List Of Fruits That Start With A (Ultimate List)

As a food lover and avid researcher, I’m always on the lookout for interesting and lesser-known ingredients. And, oh boy, did I stumble upon an abundance of intriguing fruits that all start with the letter A.

From the tropical and nutrient-rich acai berry to the lesser-known African boxwood, this list is full of flavorful and unique fruits that are sure to pique your interest.

Some, like the akebi fruit and ambrosia melon, are eaten fresh and raw, while others, like the araca boi and anchovy pear, are often used in savory dishes. Join me as I explore the world of these A-named fruits to expand our collective culinary horizons.

Abiu

The abiu fruit, also known as yellow star apple, is a tropical fruit native to the Amazon region of Brazil. Its scientific name is Pouteria caimito, and it belongs to the Sapotaceae family.

With its yellow, smooth skin and round shape, the abiu fruit resembles a small apple, but when cut open, it reveals a creamy, custard-like flesh with a sweet, juicy flavor. The edible seeds have a nutty taste and add a contrasting texture to the fruit’s smoothness.

In Brazil, the abiu fruit is typically eaten fresh, but it can also be used in desserts, juices, and jams. It is also known for its high vitamin C content and is believed to have anti-inflammatory and antioxidant properties.

Acai

The acai berry, scientifically known as Euterpe oleracea, is a small, dark purple berry that grows on the acai palm tree. Native to the Amazon rainforest in Brazil, this superfruit has gained popularity in recent years for its high antioxidant content and potential health benefits.

The acai berry has a distinct, tart taste with a hint of chocolate. It’s a unique addition to smoothies, juices, and bowls. It also comes in various forms, such as frozen puree, powder, and juice, making it easily accessible for culinary use.

Acerola

Acerola cherries, also known as Barbados cherry or Malpighia emarginata, is a tropical fruit native to South America, Central America, and the Caribbean. It is a small, bright red, and cherry-like fruit with a tangy, slightly sweet flavor.

Rich in vitamin C and other antioxidants, acerola is often used in traditional medicine to boost immunity and fight inflammation. However, its culinary use is also gaining popularity, with acerola being used in juices, smoothies, jams, and even desserts.

The fruit can be consumed fresh or processed into various products, with its tart flavor balancing well with sweeter ingredients.

Ackee

The ackee, scientifically known as Blighia sapida, is a tropical fruit native to West Africa that is now widely cultivated in the Caribbean. It is also known as the akee apple or vegetable brain, due to its unique appearance and creamy texture.

The ackee has a yellow to orange outer skin that opens up to reveal three large, glossy black seeds and a creamy, ivory-colored flesh. The fruit is typically harvested when the pods are fully matured but still closed, as it can be toxic if consumed unripe.

In Jamaican cuisine, ackee is a popular ingredient in dishes such as ackee and saltfish, a national dish. It has a buttery, savory taste and pairs well with savory flavors, making it a versatile culinary ingredient.

African breadfruit

The African breadfruit, or African locust bean scientifically known as Treculia africana, is a large, round fruit that grows on trees native to West and Central Africa. The fruit has a rough, dark green skin and a starchy, white flesh with a slightly nutty taste.

The fruit is typically harvested when it is still green and unripe, as it is then cooked and used in various savory dishes. The seeds of the African breadfruit can also be eaten roasted or boiled. They are commonly used in soups and stews for added protein and texture.

African cherry orange

African cherry orange, scientifically known as Citropsis articulata, is a unique citrus fruit native to tropical West Africa. Resembling tangerines in appearance and taste, this fruit is commonly found in Central and Western Africa.

The tree, which can grow as a shrub or tree, produces leaves with pointed leaflets and clusters of white flowers with four petals. The fruit itself is small.

In some regions, such as Uganda, the roots of the African cherry orange are used in traditional medicine as a remedy for impotence. However, there is a lack of scientific evidence to support this claim.

African cucumber

The African cucumber, also known as African horned cucumber, horned melon or kiwano with the scientific name Cucumis metuliferus, is a unique fruit from the Kalahari Desert in Southern Africa. Despite its name, the African cucumber is not actually a cucumber but rather a member of the melon family.

