Fruits That Start With H: Ultimate List Of 20+ Fruit

Discovering new edible fruits that begin with the letter H has been a fascinating journey. I uncovered a treasure trove of both familiar and exotic varieties. These fruits, ranging from the lush Honeycrisp apple to the intriguing and less common huito fruit, offer a spectrum of flavors and culinary possibilities.

Take heirloom tomatoes, for instance, celebrated for their rich, sweet flavor. Or, consider honeydew melons, a good source of hydration and vitamins, perfect for a refreshing summer treat.

Whether eaten fresh, used in various culinary applications, or enjoyed for their health benefits, this complete list of fruits that start with h provides a wonderful opportunity to expand your fruit knowledge!

Hackberry

The hackberry tree, scientifically known as Celtis occidentalis, is a tree native to North America. Common names include nettletree, sugarberry, or common hackberry.

Hackberry fruits, called hackberries, are small, round, and have a sweet, yet mild flavor. They are edible and possess a thin, crunchy shell encasing a sugary pulp.

In culinary uses, hackberries are primarily consumed raw or are added to various dishes for a mild sweetness. They can also be utilized in making jellies or fermented to produce beverages.

Hairless rambutan

The hairless rambutan (scientific name: Nephelium xerospermoides) is a variant of the common rambutan, differing primarily in its lack of characteristic hair-like spines.

The drupe fruit has a flavor similar to the common rambutan fruit. The red leathery skin looks similar to that of a lychee.

They can be eaten freshly picked from the tree. They are not commonly grown or harvested for commercial use.

Hala fruit

The hala fruit, scientifically known as Pandanus tectorius, is a distinctive fruit native to the Pacific Islands and parts of Southeast Asia. This fruit is part of the Pandanaceae family and is often referred to as the screwpine.

A hala fruit comprises numerous fibrous, wedge-shaped segments, known as keys or drupes, and has a tough, spiky exterior. When ripe, the outer skin ranges from green to a vibrant orange or red. Each segment contains a fibrous, chewy texture and a slightly sweet and nutty taste.

The fruit is primarily consumed raw or used as a flavoring in various traditional dishes. The keys can be chewed to extract the juice, which imparts a subtle sweetness. Additionally, the fruit is sometimes used in the preparation of desserts or woven into the cultural fabric of local culinary traditions.

Hall crabapple

The Hall crabapple, scientifically named Malus halliana, originates from Eastern Asia, particularly China and Japan. This species is characterized by its ornamental value as much as its fruit.

Hall crabapples are small, typically less than two inches in diameter, resembling miniature apples. They showcase an array of colors from bright red to a soft pink blush. The taste is predominantly tart, which is common among crab apples.

Culinary uses of Hall crabapples are similar to those of other crab apples. They are primarily utilized in the preparation of jellies and jams due to their high pectin content. Additionally, these crabapples can be used in various baked goods like pies and tarts, enhancing flavors with their sharp, acidic taste. The juice extracted from Hall crabapples may also be fermented to produce cider.

Hardy kiwi

The hardy kiwi fruit, known scientifically as Actinidia arguta, is a smaller cousin to the more commonly known kiwi fruit. Originating from East Asia, particularly from Japan, Korea, and Northern China, this fruit is adapted to colder climates, hence its name.

Hardy kiwis are distinguished by their green or reddish-brown smooth, hairless skin. Smaller than the common kiwi, each fruit is the size of a large grape. Inside, the flesh is bright green with small, black seeds, similar to its larger relative. The taste of hardy kiwi is often described as sweeter and more intense than that of the common kiwi.

Culinary uses of hardy kiwi are diverse. Due to its sweet flavor, it is commonly eaten raw, added to salads, or used as a garnish. In desserts, hardy kiwi can be used in preparations similar to those involving berries, such as in pies, tarts, and sorbets.

Haskap berry

The haskap berry, scientifically known as Lonicera caerulea, is more commonly referred to as honeyberry, honeysuckle, sweetberry honeysuckle, fly honeysuckle, or blue-berried honeysuckle.

