All Fruit Names: List in English with Pictures

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All Fruit Names

Looking for a list of all fruit names in English? You’ve come to the right place. We’ve listed out the most common fruits in the English language with pictures so you can help learn them.

Types of Fruits

Fruits can be classified using many different systems depending on the subject people are discussing and the person’s background. Some classification methods are highly technical, but in this article, we will focus on those you are most likely to encounter in everyday life or when studying below a collegiate level.

Possible fruit categories include:

  • Accessory
  • Achene
  • Aggregate
  • Berry
  • Bush
  • Caryopsis
  • Citrus
  • Drupe
  • Legume
  • Multiple
  • Nut
  • Orchard
  • Simple
  • Tree
  • Vine
  • Vineyard

List of All Fruit Names (A to Z)

Some of the names listed here may sound foreign, but American English is an adaptive language that regularly adopts words from other tongues. Depending on what region you live in, all of these fruits are available in the U.S.

A

African Medlar

Alibertia

Apple

Apricot

Araza

Avocado

B

Bael Fruit

Banana

Barbados Cherry

Barberry

Bell Pepper

Bignay

Bilberry

Biriba

Black Sapote

Blackberry

Blackcurrant

Blueberry

Boysenberry

Breadfruit

C

Calabash

Canary Melon

Cantaloupe

Cape Gooseberry

Casaba

Ceylon Gooseberry

Chalta

Champedak

Charantais

Cherry

Christmas Melon

Clementine

Coconut

Cranberry

Crenshaw

Cucumber

Currants

Custard Apple

D

Date

Dragon Fruit

Durian

E

Eggfruit

Eggplant

Elderberry

Elephant Fruit

Emu Apple

European Pear

F

Feijoa

Fig

G

Galia

Gandaria

Genipap

Giant Granadilla

Golden Apple

Grape

Grapefruit

Green Pepper

Guava

H

Hog Plum

Honeydew

I

Ice Apple

Ice Cream Bean

Indian Gooseberry

Indian Jujube

Indian Mango

Ita Palm

J

Jaboticaba

Jackfruit

Jamaica Cherry

K

Kechapi

Kepel

Ketupa

Kiwano

Kiwi Fruit

Kumquat

L

Leech Lime

Lemon

Lime

Loganberry

Loquat

Lucuma

Lychee

M

Malay Apple

Mamey Apple

Mamey Sapote

Mandarin

Mango

Mangosteen

Melon-Pear

Minneola

Monkey Bread

Morinda

Mountain Soursop

Musk Melon

N

Nance

Nangka

Nashi Pear

Nectarine

Net Melon

O

Ogen Melon

Olive

Orange

Otaheite Gooseberry

P

Papaya

Passion Fruit

Peach

Peach Palm

Pear

Persian Melon

Persimmon

Philippine Rose Apple

Pineapple

Pitahaya

Plum

Pomegranate

Prickly Pear

Pummelo

Q

Quandong

Quince

R

Rambai

Rambutan

Raspberry

Rose Apple

Russian Melon

S

Sala

Salak

Sansapote

Santoli

Sapodilla

Satsuma

Satsuma

Sea Grape

Sharlyn

Soncoya

Soursop

Star Apple

Star Fruit

Star Nut Palm

Strawberry

Sugar Apple

Surinam Cherry

Sweet Granadilla

Sweet Melon

Sweet Pepper

Sweetsop

T

Tamarillo

Tangelo

Tangerine

Tomato

Tree Tomato

U

Ugli

V

Velvet Tamarind

Voavanga

W

Water Apple

Watermelon

Wax Melon

Winter Melon

Wood Apple

X

Xigua

Z

Zucchini

 

 

Fruit Names In English With Pictures 

A

African Medlar

The African medlar is native to eastern and southern Afrotropic regions but is now grown in Florida and parts of Texas.  The fruit has a sweet-sour taste and mealy texture similar to a pear.

African Medlar

Alibertia

Alibertias grow best in moist tropical climates, but cultivation is possible in subtropical regions. Its fruits have a taste very similar to a sweet quince and are very nutrient-dense.

Alibertia

Apple

Apples are one of the world’s favorite fruits and are grown on every continent except for Antarctica. Juicy and delicious, they are highly nutritious.