This exotic fruit is characterized by its spiky, orange skin and jelly-like green interior. Its taste has been compared to a combination of banana, cucumber, and lime, with a tangy, refreshing flavor.

African mango

The African mango, scientifically known as Irvingia gabonensis, is a tropical fruit native to West and Central Africa. The fruit is also commonly referred to as bush mango, wild mango, and the seeds as dika nut. This fruit is known for its unique shape, with a large seed surrounded by a bright orange fibrous pulp.

In terms of taste, the African mango has a sweet, slightly tart flavor with a creamy texture. It is often used in traditional African dishes, such as stews, sauces, and soups, and is also enjoyed fresh as a snack.

While there are many claims about the health benefits of African mango, there is not enough scientific evidence to support them. However, it is a nutritious fruit, high in fiber, vitamins, and minerals, making it a great addition to a well-balanced diet.

African star apple

The African star apple, also known as agbalumo or udara, is a tropical fruit native to West Africa. Its scientific name is Chrysophyllum albidum and it is a popular fruit in countries like Nigeria, Ghana, and Cameroon.

This fruit is small and round with a bright orange or yellow peel, resembling a small pumpkin. Inside, the flesh is juicy and white with a sweet-tart flavor, and is filled with small, flat seeds. The skin is not edible and should be peeled before consumption.

In culinary use, the African star apple is often eaten fresh as a snack or used in fruit salads and smoothies. It is also used in traditional medicine for its reported health benefits, although more research is needed to confirm these claims.

Akebi fruit

The akebi fruit, also known as chocolate vine or akebia, is a unique fruit originating from East Asia. Its scientific name is Akebia quinata and it belongs to the Lardizabalaceae family.

This fruit is characterized by its oblong shape, similar to a small eggplant, and its deep purple skin that reveals a white, jelly-like interior when ripe. Despite its appearance, the akebi fruit is not related to the eggplant and has a mild sweet slightly bitter taste reminiscent of melon and lychee.

Alligator apple

The alligator apple, also known as the custard apple or bullock’s heart, is a tropical fruit found in Central and South America, as well as parts of the Caribbean.

Despite its intimidating name, the alligator apple has a sweet, creamy flesh with a delicate flavor reminiscent of a mix between a banana and a pineapple. Its outer skin is tough and scaly, resembling the skin of an alligator, hence its name.

In culinary use, the alligator apple is typically eaten raw, either by scooping out the flesh or blending it into smoothies or juices. It can also be used in baked goods, such as tarts and pies, or added to savory dishes for a unique tropical twist.

Alligator pear

While it sounds intimidating, alligator pear is a different name for avocados! Its scientific name is Persea americana, and it is also referred to as the avocado pear or butter fruit.

See avocado for more.

Almond

While we commonly classify almonds as a tree nut, they’re technically a drupe, which is a fruit with a fleshy exterior and a shell covering a seed. Almond, scientifically known as Prunus dulcis, is native to the Middle East and South Asia. But it is widely cultivated for its edible seeds, commonly referred to as almonds.

Almonds have a distinctive oval shape with a pointed tip and a hard, brownish-colored shell. Inside, the seed has a thin, brown skin covering a creamy white flesh. The taste of an almond is mildly sweet and nutty, with a crunchy texture that makes them a favorite addition to many dishes.

In culinary use, almonds are incredibly versatile and can be enjoyed in both sweet and savory dishes. They are commonly used in baking, added to salads or stir-fries for extra crunch, and ground into a paste for use in sauces and dips. Almonds can also be made into milk, flour, and oil, making them a staple in many plant-based diets.

Alphonso mango

The alphonso mango, also known as the King of Mangoes, is a premium mango variety originating from the Ratnagiri district in Maharashtra, India. Its scientific name is Mangifera indica.

This mango variety is highly prized for its distinct shape, bright orange skin, and rich, creamy flesh with minimal fibers. Its flavor is sweet and aromatic, with notes of honey and hints of citrus.

