Fruits that contain R

List of Fruits That Contain R

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

African Cherry Orange

Citropsis articulata

A small, thick-skinned wild African citrus with intensely fragrant peel and tart pulp — used more for marmalade and traditional medicine than fresh eating.

3

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.

4

Apricot

Prunus armeniaca

A small velvet-skinned orange stone fruit with a brief season — eaten fresh, dried, or jammed across cuisines from Persian to Provençal.

5

Araza

Eugenia stipitata

A bright yellow, intensely tart Amazonian fruit too acidic to eat fresh — instead processed into juice, ice cream, and the famous Peruvian araza-pisco cocktail.

6

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.

7

Bilberry

Vaccinium myrtillus

A small dark blue European wild berry — close cousin of the blueberry, but smaller, darker, more intensely flavored, and almost impossible to cultivate commercially.

8

Blackberry

Rubus fruticosus

A glossy black aggregate fruit of bramble vines — fierce wild thickets across temperate regions and the most-foraged fruit in many countries, with intense sweet-tart flavor and abundant seeds.

9

Blackcurrant

Ribes nigrum

A small intensely-flavored European berry that's a household staple in Britain and Eastern Europe but virtually unknown in the US — banned for decades to protect the timber industry.

10

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.

11

Blueberry

Vaccinium corymbosum (highbush) / V. angustifolium (lowbush)

A small, deep-blue North American berry famous for its high antioxidant content, eaten fresh or in baked goods, jams, and breakfast cereals.

12

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.

13

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.

14

Cactus Pear

Opuntia ficus-indica

A magenta-fleshed prickly cactus fruit (also called prickly pear or tuna) with a sweet melon-watermelon flavor — heavily harvested in Mexico, Sicily, and the American Southwest.

15

Carolina Reaper

Capsicum chinense

A bred-for-extreme chili pepper that held the Guinness record as the world's hottest from 2013 to 2023, with an averaged 1.6 million Scoville heat units.

16

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.

17

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.

18

Cherry

Prunus avium (sweet) / Prunus cerasus (tart)

A small stone fruit of the rose family, with sweet eating varieties and tart pie varieties — pitted and bright in pies, preserves, and liqueurs.

19

Chico Fruit

Manilkara zapota

Another name for sapodilla — a small brown Mexican-Filipino fruit with grainy sweet flesh tasting of brown sugar and pear, tied to the same tree that produces chicle (chewing-gum sap).

20

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.

21

Citron

Citrus medica

The ancient ancestor of all citrus fruits — a large, rough-skinned yellow fruit valued more for its thick, fragrant pith and essential oil than its sparse, acidic juice; the etrog used in Jewish Sukkot ritual and the source of candied peel worldwide.

22

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.

23

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.

24

Crab Apple

Malus sylvestris (European wild crab); Malus hupehensis and others (ornamental crab varieties)

The wild ancestor of all cultivated apples — small, intensely sour or bitter fruits from wild and ornamental trees, generally too harsh to eat raw but exceptional for making jelly, cider, and crab apple wine; the pectin-rich juice gels easily and the flavour — honeyed, floral, and tart — is unlike any cultivated apple.

25

Cranberry

Vaccinium macrocarpon

A small, intensely tart red berry of North American wetlands — turned into Thanksgiving sauce by colonial Americans and into urinary-tract-infection folklore by mid-20th-century medicine.

26

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.

27

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.

28

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.

29

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.

30

Gooseberry

Ribes uva-crispa

A small translucent green or red berry — once Britain's favorite hedgerow fruit, the subject of competitive gooseberry-growing societies, and the base of classic English fool desserts.

31

Grape

Vitis vinifera (Old World) / Vitis labrusca (American)

A small berry of a woody vine, eaten fresh, dried as raisins, or fermented into wine — one of humanity's oldest cultivated fruits.

32

Grapefruit

Citrus paradisi

A large bitter-tart citrus, a hybrid of pomelo and sweet orange that emerged in 18th-century Barbados, eaten fresh or juiced and famous for drug interactions.

33

Grapes

Vitis vinifera

Small clustered berries from a woody vine — eaten fresh, dried into raisins, pressed for juice, or fermented into the world's most important beverage, wine.

34

Greengage

Prunus domestica italica (Reine Claude group)

The most complex and honey-sweet of all plums — a green-skinned, golden-fleshed European plum with a flavour of remarkable depth, described as combining honey, apricot, and fresh cream; considered by many to be the best-tasting plum variety, though its thin skin, tendency to split, and small size make it commercially unviable.

35

Grewia Asiatica

Grewia asiatica

The botanical name for falsa — a small purple South Asian summer berry, also known as Phalsa, used in cooling drinks and Ayurvedic medicine across the subcontinent.

36

Hala Fruit

Pandanus tectorius

A spectacular spiked Pacific Islander fruit that looks like a colorful pineapple-grenade hybrid — eaten fresh in some islands, used as floss thread or paint brush in others.

37

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.

38

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.

39

Jackfruit

Artocarpus heterophyllus

The largest tree-borne fruit in the world — up to 35 kg — with sweet yellow flesh when ripe and a meaty texture used as a vegan meat substitute when unripe.

40

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.

41

Juniper Berry

Juniperus communis

Not actually a berry but the female cone of the juniper tree — a small dark blue spice used for centuries to flavor gin, game meats, and northern European preserves.

42

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.

