Fruits That Start With E: The Ultimate List

From the sweetness of the early gold mango to the unique texture of the egg fruit, each fruit that starts with E contributes its own distinct flavors and fun facts to this article.

While there are a few very familiar E-named fruits, like classic European pears, I found just as many new and exotic fruits, like the entawak fruit, while doing my research for this article.

So, without further ado, let’s jump into this diverse collection of fruit beginning with e, and hopefully find a new favorite along the way.

Early girl tomato

The early girl tomato, scientifically known as Solanum lycopersicum, is a widely cultivated variety known for its reliability and early ripening. Originating in the United States, this tomato is favored for its round, medium-sized fruits and vibrant red color.

Early girl tomatoes are sweet and acidic, making them versatile in the kitchen. These tomatoes are particularly valued for their firm texture, which holds up well in salads and sandwiches.

They are also suitable for canning and sauce-making, providing a rich base flavor.

Early gold mango

The early gold mango or earlygold mango, with the scientific name Mangifera ‘Early Gold’, is a cultivar initially cultivated in Florida. This mango variety is recognized for its vibrant golden-yellow skin when ripe and a slightly green tinge when unripe.

Early gold mangoes are known for their sweet, rich flavor with hints of peach and a smooth, creamy texture. It is relatively fiberless compared to other mango varieties, enhancing its culinary versatility.

They are delicious for eating raw. But, they’re also great in smoothies, mango salsas, and desserts. The firm flesh allows it to be used in cooked dishes, such as tropical stir-fries and mango chutneys.

Eastern hawthorn fruit

Eastern hawthorn fruits (Crataegus aestivalis) are small berry-like fruit that grows on shrubs in the Southeastern United States, ranging from Virginia through Florida.

Common names for hawthorn include May haw or apple hawthorn.

In culinary contexts, Eastern hawthorn fruits are edible with a pleasant apple-like flavor. They can be used to make jams, jellies, desserts, or infused into teas and other beverages.

Edward mango

The Edward mango, scientifically referred to as Mangifera indica ‘Edward’, is a cultivar that originated in South Florida during the early 20th century. This mango is distinguished by its oblong shape and a distinctive slope on one end.

The skin of an Edward mango is a vibrant yellow with a blush of red, and its juicy flesh is a rich, peachy orange color. This variety is known for its sweet, rich flavor with hints of peach and coconut, and its texture is smooth and buttery with minimal fiber.

Culinary uses for the Edward mango are diverse. It is excellent when eaten fresh, and its sweet, aromatic qualities make it ideal for desserts such as sorbets and fruit salads. Due to its tender flesh, the Edward mango is less often used in cooking, but can still be included in salsas and smoothies.

Egg fruit

Egg fruit, known scientifically as Pouteria campechiana, originates from Central America, particularly southern Mexico and Guatemala. Egg fruit, or canistel, has a distinct egg-shaped appearance and bright yellow flesh.

The texture of the flesh is dry and resembles that of a hard-boiled egg yolk, giving it the name “egg fruit.” Its taste is sweet, often compared to pumpkin or sweet potato with a hint of sweetness akin to honey.

Culinarily, egg fruits are used mostly in desserts. They are pureed for custards, pies, and ice creams. They are also sometimes blended into smoothies for a natural sweetening effect.

Egusi fruit

The egusi fruit is a member of the melon family used in African cuisine, particularly in West Africa. The fruit’s outer appearance resembles a watermelon, but the inside contains dry, white seeds.

These egusi melon seeds are rich in protein and oil. To obtain the seeds, the egusi fruit is cracked open, dried, and then the seeds are removed and shelled. The seeds can be eaten raw, roasted, or ground into a paste—used to thicken soups and stews.

While the flesh of the egusi fruit is dry and bitter and not typically eaten, the creamy seeds are highly valued and likened to pumpkin seeds with a nutty, mildly sweet flavor.

Elands sour fig

Elands sour fig, scientifically known as Carpobrotus acinaciformis, is a member of the Aizoaceae family. Originating from South Africa, this succulent plant is also called the giant sour fig.

