Fruits That Start With C: The Complete List of 50+ Fruit

Who would’ve thought there were so many fruits that start with the letter C? From the well-known cherries and cantaloupes to exotic fruits like exotic carambolas and camu camus, each fruit brings its unique burst of flavors, colors, and culinary uses.

Learn more about fruits like cacao, which is not just the source of chocolate but also a great source of antioxidants, and the cactus pear, a tropical fruit with a slightly sweet taste and juicy flesh. We also explore the citrus splendor of the cara cara orange, known for its beautiful red flesh and sweet flavor.

Join me on a fruity adventure as I explore these fascinating fruits starting with ‘C’ and expand your culinary horizons with some of the most intriguing and delicious fruits.

Cacao

Cacao, known scientifically as Theobroma cacao, is a tropical tree native to the Amazon and Orinoco river basins in South America. The tree produces fruits known as cacao pods.

The cacao fruit are elongated pods with a rough, leathery texture. The cacao seeds or beans are found inside the pod, surrounded by a sweet, white pulp. These seeds are the source of cocoa solids and cocoa butter, fundamental ingredients in chocolate making.

The cocoa beans offer a deep, rich flavor once fermented and roasted. This flavor forms the cornerstone of the chocolate industry. Cacao is also used in baking and for making beverages like hot cocoa.

Cactus pear

Cactus pear, also known as prickly pear, is scientifically referred to as Opuntia. Originating from the Americas, this edible fruit is part of the cactus family and is known for its ability to thrive in arid conditions.

The cactus fruit exhibits a bright color range from yellow and orange to red and purple. Its taste is often described as a blend of watermelon and bubblegum.

Culinary uses of cactus pears include their incorporation into jams, jellies, and beverages. The juice is particularly valued for its vibrant color and unique flavor. The fruits need to be handled with care due to their outer skin that’s covered in fine thorns that cling to everything.

Caimito

Caimito (scientific name: Chrysophyllum cainito), is a tropical fruit commonly referred to as star apple or purple star apple. Originating from the West Indies and the Greater Antilles, this fruit is now cultivated in various tropical regions.

The caimito fruit is round, typically about the size of an apple, and possesses a smooth, glossy skin that ranges in color from green to deep purple. The flesh is soft, sweet, and milky white to purple in color, containing a star-shaped pattern when cut across the middle.

The sweet, mildly floral flavor of the fruit makes it a favored choice for eating raw. Additionally, the pulp is sometimes used to make smoothies, fruit salads, and desserts, enhancing dishes with its unique tropical sweetness.

Calamansi

Calamansi, also known as calamondin or Philippine lime, bears the scientific name Citrus × microcarpa. Originating from the Philippines and across Southeast Asia, this small citrus fruit is a staple in local cuisines. It is a hybrid fruit, a cross between a mandarin orange and a kumquat, cultivated predominantly in the Philippines

The fruit itself is round, with a green to golden yellow skin when ripe. The flesh is notably sour, akin to a blend between a lemon and a lime, making it highly favored for its zesty flavor.

Culinary uses of calamansi are diverse. It is widely used to add a tangy note to beverages, marinades, sauces, and fish dishes. Both the juice and rind of calamansi are utilized in cooking.

Camu camu

Camu camu, scientifically known as Myrciaria dubia, is a small, sour berry from the Amazon rainforest. Primarily found in Peru and Brazil, this fruit is notable for its high vitamin C content.

The small, reddish-purple berries are roughly the size of large cherries. They grow on a bushy riverside tree which is often submerged during the flood seasons, illustrating its resilience and unique growing conditions.

Typically, camu camu berries are not consumed fresh due to their intense tartness. Instead, they are often processed into powders, juices, or supplements. In culinary applications, camu camu powder is added to smoothies, desserts, and other dishes to boost flavor and nutrient content.

Cananga fruit

Cananga fruit, scientifically known as Cananga odorata, is also commonly referred to as ylang-ylang. This fruit originates from Southeast Asia and is widely known for its essential oil derived from the flowers of the tree.

The fruit is elongated and green, transitioning to black as it matures. While edible, it is not commonly consumed due to its bitter taste. Primarily, the tree is cultivated for its fragrant flowers, which are used in perfumery and aromatherapy.

In culinary uses, the flowers rather than the fruit are occasionally used in Southeast Asian cuisine to flavor desserts and drinks with their sweet and floral essence.

Canary melon

Canary melon, scientifically classified as Cucumis melo var. inodorus, is also known as Spanish melon or Juan Canary. This variety of melon is believed to have originated in Persia or India, and it is now widely cultivated in warmer climates worldwide.

