This list of 66 fruits that begin with B is a colorful journey through orchards, tropical forests, the Australian bush (lots grow in that part of the world) and markets around the globe. Whether you’re a fruit lover, foodie, or just curious about the edible diversity of our planet, there’s something surprising and delightful waiting in every bite.

Let’s get started!

1. Banana

Who needs a description for bananas, right?! They make a great snack, are a fantastic base for smoothies, and are perfect in baking recipes like banana bread, pies and cakes. Bananas leaves are also great for cooking.

2. Barbados Gooseberry

Despite its name, the Barbados gooseberry isn’t actually a gooseberry but rather a climbing cactus fruit. These gooseberries are extremely sour and turn purple when boiled and are typically used to make gooseberry jam, which is casually enjoyed on its own in small containers. You can learn more about native fruits of Barbados here.

3. Bergamot

Best known for flavoring Earl Grey tea, bergamot oranges have a unique citrusy-floral fragrance. The fruit itself is quite sour, but its zest adds delightful aroma and taste to beverages, desserts, and perfumes. Bergamot-flavored oil is also used in gourmet cooking. Originating from southern Italy, bergamot is now appreciated worldwide.

4. Bilberry

Bilberries are small, dark berries closely related to blueberries, with a deeper color and more intense flavor. They are packed with vitamins and antioxidants, making them popular in health-conscious diets. Often used in jams, desserts, and traditional medicinal remedies.

5. Binjai

Binjai is a mango-like fruit native to Southeast Asia, particularly known for its distinctively tangy-sweet flavor. It’s commonly enjoyed fresh or turned into juices and sauces. Binjai adds a unique tropical twist to dishes, appreciated by fruit enthusiasts.

6. Biriba

Biriba is a tropical fruit native to South America, prized for its soft, creamy, custard-like flesh. Its flavor combines sweetness with subtle citrusy notes. Often eaten fresh, it’s considered a delicious treat in regions where it grows.

7. Black Chokeberry

Black chokeberries are known for their strong, tart taste and deep purple-black color. Although they’re not usually eaten raw due to their bitterness, they make excellent jams, syrups, and juices. High antioxidant content makes them a favorite among health food fans.

8. Blackcurrant

These berries are small, glossy, and packed with a sharp, tangy flavor. They’re famously used to make jams, juices, and liqueurs, and even wine, providing plenty of vitamin C and a lot of deliciousness. Blackcurrants have a distinctive taste, ideal for drinks and desserts (such as this delicious blackcurrant sponge cake).

9. Black Mulberry

Black mulberries have a juicy sweetness that makes them delightful eaten fresh or baked into pies and pastries. They have a vibrant dark-purple color and contain plenty of vitamins. Their sweet-tart flavor pairs beautifully with dairy and dessert recipes.

10. Blackberry

Blackberries are juicy berries, rich in fiber and antioxidants. With their sweet and mildly tart taste, they’re perfect for fresh eating, baking, smoothies, sauces and jams. Their deep color and texture enhance many recipes.

11. Blue-berried Honeysuckle

Also known as honeyberries, these berries have a sweet-tart flavor, somewhat similar to blueberries. Native to colder climates, they’re delicious eaten fresh, or made into jams and desserts. They’re gaining popularity due to their rich nutritional profile.

12. Borojó

Borojó, native to South America, is famous for its nutritional benefits and energy-boosting properties. It has a thick pulp with a tangy and somewhat sour taste, perfect for smoothies, juices, or ice creams. Often called a superfruit, borojó is a favorite in local traditional medicine.

13. Buddha’s Hand

This unusual citrus fruit native to South and East Asia resembles a cluster of bright yellow fingers. It has no juicy pulp but is prized for its intensely aromatic zest, perfect for adding fragrance to dishes, candies, and beverages. Buddha’s Hand is also frequently used as decorative fruit.

14. Blue Marble Tree Fruit

Named for its striking, vibrant blue fruits, the Blue Marble tree fruit is often ornamental but edible. It has a mildly sweet flavor and is occasionally used in jams or eaten fresh. Native to Australia, it’s admired for its stunning color and uniqueness.

