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

Turns out there are way more fruits beginning with J than I ever imagined! This vibrant collection ranges from the well-loved jackfruit, known for its ability to mimic the texture of meat in savory dishes, to the lesser-known junglesop fruit, cherished in tropical climates for its sweet taste and nutritional value.

Each edible fruit on this list, such as the juicy Japanese plum and the tart juniper berries, offers unique flavors. While many of these fruits like the jujube and jaboticaba are often eaten fresh, others are integral to various culinary traditions and are used to enhance both sweet and savory dishes across South America, Southeast Asia, and Central America.

Join me as I travel down the fruit alphabet and explore all the fruit that starts with J, discovering not just their intriguing flavors but also their roles in traditional and modern cuisines.

Jaboticaba

The jaboticaba (Plinia cauliflora) is a fruit-bearing tree native to Brazil, often referred to as the Brazilian grape tree. The fruits, known as jaboticabas, grow directly on the trunk and branches of the tree.

Jaboticaba fruit are round, and typically dark purple to almost black in color when ripe. They possess a sweet and slightly tart flavor, similar to that of grapes, with a gelatinous texture.

Culinary uses of jaboticabas include fresh consumption as well as in jellies, jams, wines, and liqueurs. These fruits are often used in desserts and can be a unique addition to fruit salads.

Jacaratia

Jacaratia is a genus of shrubs or trees in the family Caricaceae native to South and Central America. Some of the trees bear edible fruit sharing similarities with the more commonly known papaya.

Fruits of the Jacaratia mexicana, commonly referred to as Mexican papaya or bonete, are torpedo-shaped fruits with sweet flesh and black seeds similar to a papaya.

Jacaratia spinosa is another species that bears edible fruit. The fruit of this tree are edible raw or cooked. However, if eaten raw, the skin must be scored for some time for the latex to be released.

Jackfruit

The jackfruit, scientifically named Artocarpus heterophyllus, is native to the rainforests of the Western Ghats of India and is widely cultivated in tropical regions of Southeast Asia, Brazil, and Africa. Commonly referred to also as jack tree, it is known for being the largest tree-borne fruit.

Jackfruits are enormous, with a spiky, green exterior and a yellow, fleshy interior. The ripe fruit is sweet, often likened to a combination of apple, pineapple, mango, and banana. Unripe jackfruits have a more neutral flavor, making them suitable for savory dishes.

In culinary use, ripe jackfruits are consumed fresh or used in desserts and sweet preparations. Unripe jackfruits serve as a meat substitute in various dishes due to their fibrous texture, commonly used in curries, tacos, and burgers.

Jacote fruit

The jacote fruit, scientifically termed Spondias purpurea, is native to the tropical regions of Central America. Commonly referred to as red mombin, purple mombin, or hog plum, this fruit is widely cultivated and consumed in its native range.

Jacote fruits are small to medium in size, with thin, smooth skin that shifts in color from green to a vibrant red or purple as it matures. The juicy flesh is fibrous, offering a sweet and sour flavor when compared to plums and apricots.

In culinary applications, jacote fruits are commonly eaten fresh or used in the preparation of jams, jellies, and juices. They are also incorporated into various savory dishes, where their tartness brings a balanced contrast to the flavors.

Jamaican cherry

The Jamaican cherry, scientifically referred to as Muntingia calabura, is known by various common names, including the Panama berry, Singapore cherry, or simply strawberry tree. Native to Central and South America, this tree has been naturalized in various tropical regions around the world.

The fruit produced by the Jamaican cherry tree is small and bright red. The flavor is sweet, with notes reminiscent of cotton candy.

Jamaican cherries are commonly eaten fresh due to their sweet taste. They are also utilized in making jams and jellies. In some regions, the fruits are incorporated into refreshing beverages or desserts, enhancing them with a natural, sugary flavor.

Jamaican tangelo

The Jamaican tangelo, commonly known as the uniq fruit or ugli fruit, is a hybrid fruit developed by crossing a tangerine (Citrus reticulata) and a grapefruit (Citrus paradisi).

Characterized by its slightly misshapen form and a rough, thick, greenish-yellow skin, the Jamaican tangelo is larger than a grapefruit. The interior flesh is juicy, orange-yellow, and segmented, resembling that of its citrus relatives.