The canary melon is named for its bright yellow rind, which is smooth and hard. The fruit typically measures 6-10 inches in length and weighs 4-5 pounds. The flesh inside is pale green to white, juicy, and mildly sweet with a slightly tangy flavor.

In culinary uses, canary melons are often eaten fresh. They are frequently used in fruit salads, smoothies, and cold soups. The melon’s refreshing taste and texture also make it a popular choice for desserts and as a garnish for savory dishes.

Canistel

Canistel, scientifically known as Pouteria campechiana, is a tropical fruit native to southern Mexico and Central America. Commonly referred to as “egg fruit,” this fruit is noted for its egg-like texture and sweet taste that is often likened to a mixture of pumpkin and sweet potato.

The fruit is typically bright yellow when ripe and has a smooth, shiny skin. Inside, the flesh is dense, dry, and similarly yellow. Canistel is usually consumed fresh but can also be used in culinary preparations such as shakes, desserts, and spreads.

Canistels are enjoyed for their unique flavor and texture, making them a distinct addition to various dishes.

Cantaloupe

Cantaloupe, with the scientific name Cucumis melo var. cantalupensis, is a true melon including the netted muskmelon which is often referred to simply as cantaloupe in North America, rockmelon in Australia and New Zealand, and spanspek in Southern Africa.

Characteristically round with a ribbed, tan rind, cantaloupes possess a sweet, orange flesh that is both juicy and fragrant.

This melon is typically eaten fresh, either as a standalone fruit or incorporated into fruit salads. It serves as an excellent addition to breakfasts or desserts and is often paired with cured meats such as prosciutto for a savory contrast. The fruit is used in smoothies and can also be pureed to make sorbets or cold soups.

Cape gooseberry

Cape gooseberry, scientifically known as Physalis peruviana, is a small, round fruit enclosed in a papery husk. It is also known under various common names including goldenberry, Peruvian groundcherry, and Inca berry.

Originally from South America, cape gooseberries have a vibrant, tangy taste similar to a blend of pineapple and tomato, with a mild sweetness.

Culinary uses of cape gooseberries are diverse; they can be used fresh in fruit salads, or cooked in desserts like pies and jams. These fruits are also popular as garnishes or in sauces that accompany meats and seafood.

Caper berry

The caper berry, known scientifically as Capparis spinosa, is a small, green fruit native to the Mediterranean region. It is the fruit of the caper bush, which is also famed for its edible flower buds (commonly referred to simply as capers).

Visually, caper berries are oval-shaped and contain numerous small seeds. Their taste is distinctly tangy and salty, primarily due to being pickled in brine or vinegar.

In culinary contexts, caper berries are predominantly used as a garnish or an ingredient in various Mediterranean dishes. They are particularly favored in salads, antipasti platters, and as an accompaniment to smoked fish dishes. The salty and tangy flavor of caper berries enhances the taste profiles of these dishes.

Capulin cherry

The capulin cherry, scientifically named Prunus salicifolia, is also known as the capuli, tropic cherry, or Jamaica cherry. This tree is native to Mexico and Central America but is cultivated in other parts of the world including South America and the southwestern United States.

Capulin cherries are small, round fruits with dark red, almost black skin when fully ripe. The flesh of the fruit is juicy and sweet, with a flavor that is reminiscent of a mild black cherry. Each fruit contains a single large seed.

In terms of culinary uses, capulin cherries are versatile. They can be eaten fresh, used in the preparation of jams and jellies, or included in desserts such as pies and tarts. Additionally, these cherries are sometimes fermented to produce alcoholic beverages in some cultures.

Cara cara orange

Cara cara orange, scientifically recognised Citrus sinensis, is a type of navel orange. Known also as the red-fleshed navel orange, it was first discovered in Venezuela in the 1970s.

The fruit is characterized by its bright orange skin, similar to that of other navel oranges. The interior, however, distinguishes itself with a deep pink or red flesh, which is also seedless. The taste of cara cara oranges is sweet with a hint of berry-like flavors, differentiating them from their more acidic orange relatives.

Culinary uses of cara cara oranges are diverse. They can be eaten fresh, added to fruit salads, or used in desserts for a colorful and flavorful twist. The juice is also popular for drinking or as an ingredient in cocktails and other beverages.

Carambola

Carambola, commonly referred to as star fruit, bears the scientific name Averrhoa carambola. Originating from Southeast Asia, this fruit is now cultivated in tropical and subtropical areas worldwide. The carambola tree is relatively small, reaching 20 to 30 feet in height.