See honeyberry for more information on haskap berries.

Hassaku orange

The hassaku orange, scientifically named Citrus x hassaku, is a type of hybrid citrus fruit originating from Japan. Commonly referred to simply as hassaku, this fruit is larger than an average orange with a thick, bumpy rind that is easy to peel.

The skin of the hassaku orange is a pale yellow-orange color. The flesh inside is less sweet than typical oranges and has a tangy, slightly bitter flavor. This unique taste profile makes it less likely to be eaten raw but more commonly used in culinary applications.

The zest of hassaku oranges, in particular, is prized for its aromatic oils, enhancing the fragrance of recipes. Additionally, segments of hassaku oranges are often incorporated into salads or salsas to provide a refreshing, citrusy note.

Hawaiian mountain apple

The Hawaiian mountain apple, scientifically known as Syzygium malaccense, is an evergreen tree native to Malaysia and Indonesia but is also found in the Hawaiian Islands. Common names include Malay apple, plumrose, and rose apple.

Hawaiian mountain apples are oblong and bell-shaped, typically red or pink in color. It offers a crisp texture and a mildly sweet and floral flavor.

Culinary uses of the Hawaiian mountain apple are diverse. It can be eaten fresh, used in salads, or made into jams and jellies. In Hawaii, it is often incorporated into traditional dishes and served at gatherings and celebrations.

Hawaiian raspberry

The Hawaiian raspberry, known scientifically as Rubus hawaiensis, is indigenous to the Hawaiian Islands. Locally, it is often referred to as ākala.

Characterized by its bright red hue, the Hawaiian raspberry bears a resemblance in color and form to its continental cousins, yet it is typically smaller in size. The taste of this fruit is a blend of sweet and mildly tart flavors, making it distinct in its sensory profile.

In culinary applications, Hawaiian raspberries are eaten fresh or processed. They are used in desserts, jams, and sauces. These berries also serve as a flavorful addition to salads and yogurts, enhancing dishes with their vibrant color and unique taste.

Hawthorn berry

The hawthorn berry refers to a genus of sereval hundred species of shrubs and trees in the family Rosaceae. Common names include hawthorn, quickthorn, thornapple, May-tree, whitethorn, Mayflower or hawberry.

The fruit of the common hawthorn are also called haws. Botanically, they are pomes, but look similar to berries. The berries are small and round, with a slightly sweet and tangy taste, often likened to overripe apples.

While hawthorn berries are edible raw, they are more commonly made into jellies, jams, or syrups. They are also used to make beverages, such as hawthorn tea or wine, and can be incorporated into baked goods or used as a filling for desserts.

Hazelnut

The hazelnut, known scientifically as Corylus avellana, is native to Europe and Western Asia. It is typically small, round, and encased in a smooth, hard shell.

Hazelnuts possess a sweet, nutty flavor, making them a favored choice in confectionery and baking. They are often ground into a paste for use in chocolates, desserts, and spreads like Nutella. Roasted hazelnuts enhance their flavor, making them popular in snacks and as a garnish for salads and other dishes.

Heirloom tomato

The heirloom tomato refers to an open-pollinated, non-hybrid heirloom cultivar of tomato. These tomatoes are propagated from seeds passed down for generations, often more than 50 years, and are known for their genetic purity. Originating from various global regions, each variety carries its distinct history.

Heirloom tomatoes exhibit a wide range of colors, shapes, and sizes. Their flavors are equally diverse, typically described as more vibrant and complex compared to modern hybrid tomatoes. The textures vary from soft to firm.

Culinary uses of heirloom tomatoes are extensive. They are highly prized in fresh dishes such as salads and sandwiches due to their unique flavors and aesthetic appeal. Additionally, they are used in cooking to enhance the taste of sauces and soups. The diverse flavors and textures of heirloom tomatoes are celebrated in gourmet and home kitchens alike.

Highbush blueberry

The highbush blueberry, classified scientifically as Vaccinium corymbosum, is a type of blueberry primarily found in Eastern North America. This species is distinguished by its taller stature compared to lowbush varieties.