The taste of Jamaican tangelo is predominantly sweet with a mild tanginess, less bitter than a grapefruit, making it palatable to a broader audience.

In culinary uses, Jamaican tangelos are versatile. They can be eaten fresh, included in fruit salads, or juiced. The zest of their peel is also used to enhance the flavor of baked goods and desserts.

Jambolan plum

The jambolan plum, scientifically known as Syzygium cumini, is also commonly referred to as Malabar plum, Java plum, black plum, jamun, jaman, jambul fruit, or jambolan.

See Java plum for more details.

Japanese pear

The Japanese pear (scientific name: Pyrus pyrifolia), is also widely recognized under the name nashi pear. Native to East Asia, particularly Japan, Korea, and China, this fruit has been cultivated for its unique characteristics.

Japanese pears are round and large, resembling an apple in shape. It is sometimes referred to as an apple pear. The skin of the pear is smooth with a yellowish to light brown hue. Inside, the juicy flesh is white and crisp, with a slightly sweet flavor with subtle tart undertones.

Culinary uses of the Japanese pear are diverse. It is commonly consumed raw, providing a refreshing snack or a crisp addition to salads. In Asian cuisine, the pears are also lightly cooked to be included in dishes that benefit from their sweet, water-rich texture. Furthermore, these pears are used in traditional desserts and are sometimes pickled for a unique savory flavor.

Japanese persimmon

The Japanese persimmon fruit tree, scientifically named Diospyros kaki, is native to Japan and China. These fruits are also cultivated in various parts of the world, including the United States and Brazil. Common names include kaki persimmon, Chinese persimmon, and Oriental persimmon.

These persimmons are bright orange spheres, similar in size and shape to a tomato. The skin becomes glossy when the fruit is ripe, and the flesh is soft, sweet, and mildly tangy, enjoyed for its moisture-rich texture.

Japanese persimmons are commonly consumed fresh but also hold a significant place in culinary practices. They are used in making traditional desserts, such as persimmon pudding and persimmon cakes. Additionally, these fruits are incorporated into salads and cereals and can be dried for prolonged storage and consumption.

Japanese plum

There are two fruits commonly referred to as the Japanese plum.

Prunus salicina (Japanese or Chinese plum) is a small deciduous tree native to China, Taiwan, and Southeast Asia. In comparison to the normal plums, these Japanese plums have a stronger flavor and aroma, better texture, more color, and bigger size.

Prunus mume is also referred to as Japanese or Chinese plum. But it is also sometimes called Japanese apricot, or simply ume. Umeboshi, the pickled form of ume, is often used as a condiment with rice, in bento boxes, or as an ingredient in onigiri (rice balls), offering a salty and sour flavor that enhances the overall dish. Ume plums are also used to make ume liquor (umeshu), a sweet and sour beverage enjoyed for its refreshing taste.

Both types of Japanese plums can be incorporated into sauces, dressings, and even desserts, showcasing their versatility in adding depth and acidity to a wide array of Japanese dishes.

Another fruit commonly referred to as a Japanese plum (or Chinese plum), is the loquat fruit.

Japanese quince

The Japanese quince, scientifically recognized as Chaenomeles japonica, is a species of ornamental quince native to Japan. It is also referred to as Maule’s quince.

This small deciduous shrub produces firm fruit with bright yellow skin and a somewhat irregular shape. Japanese quinces are covered in a fine fuzz and have a floral scent when ripe.

The taste of Japanese quince is extremely tart and astringent, making them unsuitable for raw consumption. However, when cooked or bletted, the fruits develop a sweet-tart flavor that is appreciated in culinary applications.

Japanese quinces are primarily used in making preserves, jellies, and marmalades due to their high pectin content. They are also commonly used to add flavor to dishes, as they provide a unique tanginess similar to that of lemons or other sour citrus fruits. Additionally, slices of Japanese quince are sometimes candied as a sweet treat.

Japanese yuzu

The Japanese yuzu (scientific name: Citrus junos) is a citrus fruit. It is commonly referred to simply as yuzu.

Native to East Asia, yuzu has been an integral part of Japanese and Korean cuisine for centuries. The fruit is small with uneven skin and a deep yellow color when ripe.