The fruit is named for its distinctive star shape when cut crosswise. The skin of the carambola is thin, waxy, and edible, ranging in color from green to golden yellow. Its flesh is crisp, juicy, and translucent, with a taste that varies from sour to mildly sweet, depending on the ripeness.

Carambola is commonly eaten fresh but is also used in cooking and baking. It is a popular addition to salads, drinks, and desserts. The fruit can also be cooked to make relishes, preserves, and sauces.

Carissa

Carissa, scientifically known as Carissa macrocarpa, is also widely recognized as the Natal plum. Originating from South Africa, this robust shrub is adaptable to various climates and is commonly found in coastal areas.

The appearance of the Carissa plant is characterized by glossy, dark green leaves and star-shaped, fragrant white flowers. The carissa fruits have a bright red color when ripe and possess a sweet yet tangy flavor, making them favorable for both fresh consumption and culinary uses.

In culinary contexts, Carissa fruits are often transformed into jams, jellies, and sauces. Moreover, they are occasionally utilized as garnishes in dishes due to their vibrant color and unique taste. Although the raw fruits are edible, caution is advised as other parts of the plant are toxic.

Carob

Carob, scientifically known as Ceratonia siliqua, is a flowering evergreen tree native to the Mediterranean region. The carob fruit is a dark brown pod.

These pods are elongated and compressed, containing multiple seeds. Carob has a naturally sweet taste, often described as being similar to chocolate, but with a more earthy undertone.

Carob is frequently used as a chocolate substitute in baking and in the production of carob chips. It is also powdered and used in beverages and as a sweetener in various desserts. The versatility of carob makes it a popular choice in vegan and health-conscious recipes.

Cashew

The cashew plant, Anacardium occidentale, produces edible cashew nuts and cashew apples. The case apple is the fleshy stalk that attaches the cashew nut to the tree. Originally from Brazil, cashew nuts are now cultivated in tropical climates worldwide.

The true fruit of the cashew tree is a kidney-shaped drupe that grows at the end of the cashew apple. Even though this drupe becomes the true fruit, the cashew is considered a nut in the culinary sense. It is eaten raw or roasted as a snack, or transformed into cashew nut butter, and often used in cooked dishes like cashew chicken stir-fry.

The cashew apple fruit exhibits a unique, bell-shaped form and comes in shades of yellow, red, or orange. Its texture is somewhat fibrous and juicy, while the taste is a distinctive blend of sweet and tart flavors.

Culinary uses of the cashew apple include making refreshing juices and jams. It is also fermented to produce alcoholic beverages in some regions. The nut, which is attached externally at the bottom of the fruit, is widely consumed roasted and is used in various culinary preparations.

Cattley guava

The cattley guava (strawberry guava or purple guava), scientifically named Psidium cattleianum, is native to Brazil. But, it is widely cultivated in subtropical and tropical regions worldwide.

Its fruit is small, about the size of a golf ball, with a smooth, green or purplish skin when ripe. The taste of the cattley guava is sweet with a hint of tartness, reminiscent of strawberries.

Cattley guavas are consumed fresh and are also utilized in various culinary applications such as jellies, jams, desserts, and drinks. The fruits and the leaves of the plant are used in various recipes, enhancing the flavor profile of both sweet and savory dishes.

Cavendish banana

Cavendish bananas, scientifically named Musa acuminata ‘Cavendish’, are the most commonly consumed banana type worldwide. Originating from Vietnam and southern China, these bananas were introduced to other parts of the world like the Americas and the Canary Islands in the 19th century.

Characterized by their bright yellow peel when ripe, cavendish bananas have a thick, creamy texture with a sweet flavor that lacks bitterness. The edible fruit is both eaten raw and used in a variety of culinary applications, such as in baking, smoothies, and fruit salads. Cavendish bananas are also frequently used in desserts like banana bread and banana pudding.

Due to their popularity, cavendish bananas are a staple in grocery stores and markets, making them easily accessible for daily consumption.

Caviar lime

Caviar lime, commonly known as Australian finger lime, bears the scientific name Citrus australasica. Originating from the rainforests of Australia, this fruit is valued for its distinctive features and culinary applications.

The fruit is elongated, resembling a finger, with skin that varies from green to pink. The interior is filled with small, round vesicles, similar in appearance to caviar, which is responsible for its nickname. These vesicles burst open with a citrusy flavor that is both tart and refreshing, yet subtly complex compared to traditional limes.

