Culinary Fruits – List of

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This list of culinary fruits contains the names of some fruits that are considered edible in some cuisines.

The word “fruit” is used in several different ways. The definition of fruit for this list is a culinary fruit, i.e. “Any sweet, edible part of a plant that resembles fruit, even if it does not develop from a floral ovary; also used in a technically imprecise sense for some sweet or sweetish vegetables, some of which may resemble a true fruit or are used in cookery as if they were a fruit, for example rhubarb.”

Note that many edible plant parts that are true fruits botanically speaking, are not considered culinary fruits. They are classified as vegetables in the culinary sense, (for example: the tomato, cucumber, zucchini, and so on), and hence they do not appear in this list. Similarly, some botanical fruits are classified as nuts (e.g. Brazil nut and various almonds), or staples (e.g. breadfruit), and likewise do not appear here. There also exist many fruits which are edible and palatable but for various reasons have not become popular.

Alphabetical list of Culinary Fruits

Name Image Description
Abiu Abiu (Pouteria caimito) The inside of the fruit is translucent and white. It has a creamy and jelly-like texture and its taste is similar to the sapodilla.

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Açaí Acai Berry In the general consumer market, açaí is sold as frozen pulp, juice, or an ingredient in various products from beverages, including grain alcohol, smoothies, foods, cosmetics and supplements.

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Acerola Acerola - Barbados Cherries Common names include acerola, Barbados cherry, West Indian cherry and wild crepemyrtle. Acerola is native to South America, Southern Mexico and Central America.

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Ackee ackee The ackee, also known as achee, akee apple or akee (Blighia sapida) is a member of the Sapindaceae (soapberry family), native to tropical West Africa.

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African Cherry Orange West African cherry orange The African cherry orange, Citropsis articulata, also known as the West African cherry orange or Uganda cherry orange (locally as omuboro) is a small citrus fruit about the size of a tangerine.

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African Mango African Mango - Irvingia The fruit is a large drupe, with fibrous flesh. The subtly aromatic nuts are typically dried in the sun for preservation, and are sold whole or in powder form.

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Algerian Tangerine Clementine Refer to Clementine

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Allspice Whole allspice berries Allspice is a spice that is the dried unripe fruit (“berries”) of Pimenta dioica.

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Amanatsu Amanatsu The rough textured fruit is easy to peel and is commonly eaten fresh. It is also used for wide variety of products ranging from marmalade to alcoholic beverages.

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Ambarella Ripe and Unripe Ambarella The fruit may be eaten raw; the flesh is crunchy and a little sour. In Indonesia and Malaysia, it is eaten with shrimp paste, a thick, black, salty-sweet sauce called hayko in the Southern Min dialect of Chinese.

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American Black Elderberry    
American Persimmon Common Persimmon xxxx

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Apple Apple Varieties in Australia Different varieties are grown in different areas of Australia and are picked at different times of the year.

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Apple, Malay    
Apple, custard    
Apple, elephant    
Apple, kei, see key apple    
Apple, mammee    
Apricot Apricot Recipes The majority of ripe apricot crops are dried, with often less than ¼ of the harvest coming to the market fresh.

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Araza Araza A really sour, yellow, softball sized fruit that has a thin outer peel. So thin in fact that this fruit is not exported because it travels so poorly.

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Arbequina Arbequina A cultivar of olives. The fruit is highly aromatic, small, symmetrical and dark brown, with a rounded apex and a broad peduncular cavity.

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Arhat   The plant is most prized for its sweet fruits, which are used for medicinal purposes and as a sweetener. The fruits are generally sold in dried form, and traditionally used in herbal tea or soup.
Asian Persimmon Asian persimmon The most widely cultivated species of the Diospyros genus. There are two types of fruit, Astringent and Non-astringent.

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Atemoya    
Atherton Raspberry    
Avocado Cut and Whole Avocado The fruit is not sweet, but rich, and distinctly yet subtly flavoured, and of smooth, almost creamy texture. It is used in both savoury and sweet dishes, though in many countries not for both.