The taste of yuzu is often described as a blend of lime, lemon, and grapefruit, which makes it highly sought after for culinary purposes. It is widely used in seasoning, particularly in the form of yuzu juice or zest, to enhance the flavor of sauces, drinks, and desserts. In Japanese cuisine, yuzu is frequently incorporated into ponzu sauce, yuzu tea, and yuzu kosho, a spicy citrus paste.

Jatoba fruit

The jatoba fruit is also commonly known as the stinking toe fruit. It comes from West Indian Locust tree (Hymenaea courbaril). The evergreen tree is common in the Caribbean, Central America, and South America.

Jatoba fruits are large, with a tough, brown shell. Inside, the flesh is dry and fibrous, possessing a sweet taste, but the odor is not at all pleasant, hence the nickname of stinking toe fruit!

They are eaten raw or cooked. The dry whitish-yellow pulp can be used to make ice cream, or custards. Or it is fermented into an alcoholic beverage. The bark of the tree can be used to brew tea believed to be a cure-all in traditional medicine.

Java apple

The Java apple, scientifically named Syzygium samarangense, is a tropical fruit native to Southeast Asia, particularly found in regions like Indonesia and Malaysia. Commonly referred to as wax apple, water apple, rose apple, or bell fruit, it belongs to the Myrtaceae family.

Java apples are bell-shaped or pear-shaped and can vary in color from pale green to red, depending on the variety. The skin is thin and waxy, enclosing a crunchy and juicy flesh that is mildly sweet with a subtle rose-like flavor. The fruit typically contains one to two small seeds.

In culinary contexts, Java apples are primarily consumed fresh but can also be used in fruit salads, desserts, and juices. Their crisp texture and refreshing taste make them a popular choice in the hot climates of their native regions. Additionally, Java apples are sometimes pickled or used in cooking to add a fruity element to dishes.

Java plum

The Java plum, scientifically referred to as Syzygium cumini, is a tropical fruit tree indigenous to the Indian Subcontinent and Southeast Asia. Commonly known as black plum, jambolan plum, or jamun, this species belongs to the Myrtaceae family.

Java plums are oblong, with a deep purple to almost black skin when mature, and a pink or white flesh inside. The fruit’s taste is a blend of sweet and sour, with a slightly astringent aftertaste.

Culinarily, java plums are used in various forms. They can be eaten fresh, or used to make jellies, sauces, and juices. In some regions, the fruit is also fermented to produce wine. The versatility of java plums extends to traditional medicine, though culinary uses remain dominant.

Jazz apple

The Jazz apple (Malus domestica ‘Scifresh’) is a cross between the Royal Gala and Braeburn varieties. Originating in New Zealand in the late 1980s, this apple was developed to combine the best features of its parent varieties.

Characterized by its bright red color with yellow-green undertones, the Jazz apple is known for its firm, dense texture. The flavor is a balance of sweet and tangy, making it widely appreciated for both fresh eating and culinary uses.

In the kitchen, Jazz apples are versatile. They retain their shape and flavor when cooked, making them ideal for pies, tarts, and baking. They are equally enjoyable when eaten raw, added to salads, or used as a component in cheese boards.

Jelly palm fruit

The jelly palm fruit, scientifically named Butia capitata, is native to South America, particularly Brazil, Uruguay, and Argentina. Commonly referred to as pindo palm fruit or simply jelly palm, this species is appreciated for its hardiness and ornamental value.

Edible fruits of the jelly palm tree are small, oval, and typically yellow-orange in color. They have a unique flavor that is a combination of pineapple and apricot with a slight tartness. The texture is fibrous and somewhat juicy.

In culinary use, jelly palm fruits are often made into jelly or jam because of their natural pectin content and distinctive flavor. They can also be used to make wine or fermented into vinegar. The fruit is usually harvested by collecting the fallen fruits from under the trees, ensuring ripeness and ease of collection.

Jocote fruit

The jocote fruit, scientifically named Spondias purpurea, originates from the tropical regions of the Americas, particularly Central America. Commonly referred to as red mombin, purple mombin, or hog plum fruit, these fruits are small and oval-shaped.

Jocotes display a skin color that transitions from green to red or purple skin as they ripen, with a juicy, fibrous flesh inside. The taste of jocote fruit is sweet when fully ripe, with a tart undertone when less mature.