Caviar limes are used mainly as a garnish in culinary dishes, enhancing the flavor and visual appeal of seafood, desserts, and cocktails. The vesicles provide a unique textural experience, making them a favorite in innovative cuisine. Additionally, the juice and zest are incorporated into various sauces and dressings, offering a burst of lime flavor.

Cedar bay cherry

The cedar bay cherry, known scientifically as Eugenia reinwardtiana, is a fruit native to coastal rainforests in Australia and parts of Indonesia. It is commonly referred to as the beach cherry or Australian beach cherry.

This fruit is small and round, typically bright red to deep crimson in color. The taste of cedar Bay cherries is sweet with a slightly tangy undertone, making them enjoyable both fresh and in culinary uses.

Cedar bay cherries can be made into jams, jellies, and preserves. Additionally, these cherries are used in desserts, particularly in pies and tarts, enhancing the dishes with their distinct, sweet-tangy flavor profile.

Cempedak

Cempedak, scientifically named Artocarpus integer, is a tropical fruit native to Southeast Asia. It is closely related to the jackfruit and breadfruit.

The fruit is elongated and cylindrical, with a rough, bumpy green skin that encases its fragrant, yellow flesh. Cempedak flesh is sweet and has a flavor profile reminiscent of jackfruit and banana, with a custardy texture.

In culinary uses, cempedak is commonly eaten raw or deep-fried in batter. The seeds of the fruit are also edible when cooked, often boiled or roasted.

Ceylon gooseberry

Ceylon gooseberry, known scientifically as Dovyalis hebecarpa, originates from Sri Lanka and parts of India. It is also commonly referred to as ketembilla.

The fruit is small, round, and typically covered with a fuzzy skin. It ranges in color from purple to almost black. The taste of Ceylon gooseberry is tart and somewhat acidic, similar to that of a European gooseberry.

In culinary applications, Ceylon gooseberries are often used in the preparation of preserves, jams, and jellies due to their high pectin content. They can also be used in desserts and drinks where a tart flavor is desired.

Ceylon olive

The Ceylon olive (Elaeocarpus serratus) is a fruit-bearing tree indigenous to South Asia, particularly Sri Lanka and parts of India. The fruit, commonly known as the Ceylon olive, is small, oval-shaped, and typically green, transitioning to a darker shade as it ripens.

The taste of Ceylon olives is mildly sour and astringent, which can be somewhat sharp when eaten raw.

Due to its unique flavor, the fruit is often pickled or used in chutneys, or to add a distinctive tang to side dishes.

Chayote

Chayote, scientifically known as Sicyos edule (previously placed in the obsolete genus Sechium), is a member of the gourd family Cucurbitaceae. It is related to melons, cucumbers, and squash. This fruit, often referred to as vegetable pear, mirliton, or chocho, has a pale green, wrinkly skin with a pear-like shape.

The flesh of the chayote is crisp and mildly sweet, often compared to a blend between a potato and cucumber. It is typically cooked before consumption and is commonly used in salads, soups, and casseroles.

Originating from Mesoamerica, chayote is now cultivated globally in other warm climates. Both the fruit and the seed of chayote are edible, with the latter often prepared by roasting.

Cherimoya

The cherimoya fruit is more commonly known as a “custard apple” due to its creamy texture and complex flavors. Originating from the Andes of South America, this fruit is cultivated in subtropical regions worldwide.

See custard apple for more information.

Cherry

Cherries, known scientifically as Prunus avium (sweet cherry) and Prunus cerasus (sour cherry), are small, round fruits with a distinctive central pit. Originating primarily from Europe and Western Asia, cherries are cultivated widely due to their popularity. The color of cherries ranges from bright red to dark purple, depending on the variety.

Sweet cherries are characterized by their smooth, glossy skin and succulent, sweet taste, making them favorable for fresh consumption. Sour cherries, on the other hand, possess a more vibrant red hue and a tart flavor, preferred in culinary applications such as pies, preserves, and sauces.

Both types of cherry fruit are featured prominently in desserts (like cherry pie) and beverages, enhancing flavor profiles with their rich, fruity essence.

Cherry plum

The cherry plum, scientifically referred to as Prunus cerasifera, is a type of fruit-bearing tree native to Southeast Europe and Western Asia. Commonly known as myrobalan plum, this tree is a relative of the traditional plum.

The fruit is small and round, typically measuring about 2-3 cm in diameter. Cherry plums have smooth, shiny skins that vary in color from yellow to deep red. The flesh of the cherry plum is firm, juicy, and sweet with a mildly tart undertone, making it enjoyable both raw and cooked.

