Fruits That Start With I: Complete List Of 20+ Fruit

I could not think of a single fruit starting with I when I set out to create this list! Luckily, the fruit alphabet is vast and varied, and this list of fruits that start with I offers some of the most exotic and tantalizing options you might not yet know.

Among these, I uncover the tropical allure of the ice cream bean fruit, known for its vanilla-flavored pulp, and the Indian jujube fruit, a treat that can be eaten fresh or dried. Or, dive into the unique flavors of the ilama fruit, a rare find celebrated for its creamy texture and sweet taste.

These fruits beginning with I bring a burst of flavor but also boast impressive health benefits. Whether you’re looking to enhance your diet or simply explore new tastes, this list of fruits provides a fascinating glimpse into the diversity of nature’s bounty. So, get ready to expand your fruit vocabulary and perhaps find a new favorite!

Icaco

The icaco, scientifically identified as Chrysobalanus icaco, originates from coastal regions in the Caribbean, Central and South America, and some areas of Florida. Also known simply as the coco plum, this fruit is commonly consumed in its native regions.

Icaco fruits are small, roughly the size of large cherries, with smooth skin that varies in color from white to deep purple. The flesh of icaco is fibrous and typically sweet with a slightly tart flavor.

In terms of culinary applications, icaco fruit is enjoyed fresh or used in the preparation of jams and desserts. They are occasionally incorporated into savory dishes, where their natural sweetness can balance the flavors of various meats.

Ice apple

The ice apple, scientifically termed Borassus flabellifer, is also popularly known as toddy palm or palmyra palm. Originating in South and Southeast Asia, this fruit thrives in tropical climates.

Ice apples have a translucent, jelly-like texture and a refreshing, mildly sweet flavor, reminiscent of lychee. Its outer casing is hard, protecting the delicate, juicy flesh inside that is often consumed to provide a cooling effect on hot days.

Culinary uses of ice apples are mostly confined to fresh consumption due to their high water content and delicate texture. It is commonly enjoyed as a natural refreshment or added to fruit salads for a unique taste and texture. In some regions, the sap of the ice apple tree is also used to make a traditional sweet beverage.

Ice cream bean

The ice cream bean (scientific name: Inga edulis) is a tropical fruit native to South America. Commonly referred to simply as ice cream bean, it belongs to the family Fabaceae and is also known as guama or joaquiniquil.

Ice cream bean fruit is notable for its elongated, pod-like shape, often growing up to several feet in length. The pods are greenish to brown in color. Inside, the ice cream beans are encased in a fluffy, cotton-like pulp that is sweet and vanilla-flavored, reminiscent of vanilla ice cream.

Culinary uses of the ice cream bean fruits are primarily focused on consuming the sweet pulp raw. The beans inside the pods are also edible when cooked. In their native regions, the pulp is often enjoyed as a snack, and the beans are sometimes included in various dishes.

Ilama

The ilama fruit, scientifically known as Annona diversifolia, is a fruit native to Central America, particularly found in regions from Mexico to Nicaragua. Commonly referred to as the “tree of the ilama” or simply “ilama”, this fruit is lesser-known outside its native range.

Ilama fruits are characterized by their irregular, heart-shaped form and rough, bumpy skin, which can be green or pink depending on the variety. The creamy white flesh has a texture similar to custard.

The taste of ilama is described as sweet and subtly acidic, reminiscent of a blend of pineapple and strawberry. Its aromatic qualities enhance its flavor profile, making it a delightful eating experience when consumed fresh.

Culinary uses of ilama are primarily limited to fresh consumption. In its native regions, ilamas are often eaten raw or used in the preparation of beverages and desserts.

Illawarra plum

The illawarra plum, scientifically referred to as Podocarpus elatus, is a species native to the coastal rainforests of Eastern Australia. This fruit is also commonly known as the brown pine plum fruit.

Illawarra plums exhibit a deep purple-to-black color with a grape-like appearance. The taste of Illawarra plum fruit is uniquely sweet with a piney undertone.