Apple

Apricot

Apricots come in many varieties, and it seems that each one has its unique taste. They can range from slightly to sugary sweet. People typically eat apricots fresh, but the dried fruit retains much of its flavor and nutrition.   

Apricot

Araza

The fruit of the araza tree is rarely eaten fresh due to its high acidity, but food companies process the fruit into several juice blends and candies.  

Araza

Avocado

Avocados are smoothed skin fruits commonly used in Mexican and South American cuisine. Whether added to sweet or savory dishes, people consider avocados taste one of the most refreshing available.

Avocado

B

Bael Fruit

Bael fruit is native to India and traditionally eaten fresh, dried, or drank as a juice. Fusion chefs in the U.S. are significantly expanding their uses.  

Bael Fruit

Banana

Bananas are one of America’s and the world’s favorite fruits. People love their sweet taste and creamy texture and use them in a wide variety of ways.

Banana

Barbados Cherry

The Barbados cherry is a small round fruit with a succulent pulp surrounding three seeds. The most remarkable thing about the Barbados cherry is its flavor is a Cherry Starburst Fruit Chew.

Barbados Cherry

Barberry

Barberry fruits grow in clusters on a thorny shrub of the same name. People used barberries as a sour culinary ingredient before lemons became widely available.  

Barberry

Bell Pepper

People usually consider bell peppers to be a vegetable, but in truth, they are fruit. The flavor of bell peppers can go from bitter to sweet, depending on the ripeness of the fruit.

Bell Pepper

Bignay

Bignay is a small slick skinned berry-like fruit that closely resembles crabapples in appearance and taste.

Bignay

Bilberry

People often refer to bilberries as Europen blueberries, and they do look very similar to blueberries. However, bilberries are highly acidic, and their taste is very different.

Bilberry

Biriba

Biriba fruits have a greenish-brown leathery skin covering a juicy white pulp. Slightly sweet the biriba is eaten fresh, and natives in Peru use its juice to make wine.  

Biriba

Black Sapote

People refer to black sapote as chocolate pudding fruit because the fruit’s flesh is dark brown to black and does indeed taste like chocolate pudding.

Black Sapote

Blackberry

When blackberries are ripe, they are sweet and juicy with a mild tartness and earthy undertone. Otherwise, they can be pretty sour or even bitter. Some people prefer slightly underripe blackberries for making jellies and jams.

Blackberry

Blackcurrant

Blackcurrants are well suited to growing in the northern regions of the United States. They withstand cooler temperatures well but are sensitive to overheating.

Blackcurrant

Blueberry

Blueberries are one of America’s favorite fruits. People often describe their taste as having the sweetness of red grapes combined with the tartness of green grapes.

Blueberry

Boysenberry

Boysen berries are man-made berries developed by crossbreeding blackberries, loganberries, and raspberries. Rudolph Boysen created them in the 1920s.

Boysenberry

Breadfruit

People describe the taste of breadfruit as a very sweet cross between bananas and honeydew melon.

Breadfruit

C

Calabash

Calabash has a light green smooth skin and an exceedingly mild flavor similar to immature guava and pineapple.

Calabash

Canary Melon

Canary melons have pale yellow skin and shape very much like a football. The taste of the canary melon is mildly tangy and very sweet.

Canary Melon

Cantaloupe

Cantaloupe is an orange-fleshed member of the rockmelon family. People generally eat them by simply slicing, scooping out the seeds, and consuming raw.

Cantaloupe

Cape Gooseberry

Cape gooseberries are small yellow fruits that grow inside a husk, much like tomatillos. They have a tangy-sweet flavor that pairs well with honey or stevia glaze.  

Cape Gooseberry

Casaba

Casaba melons can weigh 3-8 pounds and have wrinkled corrugated skin. They have a musky, sweet flavor with just the essence of a cucumber taste.

Casaba

Ceylon Gooseberry

A small (0.5-1 inch) berry with fuzzy bitter skin, Ceylon gooseberries rarely get eaten fresh. The majority of those produced each year find their way into commercially produced jams and jellies.

Ceylon Gooseberry

Chalta

Also known as elephant apples due to their large size, chaltas have greenish-yellow skin and reach up to 5 inches across. They are used to make pickled chutney, jams, and juices.

Chalta

Champedak

A tropical fruit native to Thailand, Myanmar, Malaysia, Vietnam, and Indonesia, chempedak is kin to jackfruit and has a comparable taste.