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Babaco    
Bacupari   A fruit native to Brazil. Bacupari are yellow fruit with edible arils that have a sweet, pleasantly acidic taste and are said to have good anti-cancer properties. It is well known in Brazil as “bacupari” or “mangostão-amarelo” and is a very adaptable plant that will grow in any tropical or warm temperate climate and even take an occasional light frost.
Bacuri    
Bael, or Woodapple    
Balady Citron Balady Citron Balady citron, is a variety of citron, or etrog, grown in Israel for Jewish ritual purposes.

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Banana Bananas-are-the-most-popular-fruit-in-the-world Believed to have originated up to 10,000 years ago and some scientists believe they may have been the world’s first fruit.

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Barbadine    
Barbados Cherry Acerola - Barbados Cherries Refer to Acerola

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Batuan    
Beach Plum    
Bearberry    
Bergamot Orange Bergamot Oranges The fruit looks more like a lime or lemon and has no resemblance to an orange at all. The fruit has an acidic taste and very aromatic. The fruit is used for the oil in the skin which is extracted and used to flavour teas such as Earl Grey and perfumes.

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Betel Nut    
Bigarade Orange Bitter Orange Refer to Bitter Orange

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Bignay    
Bilberry    
Bilimbi    
Biribi    
Bitter Melon    
Bitter Orange Bitter Orange The unripe fruit is commonly used in Southern Indian cuisine, especially in Tamil cuisine. The juice from the ripe fruit is also used as a marinade for meat in Nicaraguan, Cuban, Dominican and Haitian cooking.

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Black Apple    
Black Cherry    
Black Raspberry    
Black Mulberry    
Black Sapote    
Black Walnut    
Blackberry Ripe Blackberries Delicious in pies, crumbles, ice cream, jams and summer desserts and are a natural pair for the first of the cooking apples that come into season.

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Blood Orange   The blood orange is a variety of orange with crimson, almost-blood-coloured flesh. The fruit is smaller than an average orange; its skin is usually pitted, but can be smooth. Look for them in the winter and spring.
Blue tongue    
Blueberry    
Bolivian Coconut   The fruits, or cocos, grow 5-10cm in diameter in clusters weighing up to 15kg. The seeds contain coconut milk until they dry out. They are also coated with a thick yellow rind like regular coconuts. It’s just all miniature !
Bolwarra    
Boquila    
Bottle Gourd    
Brazilian Guava    
Breadnut    
Breadnut, Mayan   see Mayan Breadnut
Broad-leaf Bramble    
Buah Badai    
Buddha’s Hand    
Buffaloberry    
Burdekin Plum    
Burmese Grape    
Bush Tomato Bush Tomato Akudjura The flavour is initially caramel-like, yet after about 30 seconds develops a somewhat bitter, lingering aftertaste which leaves the palate unexpectedly refreshed, similar to green tomatoes.

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Button Mangosteen    
Caimito    
Calabash Tree    
Calamansi Calamondin Refer to Calamondin

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Calamondin Calamondin The Calamondin bears a small citrus fruit that is used to flavour foods and drinks. Despite its outer appearance and its aroma, the taste of the fruit itself is quite sour, although the peel is sweet.

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Cam Sành Cam Sanh The cam sành is a cultivar of citrus fruit similar to an orange, originating in Vietnam. The fruit may be easily recognised by its thick skin, which is typically bright green. Its flesh is orange, dark and sweet.

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CamuCamu    
Canary Melon    
Canistel    
Cantaloupe    
Cape Gooseberry Physalis peruviana Cape Gooseberry is a berry which looks like a marble with a small round shape. The fruit consists of numerous small yellow seeds.

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Capuli Cherry    
Carambola   The entire fruit is edible, including the slightly waxy skin. The flesh is crunchy, firm, and extremely juicy. It does not contain fibres and has a texture similar in consistency to that of grapes. Carambolas are best consumed shortly after they ripen, when they are yellow with a light shade of green or just after all the traces of green has disappeared. They will also have brown ridges at the edges and feel firm.
Cardón    
Carob    
Cashew Apple    
Cassabanana Cassabanana Sweetly scented and resembles a yellow-orange, orange-red, or maroon-black cucumber. Smooth glossy skin surrounds yellow to orange pulp. 

