the already delicious sauce. Use it as a dipping sauce for chips or spoon over grilled chicken. Don’t forget to top it off with some chopped cilantro for an extra pop of freshness and green coloring.

Xnipec Shrimp Skewers

Xnipec is also great with grilled shrimp skewers. Simply marinate the shrimp in a mixture of xnipec, lime juice, and a touch of honey before grilling. The result is a sweet and spicy combination that pairs perfectly with the juicy shrimp. Serve with some rice and veggies for a complete meal.

Xnipec Shrimp Ceviche

Ceviche is good in any kind of way, but this xnipec version adds a fun, spicy kick. Mix raw shrimp with lemon, lime, and orange juices in a bowl. Chill for at least 3 hours till shrimp turn opaque. Then, for the xinpec, combine tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl with salt and pepper. Drain shrimp, discard marinade, and mix with the xnipec. Serve in glasses and top with a tortilla chip. Enjoy!

Xocoatl

The Aztecs enjoyed a bitter and spicy drink called xocoatl, made from cacao beans, chili, vanilla, cinnamon, and water. The words ‘chocolate’ and ‘cacao’ originally came from the Aztec language. Xocolatl was a frothy drink without sugar or milk, so it tasted more bitter and less creamy than modern chocolate. This drink had a unique flavor that people back then liked. It’s incredible to think about how chocolate started as a different kind of drink, and it sounds considerably healthier, though not as delicious.

Xocoatl Brownies

Xocolatl, an ancient chocolate drink spiced with chili, vanilla, and cinnamon, was a hit among the Aztecs and Mayans. They even used cocoa beans as money back then! They thought chocolate was a gift from their god and enjoyed it hot or cold – for refreshment, romance, and even battle prep. Now, fast forward; we can use this basic concept to make chocolate treats like brownies, adding chili, cinnamon, and a hint of smoked paprika to the brownie batter to balance the sweetness. Don’t skip the ice cream!

Xoconostle

Opuntia matudae, also known as xoconostle, hails from Mexico. The Xoconostle fruit’s red center holds a bunch of tiny seeds that look like passion fruit seeds. It tastes tangy and zesty, not sweet. It’s not the same as the prickly pear (“tunas” in Spanish) – it’s a different fruit altogether. Imagine it as the prickly pear’s sharp relative! You can do a bunch of stuff with it, which we will look at for the next few foods.

Xoconostle Compote

In Mexican cooking, xoconostle is often used to add flavor to meaty soups and in making drinks. It is handy for creating lots of stuff like sweet preserves, jellies, pickles, and sugary syrups. They can also be used in making soaps, shampoos, and beauty products. To whip up xoconostle compote, you cook the fruit with sugar and spices until it turns into a thick, gooey mix, and then use this compote in all sorts of sweet and savory treats.

Xoconostle Granita

Make a cool treat with xoconostle fruit juice and simple syrup. Mix them in a metal pan, freeze for at least 4 hours, and give it a good whisk every hour. Once it’s nearly set, scrape it with a fork until it’s like shaved ice. You can freeze it overnight, too. In the morning, let it sit out for a bit and then scrape away. Enjoy your homemade icy delight!

Xoconostle Jam

For a fun twist, experiment with different xoconostle types in this recipe. The magenta ones are sweet with a pretty color and have tiny seeds that are easy to remove. Remember, they’re a bit prickly from sand, so be careful. Start with 1.25 lbs of xoconostles, a lemon for juice and zest, 1.5 cups water, 0.5 tsp salt, and 2 cups sugar. Peel and halve the xoconostles, take out the seeds, and chop them up. Boil everything until soft, then mash it all up. Add sugar, boil, check consistency, adjust if needed, and jar it up! Easy peasy jam-making, enjoy!

Xoconostle Margarita

Enjoy a tangy xoconostle margarita fit for any party! Grab xoconostle fruit at a Latin market, along with some good tequila, peel and blend the fruit with sugar and water. Mix with tequila and ice in a shaker, then strain into glasses. Add a sugared rim and cactus flower garnish for a festive touch. Cheers to a refreshing drink!