Culinary uses of illawarra plums are diverse; they are used to make jams, sauces, and desserts. The fruit’s unique flavor profile is also explored in savory dishes, where it complements meats such as poultry and pork.

Imbe

The imbe (scientific name: Garcinia livingstonei) is a fruit-bearing tree native to the tropical regions of Africa. The trees produce small, orange-to-yellow fruits, known as imbes.

Imbe fruit is characterized by its round shape and smooth texture. The taste is sweet with a tangy undertone, making it enjoyable when eaten fresh. Despite their pleasant taste, imbes are not widely known in the culinary world.

Culinary uses of imbe are limited but include consuming the fruit fresh or incorporating it into fruit salads.

Imbu

The imbu fruit, scientifically referred to as Spondias tuberosa, is commonly known as umbu or Brazil plum. It is indigenous to the semi-arid regions of northeastern Brazil.

Imbu fruits are small, round, and typically yellow when ripe, though some may have a greenish hue. The taste of imbu is predominantly sour, with a hint of sweetness, making it quite refreshing.

Due to its tangy flavor profile, imbu is frequently used to make beverages—such as juices and smoothies. It is also used in desserts and preserves.

Inca berry

The inca berry, scientifically known as Physalis peruviana, is commonly referred to as Cape gooseberry, Peruvian groundcherry, uvilla fruit, or goldenberry. Originating from South America, this fruit is now cultivated in various parts of the world including South Africa and Europe.

Inca berries are small, round, and encased in a papery husk. When ripe, the fruit is bright yellow to orange, with a juicy texture and a sweet-tart flavor that is often described as a blend of pineapple and tomato.

Culinary uses of inca berries include fresh consumption, as well as incorporation into salads, desserts, and sauces. Dried inca berries are also popular as a snack or mixed into cereals and baked goods.

Indian almond

Indian almond, scientifically known as Terminalia catappa, is not a true almond but a member of the leadwood tree family. Originating from the Indian subcontinent and Southeast Asia, this tree is widely appreciated for its seeds, often referred to as Indian almonds.

The seeds of Indian almond fruit are encased in a fibrous fruit, elongated and green when immature, turning red to purple as it ripens. The seed itself is enclosed in a hard shell, similar in appearance to a conventional almond but larger. The taste of an Indian almond is mildly sweet and nutty, much like the common almond, yet it has a slightly oilier texture.

Culinary uses of Indian almonds are diverse. Roasted and salted, they serve as a popular snack. Ground seeds are used to thicken sauces or as a base for spice mixes. In some traditional dishes, Indian almonds are used whole or chopped to add texture and flavor.

Indian fig

The Indian fig, known scientifically as Opuntia ficus-indica, is commonly referred to as prickly pear or Barbary fig. It is native to Mexico but is also widely cultivated in Mediterranean and North American regions.

Indian fig fruit is oval, with a range of skin colors from green to reddish-purple. The juicy flesh inside can range from sweet to bland. The outer skin is thick and dotted with small, spiny barbs.

Culinary uses of Indian figs are diverse. The fruits are consumed fresh, juiced, or used in jams and jellies. They are also a common ingredient in Mexican and Mediterranean cuisine, often added to salads, desserts, or made into beverages. The pads of the cactus, known as nopales, are also edible and used in various dishes such as stews and scrambled eggs.

Indian gooseberry

The Indian gooseberry (scientific name: Phyllanthus emblica) is widely recognized by its common name, amla. Originating from India, this fruit is now cultivated throughout Southeast Asia.

Indian gooseberries are small and spherical with a light green to yellow color when ripe. Its skin is hard, and the fruit has a fibrous texture. The taste is notably sour and astringent, often described as bitter with a sweet aftertaste.

Culinary uses of Indian gooseberries are diverse. They are often used to make pickles, jams, and chutneys. Amla is also used in various cooked Indian dishes.

Indian hog plum

The Indian hog plum (Spondias mombin) is a tropical tree from the Anacardiaceae family. It is native to the Americas and the Caribbean. Common names include yellow mombin and golden apple.

