Fruits That Start With M: The Complete List Of 50+ Fruit

Join me as I explore the many fruits beginning with the letter M. From the creamy and exotic mamey sapote to the sweet tang of the marionberry, each fruit offers a unique burst of flavor.

Whether you love tropical fruits like mangosteen, known for their juicy flesh and vibrant taste, or the Malay apple, a favorite for its crisp texture and refreshing bite, I have the fruit you’re looking for!

This expansive list of edible fruits not only tantalizes the taste buds but also brings a wealth of information to the table. So, whether you’re a culinary adventurer or a curious eater, let’s discover the fascinating varieties of fruits that start with M.

Macadamia

The macadamia tree, scientifically named Macadamia integrifolia, originates from Australia. This tree is known for its hard, woody shell enclosing creamy white macadamia nuts. And yes, nuts are classified as fruit!

Inside the macadamia fruit hides the delicious macadamia nuts. These nuts have a rich, buttery flavor and a crisp texture. Macadamias are highly valued for their taste and are often considered a premium nut.

Culinary uses of macadamias are diverse. They are frequently used in baked goods such as cookies and cakes. Macadamias are also popular in confectionery, roasted and salted for snacking, or used to produce oil for cooking and salads. Their rich flavor enhances both sweet and savory dishes.

Macoun apple

The Macoun apple, scientifically designated as Malus domestica ‘Macoun’, is a cultivar developed at the New York State Agricultural Experiment Station in 1932. Named after Canadian fruit grower W.T. Macoun, it is particularly celebrated in the northeastern United States.

The skin of the Macoun apple is a deep red with hints of a purple flush, often with a green background. The white flesh is crisp, offering a sweet yet slightly tart flavor.

Macoun apples are favored for both cooking and eating fresh. They are excellent for use in salads, pies, and sauces due to their rich flavor and good texture retention upon cooking. These apples are also popular in cider-making because of their aromatic qualities.

Madison peach

The Madison peach, recognized scientifically as Prunus persica ‘Madison’, is a type of peach developed in the United States. It is recognized primarily for its cold hardiness and resistance to peach leaf curl, traits that make it suitable for cooler climates.

This peach is characterized by yellow skin with a red blush. Its firm flesh is yellow, and offers a sweet, mildly tangy flavor typical of many peach varieties.

In terms of culinary uses, Madison peaches are versatile. They can be eaten fresh, or used in baking, cooking, and canning. Due to their firm flesh, they maintain their structure well when cooked, making them ideal for pies and cobblers.

Madras thorn

The Madras thorn tree, also referred to as Manila tamarind, camachile, or monkeypod tree, is a tropical tree originally from Central and South America. The scientific name for Madras thorn is Pithecellobium dulce.

The tree is characterized by its wide canopy and small, fern-like leaves. The fruits are pod-like, curved, and have a pinkish hue when ripe. Inside these pods are black seeds surrounded by a sweet, tangy pulp that is both sticky and fibrous.

Culinary uses of Madras thorn are varied. The sweet pulp can be eaten raw or used to make beverages, jellies, and desserts. Additionally, it is utilized in traditional dishes across Southeast Asia and Mexico, where the tree is now commonly found.

Madrono

The Madroño tree, scientifically named Arbutus unedo, is often referred to as the strawberry tree. Native to the Mediterranean region and parts of Western Europe, this fruit-bearing tree is also found in Ireland, where it is known as the Irish strawberry tree.

The fruits of the madrono are spherical, rough-textured, and initially yellow before ripening to a bright red. They possess a unique flavor, described as a blend of sweet and mildly tart, reminiscent of a cross between a strawberry and a kiwi.

Culinary uses of madrono fruits are diverse. They can be consumed fresh or used in the preparation of jams, jellies, and liqueurs. In some regions, madroño fruits are also dried and incorporated into various desserts and snack items.

Magellan barberry

The magellan barberry, known scientifically as Berberis microphylla, is also referred to as box-leafed barberry or calafate. This species is native to southern Chile and Argentina.

The shrub of Magellan barberry is characterized by its dense, thorny branches. Its berries are small, with a deep blue or purple hue when ripe. The taste of Magellan barberry berries is notably tart and slightly sweet.

In culinary contexts, these berries are often used to make jams, jellies, and desserts. They are also used in a traditional Patagonian liqueur. The berries can be eaten fresh or cooked and are occasionally incorporated into various local dishes for added flavor.

Makrut lime

The makrut lime, scientifically named Citrus hystrix, is a citrus fruit native to tropical Southeast Asia. It is also commonly referred to as the kaffir lime or Indonesian lime.