Xoconostle Popsicles

Xoconostle fruit has even been turned into popsicles. Mexican researchers made a sugar-free popsicle for folks with diabetes. It uses xoconostle fruit to cut sugar and amp up insulin. Students from CICS at IPN crafted these pops using xoconostle and strawberries. Benefits are said to include averting low blood sugar and high cholesterol and letting those with diabetes enjoy ice pops guilt-free!

Xoconostle Salad

Xoconostle salad is a unique taste experience! It’s tangy like pickles, yet super sweet-sour with a sweet tang, I guess. Add pomegranate seeds and xoconostle dressing for a yummy side dish. Simple, fresh, and tasty. Xoconostle syrup can be used to make the dressing, and it goes on all kinds of fruit and vegetables for a savory or sweet salad. Whatever you prefer, don’t be afraid to experiment a bit!

Xoconostle Salsa

Xoconostle salsa is a common way to enjoy this fruit found in Mexican markets in the US. Some varieties include a pico de gallo style or a smoother version. Or you can make your own with dried chiles, onion, garlic, and salt. Roast them on a hot pan, let them steam, and bam! You’ve got a base for a smoky, spicy, and tangy salsa. It’s perfect for chips or as a side for fish. Adjust the thickness by adding water!

Xoconostle Sorbet

Xoconostle fruits have a sharp sourness to them – reminiscent of lemons, so tart they can make a super-refreshing sorbet. Peel them, remove the seeds, and blend them with around a cup of sugar, 2/3 cup of water, and a splash of triple sec to prevent the mixture from freezing too hard. The resulting purée should have the appearance of pink grapefruit and taste remarkably refreshing, like a blend of kiwi and lemon.

Xoconostles in Syrup

Here’s an easy and fun recipe for xoconostles in syrup! First, wash and peel the xoconostle fruits, then chop them up. Next, mix water, sugar, and a cinnamon stick in a pot until the sugar dissolves. Add the fruit pieces and simmer until they’re soft and the syrup thickens. Let it cool before enjoying the sweet and tangy delights with a hint of cinnamon. It’s a mix of flavors that’ll make your taste buds dance!

Xoi Bo

In Vietnamese, xoi is sticky rice. Xoi bo is a yummy dish with sticky rice and tasty marinated beef on top. The marinade has fish sauce, soy sauce, garlic, and sugar, making the beef sweet and savory. People enjoy it with pickled veggies on the side for some crunch and tang, and I like to throw some shallots and chili crisp on top of it, too.

Xoi Ga

Not a fan of beef? How about trying sticky rice with chicken? Xôi comes in sweet and savory types, but sticky rice is the star. Some folks have it for breakfast, but it’s also a great and simple dinner option. The recipe includes sticky rice, dried shrimp, garlic, Chinese sausage, shallots, chicken, fish sauce, soy sauce, sugar, spring onions, and nuts. There’s also a dipping sauce with fish sauce, rice vinegar, sugar, garlic, lime juice, and chili. It’s a really satisfying mix of textures and flavors.

Xoi Gac

Vietnamese Red Sticky Rice (Xoi Gac) is a popular dish for special events like the Lunar New Year. It’s easy to make with just sticky rice and gac fruit. The rice is white but turns red thanks to the fruit, which is a symbol of good luck. Vietnamese folks love having Xoi Gac at their New Year feasts. The fruit, Gac, grows in Vietnam and has red arils around its dark seeds, giving the dish its color. The flavor is mild, and the more gac seeds you add, the stronger the taste and color. Just don’t overdo it with the gac, or your rice might get too mushy.

Xoi Gac Sticky Rice Cake

Transform your xoi gac into sticky rice cakes by spreading the rice on a tray, then chilling it till you’re set to cut it into pieces. Slice into squares or circles about 2 inches wide. Layer with bean paste and more rice cakes. Let them warm up before serving to get that tasty Gac flavor. Drizzle coconut creme and sprinkle toasted coconut on top. Enjoy!