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Cattley Guava    
Cawesh    
Cedar Bay Cherry    
Ceriman    
Cereus Peruvianus    
Ceylon Gooseberry    
Charichuelo    
Chayote Choko  Refer to Choko

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Che    
Chempedak    
Chenet    
Cherimoya   The cherimoya looks like no other fruit, it’s a cross between being heart-shaped and round with rough-textured but thin skin which varies from a yellow-greenish tinge to dark green. The fruit or pulp is very creamy and juicy usually a creamy white colour with a few dark seeds found within it.
Cherry   Cherries are loved for their delicious flavour and ruby red colour and can be enjoyed in many ways every day – they are perfect for a summer picnic, lunchbox treat or festive family feast. They are also a smart choice when it comes to summer snacking as they contain no fat or cholesterol and are jam-packed with antioxidants. Other phytonutrients contained in cherries may even offer protection against heart disease, reduce inflammation, and ease arthritis and gout pain!
Cherry Ballart    
Cherry of the Rio Grande    
Chilean Guava    
Chinese Jujube    
Chinese Olive    
Chinese Quince    
Chokeberry    
Chokecherry    
Chupa-Chupa    
Citron Citron The main content of a citron fruit is the thick white rind, which adheres to the segments, and cannot be separated from them easily.

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Clementine Clementine The clementine is not always easy to distinguish from other varieties of mandarin oranges. As such, it should not be confused with similar fruit such as the satsuma or honey sweet orange, or other popular varieties.

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Cloudberry cloudberry These berries are often used in candies, jams, alcoholic drinks, and various other baked goods. They can also be eaten raw, but the flavour is quite tart, so most prepare some sort of sweetened recipe. 

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Cluster Fig    
Cocky Apple    
Coco Plum    
Cocona    
Coconut   The various parts of the coconut have a number of culinary uses. The nut provides oil for frying, cooking, and making margarine. The white, fleshy part of the seed, the coconut meat, is used fresh or dried in cooking, especially in confections and desserts such as macaroons. Desiccated coconut or coconut milk made from it is frequently added to curries and other savoury dishes. Coconut flour has also been developed for use in baking, to combat malnutrition. Coconut chips have been sold in the tourist regions of Hawaii and the Caribbean. Coconut butter is often used to describe solidified coconut oil, but has also been adopted as a name by certain specialty products made of coconut milk solids or puréed coconut meat and oil.
Cocoplum    
Coffee   Coffee berries and their seeds undergo several processes before they become the familiar roasted coffee. Berries have been traditionally selectively picked by hand; a labour intensive method, it involves the selection of only the berries at the peak of ripeness. More commonly, crops are strip picked, where all berries are harvested simultaneously regardless of ripeness by person or machine. After picking, green coffee is processed by one of two methods—the dry process method, simpler and less labour intensive as the berries can be strip picked, and the wet process method, which incorporates fermentation into the process and yields a mild coffee.
Cola Nut    
Common Apple-berry    
Conkerberry    
Cornelian Cherry    
Costa Rican Guava    
Cranberry    
Crowberry    
Cupuaçu    
Currant    
Curry-leaf Tree    
Custard Apple    
Damson Plum Damson Plum The skin of the damson can have a very tart flavour, particularly when unripe. The fruit is therefore most often used for cooking, and is commercially grown for preparation in jam and other fruit preserves.