Culinary uses for the alphonso mango are vast, as it is a popular ingredient in Indian cuisine. It is commonly used in desserts, such as mango lassi or kulfi, but can also be incorporated into savory dishes, such as chutneys or curries. Its smooth texture and sweet flavor also make it perfect for blending into smoothies or pureeing for sauces and dressings.

The alphonso mango is a seasonal fruit. It has a short harvest period from April to June, making it a highly sought-after delicacy. Its popularity and superior taste have even earned it the nickname “the gold of India.”

Alpine strawberry

The alpine strawberry, Fragaria vesca, is a small but mighty fruit that packs a punch in both flavor and nutrition. Native to the temperate regions of Europe and Asia, this petite but potent berry is prized for its intense, sweet-tart taste and delicate texture.

With its small size and bright red color, the alpine strawberry is often mistaken for a wild strawberry. However, its flavor is much more concentrated, with hints of pineapple and citrus. The fruit also boasts a high vitamin C content and is a good source of antioxidants.

In culinary applications, the alpine strawberry is a favorite for desserts, adding a burst of flavor to tarts, cakes, and ice creams. It can also be used in savory dishes, such as salads and sauces, providing a refreshing and unexpected twist.

Amanatsu

Amanatsu, scientifically known as Citrus natsudaidai, is a Japanese citrus fruit with a vibrant orange hue and a distinct, bumpy exterior. It is also known as Japanese summer oranges due to their peak season from July to August.

Originating from Southeast Asia, amanatsu oranges was first cultivated in Japan during the Edo period and has since become a popular fruit in the country.

With a sweet and tangy flavor, amanatsu is often described as a cross between a grapefruit and an orange. Its juicy flesh and refreshing taste make it a popular choice for eating fresh, as well as using in desserts and drinks. In Japan, it is also used in traditional medicine for its perceived health benefits.

Amaou strawberry

Amaou strawberries, scientifically known as Fragaria iinumae, are a prized fruit native to Japan and eastern Russia.

These strawberries are often referred to as the King of Japanese strawberries due to their large size and exceptional sweetness. In Japan, they are considered a luxury item, with prices reaching up to $10 per strawberry.

Amaou strawberries are commonly used in specialty dishes such as traditional Japanese Christmas cakes. Unlike the common garden variety strawberry, Amaou strawberries are larger and sweeter, making them a sought-after delicacy. While these strawberries can be found in the United States, their high price tag suggests that they are best enjoyed sparingly.

Ambarella

The ambarella, also known as the umbrella fruit or umbra fruit, is a tropical fruit native to Polynesia and Melanesia. It is now widely grown in tropical regions around the world.

Ambarella fruit is oval in shape, about 7 to 8 inches in diameter and 2 to 4 inches in length, with a tough green skin that turns yellow as it ripens. Inside, it has a hard, juicy flesh that surrounds a fibrous pit with a few flat seeds. The taste is mildly acidic with hints of pineapple and mango.

In culinary use, ambarella can be enjoyed fresh with added seasonings or used in various dishes such as salads, drinks, jams, and as a souring agent in soups and stews. In some Asian countries, the unripe green fruits are popular for their crunchy texture and are often sold in local markets.

Ambrosia apple

The ambrosia apple, scientifically known as Malus domestica, is a relatively new apple variety that has quickly gained popularity for its crisp, sweet, and juicy flavor. This apple is believed to be a chance seedling, discovered in British Columbia, Canada, in the 1990s.

The ambrosia apple has a distinctive appearance, with bright red and yellow skin and cream-colored flesh. It is known for its crisp texture and aromatic flavor, with notes of honey, citrus, and vanilla.

This apple variety is excellent for eating fresh, as its flavor and texture are best enjoyed this way. However, it can also be used in baking, cooking, and juicing, as its sweetness adds a unique touch to any recipe.

Ambrosia melon

Ambrosia melon, a hybrid cantaloupe, is a sweet and juicy fruit with a delectable aroma. Resembling a cantaloupe but smaller and even sweeter, this exotic melon has a pale orange flesh that is tender and flavorful.