Xoi Gac Ice Cream

Vietnamese sticky rice ice cream, known as “kem xoi gac,” is a popular street treat that nails it with its flavors and textures. The combo of red sticky rice and creamy coconut ice cream is surprisingly addictive. The coconut ice cream is the star here – it’s dairy-free, super creamy, and just plain delicious. It’s a fresh find that has me hooked.

Xoi La Cam

Xôi Lá Cẩm, a popular choice for breakfast in Vietnam, offers a tasty alternative to the usual noodle soup. It’s all about purple sticky rice steamed with coconut milk and sugar, topped with grated coconuts, roasted peanuts, and a mix of roasted sesame seeds, sugar, and salt. When you can’t settle in for a bowl of pho, snagging this treat from a street vendor hits the spot. Just imagine that sweet and savory combo of flavors all in one bowl – a must-try if you find yourself in Vietnam!

Xoi Man

This sticky rice dish is a Vietnamese favorite for cozy meals at home. “Mặn” means salty in Vietnamese, but xôi mặn is more than just salty – it’s tasty and savory. The chewy rice with savory mix-ins is yummy. It’s kinda like fried rice in that it is super flexible too! You can add sausage, pork floss, dried shrimp, mushrooms, or other stuff on hand. If you’re missing ingredients, no worries! Swap for rotisserie chicken or even tofu. Have fun mixing it up; this dish is very forgiving and always delicious.

Xoi Vo

Try this super tasty sticky rice coated with mung bean recipe for a real treat! Cook sweet rice with coconut milk and mung bean, and steam until just right. Mix the rice with mashed mung beans for a golden color and great texture. You’ll need sweet rice, split mung bean, coconut milk, water, salt, and sugar. Soak the rice and beans, then steam and grind the beans. Combine with rice, steam, and cool. It is that easy. Enjoy your delicious sticky rice dish!

Xoubas

Xoubas, or small sardines, are a top dish in Galicia during summer. They are usually roasted outside on an iron plate due to the smell. If you’re brave or have a fireplace, you can cook them indoors. If you don’t have any of these things, use an electric griddle for a similar effect. No oil is needed. They can be eaten just as they are or dipped in sauces such as aioli or romesco.

To prepare xoubas, begin by cleaning the fish and removing any parts you cannot eat. Preheat your griddle to medium-high heat. Place the xoubas on the griddle, making sure they are spread out evenly without overlapping. Cook on each side until they are golden brown and crispy.

Xoubas Fritas

To make delicious fried xoubas, start by washing them well, then sprinkle some salt and coat them in flour. Heat oil in a pan, and fry the xoubas until golden brown. Once crispy, place them on a paper-lined plate. Serve with cachelos for a tasty meal. You could also deep fry them or air fry them, but a shallow fry with a bit of flour really allows the flavor of the fish to stand out.

Xtra Cheddar Goldfish Crackers

Oscar J. Kambly, the guy who first made Goldfish Crackers, whipped them up as a birthday gift for his Pisces wife (I guess she was into some fishy stuff). They’re a bit healthier than other snacks but still not super nutritious, mostly just yummy empty calories. These Xtra cheddar Goldfish are less intense than the Xtra Cheesy Pizza ones, but they’re still bursting with cheddar flavor.

Xtra Cheesy Pizza Goldfish

Xtra Cheesy Pizza crackers pack a punch with their bold taste. Goldfish crackers have been a snack favorite for years, loved for their fishy shape and cheesy flavor (if you get the cheese kind). But are they healthy? While they’re better than some snacks, Goldfish are still processed and not super nutritious. They’re more fun than healthy, so enjoy them in moderation.

Xtra Goldfish Snack Mix

Goldfish crackers are also available in mixed snack packs! The Xtra Cheddar Goldfish snack mix pairs the classic cheddar crackers with pretzels and breadsticks for an extra cheesy and crunchy snack. Ideal for snacking on the move or serving as a simple party treat when you are short on time and ideas.