The fruits of the Indian hog plum are small, oval, and typically yellow when ripe. The skin is thin and the flesh is juicy. The taste of the Indian hog plum is tangy and somewhat sour, resembling a mix of plum and mango.

Culinary uses of Indian hog plums are diverse. The fruits can be consumed raw or used in the preparation of juices, jellies, and jams. They are also commonly utilized in savory dishes, where their tartness complements the flavors of meats and seafood.

Indian jujube

The Indian jujube, scientifically referred to as Ziziphus mauritiana, is a tropical fruit belonging to the Rhamnaceae family. It is indigenous to the Indian subcontinent and Southeast Asia. Other common names for the Indian jujube fruit include Indian plum, Chinese date, Chinese apple, ber, and dunks.

Indian jujubes are small, round to oval fruits characterized by their shiny, green to yellowish-brown skin when ripe. The flesh is crisp and juicy, with a sweet taste interspersed with slight acidity.

In culinary applications, Indian jujubes are consumed both fresh and dried. Fresh fruits are often eaten as snacks, while dried jujubes are used in various traditional dishes, desserts, and teas. They are also used into candies and jams.

Indian mango

The Indian mango (Mangifera indica), is native to the Indian subcontinent. This fruit is also commonly referred to as the common mango.

India is the largest producer of mangoes globally, with over half of the world’s mangoes coming from the country. The mango is even designated as India’s national fruit.

Indian mangoes are highly prized for their vibrant yellow-orange color, juicy and tender flesh, and incredible aroma. They are known for their sweet and rich flavor, and are larger than other varieties, with a unique shape and texture.

They are widely used in various dishes such as salads, desserts, smoothies, and chutneys, delighting mango lovers globally. Furthermore, these mangoes are processed into products like mango pulp, which is utilized in various recipes, including traditional sweets and beverages.

Indian prune

The Indian prune fruit, scientifically known as Flacourtia rukam, is also commonly referred to as the Indian plum. Originating from the tropical regions of Asia, particularly India and Bangladesh, this fruit is part of the Flacourtiaceae family.

The fruit is small, with a round to oval shape, and typically has a reddish-purple skin when ripe. Indian prunes possess a sweet and slightly tart flavor, which can vary depending on the ripeness.

In culinary use, Indian plums are versatile. They can be consumed fresh or used in the preparation of various dishes. Commonly, they are incorporated into jams, jellies, and chutneys. They are also used in desserts and as a flavor enhancer in savory dishes.

Indian River grapefruit

The Indian River grapefruit (Citrus × paradise) are specifically cultivated in the Indian River region of Florida, renowned for its ideal citrus-growing conditions.

These grapefruits are distinguishable by their bright yellow-orange skin, which is thicker compared to other varieties. The flesh inside can vary from white to deep pink. This variety is known for being particularly juicy and having a balanced sweet-tart flavor, which makes it highly favored.

In culinary contexts, Indian River grapefruit are commonly consumed fresh, squeezed for juice, or used in fruit salads. The zest and juice are also used to enhance the flavors of various dishes and sauces. Additionally, segments of this grapefruit are popular in salads and desserts, providing a refreshing citrus note.

Indian sherbet berry

The Indian sherbet berry, also known as phalsa (Grewia asiatica), is a tropical fruit tree native to South and Southeast Asia. It was first found in Varanasi, India, and was taken by Buddhist scholars to other Asian countries including Pakistan and the rest of the world.

Indian sherbet berries are small, purple berries resembling grapes with a sour-sweet taste. The fruit is a rich source of vitamins and minerals.

The fruit and root are used in Ayurvedic medicine claiming many health benefits.

Indian strawberry

The Indian strawberry is also known as the mock strawberry or false strawberry. It originated in Eastern Asia and is found in many temperate regions worldwide. The scientific name is Potentilla indica though some still consider it to be Duchesnea indica.