The plant produces fruits that are notably tart and are often eaten fresh or used for jams and preserves. Elands sour figs are characterized by their thick, fleshy leaves and colorful, daisy-shaped flowers.

Elderberry

The elderberry plant (scientific name: Sambucus nigra), is a fruit-bearing shrub native to Europe, North America, and parts of Asia. This plant is distinguished by its clusters of small, dark purple to black berries and creamy-white flowers.

The elderberry fruit are noted for their slightly sweet and tangy flavor. They are commonly used in the culinary world, primarily for making syrups, jams, and wines.

Additionally, elderberries are often cooked into sauces to accompany meat dishes, enhancing flavors with their unique, rich taste. The flowers are also used to create teas and cordials.

Elephant apple

The elephant apple (Dillenia indica) is a tropical fruit native to Southeast Asia. Commonly referred to as chalta in India, this fruit is recognized for its large, rounded shape.

The exterior of the elephant apple is rough and green, turning yellowish as it ripens. The interior consists of a fibrous, jelly-like pulp surrounding multiple seeds. The taste of elephant apple fruit is sour and astringent, often compared to a tart apple or lemon.

Culinary uses of elephant apples are diverse. The fruit pulp is sour and used in Indian cuisine in curries, jam (ouu khatta), and jellies.

Emblica fruit

Emblica fruit (scientific name: Phyllanthus emblica), is also widely known as the Indian gooseberry. It originates from Southeast Asia, particularly India. And, the fruit has a spherical shape and a hard, fibrous texture.

The taste of emblica fruit is notably sour and astringent, making it challenging to consume raw for some. Despite this, the fruit is culinary versatile. It is commonly used in pickles, preserves, and chutneys.

Additionally, emblica is often dried and incorporated into spice mixes or used as a souring agent in cooking, enhancing flavors in numerous traditional recipes.

Emu apple

The emu apple, classified as Kunzea pomifera, is a fruit native to Australia. Common names include muntries, native cranberries, munthari, muntaberry, or monterry.

Emu apple fruit grow on a low-growing shrub with groups of white flowers on the ends of the branches. And, the golf ball-sized fruits have a taste reminiscent of sweet and spicy apples, hence the nickname. Emu apples are considered ripe when they transition from green to a mix of green and red hues.

They’re also a good source of antioxidants, with emu apples boasting higher antioxidant levels than blueberries. They can be consumed fresh or cooked and are often used in various culinary applications such as jams, chutneys, pies, and fruit salads.

Emu berry

The emu berry fruit can refer to different types of berries native to Australia (Podocarpus drouynianus, Grewia retusifolia, and Grewia latifolia) growing in bushy shrubs.

The Podocarpus drouynianus shrub produces purple or dark blue fruit also known as emu berries, wild plums^, or native plums. The plum-like fruit is edible but lacks any distinctive taste.

Grewia retusifolia is a tiny berry-like fruit with a sweet taste. Common names include emu berry, dysentery bush, turkey bush, and diddle diddle. The species produces small, sweet, two-lobed fruit with a fibrous acidic pulp surrounding the seeds. The entire plant is crushed and boiled for its traditional medicinal properties.

The small Grewia latifolia shrub produces fruits that are called emu berries but are also known as dog’s balls due to their appearance. I will leave it at that.

[Source (Wikipedia): Podocarpus drouynianus, Grewia retusifolia, and Grewia latifolia]

Entawak fruit

Entawak fruit, Artocarpus anisophyllus, is an exotic fruit originating from the rainforests of Southeast Asia. Common names include mentawa or kepayang.

The fruit is characterized by its round shape and spiky, brown skin. Inside, the flesh is divided into segments, each encasing a seed. The flesh’s color can range from pale to vibrant orange.

Entawak has a creamy texture with a flavor that combines sweet and savory notes, often compared to a mixture of pumpkin and durian. Despite its pungent aroma, the taste is generally mild and pleasant.