Culinary uses of cherry plums are diverse. They are often used in the preparation of preserves, jams, and jellies. Additionally, cherry plums can be baked into pies, used as toppings for desserts, or incorporated into savory dishes for a hint of sweetness.

Cherry tomato

The cherry tomato, scientifically known as Solanum lycopersicum var. cerasiforme, is a small variety of tomato. Originally domesticated in South America, these tomatoes have gained widespread popularity across the globe.

Cherry tomatoes are characterized by their small, round shape and vibrant red color, although some varieties may also appear in yellow, green, or black hues. They offer a juicy texture and a balanced sweet-acidic flavor, making them highly favored in culinary practices.

Culinary uses of cherry tomatoes are versatile. They are commonly utilized in salads, as garnishes, or roasted to enhance their sweetness. Due to their bite-sized nature, cherry tomatoes are also popular as snackable vegetables, either fresh or as part of vegetable platters.

In dishes, cherry tomatoes contribute a burst of color and flavor, enhancing both the aesthetic and taste profile of culinary creations.

Chico fruit

Chico fruit, scientifically named Manilkara zapota, is a tropical fruit native to the southern parts of Mexico, Central America, and the Caribbean. Commonly known as sapodilla, this fruit is round to egg-shaped with brown, rough skin and grainy, sweet flesh resembling brown sugar and pears.

The taste of chico fruit is exceptionally sweet, often compared to a combination of pear, brown sugar, and caramel.

Chico fruits are primarily eaten fresh but can also be used in making smoothies, desserts, and milkshakes. The chico fruit is also dried and added to sweet dishes, lending its distinctive flavor to a range of culinary creations.

Chilean guava

Chilean guava, scientifically named Ugni molinae, is also widely known as strawberry myrtle. Originating from the forest margins of Chile and Argentina, this plant is admired for its small, glossy, evergreen leaves and pink or white bell-shaped flowers.

The fruits, Chilean guavas, are small, round, and deep reddish-purple. They resemble miniature guavas and have a uniquely intense, sweet flavor, often compared to a blend of wild strawberries and pink guava.

Culinary uses of Chilean guavas include their incorporation in jams, jellies, and desserts. They are also enjoyed fresh, offering a delightful burst of flavor.

Chinese lantern

The Chinese lantern (scientific name: Physalis alkekengi) is known for its distinctive, bright orange to red papery husk that resembles a lantern. This plant, part of the nightshade family, originates from regions in Asia and Southeast Europe.

The fruit inside these lanterns is small and round, somewhat similar to a cherry tomato in size and shape. The taste of the fruit is a blend of sweet and tart, comparable to that of a mildly tart berry.

Culinary uses of Chinese lanterns are diverse, although they are more often used in decorative arrangements due to their striking appearance. The fruits, however, can be used in preserves, pies, and as a fresh addition to desserts, when fully ripe. Care should be exercised, as unripe fruits and other parts of the plant are considered toxic.

Chinese quince

Chinese quince, scientifically known as Pseudocydonia sinensis, is a fruit-bearing tree native to East Asia, particularly China. It belongs to the family Rosaceae and is closely related to the more commonly known quinces.

The fruit of Chinese quince is large, with a pear-like shape and a rough, golden-yellow skin when ripe. The flesh is hard and astringent, making it inedible raw but flavorful when cooked. It exudes a pleasant, floral aroma.

In terms of taste, Chinese quince is tart and slightly sweet, similar to its relative, the common quince. The texture softens considerably upon cooking, which is when its flavors are best released.

Culinary uses of Chinese quince include making jellies, jams, and preserves due to its high pectin content. It is also commonly poached or stewed to be used in desserts or as a complement to meats in savory dishes. Additionally, slices of Chinese quince are often dried and used in traditional teas and medicinal preparations.

Chokeberry

Chokeberry belongs to the Rosaceae family. Its scientific name Aronia includes different species of chokeberries. The most common is the black chokeberry (Aronia melanocarpa). But there exists also a red chokeberry (Aronia arbutifolia) and the hybrid form called Aronia prunifolia (purple chokeberry).

Chokeberries are small, round fruits ranging from red to a deep purple, almost black, color. They possess a distinctively sharp, tart flavor, which can be overly astringent when eaten raw. Due to their strong taste, chokeberries are commonly used in processed forms such as juices, jams, syrups, or baked into goods where their tartness can be balanced with sweeter ingredients.