Xuixo

Xuixo is a delicacy originating from Girona in Catalonia, Spain. This pastry comprises a deep-fried, sugar-coated cylindrical shape brimming with crema catalana. Typically enjoyed for breakfast or tea, it holds the title of Producte de la Terra by the Department of Agriculture, Farming, and Fishing of the Government of Catalonia. Resembling a fusion of a croissant and a churro, this treat is a creamy delight housed within a deep-fried, sugar-dusted shell. Sounds like the perfect breakfast to me!

Xylitol

Xylitol is a type of sweetener made from plants and used in place of sugar. It doesn’t harm your teeth like sugar does. It tastes sweet and can be found naturally in fruits and veggies. It gives a cool, minty taste when you try a bit on its own, but I find that it barely comes across in baking. So, if you want something sweet without the bad stuff for your teeth, xylitol is the way to go!

Xylitol Banana Bread

Make some yummy banana bread that your diabetic friends can eat! Mash up bananas, eggs, xylitol, almond butter, vanilla, flour or almond flour, baking powder, and salt in a blender till smooth. Stir in sugar-free chocolate chips. Pour the batter into a pan, top with more chips, and bake at 350F for 35-45 minutes. Let it cool in the oven for 5 minutes, then take it out to cool for an hour. Finally, dig in and enjoy your tasty treat!

Xylitol Diabetic-Friendly Lemon Cake

Lemon sponge cake can be made with natural xylitol, giving it a dense, syrupy texture and a light feel. With self-raising flour, baking powder, xylitol, lemon zest, eggs, sunflower oil, milk, and Greek yogurt in the mix, it’s a tasty treat that stays fresh for a few days. Want a zesty kick? Drizzle some lemon juice and xylitol on top for an extra burst of flavor.

Xylitol Sweetened Candies

Several diet and diabetic items use xylitol, such as Xylobrit, Ricochet, Plamin vegan sugar-free chocolate, Alphasweet, Perfect Sweet, Gummy Bears, and Smint pastilles. It has 40% fewer calories than regular sugar and a lower glycemic index. This means that companies can market them as a ‘healthier’ alternative to sugar-laden treats. However, they are still empty calories with lots of artificial ingredients, so don’t go too crazy.

Xylitol Sweetened Gum

Wrigley’s Orbit, Peppersmith, Spry, and Halispheres sugar-free gums use xylitol as a sweetener. Why? Because xylitol doesn’t mess much with blood sugar and won’t rot teeth like sugar can. Studies suggest xylitol might even stop cavities! So, chew on these gums to keep your teeth happy and sweet cravings satisfied!

Xylitol Sweetened Ice Cream

Xylitol is great for ice cream as it keeps it soft without freezing solid like other sweeteners. Most sweeteners turn ice cream into a rock. Chefs try tricks with thickeners, glycerin, or alcohol, but it’s tough. Xylitol was the only one that didn’t freeze rock solid, but it has downsides. It’s toxic to pets, especially dogs, and can upset some people’s tummies. So, even though it’s a winner for ice cream, watch out for your furry friends and your own belly!

Xylitol Sweetened Pastries

It is bake-as-much-as-you-can-before-it-gets-too-hot season, so let’s chat about using xylitol in baking. Xylitol can replace sugar 1-to-1 in recipes, making it simple to switch to sugar-free desserts. Try it in baked goods such as cookies, cakes, sweet croissants, and muffins for a natural sweetness without the added calories. Do be careful when adding xylitol to chocolate recipes, as it can cause the chocolate to seize and become grainy.

Xylophone Cake

A xylophone cake is a hit at kids’ birthday parties, taking the shape of a colorful xylophone. It was trendy back in the 1980s and then made a comeback in around 2012, all thanks to Woman’s Day magazine and its recipe section. You’ll need a box cake mix, vanilla frosting, and food coloring in purple, blue, green, yellow, orange, and red. To add some flair, use cherry Pull-n-Peel Twizzlers or red licorice laces for decoration. It’s a fun and simple way to create a musical-themed cake that everyone can enjoy!

