Fruits That Start With F: Complete List Of 25 Fruit

Join me on a flavorful fruit journey as I explore the fascinating world of fruits that start with the letter F. From the sweet and citrusy Fairchild tangerines to the uniquely intriguing fuyu persimmon, each fruit brings its own unique taste and story.

Learn about fruits like the Fascell mango, renowned for its rich, sweet flavor, and the fibrous satinash fruit, a lesser-known delight that can be eaten fresh or used in various culinary creations. Or maybe try forest strawberries, often used in gourmet desserts for their intense sweetness and vibrant color.

So, whether you are a culinary enthusiast or simply looking to expand your fruit repertoire beyond the usual grocery store finds, join me as we explore the fantastic world of fruits beginning with F.

Fairchild tangerine

The Fairchild tangerine fruit, of the scientifically named species Citrus reticulata, is a hybrid citrus fruit resulting from a cross between Clementine mandarins and Orlando tangelos. This variety was developed in the United States and is named after David Fairchild, a notable plant explorer.

It is medium-sized with a slightly flattened shape. Its skin is thin, making it easy to peel, and has a bright orange color. The taste of Fairchild tangerines is notably sweet and tangy, with a rich citrus aroma.

Fairchild tangerines are primarily enjoyed fresh, valued for their juiciness and sweet flavor. They are also popular in salads, desserts, and drinks, where their juice and zest enhance the flavor of various dishes.

False jaboticaba

The false jaboticaba, scientifically known as Myrciaria vexator, is a slow-growing evergreen tree native to South America, specifically found in Costa Rica, Panama, and Venezuela. It produces dark purple, plum-sized fruits with thick skins.

The fruit (also known as blue grapes) is slightly larger, darker, and has a thicker skin compared to the traditional jaboticaba. The skin transitions from bright green to a dull bluish-purple as it ripens. The pulp is gelatinous, somewhat translucent, and has a sweet, mildly aromatic flavor.

False jaboticaba fruit is typically consumed by sucking the pulp from the rind, discarding the seeds and skin.

False mastic fruit

False mastic fruit, with the scientific name Sideroxylon fetidissimum, is also known as yellow mastic or twinberry. Originating from the Caribbean, Central America, and parts of South Florida, these fruits are part of the Sapotaceae family.

The fruits of the false mastic tree are small, round, and typically yellow when ripe. Their taste is somewhat musky and tart, making them less popular for direct consumption but suitable for culinary uses such as in jams or jellies.

In terms of appearance, false mastic trees are evergreen, with leathery leaves and dense canopies. The fruits are generally harvested from wild trees rather than cultivated extensively.

False pineapple

False pineapple, scientifically known as Ananas macrodontes, is a plant species closely related to the pineapple, found in central South America. It belongs to the Bromeliaceae family, but it is sometimes debated to be placed in its own genus, Pseudananas.

The plant thrives in semi-deciduous and tropical rainforests, producing composite fruits that are edible but not as large or desirable as those of the pineapple.

Though edible, false pineapples are cultivated more for its ornamental value due to its colorful foliage and hardiness.

Farkleberry

Farkleberry, known scientifically as Vaccinium arboreum, is a species found primarily in the southeastern United States. It is also sometimes called sparkleberry. This shrub produces small, black berries that are firm and have a mildly sweet taste with an underlying tartness.

The farkleberries are not commonly used in mainstream culinary practices due to their somewhat astringent flavor. However, they are occasionally used in local cuisine for making preserves or as a flavoring in baked goods. The berries are also a component in some traditional recipes where they are incorporated for their unique taste and texture.

Fascell mango

The fascell mango, scientifically named Mangifera indica ‘Fascell’, is a variety originating from Florida.

Fascell mangoes are distinguished by their elongated oval shape and vibrant red to orange skin when ripe. The juicy flesh is a deep yellow color, and is virtually fiberless, offering a sweet and tropical flavor profile with subtle tart undertones.