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Date    
Date Plum    
Davidson’s Plum    
Dead Man’s Fingers    
Desert Banana    
Desert Fig    
Desert Lime   The desert lime fruit is a highly prized bushfood used in a range of products, including marmalades, beverages, and glaced fruit. It has a strong lime-like flavour. It is wild harvested from surviving bushland areas where it is relatively common. However, the desert lime has also been extensively cleared from some areas due to agricultural practices. Commercial cultivation is beginning to reduce the reliance on wild harvested product.
Dodder Laurel    
Doubah    
Double Coconut or Coco-de-mer    
Dragonfruit   Dragon fruit is a beautiful fruit grown in Southeast Asia, Mexico, Central and South America, and Israel. The plant is actually a type of cactus, and the fruit comes in 3 colours: 2 have pink skin, but with different coloured flesh (one white, the other red), while another type is yellow with white flesh. Dragon fruit is low in calories and offers numerous nutrients, including Vitamin C, phosphorus, calcium, plus fibre and antioxidants. Dragon fruit tastes wonderful! – sweet and crunchy, with a flavour that’s like a cross between kiwi and pear.
Duku    
Durian    
Eastern May Hawthorn    
Elderberry    
Elephant Apple    
Emblica, see Indian gooseberry    
Emu Apple    
Emu Berry    
Falberry    
False-mastic    
Feijoa    
Fibrous Satinash    
Fig    
Finger Lime   The finger lime has been recently popularised as a gourmet bushfood. The globular juice vesicles have been likened to a “lime caviar “, which can be used as a garnish or added to various recipes. The fresh vesicles have the effect of a burst of effervescent tangy flavour as they are chewed. The fruit juice is acidic and similar to that of a lime. Marmalade and pickles are also made from finger lime. The finger lime peel can be dried and used as a flavouring spice.
Florida Strangler Fig    
Gac    
Galia Melon    
Gambooge    
Genip    
Giant Colombian Blackberry    
Giant Granadilla    
Gooseberry    
Gooseberry, Ceylon    
Gooseberry, Indian    
Gooseberry, Otaheite    
Gooseberry, Cape Physalis peruviana Refer to Cape Gooseberry

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Goumi    
Governor’s Plum    
Granadilla, Montessa    
Granadilla, yellow    
Grape    
Grapefruit    
Greengage    
Ground Plum    
Grumichama  
Guanabana    
Guarana    
Guava    
Guava, Cattley    
Guava, Chilean    
Guava, Costa Rican    
Guava, pineapple    
Guava, purple    
Guava, strawberry    
Guavaberry – Rumberry    
Hackberry    
Hairless Rambutan    
Hardy Kiwi    
Hawthorn    
Hog Plum    
Honeydew    
Honeysuckle    
Horned Melon    
Huckleberry    
Huito    
Ice Cream Bean    
Ilama    
Illawarra Plum    
Imbe    
Imperial Mandarin Imperial Mandarins The most popular mandarin variety because they are the first to be harvested each season. They are a golden-orange mandarin, and one of a handful of popular citrus varieties that have originated in Australia.

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Indian Almond    
Indian Fig    
Indian Gooseberry    
Indian Jujube    
Indian Prune    
Jabuticaba    
Jackfruit   Enormous and prickly on the outside, jackfruit looks somewhat like durian (though jackfruit is usually even larger). Once a jackfruit is cracked open, what you will find inside are pods or “bulbs”. Often referred to as the seeds, these bulbs are actually a kind of fleshy covering for the true seeds or pits, which are round and dark like chestnuts. The fleshy part (the “bulb”) can be eaten as is, or cut up and cooked. When unripe (green), it is remarkably similar in texture to chicken, making jackfruit an excellent vegetarian substitute for meat. In fact, canned jackfruit (in brine) is sometimes referred to as “vegetable meat”.
Jamaica Pepper Whole allspice berries Refer to Allspice.

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Jamaican Pimento Whole allspice berries Refer to Allspice.

