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

As a self-proclaimed fruit enthusiast, I was so excited to dive into the world of fruits that start with the letter B. And let me tell you, I was not disappointed. There are some weird and wonderful fruit that starts with B!

From the tropical and vitamin C-rich baobab to the lesser-known burdekin plum, this list is full of unique and flavorful fruits and fun facts. Did you know that the scientific name for a banana is Musa? Or that the bael fruit is often used in Ayurvedic medicine for its health benefits?

Join me as we explore the diverse and delicious world of fruits that start with B, from the commonly eaten banana to the lesser-known black sapote. You might discover a new favorite, or at least learn a fun fact or two along the way.

Babaco

Babaco, scientifically known as Carica pentagona, is a unique fruit native to Ecuador’s subtropical southern regions. The babaco plant, Vasconcellea x heilbornii, is a hybrid of Vasconcellea cundinamarcensis and Vasconcellea stipulata. This small, herbaceous shrub can reach up to 6 feet in height and is more tolerant of cool, damp winters compared to papayas.

The babaco fruit is seedless and torpedo-shaped, transitioning from green to yellow as it ripens. Its interior changes from a bright yellow, mango-like texture to a cotton-white succulent consistency when ripe. The skin is smooth and edible, while the flesh is sweet and similar in taste to papaya.

Bacuri

The bacuri fruit, also known as the platonia, is a tropical fruit native to Brazil and other parts of South America. Its scientific name is Platonia insignis and it belongs to the Clusiaceae family.

This fruit is oval-shaped with a thick, hard, and dark brown shell. Inside, it has a creamy and yellowish pulp that is rich in vitamins and minerals, particularly vitamin C and iron. It has a sweet and sour flavor. The white pulp is sticky and fragrant, and the fruit is often eaten fresh or cooked. 

Some say it tastes like bitter chocolate with coffee.

Bael

Bael, also commonly referred to as Bengal quince, golden apple, Japanese bitter orange, stone apple, or wood apple, is a tropical fruit native to India. The scientific name is Aegle marmelos.

The fruit resembles a large, green, woody apple. When ripe, bael has a sweet and tangy taste with undertones of passionfruit, caramel, and tamarind.

The pulp of the fruit is often used in traditional Ayurvedic medicine to treat various ailments, and the fruit is also used to make beverages.

Balloon berry

Balloon berry, scientifically known as Rubus illecebrosus, is a deciduous shrub native to Japan. It is a popular plant in European countries like Lithuania and has also been naturalized in parts of Canada, the United States, and South America.

The thorny shrub can grow up to 5 feet tall and produces large red fruits that are oblong in shape, each containing 50-100 drupelets.

Balloon berries are not only delicious but also packed with vitamins, fiber, and antioxidants that offer various health benefits.

Balsam apple

The balsam apple, scientifically known as Momordica balsamina, is a tropical vine native to Africa, Asia, and parts of South America. It is also commonly referred to as the bitter gourd or bitter melon due to its unpalatable taste, as well as Southern balsam pear, or African pumpkin.

The appearance of the balsam apple varies, but it typically has a bright green, warty exterior and a soft, fleshy interior filled with small, white seeds. The taste is extremely bitter, making it unappealing to most people.

In some cultures, the balsam apple is used in traditional medicine for its purported health benefits. However, the bitter taste makes it challenging to consume in large quantities. In culinary use, it is often pickled or cooked in savory dishes to balance out the bitterness.

Banana

Bananas, scientifically known as Musa acuminata, are one of the most popular and widely consumed fruits globally. They are believed to have originated in Southeast Asia and are now grown in tropical regions worldwide.

This elongated, curved fruit has a yellow or green skin that is easily peeled to reveal a soft, creamy flesh that is sweet and slightly tangy in taste. Bananas can be enjoyed on their own as a quick and healthy snack or used in various culinary dishes, from smoothies and desserts to savory dishes like banana curry.

Bananas are a great source of potassium, fiber, and other essential vitamins and minerals, making them a nutritious addition to any diet. They are also available in a wide variety, from the small and sweet ladyfinger bananas to the larger and starchier plantains.

Banana melon

Banana melon, scientifically known as Cucumis melo cultiv. ‘Banana’, is an heirloom melon originating from the United States around 1880. This melon variety typically weighs between 5-10 pounds and measures 16-24 inches in length.

