Fruits That Start With L: The Complete List Of 30+ Fruit

Join me as I learn about the lovely fruit that starts with L. From the tangy and tantalizing lime to the exotic and sweet lychee, this complete list of fruits beginning with L has something new for everyone.

Discover the lesser-known but equally delectable lablab fruit, often enjoyed in its native tropical regions, and the lady apple, a charming treat with its distinct sweet flavor and petite size. Or explore the luscious landscape of citrus fruits with limequats and lima oranges.

Whether eaten fresh, used in culinary creations, or simply admired for their vibrant colors and shapes, these fruits provide a feast for the senses. So, prepare to be captivated by the variety of fruit that starts with L as we delve deeper into the delightful fruit alphabet!

Lablab fruit

The lablab fruit, scientifically named Lablab purpureus, is also known as hyacinth bean, bonavist bean, or dolichos bean. It originates from Africa but is now widespread in other tropical regions.

Lablab fruits are elongated, flat pods, containing several seeds. These legume pods exhibit a glossy sheen and can range in color from green to purple, depending on the variety.

The pods of lablab fruit are mildly sweet when young and develop a starchy, more bean-like flavor as they mature.

Culinary uses of lablab fruit include its incorporation into stews and curries. Young pods are often cooked similarly to green beans, while mature seeds are boiled or baked.

Lady apple

The lady apple (of species Malus domestica) is a heritage apple variety with origins tracing back to ancient Rome. It is also referred to as Pomme d’Api among various European languages.

Lady apples are small and round, typically bright red with a yellow blush. The flesh of the lady apple is crisp and has a mildly sweet flavor with a slightly tart undertone.

Due to their petite size and attractive appearance, lady apples are often used as a decorative element in festive dishes during the holiday season. They are also eaten fresh. Moreover, these apples can be baked or cooked, which makes them versatile in culinary applications, though they are not commonly used for juicing or sauce-making due to their small size.

Lady finger banana

Lady finger bananas, known scientifically as Musa acuminata ‘Lady Finger’, are small, slender fruits highly prized for their sweet flavor and creamy texture. Originating from Southeast Asia, these small bananas are now cultivated in various tropical regions around the world.

The skin of a lady finger banana is thin and bright yellow when ripe. The flesh is rich and sweet, making them a favorite for eating fresh. Due to their size, ladyfinger bananas are often considered ideal for children or as a portable snack.

Culinary applications of ladyfinger bananas extend beyond raw consumption. They are frequently used in desserts such as cakes and puddings, where their sweetness and texture can be fully appreciated. In addition, they are sometimes dried or fried, offering a variety of textures and flavors in different dishes.

Lakoocha fruit

The lakoocha fruit, scientifically known as Artocarpus lacucha, is also commonly referred to as monkey jack or monkey fruit. Originating from the Indian subcontinent and Southeast Asia, this fruit is a lesser-known member of the jackfruit family.

Lakoocha fruits are large, with a rough, spiky exterior that is greenish to brown in color. Inside, the flesh is fibrous, sticky, and ranges from sweet to sour in taste, often compared to that of tamarind.

In culinary use, lakoocha is versatile. The fruit can be eaten fresh or used in traditional dishes. It is often incorporated into curries and chutneys, where its tangy flavor complements the spices used in these preparations. Additionally, lakoocha is sometimes pickled or used in desserts.

Lambkin melon

Lambkin melons, botanically classified as Cucumis melo, have many common names including Christmas melon, Piel de Sapo, or frog skin melon. Originating from Spain, this fruit is part of the muskmelon family.

The outer skin of Lambkin melons is mottled green, resembling the texture of a frog’s skin, which accounts for its nickname. The flesh inside is pale green to white and is known for its sweet and aromatic flavor. The texture is firm yet juicy.

In culinary uses, Lambkin melons are mostly eaten fresh. They make a refreshing addition to summer salads or desserts. These melons are also suitable for blending into smoothies or using as a garnish for savory dishes.