Champedak

Charantais

Also called French cantaloupes, charantais are softball-sized melons with a thin green rine and pink to orange flesh. Their taste is much like cantaloup but more intense.

Charantais

Cherry

One of the most recognizable fruits in the world, cherries come in many varieties ranging in taste from tart to super sweet.

Cherry

Christmas Melon

Christmas melons, sometimes called Santa Claus melons, look very much like watermelons with rough skin. However, their inner flesh is pale, and they have a taste closer to that of cantaloupes.

Christmas Melon

Clementine

Clementines are a mand-made hybrid between a mandarin orange and a sweet orange. They are typically juicy and sweet, with a taste closer to a tangerine than an orange.

Clementine

Coconut

One of the most useful fruits on our list, coconuts provide food, shelter, furniture, drink, and medicine too much of the world. The U.N. estimates that farmers harvest over 50 billion coconuts each year.

Coconut

Cranberry

Cranberries naturally grow in lowland marshes and bogs but have been cultivated since the 1700s. The majority of cranberries harvested each year get turned into juice or craisins.

Cranberry

Crenshaw

Winter melons with long shelf lives, Crenshaws have green and gold skin, Salmon-colored flesh, and a sweet floral flavor.  

Crenshaw

Cucumber

Cucumbers are long cylindrical fruits that grow on running vines. Most people classify cucumbers into three categories; pickling, slicing, and burpless.

Cucumber

Currants

True currants are small berries that grow on the Ribes family of flowering shrubs. They can range in color from deep purple to translucent white and have a rich berry flavor.

Currants

Custard Apple

Custard Apples are some of the oddest fruits we know. Mature specimens can be as small as 2.5 inches or as large as 5. They have no definite shape and can be found oblong, spherical, heart-shaped, or weird and lumpy.

Custard Apple

D

Date

People in North Africa and the Middle East consider dates to be a staple. They use them in a variety of dishes, eat them dried and fresh. Dates are high in sugars but also in iron.  

Date

Dragon Fruit

Dragon fruit is a tropical fruit that has been gaining in popularity. Highly unique in appearance and taste, dragon fruits have a flavor that is a melding of kiwi, watermelon, and pear.

Dragon Fruit

Durian

If you are going to eat durian, taste it before you smell it. Durian has a sweet tropical flavor but smells like dirty feet.

Durian

E

Eggfruit

Eggfruit is bright yellow and teardrop-shaped. Its name comes from the texture of its meat which is much like the yolk of a hardboiled egg.

Eggfruit

Eggplant

Chefs love eggplant because the sponge flesh soaks up oils and flavors very quickly. Alone, eggplant has little taste and nutrition.

Eggplant

Elderberry

In most regions of the world, elderberries are grown for their medicinal properties. In the U.S., however, people use them in jellies, jams, and for making wine.

Elderberry

Elephant Fruit

Also called an elephant apple, elephant fruits can grow to five inches across. In Africa, the flesh of the elephant fruit is mixed with honey and eaten as a breakfast dish.

Elephant Fruit

Emu Apple

Emu apples are native to Australia, and the aborigine tribes consider them a magical food. They have a very sour taste and can cause hallucinations when picked at the wrong point of ripeness.

Emu Apple

European Pear

European pears are any pears that trace their roots back to the wild pears of eastern Europe. This includes most cultivated types both in the U.S. and Europe.

European Pear

F

Feijoa

With their oval shape and dark green skin, feijoas are easily mistaken for guava. Their taste is a blending of pineapple, guava, pear, and starfruit.

Feijoa

Fig

Soft and pear-shaped with dark red flesh and thin skins, figs are a sweet fruit that is succulent fresh, and tasty when dried.

Fig

G

Galia

A man-made hybrid melon developed in Isreal, Galia melons are a cross between honeydew and cantaloupe. Inheriting the best of both parents, galias have an exceedingly sweet flavor.

Galia

Gandaria

Also called a plum mango, gandaria are small marble-sized fruits with a sweet-tart flavor, juicy yellow flesh, and slick yellow skin.

Gandaria

Genipapo

People rarely eat the fruit of the genipapo tree. Its gelatinous texture makes it unappealing. Instead, the fruits are juiced and used as a flavoring in drinks.

