Ultimate List Of Fruits That Start With Letter K

Exploring the world of fruits starting with ‘K’ was a delightful adventure! I uncovered some fascinating and flavorful gems.

Among the captivating finds were kei apples, with their vibrant tang, and the Korean pear, known for its juicy crunch. I love a kumquat with its sweet yet tart profile, perfect for marmalades or as a bright addition to salads. And of course, my beloved kiwi fruit, with its fuzzy exterior and emerald interior, never fails to add a tropical zing to any dish.

Each ‘K’ fruit brings its own unique tale and taste to the table. Join me as we slice our way through the layers of these lesser-known fruits. Get ready to expand your palate with this extraordinary list of fruits starting with the letter K!

Fruit arranged on a stone surface including kiwi fruit, apples and mangoes.

Kabosu

Kabosu is a citrus fruit, scientifically known as Citrus sphaerocarpa, native to Japan. It is believed to be a hybrid of a mandarin orange and a Chinese lemon and is often called a Japanese lime.

Kabosu fruits are small, round, and bright green in color, with a thin, smooth skin. The flesh is tart and juicy, with a flavor that is a combination of lemon and lime, making it a popular ingredient in Japanese cuisine.

In culinary use, kabosu is commonly used in salads, dressings, marinades, and as a garnish for sashimi and sushi. Its high acidity also makes it a great substitute for vinegar in cooking. This versatile fruit has gained popularity globally and can now be found in specialty grocery stores in many countries.

Kaffir lime

Kaffir lime, also known as makrut lime, is a small, bumpy citrus fruit native to Southeast Asia.

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

In culinary use, kaffir lime is often used to add a zesty, citrusy kick to dishes like curries, soups, and stir-fries. The double leaves are commonly used in Thai and other Southeast Asian cuisines for their distinct, aromatic flavor. The kaffir lime peel is also a popular choice for making homemade citrus-infused oils and vinegars.

Kahikatea fruit

The kahikatea fruit, also known as the white pine fruit, is a small, round berry that grows on the kahikatea tree native to New Zealand. The fruit has a smooth, dark purple skin and a fleshy, white interior with a few small seeds.

Traditionally, the fruit was an important food source for Māori people, who would gather it in large quantities and use it in various dishes. It has a tart and slightly sweet taste, similar to a blueberry, and is often preserved by boiling and storing in its own juice.

Today, the kahikatea fruit is still used in traditional Māori cuisine, but it is also gaining popularity in modern cuisine as a unique ingredient in jams, chutneys, and desserts. Its tartness and texture make it a great addition to savory dishes such as salads and sauces as well.

Kakadu plum

The kakadu plum, scientific name Terminalia ferdinandiana, is a small fruit that is native to Northern Australia. It is also known as gubinge, billygoat plum, or murunga, and is highly valued for its numerous health benefits and culinary uses.

This plum is green when unripe and turns into a vibrant red or purplish color when ripe. It has a slightly tart and tangy taste, similar to a combination of cranberries, rhubarb, and lime. The fruit is also high in vitamin C, containing over 100 times more than an orange, making it a popular superfood.

In addition to its nutritional value, the kakadu plum is also used in traditional Aboriginal medicine for its believed antibacterial and antifungal properties. It is also commonly used in sauces, jams, and chutneys, adding a unique flavor to dishes.

Kaki persimmon

Kaki persimmon, scientifically known as Diospyros kaki, is a fruit-bearing tree native to China and Japan. This deciduous tree is now widely cultivated worldwide, with the United States, Spain, and Brazil being significant producers.

The kaki persimmon fruit is recognized for its unique shape, resembling a large, orange tomato. When ripe, the skin takes on a deep orange hue, and the flesh becomes soft and juicy. The taste is sweet and slightly tangy, with a texture similar to a ripe peach.

While the kaki persimmon can be enjoyed fresh, it is also a popular ingredient in various culinary dishes. In Japan, it is often used in desserts such as puddings and cakes, while in Spain, it is commonly eaten with cheese or jam. In the United States, the fruit is often used in salads and as a topping for oatmeal, yogurt, or smoothy bowls.