The melons are ripe when they easily slip off the vine. Enjoy them in fruit salads or by the slice for a refreshing treat.

Amla

Amla, also known as Indian gooseberry, is a small, round fruit with a slightly bitter and tangy flavor. Its scientific name is Phyllanthus Emblica and it is native to Southeast Asia, particularly India and surrounding countries.

This fruit is a rich source of Vitamin C and has been used in Ayurvedic medicine for centuries due to its numerous health benefits. Amla is also known for its high levels of antioxidants, making it a popular ingredient in many beauty and wellness products.

In terms of culinary use, the versatile fruit can be eaten raw or cooked into jams, chutneys, and pickles. It is also commonly used as a flavoring in traditional Indian dishes, such as curries and chutneys.

Anchovy pear

Anchovy pear, scientifically known as Grias cauliflora, is a tropical fruit native to the West Indies, Jamaica, Central America, and Colombia. It grows on an evergreen tree that can reach heights of up to 50 feet and boasts glossy, spear-shaped leaves up to 35 inches long.

Fragrant yellow flowers, about 2 inches across, bloom on the anchovy pear tree.

The small fruit itself is pear-shaped, russet brown, containing one seed. Anchovy pears are rich in vitamin C and are often pickled, with a taste likened to that of a mango. Additionally, the tree produces edible nuts, found in large, woody seed pods.

Andean blackberry

The Andean blackberry, scientifically known as Rubus glaucus, is a type of blackberry native to the Andean regions of South America. It is also commonly referred to as the mora or Andean raspberry.

This fruit is easily recognizable by its deep purple-to-black color and small, round shape. It has a sweet and tangy taste, similar to other blackberries, with a slightly floral undertone.

In addition to being enjoyed fresh, Andean blackberries are widely used in cooking and baking. They make a delicious addition to smoothies, jams, pies, and even savory dishes like salads or sauces. Their deep color also makes them a popular natural dye for food and textiles.

Anjou pear

Anjou pears, scientifically known as Pyrus communis, are a type of European pear originating from the Anjou region in France. They are also commonly referred to as Beurré d’Anjou or d’Anjou pears.

These pears are easily distinguishable by their egg-shaped appearance and green skin, which turns yellow as it ripens. They have a soft, juicy texture and a sweet, slightly tart flavor, making them a popular choice for eating fresh or incorporating into dishes.

Culinary uses for Anjou pears are varied and versatile. They can be sliced and added to salads, used in savory dishes like pork tenderloin or roasted with honey and spices for a delicious side dish. Anjou pears can also be used in baking, adding a sweet and delicate flavor to pies, tarts, and cakes.

Their firm texture also makes them suitable for poaching or canning, preserving their delicious flavor for use throughout the year.

Annatto seeds

Annatto seeds, also known as achiote or bija, come from the achiote tree, native to tropical regions of Central and South America. The scientific name for this small, reddish-brown seed is Bixa orellana.

Annatto seeds are small and triangular with a slightly rough texture, and they are used as a natural coloring agent in many traditional Latin American and Caribbean dishes. When heated in oil or water, the seeds release a vibrant orange-red hue. It adds a pop of color to dishes such as rice, stews, and sauces.

Aside from their coloring properties, annatto seeds also have a unique earthy and slightly peppery flavor. They are often used in spice blends or as a seasoning for meats and vegetables. In some cultures, the seeds are also used as a natural dye for textiles and body paint.

High in antioxidants and with potential anti-inflammatory properties, annatto seeds add both flavor and health benefits to dishes. They are a staple ingredient in Latin American cuisine and are increasingly being used in other parts of the world for their distinct color and taste.

Apple

The apple, scientifically known as Malus domestica, is a fruit that originated in Central Asia, specifically Kazakhstan, where its wild ancestor, Malus sieversii, is still found today. The fruit has been cultivated for thousands of years throughout Asia and Europe and was brought to North America by European colonists.