43

Kiwifruit

Actinidia deliciosa

A small fuzzy brown fruit with vivid green flesh and tiny black seeds, originally a Chinese gooseberry, rebranded by New Zealand growers to global fame.

44

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.

45

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.

46

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.

47

Mandarine

Citrus reticulata

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

48

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.

49

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.

50

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.

51

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.

52

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.

53

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.

54

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.

55

Nashi Pear

Pyrus pyrifolia

The Asian pear — round, apple-shaped, with golden-yellow skin and exceptionally crisp, juicy, grainy white flesh; doesn't soften like European pears but is eaten firm and crunchy, with a clean sweet flavour.

56

Nectarine

Prunus persica var. nucipersica

A smooth-skinned variant of the peach, the same species genetically with one gene difference, often slightly more tart and aromatic than its fuzzy cousin.

57

Orange

Citrus sinensis (sweet) / Citrus aurantium (bitter)

A bright citrus with sweet juicy flesh and aromatic peel, the world's most widely cultivated fruit by tonnage and the namesake for the color itself.

58

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.

59

Passion Fruit

Passiflora edulis

A small purple or yellow tropical fruit with intensely fragrant pulp full of crunchy edible seeds — the wow ingredient of cocktails, sorbets, and Latin American desserts.

60

Pear

Pyrus communis (European); Pyrus pyrifolia (Asian)

A pome fruit of the rose family — closely related to apples but with grittier flesh and a teardrop shape, with thousands of varieties and a unique post-harvest ripening behavior.

61

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.

62

Pineberry

Fragaria × ananassa

A white strawberry with red seeds and intense pineapple-vanilla flavor — a re-bred near-extinct South American wild strawberry that's become a viral specialty fruit since 2010.

63

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.

64

Raisin

Vitis vinifera (dried)

A dried grape — concentrated sweetness from the most ancient food-preservation method, central to baking, snacking, and cuisines from Persian to Mexican to American school lunchboxes.

65

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.

66

Raspberry

Rubus idaeus (red European); Rubus occidentalis (black North American)

A small, intensely-flavored aggregate fruit of a thorny rose-family bramble, eaten fresh or cooked into preserves, sauces, and brandy.

67

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.

68

Rhubarb

Rheum rhabarbarum

The vegetable that acts like a fruit — rhubarb's bright red-green stalks are so acidic they cannot be eaten without sugar, but when cooked with sugar they produce a tart, uniquely flavoured ingredient for pies, crumbles, and jam; forced Yorkshire rhubarb, grown in dark sheds, is a protected food with a distinctive pale pink colour and more delicate flavour.

69

Rose Apple

Syzygium jambos and Syzygium samarangense

A pear-shaped Southeast Asian fruit (also called wax apple or jambu) with crisp pale flesh, sweet rosewater scent, and a near-empty hollow center — eaten fresh as a hot-weather refresher.

70

Rose Hip

Rosa canina (and other Rosa species)

The fruit of the rose plant — a small, red to orange oval berry produced after the flower fades; one of the richest plant sources of vitamin C; made into syrup, jam, herbal tea, and soup, most famously as rose hip syrup distributed to British children during WWII rationing.

71

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.

72

Sea Buckthorn

Hippophae rhamnoides

A thorny coastal shrub producing dense clusters of tiny bright orange berries — extraordinarily rich in vitamin C (ten times more than oranges), omega-7 fatty acids, and carotenoids; the astringent, intensely sour berries are too sharp to eat raw but make vivid orange juice, jams, and syrups popular across Northern Europe and Russia.

73

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.

74

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.

75

Soursop

Annona muricata

A spiky-skinned tropical American fruit with creamy, intensely sweet-tart white flesh — the *guanábana* of Latin American smoothies, with an aroma combining strawberry, pineapple, and citrus.

76

Star Apple

Chrysophyllum cainito

A large round Caribbean fruit with milky-sweet white pulp arranged in a star pattern around the seeds — a Jamaican and Cuban favorite eaten fresh or in the elegant Cuban dessert "matrimonio."

77

Star Fruit

Averrhoa carambola

A tropical fruit with a distinctive five-ridged shape that produces a perfect five-pointed star when sliced crosswise — crisp, juicy, and sweet-tart, and widely used in Asian cooking as much as a vegetable as a dessert fruit.

78

Strawberry

Fragaria × ananassa

A small red aggregate fruit with seeds on the outside, a hybrid that emerged in 18th-century France from a chance crossing of North and South American species.

79

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).

80

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.

81

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.

82

Tangerine

Citrus tangerina (a mandarin variety)

A small, sweet, easy-to-peel citrus fruit, a member of the mandarin orange family that gives most modern citrus hybrids their sweetness.

83

Tayberry

Rubus fruticosus × idaeus

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.

84

Ugli Fruit

Citrus reticulata × paradisi

A bumpy, lopsided Jamaican citrus hybrid of grapefruit, orange, and tangerine — the trademarked name reflects its homely appearance, which conceals juicy, sweet flesh.

85

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.

86

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.

87

White Currant

Ribes rubrum (white-fruited variant)

A pale translucent variety of redcurrant — sweeter, less acidic, eaten fresh more than its red sibling, and once a fixture of Victorian dessert tables for its jewel-like appearance.

88

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.

89

Zucchini (botanical fruit)

Cucurbita pepo

Botanically a fruit (a *pepo* berry) though treated culinarily as a vegetable, the zucchini is the most-grown summer squash and a green-skinned, tender-fleshed kitchen workhorse.