Culinary uses of jocote fruit include eating them fresh, as well as incorporating them into jams, jellies, and juices. They are also used in sweet and savory traditional dishes.

Jonathan apple

The Jonathan apple, scientifically named Malus domestica ‘Jonathan’, is a variety of apple discovered in Woodstock, New York in the early 19th century.

Jonathan apples are medium-sized with smooth yet tough skin that is a blend of red and yellow hues. The flesh of the Jonathan apple is creamy white, offering a crisp texture and a balanced taste with both sweet and sharp flavors.

Culinary uses for the Jonathan apple are versatile. It is particularly esteemed in baking due to its ability to hold shape and its rich flavor, making it suitable for pies and pastries. Additionally, Jonathan apples are excellent for eating fresh and for making cider, providing a refreshing taste.

Jostaberry

The jostaberry (Ribes × nidigrolaria), is a hybrid fruit developed from the cross between black currant (Ribes nigrum) and European gooseberry (Ribes uva-crispa). This berry is predominantly cultivated in temperate regions.

Jostaberry fruit is larger than a black currant and smaller than most gooseberries, sporting a dark purple, almost black skin when ripe. Its flavor is a blend of both parent fruits, offering a sweet yet slightly tart taste.

Culinary uses of jostaberries are diverse. They are used in desserts, jams, and jellies. Due to their unique flavor, jostaberries also complement savory dishes and can be included in sauces and marinades.

Jujube fruit

The jujube fruit, identified scientifically as Ziziphus jujuba, is a small, round fruit that originated in China, where it has been cultivated for over 4,000 years. The fruit is part of the Rhamnaceae family and is also commonly referred to as red date or Chinese date.

When ripe, the skin of a jujube is smooth and reddish-brown, while the flesh inside is crisp and sweet with an apple-like texture. As the fruit matures, it becomes wrinkled, taking on a chewier texture akin to that of dates.

The taste of jujube fruit is sweet with slight acidity, often described as a blend of an apple and a date.

Culinary uses of jujube fruit include eating them fresh, as well as incorporating them into a variety of dishes. They are commonly dried and used in teas, soups, and desserts. Jujube fruits are also candied or made into jams, providing a sweet and nutritious addition to various recipes.

June plum

The June plum, scientifically known as Spondias dulcis, is also commonly referred to as the ambarella or umbra fruit. This fruit is native to the Pacific Islands and is now grown in subtropical and tropical regions worldwide.

The June plum is oval-shaped with fibrous, green skin that turns golden-yellow when ripe. The flesh is crisp, juicy, and has a tart flavor with a hint of sweetness, resembling a combination of pineapple and mango.

Culinary uses of June plums include eating them fresh or adding them to salads, jams, and pickles. They are also used in cooking, stewed, or added to curries for a tangy flavor. The fruit is sometimes processed into juices and smoothies.

Junglesop

The junglesop tree (scientific name: Anonidium mannii) is a fast-growing tropical African tree. The fruit-bearing tree produces edible fruits that can grow to be up to 30 pounds (15 kg)! Local people refer to the fruit as bobo.

Junglesop fruits (or jungle sop fruits) have a rich but variable flavor. The tough and leathery brown skin encases soft yellow-orange flesh that can be either sweet or sour. And while the fruit is sometimes described as an acquired taste, the fruits are generally in high demand in Africa.

And, while the fruits are edible fresh, little is known about further culinary uses of this uncommon fruit.

Juniper berry

The juniper berry, scientifically known as Juniperus communis, is native to regions across the Northern Hemisphere, including Europe, Asia, and North America. Commonly referred to as juniper, this plant is not a true berry but a cone with unusually fleshy and merged scales, giving it a berry-like appearance.

The appearance of juniper berries is typically small, round, and blue to black in color when ripe. Their flavor is distinctively spicy and piney with a slight hint of citrus.

In culinary contexts, juniper berries are traditionally used to flavor meat dishes and are a key ingredient in European cuisines. They are well-known for their use in making gin. Additionally, these berries can be used in marinades, as well as in pickling processes.

In addition to these edible fruits that start with J, I also found some references to the jam melon. But, accurate information on culinary use was difficult to find. Please let me know in the comments if you are familiar with jam melons!