In culinary applications, chokeberries are often combined with other fruits to enhance their flavor and reduce their inherent astringency. They are harvested in the late summer to early autumn.

Chupa chupa

Chupa chupa, scientifically known as Quararibea cordata, is a tropical fruit native to the Amazon rainforests. This fruit is also commonly referred to as South American sapote or mamey sapote.

The chupa chupa fruit is characterized by its large, round shape, typically the size of a grapefruit, with thick, orange skin. Inside, the flesh is soft, orange, and fibrous, enclosing one to three large seeds.

The taste of chupa chupa is often described as sweet and slightly tangy, similar to a mix of mango and peach. This unique flavor profile makes it popular for consumption both fresh and in various culinary preparations.

In culinary contexts, the chupa chupa is frequently used in smoothies, ice creams, and fruit salads. Additionally, the pulp can be made into refreshing juices and desserts, offering a tropical flavor to a range of dishes.

Citron

Citron, scientifically named Citrus medica, is one of the original citrus fruits from which many others have been hybridized. Originating from Southeast Asia, it is also known as etrog.

Citrons are characterized by a thick, bumpy rind and a minimal amount of pulp or juice. The taste is less sweet compared to other citrus fruits, possessing a strong, slightly bitter flavor.

Culinary uses of citron are diverse; the rind is often candied or used to make citrus peel. In Jewish cuisine, the citron is a significant element during the Sukkot festival. The fruit’s zest is also used to add flavor to baked goods and other dishes.

Citrus fruit

Citrus fruits, belonging to the genus Citrus, are primarily cultivated in tropical and subtropical climates around the world. Common types include oranges, lemons, limes, and grapefruits.

Characterized by their leathery rind and juicy segments, citrus fruits vary widely in color from green to deep orange. The taste ranges from sweet to sour, often with a refreshing tang. The fragrance of the peel and the oil contained within are distinctive and aromatic.

Culinary uses of citrus fruits are diverse. The juice is frequently used to add flavor to beverages, marinades, and dressings, while the zest (the outer part of the rind) lends a vibrant flavor to baked goods, desserts, and savory dishes. Citrus fruits are also often eaten fresh, added to salads, or used as garnish.

Clementine

Clementine, scientifically known as Citrus × clementina, belongs to the Rutaceae family. Originating from the Mediterranean basin, this fruit is a hybrid of mandarin and sweet orange. Commonly referred to as “seedless tangerines,” clementines are smaller and easier to peel than their orange relatives.

Characterized by a smooth, glossy skin that is bright orange, clementines are known for their sweet, juicy segments. Each fruit typically contains 7 to 14 segments. The taste is less acidic than oranges, making them a popular choice for fresh consumption.

Clementines are often eaten fresh or used in salads. They are also used in desserts and can be candied or used to prepare marmalades. Juice from clementines is a refreshing drink, either on its own or as a mixer in beverages.

Cloudberry

The cloudberry (Rubus chamaemorus) is a rare fruit found in alpine and arctic tundra and boreal forests. This perennial plant is native primarily to the Northern Hemisphere.

Cloudberries are soft, amber-colored berries when ripe. They have a creamy texture and a unique tart taste.

Typically consumed in Nordic countries, cloudberries are used in various culinary applications. They are often made into jams, desserts, and liqueurs.

Cluster fig

Cluster fig, scientifically known as Ficus racemosa, is also commonly referred to as gular, goolar, or Indian fig. Originating from India, Australia, and parts of Southeast Asia, the tree is characterized by its unique growth of fruits directly on the trunk and branches.

The fruits are small, round, and ripen to a red or orange color. They possess a sweet and slightly sour taste, similar to that of common figs. The texture is somewhat grainy.

In culinary uses, cluster figs are often used in traditional Indian cooking. They can be eaten fresh or made into jams and chutneys. In some regions, the fruits are also dried and ground into a powder for use as a flavoring agent.

Cocky apple

The cocky apple, known scientifically as Planchonia careya, is a fruit native to Australia, particularly thriving in the northern regions. This fruit, roughly the size of a large apple, has a thick, woody shell with a fibrous interior. The cocky apples are green when unripe, transitioning to a yellowish or reddish hue as they mature.

The taste of the cocky apple is mildly sweet with astringent properties, which can be unpalatable if eaten raw and unripe.

Due to its robust texture and flavor, the cocky apple is typically cooked rather than consumed raw. It is often used in local Australian cuisine in jams, jellies, and occasionally in savory dishes where its unique flavor complements meats and vegetables.