Lancetilla mango

The lancetilla mango, identified scientifically as Mangifera ‘Lancetilla’, is a hybrid mango cultivar from Honduras. It is believed to be a cross between the Saigon and Mulgoba varieties

Lancetilla mangoes are recognized for their large size and oblong shape. The skin, when ripe, displays a vibrant red with green and yellow undertones. The juicy flesh inside is a rich yellow, noted for its minimal fiber content. The taste of lancetilla mango is predominantly sweet with a slight hint of tartness, making it a favored variety among mango enthusiasts.

Culinary applications for lancetilla mangoes are varied. These mangoes are superb when eaten fresh, enhancing fruit salads, desserts, and smoothies with their sweet flavor. Due to their large size and firm texture, lancetilla mangoes are also suitable for grilling and can be incorporated into savory dishes to add a tropical flair.

Langra mango

The langra mango, of the genus Mangifera, is a prominent mango cultivar originating from Varanasi, India. It is also known as Benarasi Langra.

Langra mangoes have a distinctive greenish skin, even when fully ripe, making them easily recognizable. Their flesh is yellowish, firm, and fiberless, offering a rich, aromatic flavor with a sweet and tangy profile.

Commonly enjoyed raw, Langra mangoes are also used in various culinary applications. They are excellent for making mango lassi, sorbets, and desserts, as well as for adding a tropical twist to salads. The firm flesh of Langra mangoes holds up well when used in cooked dishes, such as curries and grills.

Langsat fruit

The langsat fruit is botanically identified as Lansium domesticum (often wrongly identified as Lansium parasiticum). It is commonly known as langsat, lanzones, or duku fruit. Originating from Southeast Asia, particularly in countries like Malaysia and the Philippines, this tropical fruit is highly favored in its native regions.

Langsat fruits are small, oval in shape, and typically found in clusters. Their skin is thin and pale yellow, turning brown as the fruit ripens. Each langsat contains translucent, juicy segments similar in appearance to those of a lychee.

The taste of langsat is a delicate balance of sweet and sour, reminiscent of a bittersweet grapefruit with a hint of peach.

Culinary uses of langsat are diverse. The fruits can be eaten fresh, used in desserts, or incorporated into salads and sauces. In some regions, the juice of langsat is also extracted for beverages.

Lapsi fruit

The lapsi fruit, scientifically known as Choerospondias axillaris, is also commonly referred to as the Nepali hog plum. Originating from the regions of Nepal and parts of Northern India, this fruit is integral to local cuisines and cultural practices.

Lapsi fruits possess a distinct, tart flavor and are typically yellowish-green in appearance. The texture is firm when unripe and becomes slightly soft as it matures. Each fruit is small to medium in size, featuring a fibrous pulp around a central stone.

In culinary contexts, lapsi is frequently used in the preparation of pickles, chutneys, and tangy sauces. The fruit is also candied or transformed into a sour, flavorful jam that complements various dishes in Nepalese cuisine.

Lardizabala fruit

The lardizabala fruit (or zabala fruit), known scientifically as Lardizabala biternata, is native to the temperate rainforests of central and southern Chile.

Lardizabala fruits are elongated and coiled, resembling a twisted pod. The skin is tough and brown, enclosing the creamy, white to pale yellow pulp. The taste of lardizabala fruit is mildly sweet with a subtle, earthy undertone.

Culinary uses of lardizabala fruit are limited but notable in local Chilean cuisine. The pulp is sometimes eaten fresh or used as an ingredient in desserts. Due to its unique appearance and texture, the fruit is also used in ornamental food presentations. Lardizabala fruits are more commonly appreciated for their visual appeal in culinary settings rather than for their taste.

Le Conte pear

The Le Conte pear, scientifically referred to as Pyrus communis ‘Le Conte’, is a cultivar developed in the United States. This pear variety originates from the cross-pollination of a Bartlett pear (European pair) with a Chinese sand pear, a process conducted in Georgia around the 1850s.

Le Conte pears are recognized by their smooth, light green skin and elongated shape. The flesh of these pears is creamy, soft, and juicy, offering a mildly sweet flavor with subtle floral undertones.

Culinary uses for the Le Conte pear are varied. It is often consumed fresh or used in salads to provide a crisp, refreshing element. Furthermore, these pears can be baked or poached, which brings out their sweetness, making them suitable for desserts such as tarts and compotes.

Lebanese wild apple

The Lebanese wild apple, scientifically known as Malus trilobata, is also commonly referred to as the Lebanese crabapple. This species is indigenous to the mountains of Lebanon and neighboring regions.