Highbush berries are large, with a deep blue hue and a protective, silvery bloom. Their flavor is sweet with a mild tartness, making them highly favored in culinary contexts.

Culinary uses of highbush blueberries are extensive. They are commonly incorporated into desserts like pies and tarts, as well as in muffins and pancakes. These berries are also used in sauces and jams, and they are a popular choice for fresh eating and addition to cereals and salads.

Highbush cranberry

The highbush cranberry (Viburnum trilobum), is not a true cranberry but shares some similarities. It is native to North America. And common names include cranberrybush viburnum, American cranberrybush, high bush cranberry, or highbush cranberry.

The plant is characterized by its height, reaching up to 4 meters, and produces bright red berries. These berries are visually appealing but have a tart and slightly bitter taste, which is why they are rarely consumed fresh.

Culinary uses of highbush cranberries include their incorporation into jellies, sauces, and syrups. These products are often used to add a tart flavor to various dishes and condiments. The berries are also used in some traditional recipes, particularly around the holiday season.

Himalayan bird cherry

The Himalayan bird cherry, scientific name: Prunus cornuta, is native to the Himalayan regions. Commonly referred to as bird cherry, this species is found at higher altitudes.

The fruits are small and round, exhibiting a dark red to black hue when ripe. Himalayan bird cherries have a bitter-sweet taste, making them less favored for raw consumption.

Culinary uses of Himalayan bird cherries are limited due to their bitter flavor. They are occasionally used in local traditional recipes where they are cooked with sugar to make jams or preserves, which helps to mitigate their natural bitterness.

Himalayan mulberry

Himalayan mulberry, identified scientifically as Morus macroura, originates from the Himalayan region. It is also referred to as the Tibetan mulberry, or long mulberry due to the elongated shape of its fruits.

The fruits of the Himalayan mulberry are long, sometimes reaching up to 3-4 inches, and have a deep purple to almost black color when ripe. The taste is sweet and reminiscent of the common black mulberry but with a slightly more intense flavor.

Culinary uses of Himalayan mulberries include their incorporation into desserts, smoothies, and jams. They are particularly favored for their unique appearance and robust flavor, enhancing the visual and taste appeal of various dishes.

Hog plum

The hog plum is native to tropical Americas. The fruit is also referred to as yellow mombin or golden plum with scientific name Spondias purpurea. There is also a purple hog plum identified as Spondias purpurea and better known as the jacote fruit or purple mombin.

Golden hog plums possess a vibrant yellow to orange skin when ripe, and are relatively small in size. The juicy flesh of the fruit is fibrous, and has a tart, sometimes sweet flavor.

Traditionally, hog plums are used in culinary applications such as making preserves, sauces, and juices. They are often incorporated into savory dishes in some cultures, adding a unique tartness that enhances the overall flavor profile. The fruits can also be eaten fresh, though their sourness might be too intense for some palates.

Hokkaido bird cherry

The Hokkaido bird cherry (Prunus ssiori) is native to Japan, specifically the island of Hokkaido. This species belongs to the Rosaceae family. The tree is characterized by its clusters of small, white flowers that later develop into red cherries.

The cherries of the Hokkaido bird cherry are small and have a bitter, tart flavor, which is generally considered too astringent for fresh consumption. Despite their taste, the cherries are used in various culinary applications, primarily in the preparation of preserves and syrups.

The Hokkaido bird cherry tree is also noted for its ornamental value, with its attractive blossoms making it a popular choice for decorative planting in temperate climates.

Hollyleaf cherry

The hollyleaf cherry (Prunus ilicifolia) is a species native to coastal California and northern Baja California. Commonly referred to as the holly-leaved cherry, it is recognized for its dense, evergreen foliage that resembles that of holly plants.

Hollyleaf cherries are small, round, and typically red to black when ripe. The taste of these cherries is somewhat tart and mildly sweet.

