Fruits That Start With D: 25+ Delicious Fruit

I found so many weird and wonderful fruits that start with the letter D. From the exotic dragon fruit with its vibrant pink husk to the decadently sweet durian with its strong smell, each fruit on this list brings a unique story and flavor profile.

In this article, I also delve into lesser-known varieties like the intriguing dead man’s fingers, a fruit that certainly grabs attention with its name and unique appearance, and the richly flavored damson plums.

So, let’s dive into the diverse and sometimes mysterious world of edible fruit beginning with D, going well beyond what is available at the grocery store.

Dabai fruit

Dabai fruit, scientifically known as Canarium odontophyllum, is native to Borneo. Another common name for the fruit is sibu olive due to its olive-like appearance. But is not related to true olives.

The dabai fruits are oval-shaped and turn from green to black as they ripen. The flesh of dabai fruit is creamy and possesses a unique flavor, often described as a mix of avocado and olive, with a hint of nuttiness.

Culinary uses of dabai fruit are diverse. They are typically soaked in warm water or lightly cooked to soften the flesh before consumption. Commonly, they are served as a side dish with rice or used in local salads. In traditional cuisine, the fruits are sometimes preserved in salt or sugar.

Damson plum

The damson plum is primarily found in Europe. It’s scientific name is Prunus domestica subsp. insititia, but it is also known simply as the damson.

The small oval-shaped fruits are characterized by their smooth, dark blue to purple skin. The flesh of the damson plum is yellow and firm, offering a tart flavor that is more astringent than the typical plum.

Damson plums are frequently used in culinary applications such as jams, preserves, and baking, due to their rich flavor and high pectin content, which aids in thickening. They are less commonly consumed fresh, due to their sharp taste. Damsons are also used in liqueurs and sometimes baked goods, where their sharpness complements sweeter ingredients.

Dancy tangerine

Dancy tangerine, or Citrus reticulata ‘Dancy’, is a variety of mandarin orange. Originating from Florida, USA, it was first introduced in the late 19th century.

The fruit is small to medium in size, featuring a thin, easy-to-peel skin with a deep orange color. The taste of Dancy tangerines is sweet with a vibrant citrus flavor, yet it possesses a slight tartness.

These tangerines are delicious raw and are favored for their juiciness and vibrant flavor. They are also used in salads, desserts, and various beverages, providing a fresh, citrusy note. The zest of the Dancy tangerine is often used as a flavor enhancer in cooking and baking.

Dangleberry

Dangleberry (or dangle berry), scientifically known as Gaylussacia frondosa, is a species of fruit-bearing shrub native to the eastern United States. Commonly found in woodland habitats, this plant produces small, blue-black berries.

The berries have a sweet yet mildly tart flavor, making them suitable for various culinary applications. Dangleberries can be used in the preparation of jams, desserts, and preserves.

They are also occasionally eaten fresh or incorporated into baked goods like pies and muffins. The subtle sweetness and tartness of dangleberries enhance the flavor profile of these culinary creations.

Darling plum

The darling plum (Reynosia septentrionalis) is a small to medium-sized evergreen tree or large shrub that is native to Florida, the West Indies, Cuba, and the Bahamas

Darling plums are sweet, purple-black fruit with a flavor similar to blueberries. It is commonly consumed as a healthy snack or used in recipes like pies, tarts, muffins, and jams. This exotic fruit is considered to have immunity-boosting and brain health benefits.

Whether eaten raw or cooked, darling plums offer a delicious and nutritious addition to your diet.

Date

The date palm tree, scientifically referred to as Phoenix dactylifera, is native to the Middle East and North Africa. Dates are the fruit produced by this palm species. They are typically oval or cylindrical in shape, with a length of about 2 to 3 inches, and have a wrinkled texture when dried.

Dates possess a very sweet, rich flavor and are often brown in color, although this can vary slightly between varieties. Their high sugar content makes them an excellent natural sweetener. They are also a good source of dietary fibre.

Culinary uses of dates are diverse. They can be eaten raw or used as an ingredient in desserts, such as cakes and cookies. Dates are also commonly stuffed with ingredients like almonds, walnuts, or cream cheese, and are frequently used to sweeten energy bars and smoothies. The versatility of dates extends to savory dishes, where they add sweetness to tagines and other Middle Eastern recipes.