Kanzi apple

The kanzi apple, a hybrid of the Gala and Braeburn apples, was first discovered in Belgium in the 1990s. This crisp and juicy apple has since gained popularity worldwide for its unique blend of sweet and tangy flavors.

Featuring a striking red and green skin and a firm, crunchy texture, the kanzi apple is a favorite for snacking and adding a burst of flavor to salads and cheese plates. It is also excellent for baking, as it holds its shape and flavor well when cooked.

The kanzi apple is high in fiber and contains a variety of vitamins and minerals, making it a healthy and tasty addition to any diet. Whether eaten fresh, cooked, or juiced, the kanzi apple is a versatile and delicious fruit to enjoy year-round.

Kapok fruit

The kapok fruit, also known as Java cotton or silk-cotton, is a fruit that grows on the kapok tree, native to Mexico and Central America. The fruit is a large, spherical pod, covered in a thick, soft, and fibrous outer layer, resembling cotton.

The edible part of the kapok fruit is the seed, which is surrounded by a thin, white layer of flesh. The taste is described as slightly sweet, with a texture similar to that of a water chestnut. The seeds are typically eaten raw or boiled, and they can also be roasted and ground into flour.

Aside from its culinary use, the kapok fruit is also used in traditional medicine. And, the soft fibers of the outer layer have also been used for insulation and stuffing, making it a versatile and valuable fruit with various uses.

Karkalla fruit

Karkalla fruit, also known as pigface or beach bananas, has its origins in the coastal regions of Australia and New Zealand. This small, succulent fruit grows on a sprawling groundcover plant with thick, fleshy leaves.

The fruit itself is small and oval-shaped, with a bright red or purple skin and a juicy, translucent flesh. It has a salty, slightly tangy taste, reminiscent of seawater, making it a unique and refreshing treat.

Traditionally, karkalla fruits were consumed by Indigenous Australians, who used them as a source of food and water during long sea voyages. Today, they are popular in the culinary world, often used in salads, jams, and chutneys for their unique flavor and texture. They can also be eaten raw.

In addition to its culinary uses, karkalla fruit is also known for its medicinal properties, containing high levels of Vitamin C and antioxidants.

Karonda fruit

Karonda, also known as carissa carandas, is a small, round fruit native to India but also found in Southeast Asia and Africa. It grows on a shrub or small tree and has a bright red or purple skin when ripe, with a greenish-white flesh inside.

The taste of karonda fruit is tart and astringent, similar to cranberries, with a slightly sweet aftertaste. It is commonly used in chutneys, pickles, and jams, as well as in traditional Indian dishes such as curries and stews.

In addition to their culinary use, karonda berries are also known for their medicinal properties, making them a popular remedy for various ailments in traditional medicine. It is also used in Ayurvedic treatments for digestive issues and skin problems.

Kasturi mangoes

Originating from the Malabar region in India, the kasturi mango is a rare and highly prized variety of mango. Its name translates to “musk mango,” referring to its distinctive aroma that is reminiscent of musk and spices.

Kasturi mangoes have a small, round shape and are known for their bright yellow skin with a reddish-orange blush. They are also famous for their rich, creamy texture and sweet, tropical flavor with a hint of tanginess.

Culinary uses for kasturi mangoes are diverse. They can be eaten fresh, used in smoothies and desserts, or incorporated into savory dishes like chutneys and sauces. The ripe mangoes are also used for making the famous Indian dessert, mango kulfi.

Kei apple

The kei apple, also known as the kei apple pear, is a small, oval-shaped fruit that is native to South Africa.

Its outer appearance is similar to that of a pear, with a green-yellow skin and small, brownish spots. The flesh of the fruit is firm and white, with a sweet and tangy flavor that is often compared to a combination of pear and pineapple.

In addition to being eaten fresh, the fruit is often used in jams, jellies, and chutneys, where its tangy flavor adds a unique twist to traditional recipes.

Keitt mangoes

The Keitt mango is a large, oval-shaped fruit with a green to yellow skin and juicy, deep orange flesh. Originating from Florida in the 1940s, this variety is now widely grown in California and other tropical regions.