Coco de mer

Coco de mer, scientifically known as Lodoicea maldivica, is an extraordinary palm species native to the Seychelles islands. Commonly referred to as sea coconut or double coconut, this plant is renowned for producing the largest seeds in the plant kingdom.

The nuts of coco de mer are distinctive for their large, bilobed shape, resembling a pair of buttocks. The outer shell is hard and brown, while the inner flesh is gelatinous and mildly sweet when young, though it is rarely consumed.

Traditionally, the primary use of coco de mer has been ornamental, due to its impressive size and unique appearance. The nuts and other parts of the plant are also used in various local crafts and as decorative elements. Due to its rarity and specific growing requirements, the culinary uses of coco de mer are limited and not widely documented.

Coco plum

The coco plum, scientifically known as Chrysobalanus icaco, is native to coastal areas in the Caribbean, Central and South America, and parts of Florida. This fruit is also simply called icaco.

Coco plums are small, with a size comparable to that of a large cherry, and exhibit a range of colors from white to purple. The skin is smooth, and the flesh is fibrous, typically sweet with a mildly tart undertone.

Culinary uses of coco plums include consuming them fresh, making jams, and utilizing them in desserts. The fruits are also occasionally used in savory dishes, where their sweetness complements meaty flavors.

Coconut

The coconut (scientific name:Cocos nucifera), is a prominent tropical fruit found primarily in coastal regions. Originating from the Indo-Malay region, coconuts are now cultivated in most tropical zones.

Characterized by a hard, fibrous outer shell, the coconut encases a nourishing inner white flesh and a clear liquid, known as coconut water. The taste of coconut meat is mildly sweet and slightly nutty, and its texture is firm yet creamy.

Culinary uses of coconuts are diverse. The meat can be eaten fresh or dried, known as desiccated coconut, which is often used in baking and confections. Coconut milk and cream, derived from the flesh, are used extensively in cooking, especially in Southeast Asian curries and soups. Coconut oil, extracted from the meat, is utilized for frying and as a dairy-free alternative to butter.

Coffee cherry

The coffee plant, scientifically known as Coffea, bears small red or purple fruit often called coffee cherries. Originating from Ethiopia, this berry-like fruit plays a crucial role in coffee production globally.

The fruits most commonly contain two stones with their flat sides together. These stones or pips are better known as coffee beans.

Coffee cherries are small and rounded, typically red or purple when ripe. The taste of the fruit pulp is mildly sweet and fruity, contrasting the bitterness of the coffee bean inside.

Culinary uses of coffee cherries are emerging, with the dried skins, known as cascara, used to make a tea-like beverage. This provides a unique flavor profile distinct from traditional coffee, offering a more subtle, sweet taste. Additionally, coffee cherries are sometimes incorporated into flour and jam.

Colonnade maypole apple

The colonnade maypole apple (Malus maypole) is a unique variety distinguished by its columnar growth habit. Originating from breeding programs aimed at creating space-efficient fruit trees, this apple is characterized by its upright, narrow form.

The fruit of the colonnade maypole is small to medium in size, with a vibrant red skin. Its flesh is crisp and juicy, offering a balanced flavor that is mildly sweet with subtle tart undertones.

It is particularly well-suited for baking, retaining its shape and flavor in pies and tarts. The apples are also delicious raw.

Common apple berry

The common apple berry, scientifically known as Billardiera scandens, is a climbing shrub native to Australia. This fruit is often referred to by other names such as apple dumpling or appleberry.

Apple berries are elongated and cylindrical, resembling small cucumbers with fine hairs similar to a kiwi fruit. The texture is crisp, and the taste is sweet and tart reminiscent of a green apple with hints of kiwi.

See apple berry for more information.

Conkerberry

Conkerberry, known scientifically as Carissa spinarum, is a native fruit bush found in parts of Australia and Africa. It produces small, dark purple fruits with a sharp, tangy taste. The fruits are typically consumed raw or used in various traditional dishes.

In culinary applications, conkerberries are often used to make jams, jellies, and sauces. They provide a distinct flavor that complements both sweet and savory recipes. The use of conkerberries in cooking is largely traditional, reflecting indigenous culinary practices.

Cornelian cherry

Cornelian cherry, scientifically known as Cornus mas, is a species highly regarded for both its ornamental and culinary qualities. Originating from southern Europe to western Asia, this tree is part of the dogwood family.

The fruit of the cornelian cherry is small and oblong, resembling traditional cherries in shape but is more elongated. The skin is smooth and transitions from a bright yellow to a deep, ruby red as it matures. The taste of cornelian cherries is tart when raw, which softens and sweetens slightly upon cooking.