15. Burmese Grape

Burmese grapes are small, juicy fruits commonly found in Southeast Asia. They have a pleasant balance of sweet and sour flavors, typically enjoyed fresh or as juice. They grow in clusters, making them visually appealing.

16. Black Pepper

Black pepper fruits, harvested as peppercorns, are one of the world’s most popular spices. Often used freshly ground, pepper adds depth to countless recipes. Here’s how to mix it with other types of peppercorns for the perfect peppercorn blend.

17. Bullock’s Heart (Wild Sweetsop)

Bullock’s heart is closely related to the custard apple, featuring a sweet, custard-like flesh. Its soft texture and sweet flavor make it ideal for fresh consumption or blended into smoothies and desserts.

18. Breadnut

Breadnut is related to jackfruit and breadfruit, with seeds that are edible when cooked. Often boiled or roasted, these seeds taste similar to potatoes or chestnuts, offering a nutritious starch alternative.

19. Button Mangosteen

Button mangosteen is a small exotic fruit with sweet-tart, juicy flesh. It’s eaten fresh and used in drinks and desserts, appreciated for its refreshing flavor and high vitamin content.

20. Babaco

Babaco is a juicy, seedless fruit similar to papaya, notable for its sweet-tart flavor. Often consumed fresh or in smoothies, it offers a unique tropical twist enjoyed by many.

21. Bael Fruit

Bael fruit, with its hard shell, is widely used in traditional medicine and beverages. It has a mildly sweet taste with an aromatic, slightly tangy flavor, often prepared as juice or tea. Commonly found in Southeast Asia, it’s appreciated for both its health benefits and distinctive taste.

22. Batuan

Batuan is a sour fruit from the Philippines frequently used to add a tart kick to soups and stews. Small and greenish in color, it contributes a unique, tangy flavor that’s highly prized in local cuisine. Its acidity balances rich dishes perfectly.

23. Barbados Cherry

Also known as acerola, Barbados cherries are vibrant red fruits extremely high in vitamin C. They have a pleasantly tart flavor, perfect for juices, jams, and health supplements. This tiny fruit is celebrated for its nutritional powerhouse status.

24. Blood Orange

Blood oranges stand out with their vibrant crimson-colored flesh and sweet-tart citrus flavor. They’re perfect in desserts (here’s our favorite blood orange loaf cake recipe), cocktails, salads, or enjoyed fresh. Their unique color and rich, berry-like undertones make them a gourmet favorite.

25. Black Sapote

Also known as “chocolate pudding fruit,” black sapote is native to Columbia and Central America and is famous for its creamy texture and naturally sweet taste resembling chocolate pudding. It can be eaten fresh or used creatively in desserts and smoothies. This tropical fruit is a surprising delight for newcomers.

26. Bignay

Bignay, a tiny Southeast Asian fruit, is traditionally used in jams, wines, and juices. Its pleasantly tart and sweet taste makes it versatile in both culinary and medicinal applications. Often consumed for its antioxidant-rich profile.

27. Blueberry

Blueberries are probably the most popular and consumed berries worldwide. Perfect as a fresh snack, they’re equally delicious in smoothies, baked goods, cereals, and all sorts of desserts.

28. Brazil Nut Fruit

The Brazil nut fruit has a robust, coconut-like shell housing large, nutritious nuts. These nuts are crunchy and mildly sweet, often eaten roasted or raw. Brazil nuts are widely recognized for their high selenium content.

29. Breadfruit

Breadfruit is a super popular fruit in the Caribbean from Trinidad & Tobago to Saint Vincent and the Grenadines where breadfruit is staple food. It is versatile, starchy, and potato-like when cooked, turning sweet as it ripens. Commonly roasted, fried, or baked, it’s a staple in tropical regions. Its hearty texture makes it a nutritious alternative to potatoes.

30. Broadleaf Brambleberry

A rare bramble fruit resembling raspberries native to Australia and South East Asia, broadleaf brambleberries offer a juicy, mildly sweet taste. Usually eaten fresh or made into jams, they’re prized for their delicate flavor. These berries are seldom found commercially but cherished locally.