The Keitt mango has a unique flavor profile, with a perfect balance of sweetness and acidity. Its flesh is firm, smooth, and nearly fiberless, making it a favorite among mango lovers for its juicy, melt-in-your-mouth texture.

In culinary use, the Keitt mango is versatile and can be enjoyed in a variety of dishes. It can be eaten fresh, used in smoothies and desserts, added to salads, or even grilled for a sweet and savory twist. Its firm texture also makes it suitable for cooking and can be used in chutneys, salsas, and marinades.

Kepel fruit

Kepel fruit, also known as the makopa fruit or kepel apple, is a tropical fruit originating from Indonesia. It is a relative of the lychee and has a similar appearance, with a rough, bumpy skin that is green when unripe and turns yellow when fully ripe.

The fruit has a unique flavor, with a combination of citrus and apple notes, and a hint of cinnamon. Its creamy, white flesh is juicy and has a slightly crunchy texture, making it a refreshing and satisfying snack.

In Indonesia, kepel fruit is used in cooking, adding a sweet and tangy flavor to dishes like salads and jams.

Keule fruit

The keule fruit, also known scientifically as Gomortega Keule, is a unique treasure native to the rainforests of Chile. This intriguing fruit, about the size of a hen’s egg, boasts a smooth, greenish-yellow exterior and a soft, creamy inside that offers a custard-like texture.

Its flavor profile combines the sweetness of bananas with a subtle tanginess reminiscent of cucumbers, making it a delightfully exotic addition to any fruit basket.

Traditionally, the keule fruit is not just enjoyed on its own but is also transformed into distinctive marmalades and incorporated into various desserts, enhancing them with its unique taste and texture.

Key lime

The key lime, also known as the Mexican lime or West Indian lime, is a small, round citrus fruit with a thin, smooth, and bright green skin. Originating from Southeast Asia, this fruit is now widely cultivated in tropical and subtropical regions, including Florida and the Caribbean.

Key limes are known for their distinctively tart and acidic taste, which is more intense than that of regular limes. The flesh of the key lime is also more yellow in color and has a higher oil content, giving it a stronger and more fragrant flavor profile.

In culinary use, key limes are a popular ingredient in desserts, particularly in the classic key lime pie. The juice of the key lime is also commonly used in beverages, such as margaritas and mojitos, to add a refreshing citrus kick.

Kiwi fruit

The kiwi fruit, also known as the Chinese gooseberry, is a small, oval-shaped fruit with a brown, fuzzy exterior. It is native to China and was first brought to New Zealand in the early 20th century, where it gained its popular name “kiwi” due to its resemblance to the national bird of New Zealand.

The inside of a kiwi fruit is a vibrant green color with small, black edible seeds. It has a unique combination of tangy and sweet flavors, with a slightly acidic taste. The texture is soft and juicy, making it a refreshing and delicious snack.

In culinary use, kiwi fruit is a versatile ingredient that can be eaten on its own, added to fruit salads, or used in baked goods such as tarts and cakes. It is also a popular addition to smoothies and juices, adding a tangy kick and nutritional benefits.

Korean pear

The Korean pear, also known as the Asian pear or Nashi pear, is a popular fruit in East Asia and is widely cultivated in Korea, China, and Japan. It is believed to have originated in China and has been cultivated for over 3,000 years.

Korean pears have a round shape with a yellow-green skin and a crisp, juicy flesh. Their taste is reminiscent of both apples and pears, with a crunchy texture and a sweet, slightly tart flavor.

In Korean cuisine, the pear is often used in salads, as a garnish for soups, or as a side dish to accompany grilled meat. It is also a popular ingredient in traditional Korean pear wine, known as Baesukju, which is enjoyed for its sweet and refreshing taste.

In addition to its culinary uses, Korean pears are also believed to have medicinal properties and are often used in traditional Chinese medicine.

Korlan fruit

Discover the Korlan fruit, a hidden gem from Southeast Asia, known scientifically as Nephelium hypoleucum. This exotic fruit is a close relative of the lychee and rambutan but stands out with its unique characteristics.

