4-syllable Fruits that contain E

List of 4-syllable Fruits that contain E

1

Acerola

Malpighia emarginata

A small bright-red Caribbean cherry-like fruit packed with extraordinarily high vitamin C — used in juices and supplements rather than fresh eating because of its short shelf life.

2

Atemoya

Annona × atemoya

A tropical hybrid fruit — cherimoya × sugar apple — with sweet creamy white flesh, large dark seeds, and a tropical flavor between vanilla custard and pineapple, eaten fresh in tropical regions.

3

Boysenberry

Rubus ursinus × idaeus

A large dark purple hybrid berry created in 1920s California — half blackberry, half raspberry, with logan and dewberry mixed in — that became a Disneyland concession and Knott's Berry Farm legacy.

4

Caviar Lime

Citrus australasica

An Australian rainforest citrus whose elongated finger-shaped fruits burst with translucent pearl-like vesicles — a high-end garnish that exploded in popularity with molecular cuisine.

5

Cherimoya

Annona cherimola

A heart-shaped Andean fruit with green dimpled skin and creamy custard-like flesh — described by Mark Twain as "the most delicious fruit known to men," with a flavor that combines banana, pineapple, and strawberry.

6

Chile Pepper

Capsicum (genus, multiple species)

A diverse family of fiery fruits from the Capsicum genus — used fresh, dried, smoked, ground, and fermented across nearly every world cuisine.

7

Coco-de-Mer

Lodoicea maldivica

The largest seed in the plant kingdom — a giant Seychelles double-coconut weighing up to 25 kg, so rare that each individual fruit is government-tracked.

8

Elderberry

Sambucus nigra (European); Sambucus canadensis (North American)

A small dark purple-black berry from the elder shrub, eaten cooked into syrups, wines, and preserves — toxic when raw, beloved when properly prepared.

9

Honeyberry

Lonicera caerulea

A long blue Siberian honeysuckle berry (also called haskap) that ripens before strawberries, survives -40°F winters, and tastes like a blueberry-raspberry-blackberry hybrid.

10

Huckleberry

Vaccinium membranaceum and others

A wild dark berry of the western North American mountains — beloved by hikers, hunted by bears, and impossible to cultivate, sustaining a regional Pacific Northwest jam-and-pie economy.

11

Jalapeno

Capsicum annuum

A medium-hot Mexican chili pepper with thick walls and bright vegetal heat — eaten fresh, pickled, smoked into chipotles, or stuffed and breaded.

12

Japanese Plum

Prunus salicina

An East Asian plum species that's the basis for most modern American supermarket plums — large, juicy, with red or yellow skin and easily separated flesh from a small pit.

13

Jostaberry

Ribes × nidigrolaria

A 1970s German hybrid combining blackcurrant and gooseberry — thornless, vigorous, productive, and almost unknown commercially despite decades of championing by horticulture writers.

14

Lingonberry

Vaccinium vitis-idaea

A small, tart red berry of the boreal forests of Scandinavia, North America, and Russia — similar in appearance to cranberry but smaller and sharper; the essential condiment of Swedish cuisine, served with meatballs, game, and pancakes.

15

Loganberry

Rubus × loganobaccus

A 19th-century California garden hybrid — half blackberry, half raspberry, dark red, intensely flavored, and the historical ancestor of modern boysenberries and tayberries.

16

Mamey Apple

Mammea americana

A large Caribbean fruit (Mammea americana, distinct from mamey sapote) with intensely fragrant orange flesh — eaten fresh, stewed, or fermented into Antillean wines and liqueurs.

17

Mamey Sapote

Pouteria sapota

A large football-shaped Mexican fruit with brown rough skin and dense salmon-pink flesh — the defining flavor of Cuban-Mexican milkshakes and tropical ice cream.

18

Marionberry

Rubus 'Marion'

An Oregon-bred blackberry hybrid, named for Marion County — the defining berry of Pacific Northwest pies, jams, and ice cream, prized for its complex sweet-tart flavor.

19

Meyer Lemon

Citrus × meyeri

A sweeter, thinner-skinned lemon with floral orange notes — a natural hybrid of lemon and mandarin orange discovered in China and popularised in California; prized for its edible skin, minimal bitterness, and fragrant juice.

20

Miracle Fruit

Synsepalum dulcificum

A small West African red berry that **temporarily makes sour foods taste sweet** — chewing one transforms lemon and vinegar into sugary treats for about an hour.

21

Paradise Pear

Pyrus communis

A Russian heritage cultivar of small ornamental-style pears, often used for preserves and country-style cookery, prized for hardiness in cold climates.

22

Pomegranate

Punica granatum

A tough-skinned fruit packed with hundreds of jewel-like seeds (arils), each surrounded by tart-sweet juice — a Persian native steeped in mythology.

23

Salmonberry

Rubus spectabilis

A bright orange-pink Pacific Northwest forest raspberry — eaten fresh by hikers, cooked traditionally by Coast Salish peoples, a key indicator of healthy temperate rainforest ecology.

24

Serviceberry

Amelanchier canadensis (and other Amelanchier species)

North America's versatile wild fruit — small, blueberry-sized purple-red berries from the Amelanchier shrub/tree, with a sweet, almond-flavoured flesh beloved by birds and foragers; also called Juneberry, Saskatoon, or Shadbush.

25

Seville Orange

Citrus aurantium

The bitter orange used for the world's most celebrated marmalade — too sour and pungent to eat fresh, its thick peel and intensely flavoured juice are perfect for jam-making; the brief winter season (January–February) is eagerly awaited by British marmalade makers, and the orange's history in Spain stretches to the Moorish period.

26

Umeboshi

Prunus mume

Japanese salt-pickled sour plums — not actually a plum but a pickled ume apricot, intensely sour and salty, eaten as a rice accompaniment, used as a natural preservative, and believed in Japan to cure everything from hangovers to bacterial infections.

27

Watermelon

Citrullus lanatus

A large, water-rich melon with a thick striped rind and bright pink-red flesh — a summer staple worldwide and originally an African crop.

28

Ximenia

Ximenia americana

A small, sour-sweet yellow-orange fruit known as wild plum or sea lemon, eaten across African savannas and used for its oil-rich seed in traditional cosmetics.