Culinary uses for Fascell mangoes are diverse. They are excellent eaten fresh as a healthy snack due to their sweet taste and smooth texture. These mangoes are also used in the preparation of desserts, smoothies, and fruit salad. Additionally, their firm flesh makes them suitable for grilling or adding to various cooked dishes.

Fazli mango

The fazli mango, scientifically named Mangifera indica ‘Fazli’, originates from the South Asian regions, predominantly grown in Bangladesh and parts of India. This variety is known among the larger sizes of mango cultivars.

In appearance, fazli mangoes exhibit a greenish-yellow skin when ripe and possess a less vibrant color compared to other mango varieties. The flesh is soft and fibrous, providing a mildly sweet and aromatic flavor.

Culinarily, fazli mangoes are often eaten raw or used in making juices and mango shakes. Due to their size and pulp content, they are also suitable for preparing mango-based desserts and traditional South Asian sweet dishes such as aamras and mango lassi.

The fazli mango is less common in international markets but remains a favorite for its distinctive size and flavor profile in its native regions.

Feijoa

Feijoa, with the scientific name Acca sellowiana, originates from the highlands of southern Brazil, parts of Colombia, Uruguay, and northern Argentina. Commonly known as pineapple guava or guavasteen, this fruit is not a true guava.

Feijoas are oval-shaped fruit about the size of a chicken egg, with green, slightly bumpy skin. The pulp inside is creamy and jelly-like, encasing a mildly sweet and aromatic flavor, often described as a mix of pineapple, apple, and mint.

Culinary uses of feijoas include raw consumption, as well as incorporation into various dishes such as smoothies, desserts, and salads. They are also popularly used in baked goods and jams due to their unique flavor and rich aroma.

Fibrous satinash fruit

The fibrous satinash fruit, scientifically referred to as Syzygium fibrosum, is also commonly known as a red apple. This fruit is native to Australia, particularly found in the tropical rainforests of Queensland and the Northern Territory.

The fibrous satinash fruits are small and spherical, exhibiting a bright red color at maturity. They have a crisp texture and a mildly sweet flavor, with a fibrous quality that is noticeable when eaten.

Culinary uses of fibrous satinash fruits are limited but include consumption as a fresh fruit. Due to their fibrous texture, they are less commonly used in cooking or processed foods. Occasionally, they might be used in local culinary practices for making jams or jellies.

Field cucumbers

Field cucumbers, also known simply as cucumbers, bear the scientific name Cucumis sativus. These fruits, though often treated as vegetables, are characterized by their elongated shape and crisp, refreshing taste.

The skin is typically dark green, while the flesh is pale and contains numerous edible seeds.

In terms of culinary use, these cucumbers are used in fresh salads, incorporated into sandwiches, or made into pickles. Slices of cucumber are also delicious in water and various beverages for a subtle flavor enhancement.

Fig

Fig, scientifically named Ficus carica, is native to the Middle East and western Asia. The common fig has been cultivated since ancient times. It is one of the most popular fruit that start with f.

The fruit of the fig tree is unique in appearance, with a plump shape and a slightly wrinkled texture. The skin color ranges from green to purple, while the interior is typically pink or red, filled with numerous tiny seeds. Figs have a naturally sweet taste, which intensifies when the fruit is dried.

Culinary uses of figs are diverse. Fresh figs can be enjoyed on their own or incorporated into salads for a burst of sweetness. Dried figs are commonly used in baking, added to bread, cookies, and cakes. They also pair well with cheeses and are often featured on charcuterie boards.

Finger lime

Finger lime, scientifically known as Citrus australasica, is native to the rainforests of Australia. Commonly referred to as caviar lime, this fruit is celebrated for its unique gastronomic qualities.

The shape of finger limes is cylindrical, often resembling small fingers. The skin color ranges from green to burgundy, depending on the variety. Inside, the fruit houses numerous small vesicles, which resemble caviar beads. These vesicles burst with a tart and tangy flavor when consumed, offering a citrusy taste that is more complex than that of common limes.