31. Brush Cherry

Brush cherries are crisp, tart fruits frequently used in jams, jellies, and preserves. Native to Australia, they have a refreshing tang that complements both sweet and savory dishes. They’re popular for their attractive appearance and zesty flavor.

32. Bacuri

Native to Brazil, Bacuri fruit has a thick rind and custard-like pulp with a sweet, tangy flavor. Often eaten fresh, it’s also used in beverages, ice creams, and desserts. This exotic fruit is highly appreciated locally for its rich taste and texture.

33. Boysenberry

Boysenberries are delicious hybrids of blackberries, raspberries, and loganberries, offering a uniquely sweet and tart taste. Great for fresh eating, pies, jams, and syrups, they’re renowned for their rich flavor and juicy texture.

34. Buffaloberry

Buffaloberries are tart berries that can be enjoyed fresh or dried. Often used in jams, sauces, and wines, they add a tangy punch to various dishes. Their vibrant red color and nutritional value make them a noteworthy berry.

35. Betel Nut

Betel nuts are technically nuts, but the surrounding fruit is edible too. Chewed traditionally in various Asian cultures, betel nut fruit provides stimulant effects. It has historical significance and is commonly used in social settings.

36. Bayberry

Bayberries are small red fruits valued for their tangy flavor, frequently used to flavor drinks, desserts, and sauces. Their waxy exterior is also traditionally used in candle-making. Bayberries add a delightful tart note to recipes and crafts.

37. Bilimbi

Bilimbi is a small, green, cucumber-shaped fruit known for its extreme sourness. It’s commonly used in Southeast Asian cooking, often pickled or added to curries and soups, but also in the African island nations of Mauritius or Seychelles. For ex., in Seychelles bilimbi is used to flavor a popular fish soup called bouyon blan giving it a distinct tangy taste. The fruit is rich in vitamin C and has a crisp, juicy texture. Due to its acidity, it’s rarely eaten raw on its own.

38. Bunya Nut Fruit

The Bunya nut comes from the massive cones of the Bunya pine, native to Australia. Inside the cones are large, starchy seeds that can be roasted, boiled, or ground into flour. These nuts have a mildly sweet, chestnut-like flavor. They’ve been a traditional food source for Aboriginal Australians for thousands of years.

39. Bacaba Açai

Bacaba is a dark purple fruit from the Amazon rainforest and a close relative of the açai berry. It’s typically blended into thick, creamy beverages in Brazilian cuisine. Though not as widely known as açai, bacaba has a rich, earthy flavor and is packed with antioxidants. The pulp is often mixed with water and sugar to make a nutritious drink.

40. Bacupari

Native to South America, bacupari is a small, round fruit with a bright yellow skin. Its pulp is tangy and sweet, often compared to citrus or mangosteen. The fruit is enjoyed fresh but can also be used in jams and juices. It’s known for its refreshing flavor and pleasant aroma.

41. Bambangan

Bambangan is a wild mango variety native to Borneo, known for its strong aroma and sour flesh. It has thick, brownish skin and a fibrous, bright yellow interior. Typically eaten with rice or in spicy condiments, it’s a staple in traditional Sabah and Sarawak cuisine. Its bold flavor makes it an acquired but beloved taste.

42. Balsam Pear

Also called bitter melon, balsam pear is a green, warty fruit used in many Asian and African dishes. It has a distinctly bitter flavor that mellows when cooked. The fruit is valued both as a food and a medicinal plant, especially for blood sugar regulation. It can be stir-fried, stuffed, or stewed in soups.

43. Bitter Gourd Fruit

When unripe, bitter gourd is intensely bitter and used in savory cooking. However, when the fruit ripens and turns orange, its interior becomes sweet and soft. In some cultures, the ripened fruit is eaten raw or used in salads. It’s also known for its potential health benefits.

44. Black Apple

The black apple, or Planchonella australis, is an Australian native fruit with dark, purplish skin and sweet, juicy flesh. It has a plum-like texture and flavor, often eaten fresh. The tree is part of the rainforest ecosystem and has cultural significance to Indigenous Australians. Though not widely cultivated, it’s appreciated in bush food cuisine.