Makrut limes are recognized for their distinct appearance, featuring dark green, bumpy skin. The fruit is small and round. The leaves of the makrut lime are equally notable, being glossy and dark green with a double leaf shape.

The taste of the makrut lime fruit is intensely citrusy and slightly bitter, while the leaves impart a strong, aromatic flavor that is a blend of lemon and lime notes.

Culinary uses of makrut limes are diverse. The juice, zest, and leaves are often used in Thai and Indonesian cuisines, contributing a unique flavor to curries, soups, and salads. The leaves can be used whole, chopped, or shredded in various dishes.

Malabar plum

The Malabar plum, scientifically known as Syzygium cumini, is commonly referred to as the Java plum, black plum, jambolan plum, or jamun. This fruit tree is native to the Indian subcontinent and adjoining regions of Southeast Asia.

Malabar plums are oval in shape and feature a glossy, deep purple to black skin when ripe. The flesh inside is purplish-white, with a fibrous yet juicy texture, enclosing a single large seed.

The taste of Malabar plums is a unique blend of sweet and sour, with astringent notes, making them less popular for eating raw but excellent in culinary preparations. These plums are often used in traditional desserts, beverages, and sauces in their native regions. They can also be fermented to produce wines and vinegars.

According to Wikipedia, the guava-like fruit of the Syzygium jambos may also be referred to as the Malabar plum. However, most sources including this Wikipedia post refer to Syzygium cumini as the Malabar plum.

Malay apple

The Malay apple, known scientifically as Syzygium malaccense, originates from Southeast Asia, particularly Malaysia and Indonesia. This species is also referred to as mountain apple, Malay rose apple, or simply rose apple, Otaheite apple, pink satin-ash, or plumrose.

Malay apples are characterized by their glossy skin, typically deep red to purple in color, and their oblong, bell-shaped structure. The flesh is white to pink, crisp, and juicy, with a mildly sweet and slightly tangy flavor.

Culinary uses of the Malay apple fruit are diverse. They are commonly consumed fresh or used in fruit salads. In addition to fresh consumption, Malay apples can be used to prepare jams, jellies, and syrups, which capitalize on their unique flavor and vibrant color. In traditional settings, Malay apples are often utilized in decorative fruit arrangements for festive occasions.

Mamey sapote

The mamey sapote, scientifically known as Pouteria sapota, is also known by common names such as mamey colorado and zapote mamey. Originating from Central America, particularly from countries like Mexico and Guatemala, this fruit is now cultivated in other tropical and subtropical regions.

Mamey sapote fruit are large, with an elliptical shape, displaying rough, brown outer skin and vibrant orange-red flesh inside. The taste is sweet and creamy, often compared to a combination of pumpkin, sweet potato, and marzipan.

In culinary use, mamey sapote is versatile. It is commonly eaten fresh or used in smoothies, ice creams, and desserts. The fruit is also incorporated into savory dishes in its native regions.

Mammee apple

The Mammee apple, also known as mamey apple or Santo Domingo apricot, bears the scientific name Mammea americana. It is native to the tropical regions of the Americas, particularly the Caribbean and Central America.

Mammee apples are large, round fruits with a rough, brown outer skin and bright orange-red flesh. The texture of the flesh is firm and creamy, and the taste is rich, sweet, and somewhat similar to apricot with a hint of almond.

Culinary uses of mammee apple fruit are diverse. The fruit can be eaten fresh or used in desserts, such as mamey ice cream and smoothies. It is also incorporated into jams, jellies, and sauces. Mammee apple is occasionally used as a flavoring in baked goods.

Mamoncillo

The mamoncillo, commonly referred to as Spanish lime, genip, or quenepa, bears the scientific name Melicoccus bijugatus. Native to the tropical regions of the Americas, particularly the Caribbean and parts of Central and South America, this fruit is both distinctive and culturally significant in its native range.

The fruit of the mamoncillo tree is small, round, and green, encasing a juicy, translucent pulp around a large seed. Its taste is a blend of sweet and tart, reminiscent of a combination of lime and lychee. And even though it is called Spanish lime, it is not a citrus fruit.

Mamoncillo fruit are typically consumed fresh. The pulp is often sucked directly from the skin or added to fruit salads. In some culinary traditions, the seeds are roasted and eaten, similar to nuts.

Manchurian apricot

The Manchurian apricot, scientifically known as Prunus mandshurica, is a hardy fruit tree native to northeastern Asia, particularly found in regions of China, Korea, and Russia. It produces small fruits, with velvety skin similar to the more common apricot varieties.

