The Ultimate List of Fruits That Start With U

Wow! This was a toughy. But you know I love learning about new ingredients, and I found the most weird and wonderful fruit names starting with the letter u.

Among the intriguing discoveries were the usuma fruit, known for its peanut butter-like aroma, and the uvilla, a delightful berry encased in a papery husk better known as the cape gooseberry, hailed for its unique blend of sweet and tart flavors. I also explore the ugni berry, celebrated for its deep red berries and wine-making prowess, and the usakhelauri grape, a rare find from Georgia known for producing exquisite semi-sweet wines.

Each fruit starting with U has a unique story and flavor, making them more than just interesting plants—they’re also valuable in the kitchen. Join me as I take a closer look at these lesser-known fruits, exploring how they contribute to culinary diversity worldwide. Get ready to discover some unusual and exceptional flavors!

Ububese fruit

The ububese fruit, scientifically known as Annona stenophylla, is a small subshrub native to parts of Africa including Tanzania, Zambia, and Namibia. This fruit is commonly referred to as the dwarf custard apple or African custard apple and is similar in taste and texture to other custard apples found in South and Central America.

Characterized by its oval shape and smooth, scale-like skin ranging from dark yellow to reddish, the ububese typically measures 1.7 to 4 centimeters in length. They are in season from April to June.

Its pulp is fibrous, sweet, and resembles custard. And the fruit also contains multiple flat, brown seeds with a caruncle at one end. Ububese fruits are rich in dietary fiber and are typically consumed raw, juiced, or used in cooked dishes.

Udara fruit

The udara fruit, also known as the African star apple and scientifically termed Gambeya africana, is a notable tree within the Sapotaceae family. Found across West and Central Africa, it thrives in lowland rainforests near rivers.

This medium-sized tree reaches up to 25 meters in height, characterized by a straight, often grooved trunk with buttressed roots and bark that exudes white latex when cut. The leaves are simple, tufted at the ends of branches, with a dense, appressed hair on the underside varying from pale to reddish-brown.

The udara fruit itself is ovoid to globular, turning yellowish to orange when ripe, and contains up to five shiny brown seeds.

Beyond its ecological presence, the udara tree has various uses. Its bark latex serves as birdlime, while the wood is traded in local timber markets. The fruit is edible though acidic, and bark extracts are traditionally used to aid digestion.

Ugli fruit

The ugli fruit is from Jamaica. It’s a unique member of the citrus family. Known by other names such as the uniq fruit or Jamaican tangelo, it’s a hybrid between a grapefruit, an orange, and a tangerine.

Its appearance is notably less polished than other citrus fruit, with a rough, wrinkled green to yellow skin that hides a sweet and tangy flesh beneath. Despite its name and peculiar look, the Ugli fruit offers a delightful taste; it’s less bitter than a grapefruit and has a sweeter, more aromatic quality reminiscent of its tangerine lineage.

Culinary uses for the Ugli fruit are varied and exciting. It can be enjoyed raw, adding a vibrant, juicy component to fruit salad, or used as a surprising twist in citrus-based recipes, from marinades to desserts. Its juice is an excellent base for cocktails and non-alcoholic beverages, offering a refreshing citrus kick that’s both unique and versatile.

Ugni fruit

The ugni fruit, also known as the Chilean guava, Ugni molinae, or strawberry myrtle, is a captivating small berry from the forested regions of Chile and parts of Southern Argentina. With its round shape and deep red to purple hue when ripe, the ugni fruit delivers a sweet, slightly tart flavor. It’s often likened to a blend of strawberries, guava, and kiwi, making it a highly aromatic and flavorful berry.

This versatile fruit can be enjoyed fresh, straight off the bush, or used in various culinary applications. In Chile, it’s a popular ingredient in jams, jellies, and desserts, celebrated for its unique flavor that truly shines when preserved or cooked. Beyond desserts, the ugni fruit enhances cocktails and fruit salads with its exotic taste, adding a distinctive touch to these creations.