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Jambul    
Jatobá    
Jelly Palm    
Jocote    
Jujube    
Jujube, Chinese    
Jujube, Indiana    
Juniper Berry    
Kabosu    
Kaffir Lime Leaves   Kaffir lime leaves come from the Kaffir lime tree, a lime tree native to Indonesia. The leaves are highly aromatic and suitable for various Asian cuisines, including Thai, Indonesian, Cambodian and Lao cuisines. They are easily recognisable by their emerald-green, doubled sections, which makes them appear as if two leaves are joined together.
Kahikatea    
Kakadu Lime    
Kakadu Plum    
Kandis    
Kapok    
Karkalla    
Karonda    
Kei Apple    
Kepel Fruit    
Keule    
Key Lime   The Key lime is a citrus species with a globose fruit, 2.5–5 cm in diameter, that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime. It is valued for its unique flavour compared to other limes, with the Key lime usually having a more tart and bitter flavour.
Kitembilla    
Kiwano    
Kiwifruit   Kiwifruit may look unpalatable at first glance, but beneath that hairy brown exterior lies emerald green flesh with a flavour reminiscent of strawberries to some and pineapple to others. As tempting as it is in desserts, this sweet, yet slightly tart fruit also works well in savoury dishes. Most people prefer to either peel kiwi fruit or slice in half and scoop out the flesh with a spoon. However, there are some varieties that are scarcely hairy at all, and these may be eaten skin and all if you are feeling adventurous. An egg-slicer may be used to slice peeled kiwifruit into uniform slices for recipes or as a colourful garnish.
Korlan    
Kumquat    
Kumquat, meiwa    
Kumquat, nagami    
Kundong    
Kutjera    
Kwai Muk    
Lady Apple    
Lakoocha    
Langsat Langsat Fruits look much like small potatoes and are borne in clusters similar to grapes. The larger fruits are on the variety known as duku. It is covered by thin, yellow hair giving a slightly fuzzy aspect.

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Lanzones    
Lapsi    
Lardizabala    
Lemon   The lemon is a small evergreen tree native to Asia, and the tree’s ellipsoidal yellow fruit. The fruit’s juice, pulp and peel, especially the zest, are used as foods. The juice of the lemon is about 5% to 6% citric acid, which gives lemons a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade.
Lemon Aspen    
Leucaena    
Lillypilly    
Little Gooseberry Tree    
Lime   The Persian lime tree has no thorns and produces thicker-skinned fruit larger than the Key lime which keeps longer. These good traits make it a preferable commercial crop. The fruit is oval-shaped, about the same size as a lemon, with a vivid green peel which turns yellow when ripe.
Limeberry    
Limequat    
Lingonberry    
Loganberry    
Longan Longan The fruit is sweet, juicy and succulent in superior agricultural varieties, and apart from being eaten fresh, is also often used in East Asian soups, snacks, desserts, and sweet-and-sour foods, either fresh or dried, sometimes canned with syrup in supermarkets.

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Loquat    
Louvi    
Lúcuma   Though this fruit is very popular and economically important in the areas of its nativity, it has not spread outside South America. It is actually not allowed to be exported as a whole fruit. Instead, the powder is being exported and used to create delicious recipes.
Lulo Naranjilla Refer to Naranjilla

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Lychee Lychees The Lychee has a delicate, whitish pulp with a floral smell and a fragrant, sweet flavour. Since this perfumey flavour is lost in canning, the fruit is usually eaten fresh.

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Ma-praang    
Mabolo    
Macadamia    
Macadamia, rough shell    
Madrono    
Malabar Plum    
Malay Apple    
Mamey Sapote    
Mammee Apple    
Mamoncillo    
Mandarin    
Mangaba    
Mango Mangoes The mango is generally sweet, although the taste and texture of the flesh varies across cultivars, some having a soft, pulpy texture similar to an overripe plum, while the flesh of others is firmer, like a rockmelon or avocado, or may have a fibrous texture.

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Mangosteen Mangosteen Mangosteen is native to South East Asia and is known as the Queen of Tropical Fruits. Its tree produces fruit of the most delectable flavours.

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Manila Tamarind    
Manoao    
Maqui    
Marang    
Marula    
Matoke Matoke The medium-sized green fruits, which are of a specific group of banana, the East African Highland bananas.