The taste of Manchurian apricots is less sweet compared to the common apricot (Prunus armeniaca), often described as tart. These fruits are typically yellow or orange when ripe, and their flesh is firm.

Culinary uses of Manchurian apricots are varied. While they are edible fresh, their tartness makes them more suitable for processing. They are commonly used in jams, jellies, and other preserves. They are also used to make brandy and other alcoholic beverages in their native regions.

Manchurian cherry

The Manchurian cherry, scientifically known as Prunus maackii, is native to northeastern Asia, including regions of Korea, China, and Russia. It is also referred to as the Amur cherry. This tree species is noted for its distinctive, shiny, amber-colored bark that peels in horizontal strips.

Manchurian cherries are small, round, and range in color from red to black when ripe. Their taste is mildly sweet with a slightly tart undertone.

Their fruits are edible. However, Manchurian cherries are primarily ornamental. Yet they are suitable for making preserves and jellies.

Mandarin

The mandarin, scientifically known as Citrus reticulata, belongs to the citrus family. It is believed to have originated in Southeast Asia or the Philippines. Commonly referred to as mandarin oranges, the fruit are smaller and less rounded compared to other types of oranges.

The skin of a mandarin is thin and peels away easily, revealing tender and juicy segments. Its taste is sweet with less acidity than most oranges, making it highly favored for fresh consumption.

Mandarins are widely used in the culinary world. They are often enjoyed fresh, in fruit salads, and can also be found in desserts and jams. Their zest and juice add a fragrant, citrusy flavor to dishes and beverages.

Mangaba

The mangaba, scientifically known as Hancornia speciosa, is also commonly referred to as mangabeira. This fruit is native to the cerrado and caatinga biomes of Brazil.

The fruits of mangaba are spherical to oval, with a smooth, yellow to orange skin that might exhibit reddish spots when ripe. The pulp is juicy, sweet, and slightly acidic, which makes it appealing for fresh consumption.

Mangabas are eaten fresh or used to make juices, jellies, and ice creams. The fruit is also popular in a traditional Brazilian spirit known as ‘cachaça de mangaba’.

Mango

The mango, scientifically known as Mangifera indica, is native to South Asia but widely cultivated in tropical and subtropical regions worldwide.

Mangoes are characterized by their smooth, oval shape and vibrant colors, which range from green to yellow, orange, and red. The skin of a ripe mango is typically a mix of these hues. Inside, the flesh is golden yellow, juicy, and sweet with tropical floral notes. It is also fibrous or stringy in texture, depending on the variety.

There are many different varieties of mango:

• Alphonso mango
• Banganapalle mango
• Early gold mango
• Edward mango
• Fascell mango
• Fazli mango
• Kasturi mango
• Keitt mango

Culinary uses of mangoes are diverse. They are often eaten fresh or included in fruit salads. Mangoes are also used in a variety of dishes, including smoothies, salsas, jams, and desserts. Additionally, the fruit can be used in cooked dishes like curries and stir-fries.

Mangosteen

Garcinia mangostana, commonly known as mangosteen or purple mangosteen, is a tropical evergreen tree believed to have originated in Southeast Asia. The fruit of the mangosteen is spherical, typically 1 to 3 inches in diameter, and has a deep purple rind when ripe.

The inside of a mangosteen fruit contains white, juicy segments. Each segment may or may not contain seeds. The taste of mangosteen is often described as sweet and tangy, with a soft, fibrous texture.

Culinary uses of mangosteens are diverse. The fruit is primarily consumed fresh but is also used in making juices, desserts, and preserves. In some regions, the rind of mangosteen is used to make traditional tea.

Manila tamarind

Pithecellobium dulce, commonly known as Manila tamarind, Madras thorn, camachile, or sweet inga, is a tropical tree originally from Central and South America.

See Madras thorn for more information about the Manila tamarind fruit.

Maprang

The Maprang fruit, scientifically named Bouea macrophylla, is more commonly known as Marian plum, gandaria, mango plum, or plum mango. Originating from Southeast Asia, specifically Thailand and Malaysia, this fruit is a member of the Anacardiaceae family, which also includes mangoes.

The oval-shaped fruits vary in color from yellow to orange when ripe. The taste of maprang fruits is a unique blend of sweet and sour, similar to a combination of mango and plum. The juicy flesh has a slightly fibrous texture.