Moreover, ugni berries are also integrated into savory dishes, providing a sweet contrast to meats and cheeses, showcasing their culinary versatility. Culturally significant, it has been a favorite since it was introduced to England in the 19th century and became beloved by Queen Victoria. Today, while still relatively rare in commercial cultivation outside its native range, the ugni fruit’s rich flavor and ornamental potential make it a cherished choice for those lucky enough to access it.

Ukrainian heart tomato

The Ukrainian heart tomato is an heirloom variety cherished for its heart-shaped, vibrant red fruits. Originating from Ukraine, this tomato variety is known for its large size and rich, sweet flavor with just the right amount of acidity, making it a standout in salads, sandwiches, and sauces.

The meaty texture and minimal seeds of the Ukrainian Heart Tomato also make it excellent for cooking, as it produces a rich, flavorful sauce.

In culinary contexts, the Ukrainian Heart Tomato shines in fresh preparations where its size and flavor can be fully appreciated. It’s ideal for caprese salads, as a base for hearty tomato sauces, or simply sliced and enjoyed with a sprinkle of salt to enhance its natural sweetness.

Umari fruit

The umari fruit is an exotic fruit from the Amazon region, less known outside its native territory. This unique fruit grows on the Humiria balsamifera tree and is celebrated for its distinctive, hard shell and creamy, flavorful flesh inside.

The taste of umari fruit is often described as a blend between cheese and coconut, offering a truly unique flavor profile.

In terms of culinary uses, the umari fruit is quite versatile within Amazonian cuisine. It can be eaten raw, directly from the shell, or incorporated into local dishes where its unique taste can complement both sweet and savory flavors. The fruit is also used to make a variety of traditional Amazonian dishes, including soups, stews, and even desserts, showcasing its flexibility in culinary applications.

Umbra fruit

The umbra fruit, also known as ambarella or umbrella fruit, is native to Polynesia and Melanesia but is now found in tropical regions worldwide. It grows in clusters, with each tropical fruit about 7 to 8 inches in diameter and 2 to 4 inches in length, featuring tough skin that turns from green to yellow as it ripens.

Inside it has a hard, juicy flesh, surrounding a fibrous pit with a few flat seeds. It tastes mildly acidic with hints of pineapple and mango.

Available mainly in the fall and winter, umbra is versatile in the kitchen. It can be eaten fresh with added seasonings or used in salads, drinks, jams, and as a souring agent in soups and stews. The green, unripe fruits are popular in Asia for their crunchy texture and are often sold in local markets.

Uniq fruit

The uniq fruit, also known as the Jamaican Tangelo or ugli fruit, is a citrus hybrid originating from Jamaica. It is a cross between a tangerine, an orange, and a grapefruit, which results in a fruit that has a slightly irregular shape and a rough, greenish-yellow skin.

It is prized for its juicy, sweet, and slightly tangy flesh, making it a favorite among citrus lovers for its mild flavor that lacks the bitterness of a grapefruit.

Culinary uses for the uniq fruit are diverse, thanks to its refreshing taste and juicy texture. It can be consumed fresh, used in salads, or squeezed for juice, providing a vibrant citrus note to beverages and dishes. The uniq fruit’s peel can also be candied or zested to add flavor to baked goods and desserts.

Umbu fruit

Originating from the semi-arid regions of northeastern Brazil, the umbu fruit, also known as Brazil plum or Imbu, is a cherished local delicacy. The fruit grows on the umbuzeiro tree, an emblem of resilience in Brazil’s caatinga biome, surviving and thriving in harsh conditions.

Umbu fruit has a round, green appearance, with a size comparable to a plum, and houses a juicy, tangy flesh that perfectly balances sweet and sour flavors.

In the culinary world, umbu fruit is celebrated for its versatility. It can be eaten fresh or used in a variety of dishes and products. Popular uses include making jams, jellies, and syrups, which highlight its unique flavor profile. Additionally, it’s often used in the production of juices, sorbets, and even alcoholic beverages, where its distinct taste adds a refreshing, tropical twist.