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Mayan Breadnut    
Mayapple    
Mayhaw    
Maypop    
Medlar    
Meiwa Kumquat    
Melinjo    
Melon Pear    
Midyim    
Miracle Fruit    
Indian Strawberry    
Mombin, purple    
Mombin, red    
Mombin, yellow    
Monkey Jackfruit    
Monkey Tamarind    
Monstera    
Montessa Granadilla    
Mora Común    
Mora de Castilla    
Morinda    
Morinda Citrifolia    
Moringa    
Mortiño    
Mountain Pepper    
Mountain Soursop    
Mulberry    
Munydjudj    
Mundu    
Muntries    
Muscadine    
Muskmelon    
Myrtle Pepper Whole allspice berries Refer to Allspice.

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Naartjie    
Nagami Kumquat    
Nageia    
Nance    
Nannyberry    
Naranjilla Naranjilla Naranjilla is native to the Andes mountains in Colombia, Ecuador and Peru. The fruit has a leather like orange skin covered with a hairy fuzz. The inside looks like green tomato. 

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Native Currant    
Native Gooseberry    
Native Raspberry    
Nectarine   The nectarine is a stone fruit related to the plum, cherry, almond, apricot, and peach. Nectarine flesh tastes and feels somewhat like mango flesh, and almost identical to peach flesh. Freestone nectarines have flesh that separates easily from the pit. Cling nectarines have flesh that clings to the pit.
Neem    
Newspice Whole allspice berries Refer to Allspice.

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Néré    
Nonda Plum    
Noni    
Nungu    
Nutmeg   The tree that produces nutmeg also produces mace – both spices come from the tree’s fruit, which splits into a red outer membrane (mace) and an inner brown seed (nutmeg). Nutmeg is both more pungent and sweeter than its brother, mace.
Oil Palm    
Olive   A staple of Mediterranean cuisines, olives are most often eaten out of hand, though cooks also use them to flavour everything from pizzas to martinis. Raw olives must be cured before they can be eaten, and the curing medium — usually lye, brine, or salt — affects their flavour and texture. So too does the olive’s degree of ripeness when it’s picked. Green olives are picked while unripe, which makes them denser and more bitter than brown or black olives, which stay on the tree until fully ripened.
Orange   Orange trees are widely cultivated in tropical and subtropical climates for the sweet fruit, which is peeled or cut (to avoid the bitter rind) and eaten whole, or processed to extract orange juice, and for the fragrant peel.
Oregon Grape    
Oroblanco    
Otaheite Gooseberry   Various parts of the plant are used for food. In India and Indonesia, the cooked leaves are eaten. While the fruit is eaten fresh, and is sometimes used as flavouring for other dishes in Indonesia, it is generally regarded as too tart to eat by itself in its natural form and is processed further. It is candied in sugar or pickled in salt, used in chutney, relish or preserves. In the Philippines, it is used to make vinegar as well as eaten raw soaked in salt or vinegar-salt solution and sold along the roadside. They make these into a syrup in Malaysia. Liberally sugared, it is also used to make fruit juice. In Thailand it is used as an ingredient to make Som tam.
Palmyra Palm/Toddy Palm    
Panama Orange Calamondin Refer to Calamondin

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Papaya   Two kinds of papayas are commonly grown. One has sweet, red (or orangish) flesh, and the other has yellow flesh; in Australia these are called “red papaya” and “yellow papaw”, respectively. Either kind, picked green, is called a “green papaya.”
Passion Fruit    
Pawpaw    
Peach Autumn Red peaches The peach is a member of the rose family, cousin to apricots, cherries, plums, and almonds. Nectarines are actually a fuzz-less, smaller variety of peach. Nectarines and peaches can develop spontaneously from each other via seed or sport bud.

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Peach Palm    
Peanut   Peanuts have many uses. They can be eaten raw, used in recipes, made into solvents and oils, medicines, textile materials, and peanut butter, as well as many other uses. Popular confections made from peanuts include salted peanuts, peanut butter (sandwiches, peanut candy bars, peanut butter cookies, and cups), peanut brittle, and shelled nuts (plain/roasted). Salted peanuts are usually roasted in oil and packed in retail-size plastic bags or hermetically sealed cans.
Peanut Butter Fruit Peanut Butter Fruit A small red-orange fruit with a sticky, dense pulp and a flavour resembling that of dried figs or peanut butter, hence the name. Additionally, the scent is unmistakably of peanut butter. Mostly eaten fresh, also used for jellies, jams, or preserves.