In its native regions, the fruit is often eaten raw or cooked. It is often incorporated into traditional dishes, providing a rich, creamy texture. Additionally, the seeds of entawak fruits are roasted to eat as a snack.

Enterprise apple

The enterprise apple, scientifically known as Malus domestica ‘Enterprise’, is a modern apple cultivar developed in the United States. Originating from a breeding program aimed at creating disease-resistant varieties, it was introduced in the late 20th century.

Enterprise apples has a medium to large size and round shape. Its skin is thick and has a deep red color, often with hints of green. The flesh is firm, crisp, and yellowish, offering a balanced flavor that is both sweet and tart.

Culinary uses of the enterprise apple are diverse due to its firm texture and good storage qualities. It is suitable for fresh consumption, as well as for cooking and baking, making it ideal for pies, sauces, and salads. The apple retains its shape and flavor well when cooked, making it a preferred choice for many culinary applications.

Ethiopian banana

Ethiopian bananas, scientifically known as Ensete ventricosum, are distinct from the common banana (Musa acuminate).

The Ethiopian banana does not produce conventional fruit like its relatives; instead, it is cultivated for its starchy pseudostem. The appearance of the plant is marked by large, paddle-shaped leaves and a robust, tree-like trunk.

Culinary uses of the Ethiopian banana are primarily focused on the fermentable starches found in the pseudostem and roots, which are processed into a porridge or flatbread known as “kocho.” This staple is often accompanied by a sauce or relish in traditional Ethiopian meals.

In contrast to the sweet taste of common bananas, Ethiopian bananas are not consumed for their fruit, as it is generally unpalatable. The focus is instead on the edible starchy parts, which are neutral in flavor but essential in local diets.

Etrog fruit

Etrog fruits, scientifically identified as Citrus medica, are a species of citrus traditionally linked to the regions of the Middle East and Mediterranean. Known also by the common name citron, etrog fruits are notably utilized during the Jewish festival of Sukkot.

Characterized by a thick, bumpy rind and an oblong shape, the citrus fruits are predominantly yellow when mature. The flesh inside is minimally juicy and quite firm, with a taste that is both slightly sweet and distinctly tart.

Culinary use of etrog fruits is limited due to their dense, dry flesh and large amount of pith, but they are occasionally candied or used to produce aromatic zest. The rind can also be preserved or used to impart flavor in various recipes.

Eugenia fruit

Eugenia fruit, known scientifically as Eugenia uniflora, has many common names including the eugenia berries, Surinam cherry or Brazilian cherry. They originate from South America, particularly Brazil. And, this small evergreen shrub is now cultivated in various tropical and subtropical regions worldwide.

The fruit is distinguished by its deep red color when ripe and its unique pumpkin shape. The taste is described as both sweet and tart, making it suitable for various culinary uses.

Eugenia fruits are frequently utilized in making jams, jellies, and syrups. They can also be consumed fresh or used as an ingredient in desserts and beverages.

European pear

The European pear, scientifically named Pyrus communis, is widely cultivated in temperate regions of Europe. Known also as the common pear, this fruit is recognized for its elongated bottle shape and smooth, pale skin.

European pears are characterized by their buttery, sweet flavor and slightly grainy texture. They are often consumed fresh or used in baking, poaching, and canning. Varieties such as Bartlett, Bosc, and D’Anjou are popular.

These pears are typically harvested when firm and allowed to ripen off the tree to achieve optimal sweetness and texture. Pears are known to be a good source of dietary fiber.

Evergreen huckleberry

The evergreen huckleberry (Vaccinium ovatum) is a perennial shrub native to the coastal regions of the Pacific Northwest. This plant produces small, black berries. Common names also include winter huckleberry, cynamoka berry, and California huckleberry.

The evergreen huckleberries are sweet with a slightly tart flavor, making them ideal for both fresh consumption and culinary use. They are commonly used in jams, pies, and other desserts, and can also be a flavorful addition to salads and smoothies.