Genipapo

Giant Granadilla

Giant granadillas are large relatives of passion fruit. They can weigh up to 10 pounds and have a light floral taste and gentle sweetness.

Giant Granadilla

Golden Apple

Golden apples are tropical fruits with greenish-yellow skin, golden flesh, and a pineapple scent. People often refer to golden apples as June plums.

Golden Apple

Grape

Grapes are a widespread fruit in the United States and are readily available year-round. They come in various flavors, from sweet to tangy and colors from deep purple to nearly white.

Grape

Grapefruit

A hybrid of the pomelo and sweet orange, grapefruit have a bitter taste and flesh that can be pale yellow to dark pink.

Grapefruit

Green Pepper

Green pepper is a general term used to describe any member of the capsicum family with green skin. In culinary circles, green pepper most often refers to green bell peppers.  

Green Pepper

Guava

Guava is a tropical fruit with slick, dark green skin and flesh ranging from white to dark pink. On the tongue, guava has a flavor that is a cross between pears and strawberries.

Guava

H

Hog Plum

Hog plums, also called June plumes, come in an array of colors, and people value them as much for nutritional content as for their delicate flavor.

Hog Plum

Honeydew

A close cousin of the casaba melon, honeydews have smooth skins and flesh that is pale green. Exceptionally sweet, honeydews lack the musky taste and smell that most rock melons exhibit.

Honeydew

I

Ice Apple

Closely related to lichi, ice applies have juicy translucent flesh—many governments in Asia plant sugar palm trees in parks supplying free ice applies to citizens.

Ice Apple

Indian Gooseberry

Many people consider Indian gooseberries a superfruit due to their high vitamin C content. They are very sour and rarely eaten alone. People usually use them as a flavor enhancer.

Indian Gooseberry

Indian Jujube

Indian Jujube is round or oblong, yellow to yellow-green fruits with a flavor that ranges from a subtle sweetness to sour.  

Indian Jujube

Indian Mango

Indian mangoes never turn sweet like other mangoes. Even left on the tree until ripe, they still have a sour taste. Typically, Indian mangoes are picked green and eaten raw with salt or turned into chutney.

Indian Mango

Ita Palm

Ita Palm nuts have a scally reddish-brown covering over yellow flesh. People use Ita fruits to make jam, juice, ice cream, and wine.

Ita Palm

J

Jaboticaba

Jaboticaba berries grow directly on the tree trunk and can completely cover the tree. Dark purple with tender white flesh, Jaboticaba contributes heavily to South American deserts.

Jaboticaba

 

Jamaica Cherry

Jamaica cherries grow on an evergreen tree native to Mexico but are now widely cultivated globally. Small and exceedingly sweet the fruits are used in jellies, jams, and many deserts.

Jamaica Cherry

K

Kechapi

Also called a lolly fruit, kechapi have a pale yellow downy skin covering juicy translucent white flesh.

Kechapi

Kepel

Kepel fruits have brown leathery skin, grow between three and six centimeters across, and have a tropical flavor with coconut, mango, and papaya tinges.

Kepel

Ketupa

Mainly grown in moist subtropical regions, ketupa have thick dirty yellow skins, segmented fruits with milky white flesh, and sweet sticky juice. The typical way people eat ketupa is to half-peel the fruit and suck out the juice.

Ketupa

Kiwano

Kiwano, or horned melon, is brilliant orange and covered with spikes when ripe. Their flesh is gelatinous, lime-green to yellow in color, and full of seeds. For fruits, kiwanos contain high levels of protein.  

Kiwano

Kiwi Fruit

About the size of a healthy egg and fuzzy brown-skinned, kiwi fruit is an odd-looking fruit inside and out. Completely edible from peel to seed, kiwi has a unique taste that is tropical but hard to describe.

Kiwi Fruit

Kumquat

Kumquats seem to have their flavors turned inside-out. The edible skin is sweet and tasty, while the flesh and juice are tart and sometimes bitter.

Kumquat

L

Leech Lime

Sometimes called a Thai lime, leech limes are bell-shaped, bumpy-skinned citrus fruits with a very sour taste. Compared to most of their relatives, leech limes contain very little juice, and it is mainly the zest and peel that people use in cooking.

Leech Lime

Lemon

One of the most useful fruits we have, lemons are prized in cooking for their tart flavor, and the juice makes an excellent cleaning compound.  