In terms of culinary uses, maprang fruits are consumed both raw and cooked. They are often eaten fresh, added to salads, or used in making jams and sauces. In some regions, the unripe fruits are used in savory dishes, providing a tart flavor.

Maqui berry

The maqui berry, scientifically known as Aristotelia chilensis, is a small, dark purple berry native to Chile and Argentina also known as the Chilean wineberry.

Maqui berries are celebrated for their deep color and slightly tart, sweet flavor. These tiny berries grow on an evergreen shrub in the Patagonian region, thriving in the wild. They are often small, about the size of peppercorns.

In culinary contexts, maqui berries are mostly used in their dried or powdered form due to their delicate nature when fresh. The powder is commonly incorporated into smoothies, juices, and desserts, enhancing these dishes with its vibrant color and flavor.

Marang

Artocarpus odoratissimus, commonly known as marang, is a fruit native to the Philippines and also found in Borneo. The marang is related to the jackfruit and breadfruit, belonging to the same genus, Artocarpus.

The marang fruit is large, with a spiky green exterior that is soft and easy to open. The flesh inside is creamy white, with a texture and taste reminiscent of custard mixed with a hint of tropical flavors. The smell reminds some of the durian fruit, though it’s less intense. Each segment of marang contains a seed.

Culinarily, marang is consumed fresh. The flesh can be eaten directly or used in desserts for its sweet, aromatic flavor. The seeds are also edible when cooked. The fruit is highly perishable, usually consumed locally rather than exported.

Marian plum

The Marian plum, scientifically named Bouea macrophylla, is also commonly known as the maprang fruit, gandaria, or plum mango. Originating from Southeast Asia, particularly Thailand and Malaysia, this fruit has garnered popularity across various tropical regions.

See the maprang fruit for more detail on Marian plums.

Marionberry

The marionberry, of the genus Rubus with hybrid parentage ‘Chehalem’ × ‘Olallie’, is a type of blackberry developed in Oregon, USA. It is often referred to simply as Marion blackberry.

This berry is characterized by a deep, dark purple hue, larger size, and elongated shape compared to other blackberries. The taste of a marionberry is notably sweet with a slight tartness.

In culinary contexts, marionberries are popular in desserts such as pies and cobblers, as well as jams, preserves, and sauces. Fresh marionberries can be added to salads or served with yogurt and granola.

Marisol clementine

The Marisol clementine is a variant of the common clementine (Citrus × clementina). Originating from Spain, this citrus fruit is renowned for its deep orange, almost red hue, and slightly flattened shape.

The skin of Marisol clementines is thin and easy to peel, revealing juicy, sweet segments inside. The taste is notably sweet with a robust citrus flavor, less acidic than other clementine varieties.

Marisol clementines are mostly eaten fresh. They are also popular in salads, desserts, and as garnishes for drinks. Additionally, these clementines can be juiced or used in marmalades, enhancing various culinary creations with their rich, sweet flavor.

Marsh grapefruit

The marsh grapefruit, or marsh pink grapefruit, is a common cultivar of grapefruit (Citrus × paradisi). Originating from a subgroup of the grapefruit species, this variety is noted for its seedless nature and pale yellow flesh.

Marsh grapefruits are large, typically measuring between four to six inches in diameter, and is characterized by its round shape. The skin is smooth and yellow. Inside, the flesh is segmented, juicy, and less bitter compared to other grapefruit varieties, with a balanced sweet-tart flavor profile.

As with other citrus fruits, the culinary uses of marsh grapefruits are diverse. They are frequently consumed fresh, either halved and scooped out with a spoon, or peeled and segmented for inclusion in fruit salads. Juice from marsh grapefruits is commonly used in beverages, vinaigrettes, and sauces. The zest and peel of the fruit are also utilized to add citrusy notes to baked goods and desserts.

Marula

The marula tree, scientifically known as Sclerocarya birrea, is a fruit-bearing tree indigenous to Southern Africa. The tree produces round, yellow fruits known as marulas, or marula fruit.

These marula fruits have a tough, leathery skin and a juicy, white flesh that is high in vitamin C. The taste is distinctly tart and sweet.

Marulas are often consumed fresh but also have various culinary applications. They are used to make jams, juices, and even a popular liqueur called Amarula. In cooking, the marula fruit can be added to desserts for a unique flavor or used in marinades to tenderize meat due to its acidic properties. The nuts found inside the marula fruit are also edible and can be roasted.

Masak hijau banana

The Masak Hijau banana, scientifically known as Musa acuminata ‘Masak Hijau’, is a variety of banana commonly found in Malaysia and parts of Southeast Asia.

