66 Tasty Fruits That Start with B
When you think of fruits that start with the letter B, a few familiar favorites probably come to mind—bananas, blueberries, maybe blackberries. But did you know there are dozens more, from bold tropical treats to rare regional specialties you’ve likely never heard of?
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?
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