Fruits that contain S

List of Fruits That Contain S

1

Black Sapote

Diospyros nigra

A green-skinned Mexican fruit whose ripe interior turns into a thick chocolate-pudding-like brown mash — eaten with a spoon or used as a vegan chocolate substitute.

2

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.

3

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.

4

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.

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

Canistel

Pouteria campechiana

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.

7

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.

8

Falsa

Grewia asiatica

A small purple-black South Asian summer berry beloved for its tangy-sweet juice that's said to ward off heatstroke — a Pakistani-Indian street-food staple.

9

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.

10

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.

11

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.

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

Langsat

Lansium parasiticum

A small, grape-sized tropical fruit of Southeast Asia — langsat grows in tight pendant clusters on the trunk and branches of tall trees, with thin, yellow-brown skin that releases a milky latex when broken; the translucent, jelly-like flesh is divided into segments, varying from sweet-tart to slightly bitter depending on how the seed is handled when eating; a beloved fresh fruit in Malaysia, Indonesia, and the Philippines.

15

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.

16

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.

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

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.

19

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.

20

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.

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

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.

23

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.

24

Physalis

Physalis peruviana

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.

25

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.

26

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.

27

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.

28

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.

29

Salak

Salacca zalacca

An Indonesian fruit (also called snake fruit) with reddish-brown scaly skin like a snake's, garlic-pineapple flavor, and deep ties to Balinese cultural ceremony.

30

Salal

Gaultheria shallon

A small dark Pacific Northwest forest berry — central to Coast Salish foodways, more ornamental than commercial today, but a foundation of Indigenous coastal cuisine for millennia.

31

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.

32

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.

33

Sapote

Multiple genera (Casimiroa, Pouteria, Diospyros)

A general Spanish-language category covering several unrelated tropical fruits with soft sweet flesh — the most common are white sapote, mamey sapote, and black sapote, each from a different botanical family.

34

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.

35

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.

36

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.

37

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.

38

Sloe

Prunus spinosa

The fruit of the blackthorn — a small, purple-black berry so astringent when eaten raw that it causes involuntary puckering; almost exclusively used to make sloe gin by macerating the frost-damaged berries in gin with sugar for months.

39

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.

40

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."

41

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.

42

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.

43

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).

44

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.

45

White Sapote

Casimiroa edulis

A green-skinned Mexican fruit (Casimiroa edulis) with creamy custard-like flesh and a banana-vanilla-pear flavor — citrus family relative, despite the deceptive sapote name and total lack of citrus character.