This banana variety is characterized by its green skin, even when ripe, making it distinct from the more commonly known yellow-skinned bananas. The flesh of the Masak Hijau banana is soft and sweet, with a subtle tanginess that enhances its flavor profile.

Culinarily, Masak Hijau bananas are versatile. They can be eaten raw when fully ripe, offering a refreshing, sweet taste. In cooking, they are often used in traditional desserts and can also be fried or baked, where their sweetness intensifies, complementing both sweet and savory dishes.

Mayan nut

The Mayan nut, scientifically known as Brosimum alicastrum, is also commonly referred to as breadnut or ramon nut. Native to the tropical regions of the Americas, it was historically a staple food among the Maya and other indigenous cultures.

Mayan nuts are large, with a hard, woody shell that encases the edible seeds. The seeds, when raw, have a mild, slightly sweet flavor. Roasted Mayan nuts develop a richer, nuttier taste, often compared to that of coffee or chocolate.

Culinary uses of Mayan nuts are versatile. They can be ground into flour for baking, added to cereals for enhanced flavor, or used as a coffee substitute when roasted. The seeds are also consumed as a snack, either raw or roasted.

Mayapple

The mayapple, scientifically named Podophyllum peltatum, is commonly referred to as American mandrake or wild mandrake. It is native to wooded areas of eastern North America.

Mayapples feature a unique appearance with large, umbrella-like leaves and a single white flower that blooms under the foliage. The fruit is a small, lemon-shaped berry, which turns golden yellow when fully ripe.

The taste of ripe mayapples is mildly sweet with a tangy flavor, but caution is advised as the fruit is the only part of the plant that can be considered edible when fully ripe; all other parts, including the green fruit, are toxic.

Culinary use of mayapples is limited due to their toxicity. Fully ripe mayapples can be used to make jellies or jams. It is important to ensure that they are fully ripe and to use them cautiously.

Maypop

The maypop, scientifically known as Passiflora incarnata, is also commonly referred to as purple passionflower, true passionflower, wild apricot, and wild passion vine. It is native to the southeastern United States, thriving particularly in areas from Virginia to Florida.

The fruit is oval-shaped and features a tough outer rind that is green when immature, turning to a yellowish hue as it ripens. The fruit may pop when stepped on. Inside, the maypop fruit contains numerous seeds surrounded by a gelatinous pulp. The taste of the pulp is tangy and sweet, often compared to guava or citrus.

Culinary uses of maypop are diverse. The fruit is consumed fresh or used in desserts, such as jams and jellies. The aromatic and flavorful qualities of maypop fruit also make it suitable for flavoring beverages, both alcoholic and non-alcoholic. In terms of preparation, the seeds can be strained out, and the juice is extracted for various culinary applications.

Mcintosh apple

The McIntosh apple, scientifically named Malus domestica ‘McIntosh’, is a variety of apple first discovered by John McIntosh in Ontario, Canada, in 1811. This apple is distinguished by its red and green skin and white flesh.

The taste of McIntosh apples is notably juicy and tangy with a hint of sweetness. The flesh is soft compared to other apples, making it great for eating raw.

In culinary applications, McIntosh apples are often used in sauces and pies. Due to their tender flesh, they cook down quickly and are often blended into apple sauce or used as a filling for desserts.

McIntosh apples are also used to make apple cider. Their slightly tart flavor provides a balanced taste in both fresh and fermented ciders.

Medlar

The medlar, scientifically known as Mespilus germanica, is a lesser-known fruit originating mainly from Southwest Asia and Europe. Commonly referred to as the common medlar, this fruit belongs to the Rosaceae family, which also includes apples and pears.

The medlar tree is notable for its attractive white flowers and dense, leathery leaves. Medlars are unusual in that they are harvested in late autumn but are not consumable until they undergo a process known as bletting, where the fruits soften and become sweeter after exposure to frost.

In appearance, medlars are small, brownish fruits with a rounded shape and a distinctive open end that resembles a calyx. The taste of a medlar is unique, often described as a blend of sweet and tart flavors, with a texture similar to that of a soft apple.

Culinary uses of medlars are varied but they are most often used in the preparation of jellies, jams, and desserts. Due to their distinct taste and texture, medlars provide an interesting alternative in traditional recipes requiring stewed fruit.

Melon

Melons, scientifically classified as Cucumis melo, encompass a variety of types including cantaloupe (like muskmelon), honeydew, and casaba. Originating from Africa and Southwest Asia, melons have been cultivated for thousands of years.