Ume fruit

Ume fruit, originating from East Asia, is a Japanese apricot but is commonly referred to as ume plums. These fruits are known for their hard, green exterior and sour taste when raw, making them less likely to be eaten fresh but highly valued for their culinary and fermentative uses.

Ume plums are the base ingredient for umeboshi (pickled ume plums) and ume liquor, both staple items in Japanese cuisine. This is also why the Japanese plum is also often referred to as umeboshi fruit.

The culinary applications of these Japanese plums are diverse and deeply embedded in Japanese culture. 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. Additionally, ume 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.

Urfa biber

The urfa pepper, also known as urfa biber or isot pepper, is a chili pepper originating from Turkey’s Urfa region.

The commercially available chili flakes are unique because it is sun-dried during the day and wrapped at night to retain moisture, creating a smoky, slightly sweet flavor with undertones of chocolate, tobacco, and raisin. Its distinctive drying process also gives the urfa biber a soft, almost meaty texture, differentiating it from other dried chilies.

Urfa biber is renowned for its rich, earthy flavor and mild heat, making it a staple in Turkish cuisine for dishes like kebabs and stews, and even in some desserts. Its versatility and unique taste have also made it popular in international kitchens, enhancing everything from chocolate desserts to innovative sauces.

Urava fruit

The urava fruit, also known as the mangrove apple or perepat, is a unique berry that thrives in the mangrove regions. Scientifically named Sonneratia alba, this fruit is predominantly found throughout East Africa and Southeast Asia.

Characterized by its flat yet round shape, the urava fruit resembles a small spherical hat and is notable for its thick, deep green skin. Inside, the urava fruit reveals a dark maroon pulp that is slightly dense, offering a flavor profile similar to that of a quince.

While it may not be particularly sweet, its subtle flavors make it versatile in culinary uses. In Sri Lanka, the pulp is often blended with coconut milk to create a delightful milkshake, showcasing its ability to be transformed into a refreshing drink.

In addition to its uses in beverages, the urava fruit is commonly utilized in Indian cooking, where it is treated more like a vegetable. It can be cooked in various dishes, providing a unique taste that complements the spices typically used in Indian cuisine. The leaves of the urava tree are also edible, adding another layer of utility to this interesting fruit.

Usakhelauri grape

Usakhelauri, a unique and rare grape varietal, is cultivated exclusively on the mountain slopes of Lechkhumi in Western Georgia. This grape’s name intriguingly translates to “nameless,” hinting at its mystique and rarity.

Usakhelauri is not typically eaten fresh but is renowned for its role in producing an exceptional semi-sweet Georgian wine that is highly prized for its quality.

The grapes are characterized by their purple color and are harvested only at the end of October, making each vintage a limited and anticipated event. These grapes possess a high sugar content, ideal for winemaking, contributing to a wine that is mild in flavor yet exquisite in taste.

Usakhelauri wine is a celebrated beverage in Georgia, cherished for its fine attributes and enjoyed by many who seek out its subtle and refined flavors.

Usuma fruit

The usuma fruit, often referred to as the peanut butter fruit, is a small oblong berry that hails from the Andean region of South America, particularly flourishing in Brazil. Known scientifically as Bunchosia argentea, this intriguing fruit is about the size of an olive and undergoes a striking transformation as it ripens—its skin turning from dark green to a rich, dark red or brownish hue.

The usuma fruit is celebrated for its uniquely flavorful profile, which remarkably resembles the taste and aroma of peanut butter. Beneath its thin skin lies a soft, sticky, and sweet flesh that clings to a large inedible seed at its center. Its taste, reminiscent of sweet potatoes, makes it a delightful treat to enjoy raw.

Apart from being eaten fresh, usuma fruit is also a popular ingredient in various culinary preparations. It’s commonly used to make jams, but its versatile flavor extends well into milkshakes, juices, and smoothies, enhancing these beverages with its distinctive taste.