In culinary contexts, finger limes are primarily used as a garnish. The vesicles add visual appeal and a burst of flavor to dishes, particularly seafood, desserts, and cocktails. Additionally, the zest and extracted juice of finger limes enhance the flavor of dressings and sauces.

Fingered citron

Fingered citron, scientifically referred to as Citrus medica var. sarcodactylis, is also commonly known as Buddha’s hand. Native to the lower Himalayas and northeastern India, this fruit is an intriguing member of the citron family.

The fruit is notable for its unique appearance, consisting of elongated sections that resemble human fingers. The outer skin is bright yellow and leathery, with a deeply fragrant aroma. Fingered citrons contain little to no pulp or juice inside.

The taste of fingered citron is similar to that of other citrons; it is aromatic, slightly bitter, and less sweet than more common citrus fruits.

Culinary applications of fingered citron are primarily focused on its zest and peel. The peel is often candied or used to flavor dishes and beverages. The zest is incorporated into marinades, baked goods, and to infuse spirits. Additionally, the aromatic qualities of fingered citron make it suitable for use in perfumery and as a natural air freshener.

Five-flavor berry

The five-flavor berry, scientifically termed Schisandra chinensis, hails from Northeast China and parts of Russia. This vine-grown fruit is also commonly referred to as magnolia berry or schisandra.

The berries are small, spherical, and bright red when ripe. The unique taste profile of the five-flavor berry encompasses sweet, sour, salty, bitter, and pungent components, which is reflected in its name.

In terms of culinary uses, five-flavor berries are often dried and used in teas or soups to impart a complex flavor profile. Additionally, these berries are sometimes used to make extracts, supplements, or traditional Chinese medicine.

Flatwood plum

The flatwood plum, scientifically recognized as Prunus umbellata, is native to the southeastern United States. Commonly referred to as the flatwoods plum or hog plum, this species is part of the Rosaceae family.

Flatwood plum trees are small to medium trees, bearing small, round fruits. These flatwood fruits are a red to purple color when ripe. It has a smooth skin and a firm texture.

The taste of flatwood plums is tart and slightly sweet, making them more frequently used in culinary preparations than consumed raw. These plums are utilized in the making of jellies, preserves, and sauces, where their unique flavor can be enhanced with sugar and other ingredients.

Florentine citron

The Florentine citron, scientifically known as Citrus × limonimedica ‘Florentina’ Lush, is a fragrant citrus fruit that is a hybrid of lemon and citron.

Originating in Italian Renaissance gardens, the fruit is characterized by a thick skin and a sour taste, similar to a lemon. It has a pointed, drop-like shape and hangs from branches like an upside-down pear.

The Florentine citron was popularized by the Medici family in the 17th century and was highly valued as a gift to foreign courts and a sought-after fruit at Vatican Christmas dinners. The edible citrus fruit is used like a lemon.

Florida cherry

The Florida cherry, scientifically known as Eugenia uniflora, is native to tropical South America. Common names include pitanga, suriname cherry, Brazilian cherry, cayenne cherry, or shimarucu. The fruit is small, round, and typically red, although it can also appear as orange or black when ripe.

Florida cherries exhibit a unique flavor profile that is both sweet and tart, making it a favorite for many. In terms of texture, the skin is thin and the flesh juicy.

The fruits are eaten out of hand or used to make jams, jellies, and juices due to their sweet and tart flavor.

Florida strangler fig

The Florida strangler fig, scientifically known as Ficus aurea, is native to the tropical regions of Florida, the Caribbean, and Central America. It is also commonly referred to as the golden fig.

This tree is distinguished by its unique growth pattern; it often starts life as an epiphyte, growing on other trees and enveloping them completely as it matures.

The Florida strangler figs produce small, round fruits that are golden when ripe. The taste of the fruit is generally mild and somewhat sweet.

Culinary uses of the Florida strangler fig are limited. The fruits are occasionally eaten fresh or used in local traditional recipes. More commonly, the tree is valued for its ecological role rather than its edibility.

Fony baobab

The fony baobab, scientifically referred to as Adansonia rubrostipa, is endemic to Madagascar. It is one of the several species of baobabs found on the island.