The name “banana melon” is derived from its elongated shape, yellow rind, and strong banana-like scent. The soft, salmon-colored flesh of the banana melon is known for its exceptionally sweet flavor.

Banana yucca

Banana yucca, scientifically known as Yucca baccata, is a species of yucca plant native to the southwestern United States and northern Mexico. It is also commonly referred to as datil yucca or blue yucca.

This unique plant has long, sword-shaped leaves and produces a tall stalk of creamy white flowers in the spring. Its fruit, called “bananas” due to their elongated shape, are edible and have a starchy, sweet taste reminiscent of a banana.

Traditionally, Native American tribes in the Southwest have used banana yucca as a food source, roasting or grinding the fruit to make bread, pudding, or a porridge-like dish. Today, it is also commonly used in modern cuisine as a substitute for potatoes or as a flavorful addition to salads or salsas.

Banganapalle mango

The banganapalle mango, also known as the Benishan or Benishaan mango, is a popular variety of mango originating from the village of Banganapalle in Andhra Pradesh, India. It is renowned for its large size, sweet taste, and smooth texture.

These mangoes have a light yellow skin with a pinkish-red blush and are oval-shaped. They have a sweet and juicy flavor with a mild tartness, making them a favorite among mango lovers.

Banganapalle mangoes are often used in Indian cuisine for making chutneys, pickles, and desserts. They are also enjoyed fresh and are a staple in many households during mango season.

Baobab

The baobab tree, also known by its scientific name Adansonia digitata, is a large, iconic tree native to Africa. It is often referred to as the “tree of life” due to its ability to store water in its trunk and survive harsh drought conditions.

The fruit of the baobab tree, called baobab fruit or monkey bread, has a dry, powdery texture and a slightly tangy, citrus-like flavor. It is commonly used in traditional African dishes, such as porridge, juice, and jams. The fruit and leaves of the baobab tree are also used for medicinal purposes.

Barbadine

Barbadine, also known as giant granadilla or passiflora quadrangularis, is a tropical fruit native to South America. Its large, oblong shape and bright purple exterior give it a striking appearance, while its flesh is filled with small, crunchy seeds enveloped in a sweet, tangy pulp.

The flavor of barbadine fruit is often described as a mix of passion fruit and melon, making it a refreshing and unique treat. It is commonly eaten raw, but can also be used in juices, jams, and desserts.

Barbados cherry

Barbados cherry, scientifically known as Malpighia emarginata, is a tropical fruit native to the Caribbean, South America, and Central America. Also known as acerola or West Indian cherry, this small, bright red fruit has a tangy flavor with a hint of sweetness.

High in vitamin C and other antioxidants, Barbados cherries are also used in traditional medicine for their perceived immune-boosting properties. However, it is also gaining popularity in the culinary world, with its unique flavor adding a tangy twist to juices, smoothies, and even savory dishes.

Barberry

Barberry, also known as berberis, is a shrub native to Europe and Asia. It is characterized by its sharp, thorny branches and bright red berries. The scientific name for barberry is Berberis vulgaris.

The berries of the barberry shrub have a tart, tangy flavor and are often used in cooking and baking. They can be made into jams, jellies, and syrups, or used as a flavorful addition to savory dishes, such as stews, sauces, and Persian rice dishes.

Batuan

Batuan fruit, also known as Garcinia binucao, is native to the Philippines and other Southeast Asian countries. This small, round fruit has a dark green skin and a white, sour flesh that is similar in texture to a plum.

The taste of batuan is tart and acidic, with hints of citrus and apple. It is often used in Filipino cuisine as a souring agent, similar to tamarind or calamansi. Its high acidity also makes it a popular ingredient in marinades for meat and fish dishes.

Bayberry

Bayberry, also known as wax myrtle, is a small evergreen shrub native to eastern North America. Its scientific name is Myrica cerifera.

Bayberries are small, round fruits that grow in clusters on the shrub. They have a waxy coating, giving them a distinctive greyish-blue hue. They have a slightly tart and bitter flavor making them not that popular for eating raw.

Historically, bayberries were used in candle-making due to their waxy coating. Today, they are primarily used in cooking and as a flavoring in items such as candies, sauces, and teas. They can also be dried and used as a spice, similar to juniper berries.

Beach plum

The beach plum, also known as Prunus maritima, is a small, tart fruit that is native to the coastal regions of North America. It is also referred to as the American plum, coastal plum, or sand plum.