Lemon

Lime

Mainly cherished for their juice, people use limes much as they do lemons. They make excellent desserts, and their juice is a common ingredient in many tropical cocktails.

Lime

Loganberry

A man-made hybrid created by James Logan, loganberries were created by crossing American blackberries with European raspberries. They have a taste closer to the blackberry but a dark red color like the raspberry.

Loganberry

Loquat

Eating loquats is like getting an entire fruit salad in every bite. The yellow pear-shaped fruit has a complex citrusy flavor but contains shades of pineapple, apple, apricot, pear, and berry sweetness.

Loquat

Lucuma

Shaped like an inverted teardrop and bright yellow, lucuma has a citrusy flavor with a tad of maple syrup sweetness.

Lucuma

Lychee

Lychee has pebbly dark skin covering a succulent white flesh and a single seed. Most often, people eat them fresh.

Lychee

M

Malay Apple

Red and bell-shaped, people prize Malay apples for their uniques rose hip flavor. Farmers also use them as a companion crop to divert birds and insects from crops.

Malay Apple

Mamey Apple

Mamey apples can be as large as apples and have rough speckled skin that ranges from light tan to dark brown. Depending on the degree of ripeness, the flesh can be firm and crisp or tender and juicy. Mamey apple’s taste is a blending of passion fruit and apricots.

Mamey Apple

Mamey Sapote

Mamey sapote can grow to five pounds or more and have brown papery skin covering a yellow to deep orange flesh. This flesh is sweet and creamy, and though delicious fresh, is even better used in smoothies and icecreams.  

Mamey Sapote

Mandarin

Many people believe the mandarin is a type of orange, but it is the parent of oranges which are hybrids. Mandarins have a well-balanced sweet-tart flavor, with some types exhibiting a subtle berry note.  

Mandarin

Mango

Sweet and succulent mangoes are some of the most delicious fruits on earth. Their taste is unique but floral, and the majority of species have a tender, creamy flesh that melts on the tongue.

Mango

Mangosteen

Mangosteens have a thick, smooth, leathery, burgundy-colored skin covering a segmented, white flesh. Mangosteens have a singular taste that many people find hard to describe. It has strawberry, lychee, peach, pineapple, and caramel or butter elements combined in a well-balanced fruit.

Mangosteen

Melon-Pear

The flavor of melon-pears is like a honeydew melon crossed with a cucumber. Melon-pears have slick pale yellow skin with distinctive purple speckled strips and the whole fruit, including the seed, is edible.

Melon-Pear

Minneola

The U.S. Department of Agriculture developed the minneola in 1931 by crossing a Duncan grapefruit with a Dancy tangerine. Noted for its low seed count and exceptional sweetness, the hybrid never caught on commercially.  

Minneola

Monkey Bread

Monkey bread fruits come to us from the BaobabTree. They have a green suede-like husk and grow to the size of coconuts. The flesh of the monkey bread has a slightly acidic taste, with some people describing it as grapefruit sprinkled with vanilla

Monkey Bread

Morinda

Also called noni fruit, morindas have semi-transparent skin ranging from pale yellow to lime green. The flesh of the morinda is a lumpy white gelatinous mass with a foul smell and bitter flavor.

Morinda

Mountain Soursop

People sometimes refer to mountain soursop as wild custard apples. They have spiny segmented skin that covers fibrous flesh. While people do eat mountain soursop, it is most often juiced.  

Mountain Soursop

Musk Melon

The name musk melon refers to a large group of melons, with cantaloupe being the most familiar. Musk melons get their name from having a musky scent which sweet melons lack.  

Musk Melon

N

Nance

Nance looks much like yellow or orange cherries. They are 0.5 to 1 inch in diameter and have a distinctive aroma and sweet taste ranging from fruity to cheesy.

Nance

Nangka

Nangka is a close relative to jack fruit and shares many of the same characteristics. Spiny and growing quite large, they have thick skin covering a segmented flesh, usually pale yellow in color when ripe.

Nangka

Nashi Pear

Nashi pears are a species of Asian pears shaped more like apples and have speckled golden-colored skin.  The taste of nashi pears is similar to new world pears but sweeter and smoother in texture. 