45. Black Cherry

Black cherry is a wild cherry variety with dark, almost black skin and a rich, tart-sweet flavor. It’s often used in jams, syrups, and liqueurs due to its depth of flavor. The fruit grows on tall trees and is common in North America. Aside from culinary uses, black cherry wood is also highly valued.

46. Black Huckleberry

Black huckleberries are small, round berries that resemble blueberries but have a more robust, slightly tart taste. They grow in the wild across North America and are popular for pies, jams, and fresh eating. The berries are rich in antioxidants and vitamin C. Huckleberry picking is a beloved seasonal activity in many regions.

47. Black Raspberry

Black raspberries are dark, almost purplish-black fruits that look like a cross between raspberries and blackberries and are native to eastern North America. They have a sweet, slightly earthy flavor and are packed with nutrients. These berries are used in jams, desserts, and health products due to their high antioxidant content. They’re softer and more delicate than blackberries.

48. Bladder Cherry

Also known as Chinese lantern fruit, bladder cherry has a bright orange papery husk surrounding a small tart berry. It’s related to the tomatillo and can be eaten fresh or cooked into sauces and jams. The fruit has a slightly citrusy flavor. Its striking appearance also makes it popular in floral arrangements.

49. Bolwarra Fruit

Bolwarra, also known as native guava, is a rainforest fruit from eastern Australia. It has a spicy-sweet aroma and soft, creamy pulp. The fruit is often used in desserts or infused in drinks. Its unique flavor is sometimes compared to gingerbread or nutmeg.

50. Bottle Gourd Fruit

Though commonly treated as a vegetable, bottle gourd is botanically a fruit. When harvested young, it has a mild flavor and soft texture, perfect for curries, stews, and soups. It’s used in cuisines across Asia, Africa, and the Middle East. Once mature, the hardened shell can be used for utensils or musical instruments.

51. Burdekin Plum

The Burdekin plum is a tropical fruit native to Australia with deep purple or black skin. Interestingly, it continues to ripen after being picked and becomes sweeter over time. Its dense flesh is often eaten raw or made into jams and sauces. Indigenous Australians have used the fruit for both food and medicine.

52. Bush Banana

Bush banana is an edible fruit and flower from a native Australian vine, traditionally eaten by Aboriginal communities. The young fruits are mild, slightly sweet, and can be eaten raw or cooked. Its flowers are also consumed in salads or as a garnish. The plant thrives in arid and semi-arid regions.

53. Bush Orange

Bush orange is a wild citrus fruit found in the central deserts of Australia. It has a tough outer rind and a sharp, citrusy interior. The flavor is intense and tangy, making it useful in marinades or as a zesty snack. It’s an important bush food for Indigenous Australians.

54. Bush Tomato

Also known as “desert raisin,” bush tomato is a small, dried fruit native to you probably guessed already – Australia. It has a strong, tangy flavor and is often used in sauces, chutneys, or spice blends. Rich in antioxidants and nutrients, it’s a staple in Indigenous Australian cooking. The fruit has a distinct earthy aroma when dried.

55. Bosc Pear

Bosc pears are known for their russet-brown skin and firm, crisp flesh. They’re sweet with a hint of spice, making them great for baking, poaching, or enjoying fresh. Unlike softer pear varieties, Bosc pears hold their shape well when cooked. They’re also beautiful in presentation due to their elongated shape.

56. Bamboo Shoot Fruit

While bamboo is mostly known for its shoots, some species produce a rare edible fruit after flowering. The fruit is small, soft, and mildly sweet, but it’s not commonly available due to bamboo’s long flowering cycle. It’s considered a delicacy in areas where it’s found. The flavor is subtle and unusual.

57. Bucayo

Bucayo is a tropical fruit native to the Caribbean, known for its sweet and slightly sour flavor. It’s often used in candies, preserves, or eaten fresh. The fruit has a chewy texture and a refreshing taste. In some regions, the name also refers to a sweet coconut dessert.

58. Bing Cherry

Bing cherries are large, dark red cherries with a sweet, juicy flavor. They’re one of the most popular cherry varieties in the U.S., especially during summer. Perfect for snacking, baking, or making preserves, they’re loved for their firm texture and deep flavor. The season is short, making them a prized find.