In culinary contexts, hollyleaf cherries are occasionally used in making jams and jellies. Their distinct flavor profile can also contribute to unique sauces and preserves.

Honey locust

The honey locust, scientifically known as Gleditsia triacanthos, is native to central North America. This tree is easily recognizable by its long, twisted seed pods and sharp thorns. The pods, which can reach up to 20 inches in length, contain a sweet, edible pulp.

The seeds inside the pods of the honey locust are surrounded by a sweet, sticky substance. Despite its name, the taste is mildly sweet rather than richly honey-like. These seeds are typically consumed after the pulp has been removed and the seeds have been roasted.

In culinary applications, the sweet pulp from the honey locust pods is sometimes used as a natural sweetener in various dishes. The seeds, once roasted, can be ground into a flour-like substance for baking.

Honeyberry

The honeyberry, also known as haskap berry or blue honeysuckle, is classified scientifically as Lonicera caerulea. Native to cool temperate regions in the Northern Hemisphere including Russia, Poland, and Canada, the fruit is elongated and resembles an elongated blueberry.

The skin of the honeyberry is a deep blue-purple, almost indigo shade, while the flesh is a lighter, more vibrant purple. The taste of honeyberries is notably sweet with a slight tartness, often compared to a mix of blueberry and raspberry.

In culinary uses, honeyberries are versatile and can be used fresh or in processed forms. They are commonly incorporated into jams, jellies, yogurt, ice cream, and baking recipes. Additionally, they lend themselves well to sauces and coulis, enhancing both sweet and savory dishes.

Honeycrisp apple

The Honeycrisp apple (or honey crisp apples), known scientifically as Malus domestica ‘Honeycrisp’, is a variety developed at the University of Minnesota in 1960 and released to the public in 1991.

This apple is distinguished by its large size and predominantly red color with patches of green. Its skin is relatively thick, contributing to a crisp texture. The flesh of the Honeycrisp apple is known for its juiciness and a balanced sweet-tart flavor, which is both refreshing and aromatic.

Culinary uses for the Honeycrisp apple include both raw and cooked applications. It is highly prized for fresh eating due to its crisp texture and balanced flavor. Additionally, Honeycrisp apples are used in baking, where their ability to maintain firmness under heat makes them excellent for pies and pastries. They are also popular in salads and are suitable for making cider.

Honeydew melon

The honeydew melon, scientifically named Cucumis melo var. inodorus, is part of the muskmelon family. Originating from West Africa, this fruit is now cultivated worldwide, particularly in temperate regions.

Honeydew melons are recognized by their smooth, round shape and pale green to white rind. The flesh inside is typically light green, although some varieties may have white flesh. It is known for its sweet and mildly refreshing taste.

They are often consumed fresh in fruit salads or as a snack. They can also be used in smoothies, desserts, or served with cured meats such as prosciutto.

Horned melon

The horned melon, scientifically known as Cucumis metuliferus, is also commonly referred to as kiwano or African horned cucumber. Its origins trace back to Sub-Saharan Africa but it is now cultivated in various parts of the world including California, Chile, Australia, and New Zealand.

The exterior of the horned melon is striking with its bright orange skin and prominent horn-like spines. Inside, the fruit contains a jelly-like, lime green flesh that is filled with edible seeds. The taste of horned melon is a blend of cucumber, zucchini, and a slight hint of banana and lemon.

In culinary use, horned melons are often eaten raw; the flesh can be scooped out and consumed directly or added to salads for a refreshing touch. The fruit is also used in smoothies, desserts, and as a unique garnish due to its vibrant color and unusual texture.

Hortulan plum

The hortulan plum, scientifically recognized as Prunus hortulana, is a small-to-medium-sized fruit native to the Midwest regions of America. It is also called the wild goose plum.

This deciduous tree can grow up to 6 meters in height and produces red or yellow drupes with a sweet and pleasant taste. The shiny exterior of the plum encases firm, juicy flesh, making it a delightful snack or a versatile ingredient in various recipes such as plum wine, jam, or pie.

Hortulan plums are a good source of dietary fiber.

