Fruits that contain D

List of Fruits That Contain D

1

Avocado

Persea americana

A creamy single-seeded berry from Central America, beloved for its buttery flesh and unusually high content of monounsaturated fats.

2

Blood Orange

Citrus × sinensis

A red-fleshed orange variety from Sicily and Spain — its dramatic red color comes from anthocyanins triggered by cold winter nights, a chemistry trick most citrus regions can't replicate.

3

Breadfruit

Artocarpus altilis

A large green tropical fruit with starchy white flesh that bakes to a bread-like texture — staple food across the Pacific Islands and Caribbean, the cargo that triggered the famous Mutiny on the Bounty.

4

Buddha's Hand

Citrus medica var. sarcodactylis

A bizarre yellow citrus that splits into long finger-like segments — all peel and pith with no juice or pulp, used purely for fragrance and zest.

5

Cempedak

Artocarpus integer

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.

6

Cloudberry

Rubus chamaemorus

A rare orange-amber Arctic berry that grows in remote bogs across the boreal north — Scandinavia's most prized wild berry, with no commercial cultivation despite decades of attempts.

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

Damson

Prunus domestica subsp. insititia

A small, intensely tart purple-blue plum almost too astringent to eat fresh — the British countryside fruit of choice for jam, gin, and preserves.

9

Date

Phoenix dactylifera

The sweet sticky fruit of the date palm, dried and energy-dense, a staple of Middle Eastern and North African cuisine for thousands of years.

10

Dragon Fruit

Hylocereus undatus, H. costaricensis, H. megalanthus

The visually striking fruit of a Central American climbing cactus — bright pink-red shell with green spiky scales, opening to white or magenta flesh dotted with tiny black seeds.

11

Durian

Durio zibethinus

A spiky-shelled Southeast Asian fruit with intensely pungent custard-textured flesh — banned from many hotels and public transit in Asia for its smell, but called the "King of Fruits" where it's eaten.

12

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.

13

Honeydew

Cucumis melo (Inodorus group)

A pale-green melon with smooth white-yellow rind and pale-green flesh, milder and sweeter than cantaloupe — a summertime hydration fruit.

14

Mandarine

Citrus reticulata

A small loose-skinned orange citrus — the original ancestor species behind clementines, satsumas, tangerines, and most modern winter snack-citrus varieties.

15

Medlar

Mespilus germanica

An ancient European fruit that must be eaten after it has partially rotted (bletting) — small, brown, and unprepossessing, with a sweet, apple-butter-like flesh consumed only after frost has softened it; beloved in medieval Europe, nearly forgotten today.

16

Momordica Fruit

Siraitia grosvenorii

A bumpy bright-orange East Asian fruit (also called luo han guo or monk fruit) — its concentrated extract has become a popular zero-calorie sweetener that's hundreds of times sweeter than sugar.

17

Monstera Deliciosa

Monstera deliciosa

The fruit of the Swiss cheese plant — a fragrant tropical curiosity that ripens over 12 months, tastes like pineapple-banana, and is mildly toxic until fully ripe.

18

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.

19

Quandong

Santalum acuminatum

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.

20

Redcurrant

Ribes rubrum

A small, jewel-like red berry — translucent, intensely tart, and a classic Northern European garden fruit used in jellies, sauces for game, and showcase dessert garnishes.

21

Sapodilla

Manilkara zapota

A small brown tropical fruit with grainy sweet flesh tasting of brown sugar and pear — the same species as chico fruit, with an even longer history as the original chewing-gum source.

22

Tamarind

Tamarindus indica

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.