Lebanese wild apples are smaller than the common apple and exhibit a distinctive three-lobed leaf pattern. The fruits are typically green or yellowish with a tart flavor, making them less desirable for eating fresh but suitable for jams, jellies, and preserves.

Due to their high pectin content, Lebanese wild apples are excellent for thickening these jams, jellies, and preserves.

Lemon

The lemon, scientifically named Citrus limon, is native to native to Asia, primarily Northeast India (Assam), Northern Myanmar, and China. However, it is now grown around the world and is often associated with European cuisine, especially Italian. It is perhaps the most well-known fruit starting with the letter L!

The lemon fruit is easily recognized by its bright yellow color and elliptical shape. The skin is textured and possesses oil glands. Lemons are known for their tart, tangy and zesty flavor, which is highly acidic.

In culinary contexts, lemons are extremely versatile and liberally used around the globe. The juice is widely used to enhance flavors in beverages and savory dishes, while the zest serves as a flavor enhancer in baked goods and sauces. Lemon slices and wedges are common garnishes for drinks and seafood.

Lemon aspen

The lemon aspen tree, scientifically named Acronychia acidula, is also known as lemon wood or yellow wood. This species is native to the tropical rainforests of Queensland, Australia.

The fruits of the lemon aspen are small and pale yellow with an almost star-shaped cross-section. They have a tart, lemony flavor with a hint of grapefruit.

Culinary uses of lemon aspen fruit are varied; it enhances flavors in sauces, dressings, and marinades. Additionally, it is employed in the production of jams, preserves, and confectionery. Lemon aspen can also be found in some boutique beverages, adding a distinct citrusy note.

Lemon drop mangosteen

Lemon drop mangosteen, scientifically named Garcinia intermedia, is a tropical fruit native to Central and South America. It is also commonly known as the yellow mangosteen or monkey fruit. The similar-tasting Garcinia madruno is also referred to as the lemon drop mangosteen.

This small, yellow fruit resembles a lemon in color and size, generally measuring between 2 to 4 centimeters in diameter. The skin is thin and easily peelable, exposing the juicy, translucent segments inside. Lemon drop mangosteens have a sweet and sour flavor that is often compared to that of citrus fruits, with a subtle tang.

Culinary uses of lemon drop mangosteens are varied. They are commonly consumed fresh, directly after peeling. In culinary preparations, these fruits can be utilized in desserts, salads, and beverages. They also make a unique addition to salsas and are sometimes used to flavor sauces and marinades.

Lemon drop melon

The lemon drop melon, classified as Cucumis melo, is a variety of melon developed for its unique flavor and appearance. Originating from selective breeding programs, this melon is cultivated primarily in North America. It is also sometimes called the Kandy Lemondrop melon.

The lemon drop melon is characterized by its bright yellow exterior and pale green to white flesh. The melon’s size is comparable to that of a typical cantaloupe or honeydew, averaging between 3 and 5 pounds.

Its taste is a distinctive combination of sweet and tangy, reminiscent of a lemon, hence the name ‘Lemon Drop’.

In culinary contexts, lemon drop melons are often used fresh in salads, desserts, and beverages. The refreshing taste complements a variety of dishes, enhancing flavors with its unique citrus-like zest. Additionally, the flesh can be pureed for use in smoothies or sorbets.

Lemonade berry

The lemonade berry, scientifically named Rhus integrifolia, is also known colloquially as lemonade sumac. It is native to the coastal regions of California and Baja California.

The fruit of the lemonade berry plant is small, dense, and sticky, with a coating that tastes tart and reminiscent of lemonade. The berries are typically red to pink in color.

In terms of culinary use, the juice from lemonade berries is often used to make a refreshing drink, similar to lemonade. Additionally, these berries can be used in various recipes that call for a citrus-like flavor. Lemonade berries are not commonly commercialized but are sometimes harvested for personal or local use.

Liberty apple

The liberty apple, scientifically named Malus domestica ‘Liberty’, is a hybrid cultivar developed in New York, USA. Originating from a breeding program at the New York State Agricultural Experiment Station, it was introduced in 1978.