59. Bitter Orange

Bitter orange, also called Seville orange, has a sour, slightly bitter flavor. It’s too tart to eat fresh but is ideal for marmalades, candied peel, and liqueurs like Grand Marnier. The rind is aromatic and full of essential oils. It’s also used in traditional medicines.

60. Banana Mango

Banana mango is a smaller, sweeter variety of mango with a subtle banana-like undertone. The flesh is soft, juicy, and aromatic. It’s great for smoothies, fruit salads, or eating straight off the seed. Its size and flavor make it a popular choice in tropical markets.

61. Beggars’ Buttons

This small, wild berry grows across Southeast Asia and is known for its mild sweetness and medicinal properties. It’s not widely cultivated but is sometimes used in traditional healing practices. The fruit is often foraged and consumed fresh. Its name comes from its small, button-like shape.

62. Blood Lime

Blood lime is a hybrid citrus fruit with deep red skin and pinkish-red flesh. It has a tart, tangy flavor with a hint of berry. Originally developed in Australia, it’s used in dressings, drinks, and garnishes. The vibrant color makes it visually striking.

63. Brown Turkey Fig

Brown Turkey figs are sweet, juicy fruits with reddish-brown skin and a pink interior. They’re less sugary than other fig varieties but still rich in flavor. Ideal for snacking, baking, or drying, they’re one of the more cold-hardy fig types. Their mild nuttiness pairs well with cheese or honey.

64. Blackthorn (Sloe)

The blackthorn bush produces small, dark blue fruits called sloes. They are astringent when raw but are famously used to make sloe gin. Sloes can also be cooked into jams and jellies. The bush itself has sharp thorns and is common in hedgerows across Europe.

65. Blue Plum

Blue plums are small, sweet stone fruits with deep bluish-purple skin. They’re often eaten fresh but also used in jams, pastries, pies, and drying into prunes. The flesh is juicy and firm, with a mildly tart edge. They’re especially popular in Central and Eastern European desserts.

66. Bingalora

Bingalora is a tropical fruit native to parts of South Asia, similar in taste and texture to mango. It has a sweet, juicy pulp and a rich, floral aroma. Typically eaten fresh or blended into drinks, it’s a favorite in local markets. The fruit is often small and vibrantly colored.

From the everyday to the extraordinary, the world of “B” fruits is bursting with variety. Whether you’re looking to expand your palate, grow something new in your garden, or simply impress at trivia night, this lineup of 66 fruits starting with the letter B proves that one letter can pack a whole lot of flavor. How many have you tried?

Related: Fruits That Start With the Letter A
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The post 66 Tasty Fruits That Start with B appeared first on Chef's Pencil.

We genuinely enjoy both common and lesser-known fruits, so this list was a joy to put together — and maybe it’ll inspire you to try something new at your local market or even order it online. We’ve also included a few recipe recommendations you can try using some of the delicious fruits listed here.

Let’s get started — here’s a list of no fewer than 67 fruits that start with the letter A. Who would’ve guessed there were that many?!

1. Apple

The classic fruit we all know and love. Apples come in countless varieties, from sweet to tart, and are perfect raw, baked, juiced, or turned into sauce. Speaking of baked apples, check out this French tarte Tatin recipe or our classic apple strudel with vanilla cream.

2. Apricot

A soft, golden-orange fruit with a delicate, sweet-tart flavor that are very popular in Europe. They’re amazing fresh but also delicious when dried, used in preserves, or when used in various cakes and pies. This thyme apricot upside-down cake is one of our favorite, but this French apricot galette is also to die for.

3. Avocado

Technically a fruit, avocados are creamy, rich, and full of healthy fats. They’re great in both savory and sweet dishes, and who doesn’t love guacamole?

4. Acerola (Barbados Cherry)

A bright red cherry-like fruit known for its super high vitamin C content. It’s tart, juicy, and often used in juices, supplements and even local rums.

5. Asian Pear

Crisp like an apple but sweet and juicy like a pear. It’s refreshing and often eaten raw or sliced into salads.