The fruit is small and round, similar in appearance to a cherry, with a deep purple or dark red skin. The flesh is juicy and slightly sour, with a hint of sweetness. Beach plums are typically harvested in late summer or early fall, and its unique flavor makes it a popular addition to jams, jellies, and sauces.

Beach sugar apple

The beach sugar apple, scientifically known as Annona salzmannii, is a rare and prized fruit native to Brazil. This evergreen tree can reach heights of 30-45 feet, making it one of the tallest Annona trees.

The beach sugar apple fruit is orange or yellow-skinned, can weigh up to one pound, and contains a sweet, delicious, and fiberless white pulp. Although highly valued in its native habitat, the beach sugar apple is rare and not commonly cultivated.

Interestingly, the fruit serves as a food source for golden-headed lion tamarins in its ecosystem.

Bearberry

Bearberry, scientifically known as Arctostaphylos uva-ursi, is a dwarf shrub that thrives in Arctic and subarctic climates across Asia, Europe, and northern North America. The plant gets its name from being a favorite food source for bears.

Although bearberries are edible, they may cause nausea, vomiting, and discoloration of urine in high doses.

Beech nut

The beechnut, found in small burrs that drop from beech trees in autumn, is a small, roughly triangular nut with a bitter taste.

The European beech (Fagus sylvatica) is the most commonly cultivated species. The nut is 10–15 mm long, borne singly or in pairs in soft-spined husks. Beechnuts have a high tannin content and a slightly bitter taste. They are best enjoyed roasted with enough seasoning to hide the bitterness.

Bell pepper

The bell pepper, scientifically known as Capsicum annuum, is also commonly referred to as a sweet pepper or simply pepper. Originating from Mexico and Central America, this versatile fruit is now grown and enjoyed worldwide. And, yes, a pepper is a fruit!

Bell peppers come in a variety of colors, including green, red, yellow, and orange, with each color indicating a different level of ripeness. They have a crisp, crunchy texture and a mild, slightly sweet flavor, making them a popular addition to salads, stir-fries, and other dishes.

These peppers are also widely used in cooking, adding a pop of color and flavor to dishes like fajitas, stuffed peppers, and roasted vegetable medleys. They can also be pickled or roasted and pureed into sauces for added depth and complexity.

Bengal currant

The Bengal currant (Carissa carandas) is a versatile flowering shrub that produces berry-sized fruits commonly used in Indian pickles and spices. This hardy, drought-tolerant plant thrives in a variety of soils and is native to India and Sri Lanka, but can also be found in other warm climates.

The fruit is slightly acidic, with a sour taste, and is rich in fiber, vitamin C, iron, potassium, and zinc. And, the plant has various uses, including being used as a condiment in Indian cuisine, eaten raw or cooked, utilized as a windbreak or hedge, employed as a medicinal herb to treat various ailments, and even for timber production.

Bengal quince

Also known as the bael fruit or wood apple, the Bengal quince is a fruit native to South Asia. Its scientific name is Aegle marmelos and it belongs to the Rutaceae family.

See bael fruit for more information.

Bergamot orange

Bergamot oranges, scientifically known as Citrus bergamia, are a citrus fruit native to the Mediterranean region. Also known as sour oranges, they are thought to be a hybrid of lemon and bitter orange.

With a distinctive pear-like shape and bright yellow to orange skin, bergamot oranges have a tart and bitter taste. Their juice is also commonly used in perfumes and aromatherapy for its strong and refreshing scent.

In cooking, bergamot oranges are commonly used to make marmalade and as a flavoring for Earl Grey tea. Their zest and juice can also add a unique tang to marinades, dressings, and desserts.

Betel nut

The betel nut, also known as Areca catechu, is a palm tree fruit native to South and Southeast Asia. It is commonly referred to as the “betel nut” due to its use in the popular practice of chewing betel quid, which involves wrapping the nut in a betel leaf with other ingredients for a stimulating effect.

The betel nut itself is a small, round fruit with a hard outer shell that encases a white, fibrous flesh. Its taste is described as slightly bitter and peppery, with a mild nutty flavor. Betel nut is chewed as a stimulant.

There are many delicious fruits starting with b to try on this list, but betel nut is best avoided. It is an addictive stimulant that stains your teeth!

Bignay

Bignay, scientifically known as Antidesma bunius, is a small, tart fruit native to Southeast Asia and the Pacific Islands. It is also commonly referred to as Chinese laurel, currant tree, and black currant tree.

