1
American Mayapple
Podophyllum peltatum
An odd umbrella-leafed forest plant with a single yellow fruit hidden under its canopy — edible only when fully ripe, and toxic in every other part.
Below are fruits that contain the letter M anywhere in the name. Each of the 53 fruits below opens to a full profile.
Table of contents
List of Fruits That Contain M
2
Amla
Phyllanthus emblica
The Indian gooseberry — a small, translucent greenish-yellow fruit of extreme sourness and bitterness, one of the richest natural sources of vitamin C; sacred in Hindu tradition and the foundation of Ayurvedic medicine for 5,000 years.
3
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.
4
Bergamot
Citrus bergamia
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.
5
Calamansi
Citrus × microcarpa (syn. Calamondin)
A tiny citrus from Southeast Asia — a cross between mandarin orange and kumquat, producing a small round fruit with orange flesh and a thin green skin; intensely sour with aromatic orange notes, indispensable in Filipino and Malaysian cooking.
6
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.
7
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.
8
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.
9
Clementine
Citrus × clementina
A small, easy-peeling, seedless winter mandarin — accidentally created in an Algerian orphanage garden in 1902, now the most popular winter snack citrus in Western countries.
10
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.
11
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.
12
Finger Lime
Citrus australasica
An Australian native citrus shaped like a small finger that releases tiny "caviar pearls" of tart citrus juice when cut open — a fine-dining garnish prized for its visual drama and crisp acidity.
13
Galia Melon
Cucumis melo var. reticulatus
An aromatic Israeli muskmelon hybrid created in the 1970s — netted yellow skin with pale green sweet flesh, considered the most fragrant of the supermarket melons.
14
Imbe
Garcinia livingstonei
A small bright orange African fruit related to the mangosteen, with a thin skin enclosing tart-sweet juicy flesh — eaten fresh or fermented into a drink.
15
Jambul
Syzygium cumini
A purple-black Indian summer fruit (also called jamun, java plum) with bright purple juice that stains everything — a beloved street snack and a classic Ayurvedic remedy for diabetes.
16
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.
17
Kaffir Lime
Citrus hystrix
A bumpy-skinned Southeast Asian citrus whose **leaves matter more than the fruit** — fragrant double-lobed leaves are an essential herb in Thai, Malaysian, and Indonesian cooking.
18
Kumquat
Citrus japonica (formerly Fortunella spp.)
A miniature olive-sized citrus eaten whole, peel and all — sweet skin, tart flesh, and a contradiction in your mouth that makes them addictive snacking fruit across East Asia.
19
Lemon
Citrus limon
A bright yellow citrus with sharply acidic juice and aromatic peel — possibly the single most-used fruit in the global kitchen for its capacity to brighten everything.
20
Lime
Citrus aurantiifolia (Key); Citrus latifolia (Persian); others
A small, intensely acidic green citrus — the namesake of "limey" sailors, the soul of margaritas and ceviche, with the Persian and Key versions producing distinct flavors despite similar appearance.
21
Lucuma
Pouteria lucuma
A subtropical Peruvian fruit with pale yellow flesh, a sweet flavour of maple, sweet potato, and vanilla combined, and very low sugar content despite its sweetness — a pre-Inca sacred fruit now popularised as a health-food sweetener globally.
22
Magellan Barberry
Berberis microphylla
A small dark Patagonian berry (also called calafate) — Tierra del Fuego's iconic fruit, with a folk legend that whoever eats one will return to Patagonia.
23
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.
24
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.
25
Mandarine
Citrus reticulata
A small loose-skinned orange citrus — the original ancestor species behind clementines, satsumas, tangerines, and most modern winter snack-citrus varieties.
26
Mango
Mangifera indica
A tropical drupe known as the "king of fruits" in South Asia, prized for its sweet, juicy flesh and grown across more than 100 countries.
27
Mangosteen
Garcinia mangostana
A purple-shelled tropical Asian fruit with snow-white segmented flesh of intense sweet-tart flavor — the "queen of fruits" to many connoisseurs, banned from U.S. import for decades, now slowly returning.
28
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.
29
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.
30
Melon
Cucumis melo
The general category covering hundreds of *Cucumis melo* varieties — cantaloupes, honeydews, galias, casabas, and dozens more — eaten across cultures from breakfast to dessert.
31
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.
32
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.
33
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.
34
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.
35
Mouse Melon
Melothria scabra
A grape-sized Mexican vine fruit (also called Mexican sour gherkin or cucamelon) that looks exactly like a tiny watermelon but tastes like a tart cucumber-lime.
36
Mulberry
Morus alba, Morus nigra, Morus rubra
A long, blackberry-like fruit grown across temperate regions of the world — often available free from neighborhood trees, vital for silkworms, and beloved by birds.
37
Musk Melon
Cucumis melo var. reticulatus
The catch-all category for fragrant netted-skin melons including American cantaloupes — named for the musky aroma of fully ripe fruit, central to summer fruit traditions worldwide.
38
Persimmon
Diospyros kaki (Asian); D. virginiana (American)
An orange-red fall fruit with two distinct varieties — astringent (must be fully ripe) and non-astringent (eaten firm) — central to Korean and Japanese autumn traditions, dried into kaki sticks.
39
Plum
Prunus domestica (European); Prunus salicina (Japanese)
A small to medium-sized stone fruit of the rose family, with hundreds of varieties from the deep purple Damson of Britain to the golden Mirabelle of Lorraine — eaten fresh, dried into prunes, or made into liqueurs and sauces.
40
Plumcot
Prunus salicina × Prunus armeniaca
A 50/50 plum-apricot hybrid created by Luther Burbank in the 1880s — the original parent of pluots, apriums, and the entire modern stone-fruit hybrid family.
41
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.
42
Pomelo
Citrus maxima
The largest of all citrus fruits — a yellow-green Southeast Asian giant with thick pith and sweet, mild grapefruit-like flesh, an ancestor species of the modern grapefruit.
43
Rambutan
Nephelium lappaceum
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.
44
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.
45
Satsuma
Citrus unshiu
A small seedless Japanese mandarin variety — easy to peel, low in acid, the iconic Japanese winter fruit and the dominant mandarin in much of the American South.
46
Surinam Cherry
Eugenia uniflora
A small red ribbed Brazilian backyard fruit (also called pitanga) with intense complex flavor between cherry, raspberry, and tropical resin — extreme polarity between underripe (terrible) and ripe (delicious).
47
Tamarillo
Solanum betaceum
A small egg-shaped tropical fruit also called tree tomato, with tangy red-orange flesh that bridges fruit and vegetable in cooking.
48
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.
49
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.
50
Victoria Plum
Prunus domestica 'Victoria'
Britain's most beloved plum — a large, oval, red-yellow plum with sweet yellow flesh and a clingstone; named after Queen Victoria, and accounting for the majority of all plum trees grown in British gardens and orchards.
51
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.
52
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.
53
Yumberry
Myrica rubra
Also called yangmei or Chinese bayberry — a knobbly red or purple fruit native to East Asia with sweet-tart flavor, high antioxidant content, and a brief, fragile fresh season.
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