It is characterized by a thick, water-storing trunk and a wide-reaching canopy. The fony baobab fruit, similar to other baobabs, has a hard outer shell and contains a dry, powdery pulp. This pulp has a slightly tart and sweet flavor.

Culinary uses of the fony baobab fruit include mixing the powdered pulp into drinks and smoothies or using it as a flavor enhancer in desserts and porridges. The seeds and leaves of the tree are also utilized in various local dishes.

Forest strawberry

The forest strawberry (Fragaria vesca), is also known as the wild strawberry. Originating from the forests of Europe and Asia, this species is closely related to the alpine strawberry.

These wild strawberries are smaller than regular strawberries, with a bright red hue and a distinctly sweet and aromatic flavor, often described as more intense than that of cultivated varieties.

Culinary uses for forest strawberries are diverse; they are frequently used in jams, desserts, and as a natural flavor enhancer in various dishes.

Fox grape

Fox grape, scientifically named Vitis labrusca, is native to the eastern United States. This species is also commonly referred to as Concord grape or Eastern grape.

The fruit of the fox grape is typically dark purple to black, covered with a light bloom, and is larger than many other grape varieties. The skin is thick and the pulp is juicy, with a robust, musky flavor that distinguishes it from other grapes.

Fox grapes are primarily used in the production of grape juice, jellies, and jams, owing to their strong flavor and high juice content. They are also used in winemaking, particularly for sweet dessert wines.

Fuji apples

Fuji apples, classified scientifically as Malus domestica ‘Fuji’, are a crossbreed between the Red Delicious and Ralls Janet varieties, developed in Japan in the late 1930s. These apples are known for their large size, dense flesh, and high sugar content, making them exceptionally sweet and crunchy.

Characterized by predominantly red skin with a yellowish blush, Fuji apples are distinguished by their pleasant texture and longevity in storage. Their taste is predominantly sweet with very slight acidity.

Culinary uses of Fuji apples are diverse; they are excellent for eating fresh, and their firm texture makes them ideal for baking, cooking, and juicing. These apples retain their shape well under heat, making them suitable for pies, tarts, and cakes. They are also commonly used in salads and paired with cheeses.

Fuji cherry

The Fuji cherry, scientifically known as Prunus incisa, is a species of cherry native to Japan. This plant is appreciated for its ornamental value and is less known for its fruit compared to other cherry varieties.

The tree is small, and typically used in ornamental gardens and for bonsai. The blossoms are white to pale pink, appearing early in spring. The fruits are small, round, and red, bearing a mild, somewhat tart flavor.

Though edible, Fuji cherries are not commonly harvested for food due to their small size and subtle taste.

Fukushu kumquat

Fukushu kumquats, scientifically known as Citrus obovata, are also commonly referred to as the Jiangsu kumquat.

It is a pear-shaped, large, and juicy fruit with bright orange or yellow skin, containing five or six segments of fruits inside. The yellow fruits have a pleasant acidic flavor that complements the sweetness of its rind. This rare fruit is harvested from May to September in Japan.

The Fukushu kumquat can be eaten whole, including the peel and seeds. It is versatile and can be used in sweet and savory dishes, such as stuffings, cakes, muffins, marmalades, preserves, salads, yogurt, salsas, jellies, and jams.

Fuyu persimmon

The Fuyu persimmon, scientifically referred to as Diospyros kaki ‘Fuyu’, is a non-astringent variety of persimmon. This type of persimmon is native to Japan but is now cultivated extensively in other parts of the world, including the United States and Brazil.

Fuyu persimmons are characterized by their squat, rounded shape, and bright orange skin. The flesh of the fruit is firm, crisp, and sweet, lacking the puckering quality of other astringent persimmon varieties when not fully ripe. The taste is often compared to that of a sweet, mild pumpkin.

Culinarily, fuyu persimmons are versatile. They can be eaten fresh, added to salads, or used in baking. In cooking, Fuyu persimmons hold their shape well, making them suitable for incorporation into dishes such as stews and compotes.