Nashi Pear

Nectarine

Nectarines are beautiful fruits being green at their base and flowing to deep red in a mottled pattern at the top. They are highly aromatic and have a well-balanced sweet-tart flavor.

Nectarine

Net Melon

Frequently called a nutmeg melon, net melons are native to Korea and have thin dark green reticulated skin. The flesh of the net melon is deep emerald green and sugary sweet.

Net Melon

O

Ogen Melon

Ogden melons are a hardy type of musk melons developed to deal with Isreal’s dry conditions. When mature, Ogden melons are golden yellow with orange stripes running their length and a sweet taste similar to honeydew.

Ogen Melon

Olive

One of the most storied and longest cultivated fruits on this list, olives have been a staple of Mediterranean and Arabic cuisines longer than we have recorded history.

Olive

Orange

There are many different types of oranges, and they are the most frequently cultivated citrus fruits in the world. A man-made hybrid created by crossing pomelos with mandarins, oranges date back to the Tang Dynasty in China.

Orange

Otaheite Gooseberry

Otaheite gooseberries look nothing like their namesake. They are tiny yellow berries of the Phyllanthus acidus tree. The one way Otaheite gooseberries do resemble regular gooseberries is in taste. Both are incredibly sour.

Otaheite Gooseberry

P

Papaya

Papaya is a large family of tropical fruits with a long semi-ovule shape and dark green to golden skin. People often consume them green when the flesh is firm and tart and ripe when succulent, sweet, and creamy.

Papaya

Passion Fruit

When passion fruit is fully matured, it can be either bright yellow or dark purple. Regardless of the color, passion fruits will have sweet, white tangy flesh that is gelatinous and full of seeds like a pomegranate.

Passion Fruit

Peach

Peaches are a classic summer treat. Ripe peaches have yellow-orange skin, are fuzzy, and yield slightly to the touch but are not soft. Peaches will not ripen once picked.

Peach

Peach Palm

Peach palm fruits look much like slick-skinned strawberries minus the seeds. The yellow flesh has a mild peach flavor, and people often juice and ferment the fruit for wine.

Peach Palm

Pear

Pears are one of America’s favorite orchard fruits. Its flesh is mildly sweet, tart, and buttery when fully ripe.

Pear

Persian Melon

Persian melon is a collective term for a group of melons native to Iran. They are elongated melons with tan to yellow skins and light netting. Their meat can be pale green, white, or orange, and flavors are primarily sweet.

Persian Melon

Persimmon

Green Persimmons are very astringent and have an acquired taste for many people. When ripe, persimmons turn soft and develop a crisp, sweet flavor.

Persimmon

Philippine Rose Apple

Called tampoy by natives, Philippine Rose Apples have a pale yellow color often tinged with pink or red. The flesh has a gentle sweetness and subtle rose aroma giving the fruit its name.

Philippine Rose Apple

Pineapple

Pineapples are the third most widely cultivated tropical fruit in the world. A collective fruit, pineapples, consists of multiple fruits that grow together to produce a single fruit.

Pineapple

Pitahaya

A type of cactus fruit, pitahaya, is also known as dragon fruit. This native North American superfood has a taste that combines the best of kiwi, pear, and watermelon.

Pitahaya

Plum

Most Plums are red to purple when ripe, but golden plums are not uncommon. Sugary-sweet, fresh plums are a favorite summertime treat across most of America.

Plum

Pomegranate

Pomegranates are deep red fruits with thick, slick skin, a segmented body containing multiple pulp-covered seeds, and a sweet-tart taste. Pom poms, also called grenada, give us grenadine.

Pomegranate

Prickly Pear

Prickly pears are cactus fruits native to the American North and Southwest. Slick skinned and spiny, they have tastes that can range from strawberry to pineapple in nature.

Prickly Pear

Pummelo

Pummelo is the largest citrus fruit and one of few natural, non-hybrid citruses still cultivated. The parent of both oranges and grapefruit, pummelos have flavors that range from sweet in yellow-fleshed varieties to sour in pink ones.  

Pummelo

Q

Quandong

Quandong is a bright red fruit native to Australia. They have a tart flavor similar to peaches mixed with apricots and make wonderful jellies and jams.

Quandong

Quince

Raw quince has a strong astringent flavor and inviting orchard fruit aroma. Quince can be eaten fresh, but most people prefer them made into heavily sweetened jellies and jams.  