Additionally, the fruit is a good source of dietary fiber, making it a nutritious as well as a flavorful choice. Mostly available during the summer and fall months, usuma fruit offers a unique taste experience and is a cherished component of South American fruit culture.

​Uva rara

Uva rara, translating to “rare grape” in Italian, is a grape variety indigenous to the Piedmont and Lombardy regions of Italy.

This grape is often used in blending with other varieties, notably Nebbiolo, to add softness and aromatic qualities to the wine. The uva rara grape presents a thin skin and a lighter color, producing wines that are notable for their delicate, fruity aroma and a softer palate profile, making it a cherished component in the winemaking process.

While not commonly consumed as table grapes due to their primary cultivation for wine production, the wines produced from uva rara grapes are valued for their ability to complement a wide range of dishes. From hearty meats to refined cheeses, the versatility of uva rara wines makes it a delightful addition to the dining experience, enhancing flavors with its subtle complexity and balance.

Uva tosca grape

The uva tosca grape is a distinctive red wine variety cultivated in Italy’s Emilia-Romagna region, specifically thriving at high altitudes in the Val Secchia area. Despite its name suggesting a Tuscan origin, it actually descends from a natural cross between the Schiava Grossa and Crepallocchi grapes, emphasizing its unique genetic heritage.

Historically noted since 1644 for producing a pale, somewhat sweet, and spicy reddish wine, uva tosca has been integral to the local wine culture for centuries. Today, it is mainly used in blending for DOC and IGT wines, enhancing these blends with its balanced acidity and delightful aromas ranging from floral to fruity, depending on the terroir and winemaking methods.

Uva tosca wines are excellent with a variety of dishes, particularly local Italian cuisine, adding regional authenticity and subtle complexity to the dining experience. Despite its challenges and relative obscurity outside Italy, uva tosca is a cherished part of Italy’s vinicultural heritage, celebrated for its adaptability and unique flavor profile.

Uvalino grape

The uvalino grape is a lesser-known variety native to the Piedmont region in Italy, often celebrated for its contribution to the complexity and depth of local Italian wines. This grape variety produces small to medium-sized berries with a deep violet hue, indicative of the rich, full-bodied wines it can produce.

The uvalino grape is primarily used in viticulture for blending, adding a robust color, subtle tannins, and a pleasant aromatic profile to the wine.

In terms of taste, wines made from uvalino grapes are appreciated for their balanced acidity and fruit-forward flavors, often with hints of dark berries and a slight earthiness that reflects the terroir of Piedmont. While not as widely recognized as other Italian grape varieties, uvalino holds a cherished place in the hearts of local winemakers and connoisseurs who value the unique characteristics it brings to wine blends.

Uvilla fruit

The uvilla, also widely known as the Cape Gooseberry, goldenberry, or by its scientific name, Physalis peruviana, is a small fruit native to South America, particularly Chile and Peru.

Encased in a distinctive papery husk, the uvilla reveals a bright, golden-orange berry once peeled. Its flavor is a delightful mix of sweet and tangy, often compared to a cross between a tomato and a pineapple.

Globally recognized for its culinary versatility, uvilla can be enjoyed in numerous ways. It adds a vibrant burst of color and flavor to salads, and serves as an elegant garnish for desserts and cocktails. Its unique taste also makes it perfect for cooking and baking, commonly used in jams, chutneys, and pastries.

Ugni blanc grape

The ugni blanc grape, known in Italy as Trebbiano, is one of the most widely planted grape varieties globally. It’s highly valued for its role in producing Cognac and Armagnac due to its high acidity, though it generally yields undistinguished wines unless carefully managed.

Originating possibly in the Eastern Mediterranean and known since Roman times, ugni blanc found its way to France around the fourteenth century.

In cooler climates, it produces lively, subtly aromatic white wines, while in warmer areas, such as southern France, it yields smoother, more flavorful wines with a fresh, full-bodied feel. Beyond still wines, Ugni Blanc is indispensable in crafting top-quality brandies, particularly in French regions like Auch, Angoulême, and Rochefort.