The bignay fruit grows in clusters on a small tree and is deep purple to black in color when ripe. The flesh of the fruit is juicy and has a tangy, slightly sour taste. It is often used in traditional Southeast Asian dishes, such as curries and chutneys, and is also made into jams and jellies.

Bilberry

Bilberries, scientifically known as Vaccinium myrtillus, are small, dark blue berries that grow on low-lying shrubs in temperate and subarctic regions. They are closely related to blueberries, hence their nickname of European blueberries.

The berries have a sweet and slightly tart flavor, similar to blueberries, but with a more earthy and intense taste. They are commonly used in jams, pies, and other baked goods.

Bilimbi

The bilimbi fruit, also known as tree sorrel or cucumber tree scientifically named Averrhoa bilimbi, is a tropical fruit native to Southeast Asia. It is a small, green fruit that grows on a tree with a distinctive star-shaped cross-section.

Bilimbi are sour and tangy, too sour to eat as a snack. It is commonly used in Southeast Asian cuisine, particularly in chutneys, pickles, and curries.

Bing cherry

The bing cherry, also known as Prunus avium, is a popular variety of sweet cherry. It is named after a Manchurian Chinese foreman named Ah Bing who first cultivated the fruit in Oregon in the late 19th century.

These plump, dark red cherries are characterized by their firm texture and juicy, sweet flavor. They are commonly enjoyed fresh as a snack or used in a variety of recipes, including pies, jams, and preserves.

Bing cherries are primarily grown in the Pacific Northwest region of the United States, but can also be found in other parts of the world such as Canada, Chile, and Australia. They are in peak season during the summer months.

Biriba

Biriba, scientifically known as Rollinia deliciosa or Annona mucosa, but more commonly called commonly known as biribá, lemon meringue pie fruit, wild sugar apple, or wild soursop, is a tropical fruit native to the Amazon region of Brazil and Peru.

The fruit is round or heart-shaped and covered with soft spines or bumps. When unripe, biriba fruit is green, turning yellow when ripe. The creamy white pulp has a sweet and sour taste, often likened to a mix of flavors including lemon meringue pie, banana, pineapple, and coconut.

Bitter melon

Bitter melon, also known as bitter gourd or balsam apple, is a tropical fruit that is popular in Asian cooking. Its scientific name is Momordica balsamina.

See more information at balsam apple.

Bitter orange

Bitter orange, also known as Seville orange or Citrus aurantium, is a small citrus fruit with a tart and bitter taste. Native to Southeast Asia, this fruit is now grown in many countries including Spain, Brazil, and the United States.

The fruit is round with a bumpy, textured skin and a bright orange color. The flesh is bitter and the juice is acidic, making it less popular for eating raw. However, it is commonly used in cooking as a flavoring for marmalades, liqueurs, and sauces.

Additionally, the peel of the bitter orange is commonly used as a flavoring in herbal teas and traditional medicine due to its high levels of antioxidants.

Black apple

The black apple, also known as the black diamond apple, is a rare and unique fruit native to the mountains of Tibet. Its scientific name is Malus domestica ‘Black Diamond.’

This apple stands out for its deep purple-to-black skin and bright white flesh, giving it the appearance of a black diamond. Its taste is a combination of sweet and tart, with a crisp and juicy texture.

Black apples is not commonly found in commercial markets, but it is gaining popularity among food enthusiasts for its striking appearance and delicious flavor. It can be eaten fresh or used in various culinary applications, such as pies, sauces, and even cocktails. Its dark color also makes it a popular choice for decorative purposes in food presentations.

Black cherry

The black cherry, scientifically known as Prunus serotina, is a type of cherry tree native to North America. It is also commonly referred to as the wild black cherry or rum cherry.

This tree produces small, dark purple-to-black cherries with a sweet and slightly tart flavor. The cherries are often used in desserts, such as pies and jams, but can also be enjoyed fresh or dried.

Black cherries have been used in traditional medicine for their potential health benefits, but there is currently no scientific research to support these claims. Nevertheless, they are a delicious and versatile fruit to use in cooking and baking.

Black currant

Black currants, scientifically known as Ribes nigrum, are small berries native to Europe and Asia. They are also commonly referred to as cassis, and have a dark purple to almost black color when ripe.

These tart and slightly sweet berries have a unique flavor that is often compared to a combination of grapes and raspberries. They are commonly used in jams, jellies, and syrups, as well as in baked goods and cocktails.