Quince

R

Rambai

Native to the Philippines and Thailand, rambai are small, pale, smooth-skinned fruits with sweet, white gelatinous flesh. People most often eat them raw but also make jam from them.

Rambai

Rambutan

Rambutan look like hairy golfballs. They have a tough reddish-brown shell covered in soft spines over creamy flesh with a single seed at their core. The taste of the rambutan is like a sweet grape with floral overtones.

Rambutan

Raspberry

What distinguishes raspberries from their cousins the blackberry is when picked, raspberries leave their core on the plant. Most varieties of raspberries have a fruitier taste than blackberries but not all.

Raspberry

Rose Apple

Rose apples give off an aroma much like fresh rose blooms and taste similar to rose water. They bear fruit year-round but have little commercial use as they perish very quickly.

Rose Apple

Russian Melon

The skin of a Russian melon is a pale yellow to green with indistinct stips and rough netting. Their flesh is succulent and floral, with a honey sweetness.

Russian Melon

S

Sala

Sala fruit grows in clusters, has a golden brown husk with spines, and is native to Thailand. The flesh of the sala is floral and sweet but often avoided because it has the aroma of body odor or dirty sweat socks.

Sala

Salak

Considered an emerging food crop, salak is similar in size and shape to a fig but has brown scaly skin. The flesh of the salak tastes almost identical to pineapple but is dry and closer to peeled garlic in texture.

Salak

Sansapote

Only recently domesticated, sansapote are native to the Central Americas. The fruits grow very large but take up to a year to mature, making them of limited commercial value.

Sansapote

Santoli

Santoli comes in two distinct varieties, red and yellow. Red Santoli is sour, has thick skin, and falls from the tree when ripe. Yellow Santoli is thin-skinned, very sweet, and very stubborn about leaving the tree.  

Santoli

Sapodilla

Most sapodilla grown in the United States come from Southern California. The 2-4 inch fruits have scruffy-looking brown skin. The flesh of the sapodilla can range in color from yellow to rust and has a flavor reminiscent of pears dipped in brown sugar.

Sapodilla

Satsuma

Satsuma is a delightful citrus fruit with loose, easily peelable skin. Similar in size and taste to mandarins, a satsuma is more cold-resistant and can grow over a broader range of the country.

Satsuma

Sea Grape

Sea grapes are not actual grapes but the fruit of the Coccoloba tree. Common in coastal areas, people sometimes refer to them as bay grapes. When ripe, sea grapes turn red to purple and have a taste similar to muscadines.

Sea Grape

Sharlyn

Bright yellow and netted when ripe, sharlyn melons grow to between three and five pounds and have succulent flesh. The seeds of the sharlyn are edible, but most people scoop them out and discard them before eating the meat.

Sharlyn

Soncoya

Large, round to oval in shape, and covered in curved hooks, soncoya can be intimidating to look at. Inside, they hide pulpy flesh with a flavor close to mango in sweetness.

Soncoya

Soursop

Soursop is an irregularly shaped fruit that grows up to 15 pounds. The outer skin is leathery with small sines. Soursop flesh is fibrous, cream in color, and has a flavor tropical in nature.  

Soursop

Star Apple

Cut a star apple in half, and you will see where they get their name. The cells of its meat form a star. Highly variable in color, star apples have gelatinous flesh tasting of apple, lychee, and persimmon.  

Star Apple

Star Fruit

Star fruits are beautiful yellow fruits with waxy translucent skin that grow in the shape of a five-pointed star. Their taste is unique in being sweet like orchard fruits but with a citrus acid edge that gives them good balance.

Star Fruit

Star Nut Palm

Star nut palms are native to Panama and have dark green to black oval fruits with firm flesh, large central seeds, and tough outer skin. The Astrocaryum tree that bears them is covered in sharp thorns that reach eight inches in length.

Star Nut Palm

Strawberry

The only fruit in the world that carries its seeds on the outside, strawberries are an American favorite and one of the most commonly cultivated berries in the country.

Strawberry

Sugar Apple

Sugar apples can weigh up to a half-pound and have a knobby rine. The fruit’s flesh is off-white to eggshell in color and has a flavor reminiscent of mint custard.