Liberty apples are recognized for their deep red skin with occasional patches of green. These apples are medium-sized with a crisp texture and a balance of sweet and tart flavors. The flesh is white to cream in color.

In culinary use, liberty apples are versatile. They are suitable for both fresh consumption and cooking. Due to their balanced flavor and firmness, they are often used in making pies, sauces, and cider. The liberty apple is also favored for fresh eating due to its juicy and refreshing taste.

Lilly pilly fruit

The lilly pilly fruit, with the scientific name Syzygium smithii, is commonly known as satinash or monkey apple in New Zealand.

The small fruits are characterized by their glossy skin ranging in color from pink to purple-red. They have a crisp, watery texture. The taste of lilly pilly fruits is mildly sweet with a slightly tart undertone.

In culinary applications, lilly pilly fruits are used in jams, jellies, and syrups. They can also be incorporated into desserts or eaten fresh. The versatility of lilly pilly fruits makes them popular in both sweet and savory dishes.

Lima orange

The lima orange, scientifically known as Citrus sinensis L. Osbeck, is a lesser-known acidless citrus fruit (or sweet orange) prized for its unique sweet flavor and lack of acidity. They are native to China but are now grown in various countries like Brazil, Egypt, Mexico, and Spain.

Lima oranges are smaller than typical oranges, with a slightly flattened shape, smooth, thin skin, and bright yellow-orange flesh. They stand out for their sweet taste.

As with other citrus fruits, Lima oranges are a good source of vitamin C, vitamin A, potassium, folate, and dietary fiber.

These oranges thrive in warm, humid climates, primarily in Mexico and Latin America, harvested by hand when fully ripe. They are most commonly eaten fresh, juiced, or used to sweeten a variety of dishes from salads to marinades.

Lime

Lime refers to small, green citrus fruit. It includes many different types of lime:

• Australian desert lime (Citrus glauca)
• Australian finger lime (Citrus australasica)
• Australian round lime (Citrus australis)
• Blood lime (hybrid citrus fruit: red finger lime × (sweet orange × mandarin))
• Key lime (Citrus × aurantiifolia), also known as Mexican lime
• Makrut lime (Citrus hystrix)—also called kaffir lime
• Philippine lime (Citrus × microcarpa: a kumquat × mandarin cross)
• Persian lime (Citrus × latifolia: a key lime × lemon cross)—also called Tahiti lime
• Rangpur lime (Citrus limonia: a mandarin orange × citron hybrid)
• Spanish lime (Melicoccus bijugatus)—notably not a citrus fruit, also known as mamoncillo
• Sweet lime (Citrus limetta)—refers to several distinct citrus hybrids
• Wild lime (Adelia ricinella)—not a citrus
• Wild lime (Zanthoxylum fagara)—not a citrus
• Limequat (Citrus × floridana: a lime × kumquat cross)

Of these lime varieties, the most widely cultivated limes are Persian limes, key limes, and makrut limes.

Limes have been extensively cultivated in tropical and subtropical climates around the world. The fruit is round or oval-shaped, and the skin is most often thin and smooth (except for the bumpy makrut lime skin), typically a vibrant green color, which becomes yellow as it ripens (or over-ripens).

The juicy flesh of limes is notably sour with slightly bitter yet citrusy zest. The highly acidic flavor profile is more intense than that of lemons. The juice and zest of limes are frequently used in various culinary applications. They are essential in marinades, beverages, and fish dishes, and are also used to enhance the flavor of desserts and sauces.

Limequat

The limequat, with the scientific name Citrus × floridana, is a hybrid fruit developed from the kumquat and key lime. This citrus fruit primarily thrives in subtropical climates and was first cultivated in Florida.

Limequats are small, oval-shaped fruits with a thin, yellow to greenish-yellow skin when fully ripe. The flesh inside is juicy and tart, similar to a lime, and contains several small seeds.

Due to their tartness, limequats are not often eaten raw. Instead, they are used in culinary applications where their zest and juice enhance the flavor of dishes, like marmalades, jellies, and preserves, where their high acidity and distinctive citrus flavor are valued. Additionally, slices of limequat can be candied or used as a garnish for beverages and desserts.