These fruits vary widely in size, shape, and color. Typically, melons possess a hard outer rind and a juicy, sweet inner flesh that ranges in color from pale green to deep orange.

Culinary uses of melons are diverse. They are often eaten fresh in slices, cubes, or balls. Melons are also popular in salads, desserts, smoothies, and juices.

Melon pear

The melon pear, scientifically known as Solanum muricatum, is often referred to by its other common name, pepino dulce. Originating from South America, particularly in the regions of Colombia, Peru, and Chile, the melon pear has been cultivated since ancient times.

The fruit is oval to slightly elongated, about the size of a medium pear. The skin is smooth with a yellow to light purple color, marked by darker purple stripes. The juicy flesh of the melon pear fruit is light yellow, with a texture and flavor reminiscent of a mild mix of honeydew melon and cucumber.

Culinary uses of melon pears include being enjoyed fresh, where they can be chilled and eaten like a melon. They are also used in fruit salads, desserts, and can be blended into smoothies or used as a garnish. The melon pear pairs well with both sweet and savory dishes.

Merlot grape

The Merlot grape is a prominent red wine grape variety (Vitis vinifera). Originating from the Bordeaux region of France, this grape has gained widespread popularity, now cultivated in many wine-producing regions worldwide.

Merlot grapes are identified by their loose bunches of large, dark blue-black berries. The skin of these grapes is thin, contributing to the smooth texture and rich flavor of Merlot wine. The taste of Merlot grapes is typically noted for its velvety, plummy flavors coupled with hints of chocolate and cherry.

Culinary uses of Merlot grapes primarily involve winemaking, where they are either used alone or blended with other varieties to enhance body and complexity.

Merton pride pear

Merton Pride pear is a cultivar developed in the United Kingdom from the European pear (Pyrus communis). This pear variety is recognized for its large, rounded fruits with creamy, white flesh.

The skin of Merton Pride pears is smooth with a pale green color, often with a slight blush. These pears are appreciated for their juicy flesh and sweet flavor with subtle hints of melon.

In culinary contexts, Merton Pride pears are versatile. They can be enjoyed fresh. And they are suitable for baking and cooking, often used in desserts like pies and tarts. Their ability to retain shape and flavor when cooked makes them favorable for various dishes.

Mexican lime

The Mexican lime, scientifically known as Citrus aurantiifolia, is also referred to as the key lime or West Indian lime. This fruit is believed to have originated in Southeast Asia before spreading to the Middle East and North Africa, eventually being cultivated extensively in Mexico and the Caribbean.

Mexican limes are small and spherical, characterized by their thin, smooth skin that is bright green when unripe and turns yellow as it matures. The pulp is pale yellow, juicy, and contains several seeds.

The taste is notably tart and intense, more so than other lime varieties. This distinctive flavor makes them highly valued in culinary applications.

Mexican limes are used extensively in cooking and beverages. They are a crucial ingredient in Mexican, Caribbean, and South Asian cuisines. Their juice is a key component in dishes such as ceviche and beverages like margaritas and limeade. Mexican limes are also used to enhance the flavors of soups, salads, and seafood dishes.

Mexican plum

Prunus mexicana, commonly known as the Mexican plum, Inch plum, and Bigtree plum, is a species native to North America. It is predominantly found in the central and eastern regions of the United States.

Mexican plums are characterized by their small to medium size and round to slightly oval shape. The skin of the plum is typically a mottled purple-brown, while the flesh inside is yellow to orange, soft, and juicy. The taste of a Mexican plum ranges from sweet to tart, making it versatile in culinary applications.

Culinarily, Mexican plums are used in both sweet and savory dishes. They can be eaten fresh or used to make jams, jellies, and sauces. Additionally, these plums are sometimes incorporated into baked goods, such as pies and crumbles, where their tartness can be balanced with sweeter ingredients.

Meyer lemon

The Meyer lemon (Citrus × meyeri) is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid distinct from the common or bitter lemons.

Meyer lemons are rounder and more orange in color than their lemon counterparts. The skin is thin and smooth, with a deep yellow shade. The taste is sweeter and less acidic than typical lemons, often described as a spicy lemon flavor with floral hints.

Culinary uses of Meyer lemons are versatile. They are used in desserts, beverages, and savory dishes to add a refreshing, moderately tart flavor. The zest and juice of Meyer lemons enhance the taste of pies, cakes, salads, and marinades.

Midgen berry

The Midgen berry (midyim fruit or midyim berries), scientifically referred to as Austromyrtus dulcis, is native to coastal regions of eastern Australia. Commonly known as silky myrtle, this fruit grows on a small, bushy shrub.