Culinary uses of cornelian cherries are diverse. They are commonly processed into jams, jellies, and syrups. In some regions, they are also used to make wine or distilled into liquor. Fresh cornelian cherries can be used in sauces or as a tart complement to desserts.

Cortland apple

The Cortland apple, scientifically named Malus domestica ‘Cortland’, is a variety of apple that originated in Cortland County, New York, around 1898.

It is characterized by its large size and deep red skin, which may sometimes have a hint of green. The flesh of the Cortland apple is white, crisp, and juicy, offering a slightly tart flavor that is ideal for both eating raw and cooking.

Culinary uses of the Cortland apple are diverse. It is favored in salads because it is slower to brown than other varieties when cut. Additionally, Cortland apples are excellent for baking, making them a popular choice for pies and tarts. They are also used in making apple sauce and cider, enhancing these products with their distinct taste and texture.

Crab apple

Crab apples, classified under the genus Malus, are known for their small, often tart fruit. Differing from standard apples (Malus domestica), crab apples are native to the cooler regions of the northern hemisphere including North America and parts of Asia and Europe.

They look like apples, but the fruits are typically less than two inches in diameter and can vary in color from red to yellow and green. Their flavor is generally sharp and sour, making them less popular for raw consumption but excellent for culinary uses.

In cooking, crab apples are primarily used in making jellies, jams, and preserves due to their high pectin content. They can also be baked into pies and tarts. The juice of crab apples is sometimes fermented to produce crab apple cider, which is appreciated for its distinctive tart flavor.

Cranberry

Cranberries, known scientifically as Vaccinium macrocarpon, are small, tart, red berries native to North America. They grow on low-lying vines.

The berries are firm with a bright red hue and possess a distinctly sharp, sour taste that can be quite astringent. This flavor profile makes cranberries particularly well-suited for processing into juice and sauce.

Culinary uses of cranberries are diverse. They are frequently utilized in the production of jams, desserts, and baked goods, such as cranberry bread and muffins. In addition, cranberries are a traditional component of Thanksgiving and Christmas meals in the form of cranberry sauce.

Crowberry

Empetrum nigrum, commonly known as crowberry, is a low-growing, evergreen shrub found primarily in the cooler regions of the northern hemisphere, including arctic, boreal, and alpine environments.

The fruit of the crowberry plant is small, black, and globular, exhibiting a rather bland taste with a slightly acidic undertone. It is often consumed raw in native diets and is sometimes used in jams and jellies.

Crowberries can also be incorporated into various traditional dishes, enhancing flavors with their mild tartness.

Cucumber

Cucumber, scientifically known as Cucumis sativus, is classified as a fruit but is most often consumed as a vegetable. This fruit is long, cylindrical, and typically green-skinned. Its flesh is crisp and mildly sweet with high water content.

Originally from South Asia, cucumbers are now cultivated worldwide. The cucumber is commonly used in salads, sandwiches, and pickles. It is also served sliced or chopped for a refreshing addition to water or cocktails.

Cupuacu

Cupuaçu, scientifically known as Theobroma grandiflorum, is a tropical fruit native to the Amazon rainforest. It is often associated with the cacao tree and belongs to the same family, Malvaceae.

The fruit is large and oval with a hard brown shell. Inside, the soft and creamy white pulp of the cupuaçu has a distinct flavor, combining elements of chocolate, banana, and pineapple. It is notably aromatic and acidic.

Culinary uses of cupuaçu are diverse. The pulp is frequently used to make juices, jams, and smoothies. It is also a popular ingredient in desserts and sweets, such as ice cream and chocolate truffles. In Brazil, cupuaçu butter, derived from the fruit’s seeds, is also used in skincare products.

Custard apple

Custard apple, scientifically named Annona reticulata, is also known by various common names including bullock’s heart and cherimoya. This fruit is native to the Caribbean, Central America, and parts of South America.

Custard apples are generally heart-shaped or irregular in form and possess a leathery skin with a reticulated, or net-like, appearance. The flesh inside is creamy and custard-like, offering a delightful flavor profile with a sweet and slightly tangy flavor reminiscent of bananas, peaches, and strawberries.

Culinary uses of custard apples are diverse. The fruit is primarily consumed fresh and can be used to make desserts like ice creams and custards. Custard apple is also blended into smoothies and shakes. The flesh is often scooped out and eaten with a spoon, making it a simple yet indulgent treat.