Date plum

The date plum, scientifically known as Diospyros lotus, is a species of fruit tree native to southwest Asia and southeastern Europe. Common names include Caucasian persimmon, lilac persimmon, or Lotus persimmon. The tree is part of the Ebenaceae family.

Date plums are small and round and the fruit looks like large berries. Its skin is smooth, transitioning from yellow to a rich purple as it ripens. The flesh of the date plum is sweet when fully ripe, with a flavor likened to both dates and plums, hence its name.

The fruits are often eaten fresh. But, they can also be dried, much like dates, or used in desserts and jams where their unique sweetness enhances the flavor profile.

Davidson plum

The Davidson plum, scientifically identified as Davidsonia, encompasses several species native to the rainforests of Eastern Australia. Commonly referred to as Davidson’s plum, this fruit is distinguished by its dark purple to almost black hue and deeply ridged texture.

Davidson plums are known for their tart and slightly bitter flavor, making them less suitable for eating raw but excellent in culinary applications. The vibrant red flesh is soft and juicy.

In culinary uses, Davidson plums are often used in preserves, sauces, and syrups. They are also incorporated into desserts, such as pies and tarts, where their acidity can be balanced with sweeteners.

Dead man’s fingers fruit

Dead man’s fingers fruit is a unique fruit native to China and parts of the Himalayas. Its scientific name is Decaisnea fargesii. This fruit is characterized by its elongated, blue pods that resemble human fingers, hence the name.

The pods contain a jelly-like pulp that is mildly sweet and slightly floral in taste. Inside, the seeds are embedded in the translucent pulp. The seeds, like the skin of the fruit, is not consumed.

Culinary uses of dead man‘s fingers are limited due to their mild flavor and unusual texture, but they can be used in desserts or eaten raw for a novel experience. They are often used more for ornamental purposes than for widespread culinary applications.

Deglet noor

Deglet Noor dates, scientifically known as Phoenix dactylifera, are a variety of date palm fruits. They originate from the Middle East and North Africa but are dates popular worldwide.

The fruit are recognized by their elongated shape and translucent golden-brown skin. These dates are firm and chewy with a sweet, delicate flavor that is often described as a subtle blend of honey and caramel.

Culinary uses of Deglet Noor dates are diverse. They can be eaten as a snack or used as a natural sweetener in baked goods, smoothies, and cereals. Additionally, they are commonly incorporated into energy bars, stuffed with nuts, or used in traditional Middle Eastern dishes like ma’amoul.

Dekopon

Dekopon, also known as Sumo Citrus or Shiranui, is a seedless variety of mandarin orange, scientifically classified as Citrus reticulata ‘Shiranui’. Originating from Japan in the 1970s, this fruit is a hybrid between Kiyomi and Ponkan mandarins.

Characterized by its large size and distinctive bump at the top, dekopon has a bright orange, thick, and easy-to-peel skin. The flesh is exceptionally sweet, without the acidity typically found in other citrus fruits, and is notably juicy.

In culinary contexts, dekopons are primarily eaten fresh for their sweetness and robust citrus flavor. They are also used in salads, desserts, and as flavor enhancers in beverages.

Delicata squash

Delicata squash, scientifically named Cucurbita pepo, is often referred to as sweet potato squash due to its creamy texture and sweet flavor. This winter squash is recognized by its cylindrical shape and creamy white skin with green stripes. And yes, squash are fruit!

Native to North and Central America, delicata squash was originally cultivated by Native Americans. It is appreciated for its ease of cooking and the fact that its skin is edible when cooked.

Delicata squash has a rich, sweet, and somewhat earthy flavor. It is commonly roasted or baked and can be stuffed with fillings. This squash is also popular in soups and can be sautéed or steamed.

The versatility of delicata squash extends to both sweet and savory dishes, making it a favored ingredient in autumn and winter recipes.

Desert fig

Desert fig, scientifically named Ficus platypoda, are native to Australia, particularly prevalent in arid and semi-arid regions. This species adapts well to harsh conditions and are also commonly called rock figs.