Apples are round fruits that vary in size and color, including shades of red, yellow, and green. The taste of apples can range from sweet to tart, depending on the variety. Common varieties include the sweet Red Delicious, the crisp and mildly sweet Gala, and the tart Granny Smith.

Culinary uses of apples are extensive. They can be eaten raw, added to salads, or used in a variety of dishes. Apples are often a key ingredient in pies, crisps, and crumbles. They can also be cooked down into sauces and preserves, such as apple sauce and apple butter.

Additionally, apples are used to make cider, which can be enjoyed fresh or fermented into alcoholic cider. The versatility and widespread availability of apples make them a staple fruit in many cuisines around the world.

Apple berry

The 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, reflecting its unique flavor profile.

Visually, apple berries are elongated and cylindrical, resembling small cucumbers or gherkins with fine hairs similar to a kiwi fruit, and they turn from green to a yellowish hue when ripe. The texture is crisp, and the taste is a delightful mix of sweet and tart. It’s reminiscent of a green apple with hints of kiwi.

Culinary uses of apple berries are varied. They can be eaten fresh, adding a unique flavor and crunch to fruit salads or as a snack on their own. Apple berries are also excellent in preserves, such as jams and jellies, where their distinctive taste can be fully appreciated. Additionally, their tartness makes them suitable for dessert recipes, complementing sweeter ingredients beautifully.

Apple guava

Apple guava, also known as the Psidium guajava, is a tropical fruit native to Central America and is widely cultivated in many tropical and subtropical regions around the world.

Its name comes from its apple-like appearance and crisp texture when ripe. The fruit has a green skin that turns yellow when ripe, and its flesh is white or pink with small edible seeds. Its flavor is a unique mix of sweetness and tartness, reminiscent of a combination of apple and pear.

Culinary wise, apple guava is often eaten fresh, used in fruit salads, and added to smoothies and juices. It is also commonly made into jams, jellies, and preserves, as well as being used in desserts and baked goods. In some cultures, the leaves of the apple guava tree are also used to make tea.

Apple pear

The apple pear is more commonly known as an Asian pear. The pear is often incorrectly referred to as a hybrid between an apple and a pear. And, while they are round like apples, this is not the case.

See Asian pear for more.

Apricot

The apricot, scientifically known as Prunus armeniaca, is a small, round fruit with a smooth, velvety skin and a pit in the center. It is a member of the rose family and is closely related to peaches, plums, and cherries.

Originally from China, the apricot is now widely cultivated in Mediterranean countries and Central Asia. It has a sweet, slightly tangy taste and a delicate texture, making it a popular fruit for both eating fresh and using in culinary applications.

Apricots are often used to make jam, preserves, and fruit compotes due to their natural sweetness and ability to hold their shape when cooked. They are also a popular ingredient in baked goods such as pies, tarts, and cobblers.

Araca boi

Araca boi, scientifically known as Eugenia stipitata, is a very tangy, guava-like fruit native to the Amazon Rainforest regions of Brazil, Peru, Colombia, and Bolivia. Often referred to as arazá in Spanish and membrillo in Ecuador, this fruit belongs to the guava family and thrives in the humid, tropical forests at altitudes up to 650 meters.

Despite its attractive bright yellow color and juicy texture, araca boi is known for its very acidic taste. It has a pH level similar to lemons! This makes it generally too sour to be enjoyed raw. This small, sour fruit is commonly seasoned with salt or sugar and consumed directly or incorporated into various dishes to balance its flavor.

Arava melon

The arava melon, also known as the Galia melon or Sarda, is a hybrid fruit originating from Israel. Scientifically named Cucumis melo var. reticulatus, this melon is a cross between a cantaloupe and a honeydew melon and is beloved for its sweet, refreshing taste.

Visually, the arava melon has yellow-green skin with a netted texture and a round shape. Inside, it reveals a vibrant green flesh with a juicy, succulent texture. Its flavor is typically described as a combination of cantaloupe and honeydew, with a hint of tropical sweetness.

In culinary use, the arava melon is often eaten fresh as a snack or used in salads and fruit platters. Its sweetness and texture also make it a popular choice for smoothies and juices. Additionally, the seeds of the arava melon can be roasted and eaten as a nutritious and crunchy snack.