Black currants are a good source of vitamin C and antioxidants.

Black mulberry

The black mulberry, or Morus nigra, is a fruit-bearing tree native to the Middle East and western Asia. It is also known as the Persian mulberry or the blackberry mulberry.

This dark purple fruit is similar in appearance to a blackberry, with a sweet and juicy flavor reminiscent of a mix between a raspberry and a blackberry. The mulberry is often used in jams, jellies, and pies, and can also be enjoyed fresh or dried.

Black mulberries are also a favorite among wildlife, making them a popular tree for birdwatchers and nature enthusiasts.

Black raspberry

The black raspberry, or Rubus occidentalis, is a type of raspberry native to North America. It is also commonly known as the blackcap raspberry, wild black raspberry, or thimbleberry.

This fruit is easily distinguishable from other raspberries by its deep black color and cone-shaped structure. It has a slightly tart taste, with a hint of sweetness, and is often described as having a more complex flavor than other raspberry varieties.

Black raspberries are typically enjoyed fresh, but can also be used in jams, pies, and other baked goods. They are also a popular ingredient in cocktails and mocktails, adding a unique twist to traditional recipes.

Black sapote

Also known as the chocolate pudding fruit, the black sapote (Diospyros nigra) is a tropical fruit native to Mexico, Central America, and the Caribbean. Its name comes from its velvety, dark skin, which resembles a ripe persimmon.

Inside, the flesh is creamy and rich, with a taste and texture reminiscent of chocolate pudding. It is often used in desserts, such as smoothies, ice cream, and even as a substitute for cocoa powder in baking.

Blackberry

Blackberry, scientifically known as Rubus fruticosus, is a fruit that belongs to the rose family. It is native to Europe, North America, and parts of Asia.

These berries are characterized by their dark purple-to-black color and juicy, slightly tart flavor. They are commonly used in jams, pies, and other desserts, as well as in savory dishes like salads and sauces.

Blackberries are also a popular ingredient in smoothies and juices, thanks to their high levels of antioxidants and vitamins. They can be enjoyed fresh or frozen, making them a versatile and delicious addition to any meal.

Blood lime

The blood lime is a hybrid citrus fruit from Australia. It is a cross between the red finger lime (Citrus australasica var. sanguinea) and the ‘Ellendale Mandarin’ hybrid. The Ellendale is a sweet orange/mandarin cross. 

It gets its name from its deep red flesh that resembles blood.

Blood limes have a tart and tangy flavor, similar to regular limes, but with a slightly sweeter and more complex taste.

Blood orange

The blood orange, scientifically known as Citrus sinensis, is a type of orange with a deep red to maroon-colored flesh. It is believed to have originated in Sicily, Italy, and is now widely grown in Mediterranean regions, as well as California and Florida in the United States.

With a flavor similar to regular oranges but with a hint of raspberry, blood oranges have a unique and striking appearance due to their dark red pigmentation. They are often used in salads, cocktails, and desserts for added color and flavor.

Blueberry

Blueberries, scientifically known as Vaccinium corymbosum, are small, round berries that grow on shrubs and are native to North America. They have a deep blue color and a sweet, tangy flavor with a hint of tartness.

It is a versatile fruit suitable to many culinary creations, from baked goods such as muffins and pies to savory dishes like salads and sauces. They are also a popular addition to smoothies and yogurt, making them a convenient and nutritious snack.

Bottle gourd

Bottle gourd, scientifically known as Lagenaria siceraria, is a long, green fruit with a thick, hard outer skin and a soft, spongy interior. It is also known by other names such as calabash, long melon, or opo squash.

Native to Africa and Asia, this gourd is a staple in many cuisines, including Indian, Chinese, and Vietnamese. It has a mild, slightly sweet taste and a texture similar to zucchini when the fruit is cooked as a green vegetable.

The young fruit can also be eaten raw in salads or used in juices and smoothies.

Boysenberry

The boysenberry, scientifically known as Rubus ursinus x R. idaeus, is a hybrid berry cross between blackberry, raspberry, and loganberry. It is believed to have originated in the United States in the 1920s and is named after its creator, Rudolph Boysen.

These large, dark purple berries have a tart and slightly sweet taste. They are delicious in jams, syrups, and pies, as well as in savory dishes like sauces and dressings.

Boysenberries are also a good source of vitamins and antioxidants.