Unlike the hairy rambutan and the rough lychee, Korlan boasts a smooth, blush-colored skin that resembles a small, oval gem. Its flavor is a delightful blend of sweet and tart, making it incredibly refreshing.

Korlan is typically found in the wild and rural gardens of Thailand, Laos, and Vietnam and eaten raw.

Kumquat

Kumquats are small, oval-shaped citrus fruits originating from China. They have a bright orange skin and a unique tart and sweet flavor that sets them apart from other citrus fruits. Unlike most fruits, the skin of a kumquat is edible and provides a burst of tanginess with each bite.

The flesh of a kumquat is juicy and contains small seeds, similar to a grapefruit. It is often described as a combination of flavors, including sweet, sour, and bitter, making it a popular choice for cooking and baking.

In culinary use, kumquats are versatile and can be used in both sweet and savory dishes. They are commonly used to make marmalade, chutney, and preserves due to their high pectin content. They can also be sliced and added to salads, used as a garnish for cocktails, or candied and used as a topping for desserts.

Kundang fruit

The kundang fruit, also known as the langsat or lanzones, is a tropical fruit native to Southeast Asia, particularly in Indonesia, Malaysia, and the Philippines. It is a small, round fruit, approximately the size of a golf ball, with a thin, yellowish-brown skin.

Inside, the kundang fruit is divided into segments, each containing a translucent, juicy flesh that surrounds a seed. The flesh is sweet and tangy, with a texture similar to that of a grape.

In culinary use, the kundang fruit is often eaten fresh as a snack or added to salads and desserts for its unique flavor. It is also used in traditional medicine for its purported health benefits, such as improving digestion and boosting the immune system. Additionally, the seeds of the kundang fruit can be roasted and eaten as a snack.

Kutjera fruit

The kutjera fruit, also known as bush tomato or desert raisin, is a small, round fruit native to the central deserts of Australia. It has been a staple food for Indigenous Australians for thousands of years and is now gaining popularity in the culinary world for its unique flavor and versatility.

The kutjera fruit is about the size of a cherry and has a wrinkled, dark red skin. Inside, it contains numerous small seeds surrounded by a sweet, tangy pulp. The taste is often described as a combination of tomato, caramel, and tamarind, with a slightly smoky undertone.

These fruits are traditionally harvested by Indigenous Australians and are an important source of food in the arid regions of Australia. In the culinary world, they are used to add a unique flavor to dishes such as sauces, chutneys, and marinades. They can also be dried and ground into a powder to add depth to soups, stews, and curries.

Kwai muk fruit

Meet the kwai muk fruit, scientifically named Artocarpus hypargyraeus, a hidden treasure from the lush forests of Southern China. Although its exterior may not win any beauty contests, with its rough, orange, and sometimes lumpy skin, the inside reveals a soft, juicy orange flesh that is as vibrant in taste as it is in color.

Kwai muks belong to the same botanical family as the more familiar jackfruit and breadfruit, which hints at its intriguing flavor profile. The fruit’s taste is an exotic blend of sweet and sour, with hints of mango, strawberry, apricot, fig, and even jackfruit, offering a tropical tang reminiscent of an apricot or a lush mango. This makes every bite of the firm yet yielding texture a delightful experience.

While Kwai Muk is mostly enjoyed raw to savor its creamy pulp, it is also commonly dried or preserved in sugary syrup. The fruit is a staple in local markets within its native range and is cherished for its exquisite flavor.

Kyoho grapes

Kyoho grapes, a popular variety in Japan, are a hybrid of two grape species, the Ishiharawase and the Centennial.

These large, dark purple grapes are known for their sweet, juicy flesh and thick skin, making them a favorite in both Asian and Western cuisine.

With origins in Japan, Kyoho grapes are now also widely cultivated in China and South Korea. They are a popular table grape, often enjoyed as a refreshing snack or used in desserts such as fruit tarts and pies.

Did you enjoy learning more about these new and exciting fruits?

Why stop now? Pick another letter from the fruit alphabet and keep learning!

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Did I miss your favorite fruit? Did you find something new and exciting? Let me know!

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