Hottentot fig

Hottentot fig, scientifically referred to as Carpobrotus edulis, originates from South Africa but has spread to various coastal climates globally where it is sometimes known as ice plant or sour fig. This succulent plant thrives in sandy soil and is often found in coastal dunes.

The fruit of the Hottentot fig is fleshy, with a shape resembling a fig, and matures to a yellow or red color. The taste is tangy and slightly sweet, suitable for consumption both raw and cooked.

Culinary uses of the Hottentot figs include making jams, preserves, and pickles. The fruit is also used as an ingredient in salads and desserts to add a unique flavor profile.

Huckleberry

The huckleberry refers to several plants in the family Ericaceae in North America, in two closely related genera: Vaccinium and Gaylussacia.

For example, 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.

Whereas, Vaccinium membranaceum is a species of flowering plant in the heath family Ericaceae, known by the common names thinleaf huckleberry, tall huckleberry, big huckleberry, mountain huckleberry, square-twig blueberry, and ambiguously as “black huckleberry“.

And, Gaylussacia baccata, a common huckleberry found throughout a wide area of eastern North America, is also known as black huckleberry.

Wikipedia sources: Huckleberry, Vaccinium ovatum, Vaccinium membranaceum, Gaylussacia baccata

Huito fruit

The huito fruit, scientifically named Genipa americana, is also commonly referred to as jagua or genipap. Originating from the tropical forests of South America, this fruit is traditionally utilized by indigenous communities.

Huito fruits are large, round, and bear a thick, hard skin that turns from green to brown-black when ripe. The pulp inside is fibrous and possesses a mildly sweet and slightly bitter flavor, often compared to a combination of dates and coffee.

Culinary applications of huito are diverse. The fruit is used to make beverages, jams, and desserts. In some regions, the juice is extracted and used as a natural dye for body art, emphasizing its cultural significance beyond culinary uses.

Husk tomato

The Mexican husk tomato, scientifically known as Physalis philadelphica, is also commonly referred to as the tomatillo. Originating from Mexico, this fruit is encased in a papery husk, which contributes to its other common name, the Mexican husk tomato.

Husk tomatoes are small and spherical, typically green or yellow when ripe. The flavor is tangy and slightly acidic, differing from the common tomato.

Culinary uses of husk tomatoes are diverse, but they are most famously used in salsa verde. They are also cooked to enhance the flavor in various dishes, including sauces and stews.

Hydnora africana

Hydnora africana, commonly referred to as jakkalskos meaning jackal food, is a parasitic plant indigenous to southern Africa. The plant is recognized by its unusual appearance, lacking typical leaves and visible mostly only when its flesh-colored flower emerges directly from the ground.

The fruit of Hydnora africana is subterranean and assumes a round shape with a tough outer skin. When ripe, the interior is fleshy and emits a strong, unpleasant odor, which attracts its pollinators, mainly beetles. The taste of the fruit is described as mildly sweet and starchy, somewhat akin to a potato.

Culinary uses of Hydnora africana are limited, but the fruits are occasionally consumed by local populations. They are typically cooked before eating to improve palatability.

Hyuganatsu

Hyuganatsu (Citrus tamurana) is a citrus fruit native to Miyazaki Prefecture in Japan. It is also commonly referred to as Hyuga natsu or simply natsu.

The fruit is characterized by its yellow to pale orange skin, which is moderately thick and easy to peel. The inside of a hyuganatsu is pale yellow, segmented, and contains seeds. The taste is a unique blend of sweetness and mild tartness, making it distinct from other citrus fruits.

Culinary uses of hyuganatsu include fresh consumption, where the segments can be enjoyed on their own or added to fruit salads. Additionally, the zest and juice of hyuganatsu are used to flavor desserts and beverages. In Japan, hyuganatsu is often served sprinkled with sugar to enhance its natural flavors.

That covers all of the edible fruit that starts with h. However, there are also toxic fruits including the harlequin glorybower fruit which should not be consumed (even though it smells like peanut butter)!