Fruits with exactly 8 letters that contain A — full profile for each.
You're looking for 8-letter fruits containing A — here are 11 matches, each linked to a full profile.
The citrus fruit that gives Earl Grey tea its distinctive floral, perfumed flavour — a sour, pear-shaped orange-yellow fruit grown almost exclusively in Calabria, southern Italy; too bitter to eat fresh, its cold-pressed rind oil is one of the most important aromatic compounds in perfumery and flavouring.
A bright orange Caribbean fruit (also called egg-fruit) with the dry mealy texture of a hard-boiled egg yolk — eaten fresh, in shakes, or as a chilled custard.
A close cousin of jackfruit grown across Malaysia and Indonesia — smaller, sweeter, more pungent, and rarely seen outside Southeast Asia because of its overpowering smell.
A medium-hot Mexican chili pepper with thick walls and bright vegetal heat — eaten fresh, pickled, smoked into chipotles, or stuffed and breaded.
The golden berry in a papery lantern — physalis (cape gooseberry) is a small, bright orange berry enclosed in a papery husk that peels back like a Chinese lantern to reveal the sweet-sharp fruit inside; used as a decorative garnish on desserts, eaten fresh, and made into jam; not related to the gooseberry despite the name.
A starchier cousin of the banana, eaten cooked across tropical cuisines from West Africa to Latin America to South Asia — fried, mashed, boiled, or grilled, but rarely raw.
Australia's native peach — a small, bright red fruit with tart, tangy flesh and a large deeply ridged stone; a staple of Aboriginal Australian diet for thousands of years, now increasingly used in Australian native cuisine and bush food products.
A small Southeast Asian fruit with a fluorescent red shell covered in soft pliable spines, opening to reveal lychee-like translucent flesh — visually startling, mild and sweet to eat.
A sticky brown pod-fruit with intensely tart-sweet pulp — fundamental to Indian, Southeast Asian, Mexican, and Caribbean cuisines, providing sour acidity in pad thai, chutneys, and chamoy.
A 1970s Scottish blackberry-raspberry hybrid named for the river Tay — long sweet-tart wine-red fruit with intense flavor, popular in home gardens but virtually absent from supermarkets.
A small, tart-sweet African fruit (also called Spanish tamarind) eaten fresh or made into juice, with bright orange flesh around large flat seeds and a flavor between apple and tamarind.
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