The small berries are round and feature a whitish-grey speckling on a purplish-black background. Midgen berries offer a sweet and subtly spiced flavor, likened to a mix of cinnamon and cloves.

Culinary uses of midgen berries are diverse. They can be eaten fresh, added to fruit salads, or used for desserts and preserves.

Minneola tangelo

The tangelo (Citrus × tangelo) is a citrus fruit hybrid of a Citrus reticulata variety (like a mandarin orange or tangerine) and a Citrus maxima variety (like a pomelo or grapefruit). More specifically, the Minneola tangelo is a cross between a Duncan grapefruit and a Dancy tangerine. Originating in the United States in the 1930s, it is also commonly known as the honeybell due to its bell shape.

Minneola tangelos are recognized for their deep reddish-orange skin that is relatively easy to peel. The fruit is larger than a tangerine but smaller than a grapefruit, with a pronounced neck at the stem end. The fruits are juicy, tangy, and sweet. It is less tart than a grapefruit and offers a more robust flavor compared to many oranges.

In terms of culinary uses, Minneola tangelos are mostly eaten fresh. They can also be juiced or used in salads. The zest and juice of Minneola tangelos enhance the taste of marinades, dressings, and baked goods.

Mirabelle plum

The mirabelle plum, scientifically named Prunus domestica subsp. syriaca, is a small stone fruit native to the Lorraine region of France, though it is also found in other parts of Europe.

Mirabelle plums are small with smooth, glossy, yellow to light amber skin. The flesh is juicy, aromatic, sweet and slightly tart.

In culinary contexts, mirabelle plums are frequently used to make fruit preserves and dessert pies. The plum juice is also fermented into wine or plum brandy (eau de vie).

Miracle fruit

The miracle fruit, also known as miracle berry, carries the scientific name Synsepalum dulcificum. Originating from West Africa, this fruit is a small, bright red berry.

The berry itself has a mildly sweet taste, but it is most notable for its ability to alter taste perceptions, making sour foods taste sweet. This unique property is due to an active glycoprotein molecule called miraculin found within the fruit.

In culinary applications, miracle fruits are primarily used as a novelty to modify flavors in dishes or during taste-tripping parties (or flavor-tripping parties), where guests eat the berry before eating a variety of sour foods to experience the sweetening effects. The berries are consumed fresh or in a tablet containing the freeze-dried pulp of the fruit.

Monstera deliciosa

The Monstera deliciosa plant, commonly known as the Swiss cheese plant, delicious monster, fruit salad plant, or Mexican breadfruit, is a species of flowering plant native to the tropical forests of southern Mexico, south to Panama. This plant is well-known for its distinctive leaves that have natural holes, hence the nickname of Swiss cheese plant.

And, yes, the fully ripened fruit of the Monstera deliciosa plant is edible!

The fruit of Monstera deliciosa, often referred to as the monstera fruit, is elongated and resembles a green ear of corn covered in hexagonal scales. When ripe, these scales lift slightly, and the fruit emits a pleasant fragrance. The taste of monstera fruit is said to be a mix of pineapple and banana.

Culinary uses of the monstera fruit include eating it in its raw form once fully ripe. It must be noted that the fruit should only be eaten when the scales lift, as unripe fruit can contain irritants. Ripe monstera fruits are sometimes used in fruit salads and desserts for their exotic flavor.

Mora de castilla

The Mora de Castilla (Rubus glaucus), is a variety of blackberry commonly found in Colombia and parts of South America. It is often referred to simply as mora, or Andean raspberry.

Fruits of the Mora de Castilla are typically dark purple to black in color, resembling small, glossy drupelets clustered together. These berries are noted for their balance of sweet and tart flavors, with a robust, slightly earthy undertone, similar to the taste of loganberries.

Culinarily, Mora de Castilla berries are versatile. They are frequently used in desserts such as pies and tarts. Additionally, these berries are made into jams, juices, and sauces.

Morello cherry

The morello cherry, known scientifically as Prunus cerasus, is a type of sour cherry.

Originating primarily from Europe and southwest Asia, this fruit is recognized for its deep, dark red color and tart flavor.

Morello cherries are commonly used in culinary applications where their sourness enhances the taste of various dishes, notably in pies, preserves, and liqueurs.

Moriche palm

The moriche palm, scientifically known as Mauritia flexuosa, is also frequently referred to as the ita palm, buriti, muriti, miriti, canangucho, morete or acho, or aguaje. This species of palm tree is indigenous to the Amazon Basin.