Lippens mango

The Lippens mango, scientifically named Mangifera indica ‘Lippens’, is a cultivar developed in Florida. This mango variety is recognized for its small to medium size and ovoid to slightly oblong shape.

Lippens mangoes possess a smooth, non-fibrous texture. The skin of these mangoes turns from green to a yellow-orange hue as they ripen. The flesh inside is a rich, golden yellow with a sweet, aromatic flavor slightly reminiscent of peach.

In culinary contexts, Lippens mangoes are versatile. They are commonly used fresh in salads, smoothies, and desserts. Their sweet, non-fibrous flesh also makes them ideal for purees and sauces. Due to their rich flavor, these mangoes enhance both sweet and savory dishes.

Lodi apple

The Lodi apple, scientifically classified Malus domestica ‘Lodi’, is a variety that was developed from a cross between the ‘Montgomery’ and ‘Yellow Transparent’ apple varieties. Its origin traces back to the United States.

Lodi apples are recognized for their pale yellow-green skin and their early ripening in the season. These apples are often one of the first varieties available in late summer.

The taste of Lodi apples is tart and slightly acidic, making them less popular for eating raw. However, their tartness and soft texture when cooked make them excellent for culinary uses such as applesauce and apple pies. This apple variety is particularly valued for its ability to break down quickly during cooking, which is ideal for smooth, creamy sauces.

Loganberry

The loganberry, scientifically referred to as Rubus × loganobaccus, is a hybrid developed from the blackberry and raspberry. Originating in the United States in the late 19th century, it was named after its developer, James Harvey Logan.

Loganberries are larger than raspberries and more conical in shape, bearing a deep red to purple hue. The taste of a loganberry is uniquely tart and slightly sweet, akin to its parent berries.

In culinary contexts, loganberries are versatile. They are frequently used in the preparation of preserves, jams, and jellies. Additionally, these berries serve as flavorful additions to desserts, such as pies and tarts, and are occasionally used to flavor beverages.

Long neck avocados

Long neck avocados, known scientifically as Persea americana ‘Russell’, are a unique variety of avocados distinguished by their elongated shape. Commonly referred to as Russell avocados, these fruits originate from Florida, USA.

The fruit features an absurdly long, slender neck. The avocado skin is green and slightly rough, while the flesh inside is creamy, rich, and buttery, akin to the more common avocado varieties. Though some reports claim the flesh to be more watery.

In terms of flavor, long neck avocados are noted for their nutty and slightly sweet taste. These avocados are primarily used in culinary applications similar to other avocado types, such as in salads, spreads, and dips. They are particularly favored for their impressive size and striking appearance on a plate.

Long peduncled almond

The long-peduncled almond, scientifically known as Prunus pedunculata, is a species of Prunus native to China, Mongolia, and Siberia.

Unlike conventional almonds found in stores, the long-peduncled almond boasts a unique feature – an elongated stem or “peduncle.” Encased in a tough outer shell, breaking it open reveals the edible almond.

Before reaching the nut, there is a fleshy outer layer that is also edible, though slightly bitter compared to the sweet and nutty flavor of the inner almond. This species is also being explored for its potential to produce seed oil.

It belongs to a genus where most members produce hydrogen cyanide, a poison that gives almonds their characteristic slightly bitter flavor. This toxin is present in the seeds (almonds) and is readily detected by its bitter taste. It is usually present in too small a quantity to do any harm but any very bitter seed or fruit should not be eaten.

Loquat

The loquat, scientifically named Eriobotrya japonica, originates from Southeast China. They are also commonly known as Japanese plum or Chinese plum.

These fruits are small, round, and grow in clusters. The skin, which can be peeled off, ranges from yellow to orange, and the flesh is succulent with a sweet yet slightly tart flavor, similar to a blend of peach, citrus, and mild mango.

Loquat seeds, typically one to three per fruit, are large compared to the size of the fruit. They are not edible.

In culinary uses, loquats are versatile. They are commonly used in making jams, jellies, and preserves due to their high pectin and sugar content. Fresh loquats can be used in fruit salads, desserts, and can also be poached or stewed. Additionally, they can be fermented to make loquat wine.

Lord Lambourne apple

The Lord Lambourne apple (Malus domestica ‘Lord Lambourne’) is an English cultivar developed in Bedfordshire in the early 20th century. This variety is named after J. Lambourne, a prominent figure in its development.