The plant produces small, yellow flowers and bears fruit that strongly resembles the common strawberry. However, the fruits of the Indian strawberry are typically small, round, and turn bright red when ripe. Despite their visual similarity to common strawberries, Indian strawberries have a very mild, almost flavorless taste.

Culinarily, Indian strawberries are not widely used due to their lack of flavor. They are occasionally used as an ornamental ground cover. In some cases, the leaves are used in traditional medicine, but the fruits themselves do not have significant culinary applications.

Indigo rose black tomatoes

The Indigo Rose tomato (of species Solanum lycopersicum) is a distinct cultivar developed at Oregon State University. This variety is recognized for its unique anthocyanin-rich, dark purple to black skin.

Originating from a breeding program that focused on enhancing antioxidant levels in tomatoes, Indigo Rose was introduced to the market in the early 21st century. The appearance of these tomatoes is striking, with a dark exterior that contrasts sharply with the bright red flesh inside.

The flavor profile of Indigo Rose black tomatoes includes a balance of sweet and tart notes. This makes them suitable for both fresh consumption and culinary uses such as salads, where their vibrant color and robust flavor can be showcased.

Indonesian lime

The Indonesian lime, better known as the kaffir lime or makrut lime, is a small, bumpy citrus fruit that grows in Indonesia and throughout Southeast Asia.

The fruit itself is green with a rough, bumpy texture. The juice and zest of Indonesian limes have a strong, tangy taste, while the leaves have a more bitter, herbal flavor.

In culinary use, these limes are often used to add a zesty, citrusy kick to dishes like curries, soups, and stir-fries. The double leaves are common in Southeast Asian cuisines for their distinct, aromatic flavor. The aromatic lime peel is also used to infuse oils and vinegars.

Irvingia gabonensis

Irvingia gabonensis, commonly referred to as African mango, is a fruit-bearing tree native to the rainforests of West and Central Africa. Other names include bush mango and wild mango. The seeds are often called dika nuts.

The fruit of Irvingia gabonensis features a fibrous, bright orange pulp around a large seed. Its taste is described as sweet and slightly tart, and the texture is creamy.

Culinary uses of the fruit are varied. It is incorporated into traditional African dishes such as stews and sauces. The fruit can also be eaten fresh. The seeds, or dika nuts, are sometimes used to thicken soups. Irvingia gabonensis provides a nutritious addition to the diet, containing fiber, vitamins, and minerals. However, claims of health benefits lack sufficient scientific backing.

Ita palm

The ita palm, or Mauritia flexuosa, is another interesting fruit beginning with I. It is also commonly referred to as the moriche palm, ité palm, ita, buriti, muriti, miriti, canangucho, morete, acho, or aguaje. Originating from the Amazonian regions of South America, this palm species is a significant part of the tropical wetland ecosystems.

Ita palm fruit is distinguished by its reddish-brown, scaly exterior and oval shape. Inside, the fruit’s flesh is bright orange, fibrous, and possesses a sweet and slightly tart flavor, reminiscent of carrots with a hint of berry.

Culinarily, ita palm fruits are versatile. They can be consumed raw or used for jams and desserts. In its native regions, the pulp is frequently transformed into a popular drink or frozen dessert. Additionally, the fruit is a traditional ingredient in both sweet and savory dishes across South American cuisine.

Italian plum

The Italian plum fruit, or Italian prune plum, is botanically classified Prunus domestica. This fruit is primarily cultivated in regions of Europe and is well-adapted to the temperate climates found there.

Italian plums are distinguished by their elongated, oval shape and smooth skin, which is deep purple in color. The flesh of the fruit is amber-hued, firm, and when ripe, offers a sweet and slightly tart flavor. This makes the plum highly suitable for both fresh consumption and culinary uses.

In the kitchen, Italian prune plums are often used in desserts such as tarts and cakes due to their rich flavor and texture. They are also frequently dried to create prunes, which are used in various dishes or consumed as a snack. The high sugar content in Italian plums makes them ideal for drying, as it enhances their sweetness and shelf life.