The desert fig fruit is small and varies in color from yellow to red. Its taste is mildly sweet, akin to that of its common relative, the fig. The desert figs are great for eating fresh or using in traditional jams and desserts.

In appearance, desert fig trees are notable for their twisted branches and broad, lobed leaves. The bark and the roots are often used by indigenous communities for their traditional medicinal properties.

Desert king fig

The desert king fig, scientifically known as Ficus carica ‘Desert King’, is a variety of figs bred in the United States. This cultivar is particularly well-suited for cooler climates and is known for its robust growth and productivity.

Desert king figs are large with a green skin and a strawberry-red interior. Their flavor is sweet with a rich, succulent texture.

In the kitchen, these figs are versatile. They can be eaten fresh, added to salads, or used in baking, such as in cakes and tarts. Desert king figs also make excellent preserves and jams.

Desert lime

The desert lime, scientifically referred to as Citrus glauca, is a species indigenous to arid regions of Australia. This fruit is one of several native Australian citrus species, adapted to thrive in harsh, dry environments.

Desert limes are small and round with a pale green to yellow color when ripe. The taste is notably tart and zesty, similar to conventional limes but with a unique, intense flavor profile.

Culinary uses of desert limes are diverse. They are utilized in the preparation of marmalades, jams, and sauces. The intense citrus flavor also makes desert limes a popular ingredient in desserts, beverages, and savory dishes. The fruit can be used fresh, dried, or preserved, enhancing various recipes with its distinct tartness.

Desert limes require minimal processing and are valued for their ability to impart a strong lime flavor without the need for peeling or extensive preparation.

Desert quandong

The desert quandong, scientifically known as Santalum acuminatum, belongs to the Santalaceae family. This fruit is indigenous to the arid and semi-arid regions of Australia.

Desert quandongs exhibit a bright red hue when ripe. They have a somewhat tart and tangy flavor, and the texture is comparable to that of a firm peach.

In culinary applications, desert quandongs are frequently used in jams, pies, and chutneys. They are also often incorporated into savory dishes with meats, providing a unique taste. The kernels of quandongs are sometimes utilized in crafting nut oils.

Dewberry

Dewberries are a group of species in the genus Rubus, closely related to the blackberry. They are native to the northern hemisphere and characterized by their trailing, vine-like growth habit. The fruit of the dewberry is similar in appearance to a blackberry, but typically smaller and sometimes more elongated.

The flavor of a dewberry is often described as sweet and slightly tart, making it suitable for both fresh consumption and culinary uses.

Dewberries are commonly used in desserts such as pies and cobblers. They are also made into preserves and jams.

Dinosaur egg

The dinosaur egg is a pluot, a complex hybrid between the Japanese plum (Prunus salicina) and the apricot (Prunus armeniaca). This unique fruit combines the characteristics of plums and apricots, resulting in its distinctive appearance and taste.

Dinosaur eggs are notable for their large size and speckled, multicolored skin, which resembles the texture and coloration of what one might imagine a dinosaur’s egg to look like. The skin’s color can range from pink to yellow and green.

The taste of dinosaur egg plumcots is sweet with a hint of tartness, making them a favorite for fresh eating. Their texture is juicy and firm, similar to that of a plum.

Culinary uses of dinosaur eggs include eating them fresh, incorporating them into fruit salads, and using them in desserts such as tarts and compotes. They are also suitable for making preserves.

Diskovery apple

The diskovery apple (or discovery apple) is an early-season dessert apple cultivar. It’s a hybrid apple with ‘Worcester Pearmain’ and ‘Beauty of Bath’ as parents. This apple is distinguished by its bright red skin and crisp, juicy flesh.

The taste of diskovery apples is refreshingly tart with subtle hints of sweetness, making them particularly appealing for fresh consumption. The flesh is firm and they are known for their long shelf life.

Culinary uses of diskovery apples include both raw and cooked applications. They are excellent for snacking due to their crisp texture and balanced flavor. In cooking, they hold their shape well, making them suitable for pies, tarts, and sauces. These apples are also used in salads and cider production.

Dodder laurel

Dodder laurel, scientifically known as Cassytha filiformis, belongs to the Lauraceae family. Originally from subtropical and tropical regions, it is found in environments ranging from Australia to the Americas.