Moriche palm fruits are characterized by their reddish-brown, scaly skin and are oval in shape. The flesh inside is a vibrant orange, noted for its fibrous texture and a flavor profile that combines sweetness with a subtly tangy undertone.

In culinary applications, the fruits of the moriche palm are highly versatile. They are eaten raw or used to make jams, juices, and desserts. In South America, the pulp is often made into beverages and ice creams, and it is a staple ingredient in various traditional dishes, both sweet and savory.

Mountain apple

The mountain apple, or Syzygium malaccense, is a tropical tree originating from Southeast Asia, specifically Malaysia and Indonesia. It has been naturalized in various tropical regions, including the Hawaiian Islands. Commonly referred to as Malay apple, Ohi’a ‘ai (in Hawaiian), and rose apple, among others.

See Malay apple for more information about mountain apples.

Mountain pepper

The mountain pepper, known scientifically as Tasmannia lanceolata, is indigenous to the cool temperate forests of Tasmania and southeastern Australia. This plant is also referred to as Tasmanian pepperberry.

The leaves and berries of mountain pepper are used in cooking. Berries are dried and ground into a spice that imparts a strong, peppery flavor. The leaves, when used fresh or dried, add a sharp, herbal taste to dishes.

Mountain pepper enhances the flavors of sauces, marinades, and seasonings with its peppery flavor. Additionally, it is employed in gourmet bushfood preparations, offering a distinctive spice profile that is both aromatic and potent.

Mountain serviceberry

The mountain serviceberry, Amelanchier bartramiana, is a species of serviceberry. Common names also include mountain shadbush and Bartram’s serviceberry. This species is native to North America, particularly found in Canada and the northern United States.

Serviceberries are small plumes oval to somewhat pear-shaped fruit. They ripen into a dark purple to nearly black when ripe.

Mountain serviceberries are edible and can be eaten raw or cooked into jams, pies, and desserts.

Mountain soursop

The mountain soursop, scientifically named Annona montana, is also known as wild soursop or mountain custard apple. It originates from the tropical regions of Central and South America.

Mountain soursop fruits are large, with a green, leathery skin that is less spiky compared to its relative, the guanabana or soursop fruit (Annona muricata). Inside, the white pulp is fibrous and contains multiple dark seeds. The flavor of mountain soursop is described as somewhat acidic and less sweet than guanabana, resembling a mix of pineapple and banana.

Culinary uses of mountain soursop are varied. The pulp is often utilized in making juices, smoothies, and ice creams. It is also used in desserts or eaten fresh, despite its slightly tart flavor.

Mulberry

The mulberry, botanically identified as the Morus genus, encompasses multiple species, such as Morus alba (white mulberry), Morus nigra (black mulberry), and Morus rubra (red mulberry). These trees are native to warm, temperate, and subtropical regions of Asia, Africa, and the Americas.

The fruits of the mulberry tree are generally elongated and resemble blackberries. They vary in color from white and red to dark purple, depending on the species. The taste is typically sweet and mild, with a slight tartness that is less pronounced in the darker varieties.

Culinary uses of mulberries include their incorporation into desserts such as pies, tarts, and ice creams. They are also used to make jams, jellies, and fruit wines. Fresh mulberries can be enjoyed as a snack eaten from hand, and dried mulberries are often used in granolas and as a topping for yogurt and salads.

Muscadine grape

The muscadine grape (Vitis rotundifolia) is native to the southeastern United States. This species is distinguished by its large, round berries that usually grow in small clusters. The skin of muscadine grapes is notably thick and ranges in color from dark purple to bronze.

The taste of muscadine grapes is distinctly sweet with a robust musky aroma, which sets them apart from other varieties.

Culinary applications of muscadine grapes are diverse, often featured in homemade wines and traditional Southern desserts. The thick skin and unique flavor profile of muscadine grapes make them particularly suitable for processing into preserves and syrups.

Muskmelon

The muskmelon (or musk melon), known scientifically as Cucumis melo var. reticulatus, refers to the North American canteloupe. This melon variety is believed to originate from the Middle East or ancient Persia.

Muskmelons are characterized by a netted, tan to yellowish rind and a succulent, fragrant orange flesh. The taste of muskmelon is sweet and mildly musky.

Culinary uses for muskmelons are versatile. They can be consumed fresh, used in fruit salads, blended into smoothies, or served with ice cream. Musk melons are also popular in cold soups and can be paired with cured meats such as prosciutto for a savory contrast.