Characterized by a striking red flush over a greenish-yellow background, Lord Lambourne apples are medium-sized with a round shape. The flesh of these apples is crisp and juicy with a balanced sweet and tart flavor, noted for its aromatic qualities.

Culinary uses of Lord Lambourne apples are diverse. They are highly regarded for fresh eating due to their rich flavor. Additionally, these apples are suitable for a variety of cooked dishes. They maintain their shape and flavor well when baked, making them excellent for pies and tarts.

Lord Lambourne apples are also used in making cider, where their balanced sweetness and acidity contribute to the beverage’s taste profile.

Louise bonne of jersey pear

The Louise Bonne of Jersey pear, scientifically named Pyrus communis ‘Louise Bonne d’Avranchés’, is a dessert pear that originates from France. It is distinguished by its greenish-yellow skin with a red blush on the side exposed to the sun.

This pear is medium-sized and bears a smooth, thin skin. Its white flesh is juicy, melting and soft, providing a mildly sweet flavor with hints of acidity, which makes it both refreshing and palatable.

Louise Bonne of Jersey pears are primarily enjoyed fresh but are also suitable for cooking and baking, which makes them versatile in culinary applications. They are often used in desserts, such as tarts and poached pear dishes, where their flavor can be fully appreciated.

Lovi lovi

The lovi lovi, scientifically known as Flacourtia inermis, is also commonly known as batoko plum, lobi lobi, or luvi luvi. This fruit is native to tropical Asia, particularly found in regions from India to Southeast Asia.

Lovi lovi fruits are small, round, and typically measure about 1 to 2 inches in diameter. They have smooth, thin skin that ranges in color from yellow to red when ripe. The flesh of the lovi lovi is juicy, sour, and slightly sweet, containing several small seeds.

Culinary uses of lovi lovi include making preserves, jams, and jellies due to its distinct tart flavor. It can also be eaten fresh or used as a flavoring in beverages and desserts.

Lucama fruit

The lucuma fruit, scientifically known as Pouteria lucuma, is native to the Andean valleys of Peru, Ecuador, and Chile.

Lucuma fruits are round to oval in shape with smooth, green skin that houses a vibrant yellow flesh. The very sweet flesh has a starchy and dry texture with a flavor similar to sweet potato, maple syrup, or butterscotch.

Culinary uses of lucuma include its incorporation into desserts such as ice cream and pastries, where it is prized for its unique flavor and natural sweetness. The fruit is also commonly processed into a powder used as a sweetener or flavoring agent in various dishes.

Luóhàn guǒ

Luóhàn guǒ, scientifically known as Siraitia grosvenorii, is commonly referred to as monk fruit, monkfruit, luohan guo, Swingle fruit, or Buddha fruit. Originating from southern China, particularly the Guangxi and Guangdong regions, this fruit has been used in traditional Chinese medicine and cuisine for centuries.

The fruit is characterized by its round shape and smooth, hard exterior. When fresh, the size is comparable to that of a lemon. The pulp inside is intensely sweet, which is due to the presence of natural compounds known as mogrosides.

In culinary applications, luóhàn guǒ is primarily used as a natural sweetener. It is processed into a powdered form to sweeten beverages and desserts. Due to its potent sweetness, only small amounts are required. Fresh luóhàn guǒ is rarely consumed fresh due to its hard outer shell and fibrous texture.

Lychee

The lychee, scientifically named Litchi chinensis, is a small tropical fruit native to the Guangdong and Fujian provinces of Southern China. It is also sometimes referred to as litchi or alligator strawberry.

Lychee fruit is approximately 1 to 2 inches in size and is characterized by its rough, leathery red skin. Beneath the skin lies juicy and sweet translucent white flesh with a floral aroma and a slightly musky undertone. At the center of each lychee is a large, inedible seed.

Culinary uses for lychees are varied. The fruits are often eaten fresh out of hand, after being peeled and pitted. They are also popular in desserts, cocktails, and salads. Additionally, lychees are used in Asian cuisine, commonly incorporated into sauces and dishes for a sweet, aromatic flavor. Lychees are preserved as well, either canned in syrup or dried.