This plant is characterized by its vine-like appearance, with slender, wiry stems that are parasitic on other plants. The appearance is often deceptive as it lacks the typical leaves of non-parasitic plants and instead has small, scale-like leaves.

Dodder laurel produces small, white or greenish flowers and bears small, orange fruit. These fruits have a mild, somewhat bland taste.

While they are edible, the fruits of the dodder laurel are not often used due to their bland taste. However, in some cultures, the plant has been used for medicinal purposes.

Donut peach

The donut peach, scientifically known as Prunus persica var. platycarpa, is distinguished by its unique flat, round shape, which resembles a doughnut. Originating from China, this funny-looking fruit is also commonly called the Saturn peach or the flat peach.

The skin of the donut peach is pale yellow to cream with blushes of pink and red, while the white flesh is juicy, and sweet, offering a mild, almond-like flavor that is less acidic than traditional peaches.

Culinary uses of donut peaches include fresh consumption, as well as incorporation into salads, desserts, and preserves. These peaches are particularly favored for their attractive shape and sweet taste making them a popular choice for innovative culinary presentations.

Double coconut

Double coconut, scientifically referred to as Lodoicea maldivica, is known for producing the largest seeds of any plant in the world. It is native to the Seychelles islands. Common names include sea coconut, and coco de mer.

The fruit is remarkable for its size and weight, with a fibrous husk and a rich, nutty taste. The double coconut is shaped like two coconuts fused together, which contributes to its common name.

Culinarily, the flesh of the double coconut is edible but is rarely used in everyday recipes due to its rarity and conservation status. It is more often valued as a novelty or for ornamental purposes rather than for consumption. The oil extracted from the seeds is occasionally used in traditional practices.

Dracontomelon

Dracontomelon, scientifically referred to as Dracontomelon dao, is a tropical fruit native to Southeast Asia. Commonly known as New Guinea walnut or Paldao, it grows predominantly in regions with humid climates.

The fruit is large, with a tough, woody exterior and a fibrous, creamy interior. Dracontomelons have a sour and astringent taste, which can be quite intense when eaten raw.

In culinary contexts, dracontomelons are often used in cooked dishes. The sourness complements savory flavors well, making the fruit a common ingredient in stews and sauces. It is also pickled or candied in some regional cuisines, which helps to mitigate its tartness.

Dragon fruit

Dragon fruit, also known as pitaya or strawberry pear, is identified scientifically as Hylocereus undatus. Originating from Central and South America, this fruit is now cultivated in many tropical and subtropical regions worldwide.

The appearance of dragon fruit is striking, with bright pink or yellow skin and scale-like protrusions. Inside, the flesh can be white or red, dotted with numerous tiny black seeds. The taste is mildly sweet, often described as a blend between a kiwi and a pear.

Culinary uses of dragon fruit are diverse. It is commonly consumed fresh but also works well in salads, smoothies, and desserts. The fruit’s vibrant color and unique look make it a popular fruit for garnishing dishes and creating strikingly pink smoothie bowls.

Duku fruit

The duku fruit, scientifically referred to as Lansium domesticum, is native to Southeast Asia. This exotic fruit may resemble a potato in appearance but surprises with its sweet and refreshing taste.

Duku fruits have a pearl-like flesh encased in a hard outer shell, similar to a lychee.

The taste of duku is often described as a blend of grapes and grapefruits, offering a unique combination of sweetness, tartness, and tanginess.

Durian

Durian is a fruit native to Southeast Asia, often referred to as the “king of fruits”. The scientific name for durian is Durio zibethinus. This distinctive fruit is recognized by its large size, strong odor, and spiky husk.

Durians are large and oval, typically weighing one to three kilograms. The spiky fruit has a green to brown outer husk covered in sharp spines. The inside contains cream-colored pulp that encases large seeds. This pulp is known for its rich, custard-like texture and complex flavor, which combines sweet, savory, and creamy notes. But it also has a potent smell that many find unpleasant despite it being a sweet fruit.

Culinarily, durians are eaten raw or used in various sweet and savory dishes. Popular culinary applications include ice cream, candies, traditional Southeast Asian desserts, and even cooked savory dishes. The versatility of durians in cooking is notable, despite the initial sensory challenge posed by their strong aroma.