6. Ambarella

A tropical fruit with a fibrous texture and tangy flavor. Often enjoyed pickled or in savory dishes across Southeast Asia (the plant’s leaves are also used in cooking in Cambodia). It’s a must try-fruit when visiting Bali. When eaten fresh, it is a refreshing snack, with the fruit’s firm, green skin giving way to juicy, tart-sweet flesh. The balance between sour and sweet makes it a delightful treat, especially on a warm Balinese day.

7. Araza (Amazonian Pear)

Native to the Amazon, this fruit has a strong citrusy flavor and is used in juices and desserts. It’s not often eaten raw due to its sour taste.

8. Alligator Apple (Pond Apple)

Grows in swampy areas, has tough skin, and gets its name because alligators love to eat the fruit. It’s more of a survival food than a delicacy, with a bland to bitter taste.

9. African Cherry Orange

Small, orange fruits with a citrusy burst. They’re common in parts of West Africa and are rich in antioxidants.

10. Alpine Strawberry

These wild strawberries are tiny but bursting with flavor (way more intense than regular strawberries) and can be found in many parts of Europe. They’re perfect for snacking, making jam, or adding to desserts.

11. Arbutus (Strawberry Tree Fruit)

A round, red fruit with a gritty texture and mildly sweet taste native to Western Europe and the Mediterranean region. It’s often used for making jams or liqueurs.

12. Amla (Indian Gooseberry)

Extremely tart and packed with vitamin C. Commonly used in Indian cooking and Ayurvedic medicine. Amlas are commonly made into delicious chili pickles and to make a delicious chutney.

13. Australian Desert Lime

A hardy citrus native to the Australian outback. It has a strong tang and is often used in jams or sauces.

14. American Plum

Small and tart, these plums grow wild in many parts of the U.S. They’re used for jellies, preserves, or just eaten fresh.

15. African Breadfruit

More of a starchy food than a sweet fruit, it’s usually boiled or roasted and used in savory dishes. It is commonly found in West and Central Africa and considered a delicacy by Ibo ethnic group in Nigeria.

16. African Medlar

A soft, brownish fruit with a sweet flavor that is native to southern Africa. Often eaten fresh or used in traditional remedies, it have a pleasant apple-like flavor.

17. Abiu

Native to South America, this yellow fruit has a creamy, jelly-like flesh. Its flavor is mild and sweet, often compared to caramel.

18. Aizen Fruit

Found in parts of Africa, this fruit is small and has a tangy flavor. It’s not widely cultivated but is enjoyed locally.

19. Australian Round Lime

A close relative of the finger lime. It has a sharp citrus flavor and is great for cooking or cocktails.

20. Ananas (Pineapple)

The tropical fruit we all love, just under its other name. Juicy, sweet, and perfect in desserts or savory dishes (check out this delicious grilled shrimp with pineapple recipe).

21. African Cucumber (Horned Melon)

A spiky orange fruit with green jelly-like flesh. It’s mildly sweet and great for decorative fruit salads.

22. Atemoya

A hybrid of sugar apple and cherimoya. It has a creamy texture and a sweet, tropical flavor.

23. Apple Berry

Native to Australia, this small fruit is mildly sweet and often eaten straight from the vine. It resembles a small blueberry.

24. Araca Boi

A bright yellow Brazilian fruit with a sour punch. Typically used in juices and jams.

25. Anchovy Pear

Mostly found in the Caribbean, this fruit is used in pickles. It’s not often eaten raw.

26. Aprium

A cross between apricot and plum. It combines the best of both fruits: juicy and sweet with a slight tang.

27. Arrayan (Chilean Myrtle Fruit)

Small, purple berries with a spicy, sweet flavor. Often used in local wines or jams.

28. Asam Gelugur

Sour and used in Southeast Asian cuisine. It adds tang to curries and soups.

29. Amaranth

Known more for its seeds, but technically a fruit. It’s high in protein and often used like a grain.

30. American Persimmon

Smaller and sweeter than its Asian counterpart. Delicious when fully ripe, but astringent if eaten too early.

31. Apple Mango

A mango variety with apple-like sweetness. Super juicy and fragrant.

32. Agbalumo

Also called African star apple. Sticky, chewy, and both sweet and tart.