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Pear, European and Asian species    
Pecan   Pecans have a smooth shell and the kernel makes up 40-60% of the in-shell. The principle producing countries are the U.S., Mexico, Australia and Israel. Pecans are marketed in in-shell or shelled form and can be eaten raw or roasted. They’re used in the bakery, confectionery and dairy industry, in chocolate and ice creams. Pecans are also added to cereals, breads, pastries and biscuits, and are great in salads, main dishes, as toppings on desserts and as a snack.
Pepino    
Pequi    
Persian Lime   The Persian lime is the variety most commonly found in grocery stores. It is usually seedless, and has light-green to yellow pulp which is tender and acidic, yet lacking the distinctive bouquet of the Key lime. It can be used interchangeably for the same purposes as Key limes and lemons, and is often used as a substitute for vinegar.
Persimmon    
Peumo    
Phalsa    
Philippine Lime Calamondin Refer to Calamondin

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Pigeon Pea    
Pigeon Plum    
Pigface    
Pili Nut    
Pindo Palm    
Pineapple   The pineapple is technically not a single fruit, but a sorosis. The fruits of a hundred or more separate flowers grow on the plant spike. As they grow, they swell with juice and pulp, expanding to become the “fruit.” Pineapples do not grow on trees, as many erroneously think. They are the fruit of a bromeliad, rising from the centre on a single spike surrounded by sword-like leaves. The pineapple plant is the only bromeliad to produce edible fruit.
Pineapple Guava    
Pink-flowered Native Raspberry    
Pistachio    
Pitaya    
Pitomba    
Plum   The plum is a stone fruit related to the peach, cherry, almond, apricot, and nectarine. Choose plums with a pleasant smell. It’s common for plums to develop a yeast growth on the surface, like grapes. Plums will soften if left around, but will not gain a nice ripe taste and smell, like other fruits. They benefit more than most fruits from being picked when absolutely ripe, but before the wasps get them, and plums sold in supermarkets tend to have been picked too early, which means they suffer less damage in transit, but never develop the full taste and fragrance.
Pois Doux    
Pomegranate   The entire seed is consumed raw, though the watery, tasty aril is the desired part. The taste differs depending on the subspecies of pomegranate and its ripeness. The pomegranate juice can be very sweet or sour, but most fruits are moderate in taste, with sour notes from the acidic tannins contained in the aril juice. Pomegranate juice has long been a popular drink in Persian and Indian cuisine, and is now widely distributed in Australia, the United States and Canada.
Pomelo   The pomelo tastes like a sweet, mild grapefruit (which is itself a hybrid of the pomelo and the orange), though the typical pomelo is much larger in size than the grapefruit. It has very little, or none, of the common grapefruit’s bitterness, but the enveloping membranous material around the segments is bitter, considered inedible, and thus usually is discarded.
Pommecythère    
Pommerac    
Pond-apple    
Prickly Pear    
Pulasan    
Pummelo    
Pumpkin   Pumpkins are very versatile in their uses for cooking. Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers. When ripe, the pumpkin can be boiled, baked, steamed, or roasted. In its native North America, it is a very important, traditional part of the autumn harvest, eaten mashed and making its way into soups and purees. Often, it is made into pie, various kinds of which are a traditional staple of the Canadian and American Thanksgiving holidays. In Canada, Mexico, the United States, Europe and China, the seeds are often roasted and eaten as a snack.
Pupunha    
Purple Apple-berry    
Purple Granadilla    
Purple Guava    
Purple Mombin    
Quandong    
Queensland Ebony    