Xylophone Cake Mallets

What is the use of a xylophone cake without something to hit it with? There are multiple ways to make the xylophone cake mallets, such as 2 striped candy sticks (or candy canes with curved ends broken off) and 2 toasted coconut marshmallows. Another option is to use small lollipop sticks and dip them in colored white chocolate, then let them harden before using them as mallets. Taking me right back to my childhood!

Xylophone co*cktail

To make this tasty drink, you’ll need an ice crusher, scales, cream, crème de cacao (white), sugar syrup, tequila, and crushed ice. Simply toss all the ingredients into a blender with 3 oz. of crushed ice, blend until smooth, and pour it into a glass. Why is it called a xylophone co*cktail? No idea! My research left me empty-handed on that one.

Xylophone Cookies

Here’s an easy way to make cute xylophone cookies! First, bake some simple sugar cookies and let them cool. Get some fondant icing and split it into 7 parts. Add a bit of food coloring to each piece and mix well. Roll out the colored fondant and cut it into rectangles to fit your cookies. Stick the fondant onto the cookies and add two white fondant balls on each end. For the beaters, roll white fondant into balls and put them on skewers. Fun and delicious!

Xylose

Xylose is a common sweetener found in food and is actually where xylitol comes from. It’s a simple sugar made of five carbon atoms with a special aldehyde part. We get xylose from wood and use D-xylose in foods for people with diabetes. It’s also used in tests for absorption issues. Xylose isn’t as sweet as xylitol, so you might need more of it to get the same sweetness.

Xynomizithra Cheese

Xynomizithra, a Greek cheese, is like a sour cousin of Mizithra. It’s made from ewes’ and/or goats’ milk with about 15% full-cream milk added. People on the island of Crete have been making and enjoying this cheese for ages. It’s soft, a bit tangy, and melts in your mouth like ricotta. Whether you’re in Crete or other parts of Greece, you might find this cheese that’s been loved for centuries.

Xynomizithra Cheese Pasta

To whip up a tasty pasta dish, grab some spaghetti, butter, xynomizithra cheese, a shallot, and garlic. Cook the spaghetti, and don’t forget to salt the water. Brown the butter, then toss in the minced shallot and garlic until they’re cooked. Drain the pasta, mix it with the butter sauce and cheese, and serve it up while it’s hot. It’s a simple and delicious meal that’s easy to make – perfect for a quick dinner!

Xynomizithra Cheese Pie

Imagine a flaky pastry pie stuffed with local xynomizithra cheese, cooked in a pan (no oil or butter), and served with a good drizzle of Cretan honey. A popular brekkie or snack in Greece, it has a genuinely yummy and unique taste that really shows off the flavor of xynomizithra cheese. You can make it at home with thin layers of phyllo dough, with the creamy and tangy cheese inside, fried until crispy on the outside and gooey on the inside.

Xynomizithra Cheese Salad

This salad is a winner for a hot summer day! Juicy tomatoes and creamy xynomizithra cheese make a great match. Slice the cucumber and mix in chopped tomatoes, sliced pepper, red onion, and cucumber in a big bowl. Throw in olives, capers, olive oil, lemon juice, and some mint. Add crumbled fresh cheese, the remaining mint, and a bit more oil on top. Enjoy with pita bread, or pair with fish and meat. Yum!

Xynomizithra Cheese Scramble

Make your scrambled eggs Greek-style by jazzing them up with grated tomato, oregano, and xynomizithra cheese! Heat olive oil in a pan, toss in chopped onion and garlic till golden, then add sugar, spices, and tomato paste. Mix in grated tomato and oregano until it thickens. Whisk eggs and season, then pour into the pan and stir till cooked. Sprinkle xynomizithra cheese on top and serve with pepper, olive oil, bread, and oregano. You’ll be ready to smash your plate once you’ve licked it clean!

Xynomizithra Cheese and Spinach Lasagne

For a fun twist, swap your usual cheese in a tasty cheese and spinach lasagna with xynomizithra cheese for a Greek flavor. It goes great with spinach, adding richness to the dish. The creamy texture of xynomizithra makes each bite yummy and smooth. If you want to absolutely overdose on it, serve the lasagne with the above mentioned salad!

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