33. Aronia (Chokeberry)

Extremely astringent when raw, but great in juices, jams, and syrups. A powerhouse of antioxidants.

34. Abacaxi

A Brazilian variety of pineapple known for its sweetness. It is less acidic than typical pineapples.

35. Amra

Indian hog plum, sour and crunchy. Often pickled or used in delicious chutneys.

36. Arhat (Buddha’s Hand Fruit)

A citrus with long, finger-like segments. More for aroma and zest than eating.

37. Apteryx

A kiwi variety from where else but New Zealand. Smaller and sweeter than the standard kiwi.

38. African Pear

A soft fruit with an oily texture. Commonly roasted and eaten as a snack.

39. Andean Blackberry

Larger and juicier than typical blackberries. Used in juices and jams in South America.

40. Allspice

Technically a dried berry from the pimento tree. Used as a spice, but yep, it’s a fruit. Here’s more about allspice.

41. Armenian Cucumber

Looks like a cucumber, but tastes like a mild melon. Often eaten raw or pickled.

42. Australian Bush Tomato

Tiny and packed with flavor. Used by Indigenous Australians in traditional dishes.

43. Arabica Coffee Cherry

The sweet, red fruit that holds the coffee bean. Rarely eaten but totally edible.

44. Ackee

National fruit of Jamaica, it is commonly eaten with saltfish in Jamaica, but also a popular ingredient for various desserts such as ice cream. Only safe to eat when fully ripe!

45. Arava Melon

A sweet melon from Israel. Juicy and fragrant, perfect for summer.

46. African Mango

African mango is known for its seeds, often used in weight-loss supplements. The flesh is fibrous and nutty.

47. Ambong

A mango-like fruit from Southeast Asia. Soft, sweet, and slightly tangy.

48. Açaí Berry

Famous superfood from the Amazon region and a super popular fruit in Brazil. Tart, earthy, and usually served frozen, together with bananas and other fruits.

49. Almond Fruit

We all love almonds and the nut is actually the seed of the almond fruit. The outer hull is bitter and inedible. And since we’re here, we can only recommend this pear almond cake recipe or these Turkish almond cookies.

50. Achiote

Used as a condiment for their bright color and flavor, the seed pods are technically fruits. Adds a deep red hue to dishes.

51. Amazon Tree Grape

A grape-like fruit from the Amazon. Often used in juices.

52. Araçá

This is a Brazilian fruit with a tangy, tropical taste. Often juiced or made into jams.

53. Argan Fruit

Produces argan oil. The pulp is edible but the oil is the real star.

54. Annonilla

Related to cherimoya, small and flavorful. A hidden gem in Central America.

55. African Peach

Not a true peach, but soft and sweet. Often eaten raw.

56. Aguaje

Scaly red skin with a rich, nutritious pulp. Aguaje are commonly sold in Amazonian markets.

57. Amanatsu

A citrus from Japan, similar to grapefruit but sweeter. Its is great in desserts and juices.

58. Alpinia Fruit

From the ginger family. Aromatic and sometimes used in sweets.

59. Aiphanes Palm Fruit

Covered in spines but has edible orange pulp. Popular with wildlife.

60. Agnok Fruit

A citrusy Southeast Asian fruit. Rare, but super flavorful.

61. Achocha

South American vine fruit. Looks like a spiky cucumber and is great in stir-fries.

62. Abyssinian Gooseberry

A tart berry from Africa. Often eaten raw or used in preserves.

63. Alupag

Similar to lychee, but with a thicker skin. Juicy and fragrant.

64. Atherton Raspberry

Bright red and sweet. Native to Australia and perfect for desserts.

65. Ananas Guava

This is a guava variety with a pineapple-like flavor. Very fragrant.

66. Aristotelia Fruit

Found in South America. Dark and often used in wine.

67. African Mangosteen

Not related to regular mangosteen, but sweet and citrusy.

Okay, maybe we geeked out a little too much, but honestly, who wouldn’t with a list this good? If we missed any fruits that start with the letter A please let us know in the comments section below.

Related: 100 Foods That Start with the Letter A
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Related: 100+ Foods Starting with D

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