Quince   Most varieties of quince are too hard, astringent and sour to eat raw unless ‘bletted’ (softened by frost and subsequent decay). High in pectin, they are used to make jam, jelly and quince pudding, or they may be peeled, then roasted, baked or stewed. The flesh of the fruit turns red after a long cooking time. The very strong perfume means they can be added in small quantities to apple pies and jam to enhance the flavour. Adding a diced quince to apple sauce will enhance the taste of the apple sauce with the chunks of relatively firm, tart quince. The term “marmalade”, originally meaning a quince jam, derives from “marmelo,” the Portuguese word for this fruit.
Raisin Tree    
Rambutan   Rambutans can be purchased at Asian markets and Asian/Chinese food stores – look for them in the produce section. When buying rambutans, look for bright red skin. A little orange or yellow on the skins in addition to red is okay, but green skins mean the rambutans are unripe. Don’t buy rambutans that have turned black or have a lot of black “hairs”, as this indicates they are over-ripe.
Raspberry    
Red Granadilla    
Red Mombin    
Red Mulberry    
Rhubarb   Commonly, it is stewed with sugar or used in pies and desserts, but it can also be put into savoury dishes or pickled. Rhubarb can be dehydrated and infused with fruit juice. In most cases, it is infused with strawberry juice to mimic the popular strawberry rhubarb pie.
Riberry    
Rimu    
Rollinia    
Rose Apple    
Rose Hip    
Rose-leaf Bramble    
Rose Myrtle    
Rough Shell Macadamia    
Rowan    
Safou    
Sageretia    
Saguaro    
Salak    
Salal    
Salmonberry    
Sandpaper Fig    
Santol    
Sapote    
Sapodilla    
Satinash, fibrous    
Saskatoonberry    
Saw Palmetto    
Sea-buckthorn (Hippophae rhamnoides)    
Sea Grape    
Serviceberry    
Shipova    
Small-leaf Tamarind    
Snow Berry    
Soncoya    
Service Tree    
Soursop    
Southern Crabapple    
Spanish Lime    
Spanish Tamarind    
Spiny Monkey-orange    
Star Apple    
Starfruit   see Carambola
Strawberry   In addition to being consumed fresh, strawberries can be frozen, made into preserves, as well as dried and used in prepared foods, such as cereal bars. Strawberries are a popular addition to dairy products, as in strawberry-flavoured milk, ice cream, milkshakes, smoothies, and yoghurts.
Strawberry Guava    
Strawberry Myrtle    
Strawberry Pear    
Sugar Apple    
Surinam Cherry    
Sweet Apple-berry    
Sweet Granadilla    
Sweet Lemon)    
Sweet Orange    
Sweet Pepper    
Sweetsop    
Sycamore Fig    
Tahitian Apple    
Tamarillo    
Tamarind   Tamarind is a kind of sweet and sour fruit that grows in a pod. While some cuisines use tamarind to make desserts and even confectionery, in Thai cooking it is used mostly in savoury dishes. While pods of tamarind are available in many Asian stores, it is more convenient to purchase tamarind puree (and it tastes just as good). In this form, it resembles molasses. Look for it in jars at your local Asian market.
Tamarind, Manila    
Tamarind, monkey    
Tamarind, velvet    
Tangerine    
Tanjong    
Texas Persimmon    
Thimbleberry    
To-tara    
Toyon    
Tropical Almond    
Ugni    
Vanilla    
Velvet Tamarind    
Wampee    
Water Apple    
Watermelon   The watermelon fruit, loosely considered a type of melon – although not in the genus Cucumis – has a smooth exterior rind (green, yellow and sometimes white) and a juicy, sweet interior flesh (usually deep red to pink, but sometimes orange, yellow and even green if not ripe).
Wax Gourd    
Wax Jambu    
West Indian Cherry    
White Aspen    
White Mulberry    
White Sapote    
Whortleberry    
Wild Grape    
Wild Orange    
Wild Peach    
Wild Plum
(Wild Mango)
   
Wild Plum
(Desert Quandong)
   
Wild Mangosteen    
Wineberry    
Wolfberry    
Wongi    
Wood Apple    
Yangmei    
Yantok    
Yellow Granadilla    
Yellow Mombin    
Yellow Plum    
Youngberry    
Zig Zag Vine    
Ziziphus, see Jujube    

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