Sugar Apple

Surinam Cherry

Ripe Surinam cherries have a thin, corrugated, deep red to black skin over pale, firm flesh. They can be pretty tart, but the darker the fruit, the sweeter the taste.

Surinam Cherry

Sweet Granadilla

Sweet granadillas are orange-yellow when ripe and sometimes have a purple blush and white specks on the skin. The pulp is firm and surrounds a hollow seed cavity like found in rockmelons.

Sweet Granadilla

Sweet Melon

Sweet melon is a descriptive category name that can apply to various fruits, including cantaloupe, rockmelon, or spanspek.

Sweet Melon

Sweet Pepper

Many members of the capsicum family include the word sweet in their names, but the only true sweet peppers are bell peppers. They cannot produce capsaicin, the chemical compound that makes peppers hot.

Sweet Pepper

Sweetsop

Sweetsop is another name for sugar apple. These fruits have a segmented green husk over a firm white flesh that is almost sugary sweet in flavor.

Sweetsop

T

Tamarillo

Tamarillos are sometimes called tree tomatoes. They are the bright yellow to red egg-shaped fruit of the shrub that bears the same name. Tamarillo tastes much like tomatoes, but the yellow and orange examples are sweeter than the red. 

Tamarillo

Tangelo

The name tangelo is a blended word combining tangerine and pomelo. The fruits of this man-made hybrid are juicier than most citrus but contain less pulp and have a taste that is tangy but still sweet.

Tangelo

Tangerine

Have through pout their history been classified as a type of orange. Botanists recently changed this as there are now enough sub-types for them to consider tangerines a separate species.

Tangerine

Tomato

Possibly, America’s favorite fruit, tomatoes, grace our tables in more ways than be counted. Most people think of tomatoes as vegetables, but they are, in reality, the berry of the tomato plant.

Tomato

Tree Tomato

Tree tomatoes, also called tamarillos, are sweet-tangy fruit that tastes like a tomato crossed with a kiwi. Densior than true tomatoes, tree tomatoes can be toxic if not fully matured.

Tree Tomato

U

Ugli

Ugli fruit is a cross between a grapefruit and an orange developed initially in Jamaica. Sweet and tangy with just a touch of bitterness, uglies are quickly moving from novelty status to mainstream. 

Ugli

V

Velvet Tamarind

Velvet Tamarinds grow to the size of grapes and have a hard shell that you must remove before eating. They have the taste of tamarind and contain high levels of the antioxidant tartaric acid.

Velvet Tamarind

Voavanga

Voavanga is a reasonably large family of fruits from Rubiaceae plants. They can be round, egg-shaped, or oval and have slick skin or spines. The taste of most of the family is slightly acidic and subtly sweet, but some varieties can be bitter.

Voavanga

W

Water Apple

Water Apples are pear-shaped, have waxy skins, and firm but very juicy flesh. Their flavor is somewhat like an apple, but with a watermelon, sweetness added.  

Water Apple

Watermelon

There are over 1,000 different varieties of watermelon cultivated worldwide. They can range in size from two pounds to over seventy pounds, and both their skins and meat can vary in color. The one constant among this large group is the flesh being sweet and juicy.  

Watermelon

Wax Melon

Wax melons can grow to over 30 inches in length. When immature, they have fine hairs that slowly disappear as the wax coating that gives them their name develops. The taste of wax melons is sweet, and even when green, the firm flesh taste candied.

Wax Melon

Winter Melon

Winter melon is a member of the gourd family native to India. Growing extremely large, people considered them a winter staple as their wax coating gives them a storage life of over a year.

Winter Melon

Wood Apple

Very popular in Indian and Sri Lankan cuisine, wood apples are gaining acceptance from American chefs. They have a hard shell covering a flesh that looks like banana pudding left in the sun too long, and the smell isn’t much better.  When mixed with sugar and spices, though, the taste is heavenly.

Wood Apple

X

Xigua

Pronounced She-Gwah, Xigua are Chinese watermelons. They have a dark, almost black rind, fewer seeds than other watermelons, and a milder flavor. Some varieties can be lumpy, but all are slick-skinned. 

Xigua

Z

Zucchini

Zucchini is one of the most widely used culinary fruits in the world. Its mild grassy taste and ability to absorb other flavors make it ideal to use in many types of cuisines. A member of the squash family, zucchini are long, thin, and have dark speckled skin. 

Zucchini

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