Asian pear

Asian pear, also known as Chinese pear, Japanese pear, Korean pear, or apple pear, is a fruit that originated in China and Korea, but is now widely cultivated in many other parts of the world. Its scientific name is Pyrus pyrifolia and it belongs to the rose family.

This pear variety has a round shape similar to an apple, and a distinctive yellow or brown skin. Its flesh is crisp and juicy, also similar to an apple, and comes in a range of colors from white to off-white to yellow. The flavor of Asian pears is sweet and mild, with a subtle hint of pear and a slightly crunchy texture.

In culinary use, Asian pears are a popular ingredient in salads, as well as being eaten fresh as a snack or dessert fruit. They are not great for baking due to their very high water content.

Atherton raspberry

The Atherton raspberry (Rubus probus) is a tropical shrub native to Australia and Papua New Guinea known for its bright red, sweet, and larger berries compared to other raspberries.

Thriving in warm tropical and subtropical climates, these tiny red berries are enjoyed seasonally and are considered a type of bramble.

Whether eaten raw or used in various culinary creations like jams, jellies, sauces, and desserts, the Atherton raspberry offers a sharp and intense raspberry flavor.

Australian finger lime

The Australian finger lime, also known as caviar lime, is a unique citrus fruit native to Australia. Its scientific name is Citrus australasica, and it has become increasingly popular in recent years for its distinctive appearance and flavor.

The finger lime is cylindrical in shape, with a thin, bumpy skin that comes in various colors, including green, yellow, and pink. When cut open, it reveals tiny, round, pearl-like vesicles that resemble caviar, giving it its alternate name.

The taste of the finger lime is tart and citrusy, similar to other types of lime, but with a more subtle and complex flavor. Its texture is also unique, with the caviar-like pearls bursting in the mouth, providing a burst of tangy juice.

In the culinary world, the Australian finger lime has gained popularity as a garnish for cocktails, seafood dishes, and desserts, adding a surprising burst of flavor and texture. Its juice is also used in sauces and dressings, and its peel is often candied and used as a flavorful decoration.

Australian round lime

The Australian round lime, scientifically known as Citrus australis, is a member of the Rutaceae family and is one of the three main types of indigenous limes in Australia. It thrives in subtropical or warm temperate climates.

The Citrus australis (round lime) is often compared to the Citrus australasica (finger lime), which is grown in similar conditions and used for juices or jams. While the latter is prized for preserves, the former is favored for its flavoring properties.

The essential oils from the Australian round lime can be extracted for use in fragrances or as a cleaner spray.

Avocado

Avocado, scientifically known as Persea americana, is a fruit that originates from Mexico and Central America. Also known as the alligator pear, due to its rough, bumpy skin, the avocado is a popular and nutritious addition to many dishes.

Its creamy texture and mild, nutty flavor make it a versatile ingredient in both savory and sweet dishes. From guacamole to avocado toast, this fruit adds a rich and satisfying element to meals. Its high fat content also makes it a popular substitute for butter in vegan baking recipes.

Avocados come in various shapes, sizes, and colors, from small and round to large and pear-shaped, and from dark green to purple or black. The flesh inside ranges from pale yellow-green to vibrant green and can vary in texture from smooth and creamy to slightly fibrous.

Azarole berries

Azarole berries, also known as Mediterranean medlars or wild medlars, are the fruit of the Crataegus azarolus tree, native to the Mediterranean and Middle Eastern regions.

These small, round fruits are distinguished by their bright red color and smooth, shiny skin. They have a tart, slightly sour taste, similar to a crabapple, with a hint of bitterness.

Traditionally used in Mediterranean and Middle Eastern cuisine, azarole berries are a popular ingredient in jams, jellies, and syrups thanks to their high pectin content. They are also used in savory dishes, such as stews and sauces, to add a tangy flavor. In some regions, the fruits are fermented to make a traditional alcoholic beverage.

These unique berries are typically available in late summer and early fall and are a delicious addition to any dish.