Brazil nut

Brazil nut, scientifically known as Bertholletia excelsa, is a large, dark-brown nut that grows on the Brazil nut tree in South America’s Amazon rainforest. It is also commonly known as the castaña or para nut.

These nuts have a hard, woody shell that can be difficult to crack open, revealing a creamy white nut inside. Brazil nuts are rich and buttery, with a slightly sweet and earthy flavor. They are often enjoyed roasted or raw as a snack. They’re also delicious in nut butter or added to granola and baked goods.

Brazil nuts are also a great source of healthy fats, protein, and essential minerals.

Brazilian guava

Brazilian guava (Psidium guineense) is a species of guava. It has many common names including Castilian guava, sour guava, Guinea guava, and chobo.

In Brazil, the guava fruit is commonly eaten fresh, but it is also used in jams, jellies, and desserts. The fruit has a tart, strawberry-like flavour.

Breadfruit

Breadfruit (Artocarpus altilis) is a tropical fruit native to the Pacific Islands. It is a large, round fruit with a green, bumpy skin and a starchy, white flesh. When ripe, the fruit has a sweet and creamy taste.

Breadfruit is commonly used as a staple food in many Pacific Island cultures. It can be cooked in a variety of ways, including boiling, roasting, and frying. The ripe fruit can also be eaten raw or made into desserts.

Broadleaf bramble

The broadleaf bramble (Molucca bramble), is a climbing shrub or scrambling plant native to the moist rainforests and eucalyptus forests of eastern Australia.

The broadleaf bramble is a tasty edible fruit. Often enjoyed freshly picked out-of-hand, it is also used commercially to a limited extent in jams and sauces.

Brush cherry

Brush cherry (Syzygium paniculatum or Eugenia myrtifolia), is a small evergreen tree native to Australia.

The tree produces small, deep red berries that have a tart and slightly sweet taste. These berries are often used in jams, jellies, and sauces, or eaten raw as a snack.

Brush cherry trees are popular ornamental plants due to their attractive glossy leaves and clusters of bright berries. They can also be grown as bonsai trees.

Burdekin plum

The Burdekin plum, scientifically known as Pleiogynium timorense, is a tropical fruit native to Northern Australia and Southeast Asia. It is also known as the wild plum or the new guinea plum.

The fruit is small and round with smooth, dark purple skin. Inside, it has a juicy, yellowish flesh with a sweet and slightly tangy flavor. The fruit is commonly used in jams and sauces, or eaten fresh as a snack.

Burmese grape

Burmese grapes, scientifically known as Baccaurea ramiflora, are a small, round fruit native to Southeast Asia.

Despite the name, they do not look or taste like grapes. The golden-yellow, juicy fruits are shaped like lychees but taste sweet and sour with a fibrous texture similar to a mangosteen. When peeled, the fruit is pinkish-white and translucent.

Bush cherry

The bush cherry tree (Prunus spp.) is a great alternative to cherry trees – they are smaller, easier to grow, and less susceptible to diseases.

Bush cherry shrubs produce tart cherries, so they’re often better for making pies than for eating off of the tree, although some people claim to enjoy them raw, and their sweetness can vary by variety.

Butter fruit

Butter fruit, also known as avocado, is a versatile and nutrient-dense fruit that is native to Mexico and Central America. Its scientific name is Persea americana and it is also referred to as alligator pear due to its bumpy green skin.

Inside, the creamy flesh has a mild, buttery flavor that pairs well with both sweet and savory dishes. It is often used to make guacamole, sandwiches, and salads.

Avocados are typically harvested when they are dark green and then allowed to ripen off the tree. They are a rich source of healthy fat, fiber, and various vitamins and minerals.

Butternut squash

Butternut squash, scientifically known as Cucurbita moschata, is a winter squash with a distinctive bell shape and light tan skin. And yes, butternut squash is a fruit!

Its bright orange flesh is sweet and nutty, making it a popular ingredient in soups, stews, and casseroles.

Originating in Central and South America, the butternut squash is now widely grown and enjoyed around the world. The seeds can also be roasted and eaten as a healthy snack.

Button mangosteen

Garcinia prainiana, commonly referred to as the button mangosteen or cherapu is a species of Garcinia native to Malaysia and Thailand.

Its flavor is similar to the purple mangosteen, with an interesting taste some have compared to a tangerine. But, unlike purple mangosteen, the button mangosteen has tissue-thin skin rather than a hard rind,